newbie diy butchering questions

[Naches Sportsman]

So I got a muzzy doe today and am now starting to butcher her up. I have a few questions for ya'll.

1.) How many back strap slices per package?
2.) How many cuts per quarter? I am wanting to do 25lbs  batch of pepperoni from nile valley and some burger so I am thinking take cuts from the best looking quarters?
Thanks.

[bobcat]

You can make the packages whatever size you want. It really depends on how many people you need to feed with each meal. I usually get four packages of steaks out of the backstrap.

If you're turning 25 pounds of the meat into pepperoni, there won't be a whole lot left for anything else. I'd be sure to get some steaks out of the hind quarters. The shoulders, neck meat, rib meat, and other scraps can all go into the pepperoni and/or ground meat pile.

[buglebuster]

When I cut my Backstraps I usually cut each into 2-3 equal length pieces depending on the size. I package them that way so it gives me options when it comes to cooking. I can cut them in steak, roast, or grill the whole piece.

[T Pearce]

I butterfly cut the straps and it's all I can do to keep from eating the whole deer in one setting!

[buglebuster]

it's all I can do to keep from eating the whole deer in one setting!

Must be one tiny deer 

[Blacklab]

Awesome! congrats 

As said earlier it's all about preference. What you want and what you need for family needs. Basically Burger king style, have your way 

[huntingfool7]

I butterfly cut the straps

Butterfly the backstraps.  Cut them twice as wide as you want, then cut in half stopping before cutting through.  Then Open them up and press flat with your palm.  I usually pack 3-4 steaks per package.
As to the grindings, trim and cube the meat up.  Most people take the best looking cuts from the quarters and steak them out or make roasts.  Anything you choose not to make steaks or roasts out of is cubed up and ran through a grinder.  That's your pepperoni and burger.

Congrats on filling that tag!  Now get after those mocking chukar!

[T Pearce]

I butterfly cut the straps

Butterfly the backstraps.  Cut them twice as wide as you want, then cut in half stopping before cutting through.  Then Open them up and press flat with your palm.  I usually pack 3-4 steaks per package.
As to the grindings, trim and cube the meat up.  Most people take the best looking cuts from the quarters and steak them out or make roasts.  Anything you choose not to make steaks or roasts out of is cubed up and ran through a grinder.  That's your pepperoni and burger.

Congrats on filling that tag!  Now get after those mocking chukar!

Im with Hunt on this. I prefer steaks to venison roast and sausage the rest.
We used to cut a lot of stew meat and use it in the chilli.
There isnt as much there as you think so be sure and make every meal special.

[Bean Counter]

We didn't used to make a lot of roasts but now I save all of them that I can. Crockpot is your friend.

[Dhoey07]

We didn't used to make a lot of roasts but now I save all of them that I can. Crockpot is your friend.

Just make sure to sear them first!

[Bean Counter]

Yeah especially if you gut shot them

[KFhunter]

I made venison T bone steaks this year

(google image lamb T bone for illustration purposes)


should dig package out of the freezer see if I'll regret leaving the bone in.

[MtnMuley]

Curious to see how it turns out KF. Never had a venison steak worth a darn with bone in, but never had a true T-bone venison steak either. Seasoning in the lamb pic is a fav though.

[jasnt]

Those do look good. But I too have never enjoyed bone in venison. 

[KFhunter]

hrm

good thing probably I didn't do too many of them that way.  Maybe the marrow bubbles out and makes the meat stronger?