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My friends just got back from the north with an immature bull, and they need help butchering. I have done a few island deer and I am pretty handy at it, just wondering if there is anything special that I need to know about it, besided that they are much bigger. I think there will be quite a bit of burger meat for peps and sausage, because that is what they want. Any help would be much appreciated.
it's all the same only bigger, you can make all the same cuts, roast, steaks, make the hind into roast etc, and the fromt neck into mince, also if your making jerky you can use the front shoulder as there should be no fat in it,, good luck, keep it clean,,
Yup - what he said....
You probably know these tricks but---I cover a table with clean cardboard to cut on, and it won't slide around.Also, the greatest is to use a small butane torch to go over your meat--it zaps the hair permanently, instead of trying to wipe it off all the time. Clean it up with damp cheezecloth. You can get decent shoulder roasts from a moose. Just follow the "seams" when you de-bone. (I never have bones in my meat.)
It just takes longer--do one quarter at a time.
While we're on the topic, I'm hoping to get a deer for the first time this year. I'm good with rabbits and grouse and stuff but I'm still learning (ahead of time lol) how to dress then butcher a deer. There's a meat cutter over here who will do it for me but doing it myself is part of the process, at least for me.
Any book titles or links would be appreciated and if anyone has photos that would be even better. Being a family board and all, pm is probably best.
Thanks in advance.
this is what I was given by my brother in law to follow as a guideline - he is a meat cutter
http://i187.photobucket.com/albums/x...uttingmeat.jpg
I have a complete information sheet for cutting game meats as well as deboning poultry/game birds - if you are interested just pm me your email and I can send it
Quote:
Originally Posted by newhunterette
I would just print this out bigger and then lay it over the carcass. Fire up the chainsaw and use an edible vegetable oil to lube the chain. Have fun! PS. If you do this Oct 31st after letting it hang for a few days it will make a great display for the nieghborhood kids.
Cool, thanks. Like a paint(cut?) by numbers, lol...PM enroute Ali
Bigbore, I was thinking of a gutpile on the doorstep with a candle in it for Halloween, but we don't get enough kids for the desired effect (now where's that barf smiley...).
OMGosh bigbore - you just reminded me of when Peter got his first moose - he cut it up in the garage and it was Halloween Night - he was taking the rib cage to the back yard to give to our dogs to have a good night of chomping (took their minds off the firecrackers and such) - a couple of pre teen trick or treaters came up the driveway just as Peter was coming out of the garage with the rib cage - those kids had an absolute fright lol was hilariousQuote:
Originally Posted by bigbore14
sorry didn't mean to go off topic but your comment just reminded me of that night :)
lolQuote:
Originally Posted by Deadeye
Deadeye - e-mail your way
I too did a moose up on haloween evening didnt want to scare the kiddees but 2 of the parents saw what we were up to and came to the garage with pillow slips and politely said.."TRICK OR TREAT..ROASTS PLEASE..":roll:
deboning and then butchering a moose is indeed a big deer exactly the same..your choice on the hind end what you use more of roasts or steaks....
I personally cut the EYE OF THE ROUND into small butterfly type steaks marked "for STEVEN ONLY"..
one side I will make staeaks out of the TOP round howeverf the other side I only make steaks out of BOTTOM round and the rest LARGE roasts..
neck is for stew..somehow tastes the best as stew meat...
the front end is all burger as we use lots off burger..
We dont get all that many steaks off our moose but I cut mine THICK..
and I rely on our deer for steaks and the burger from deer is used for sausage...
TIP...
EVEN ON MOOSE,,,use your HANDS as much as your knife..its much easier to follow the seems that way....pulling..and slightly "helping when needed with the knife...
cheers
Steven
Thanks all. It will be an adventure, but I am up for the challenge. If I can do a moose, I could do anything.... well maybe not an elephant. Looking forward to it. I really like butchering.