deboning yourself

[caves16]

Well, more specifically: deboning a deer myself...

My daughter shot a small whitetail doe this weekend and I thought it was silly to drive all the way to a butcher (no local game cutters) and have to pay a min charge for such a tiny deer...maybe I could debone it myself..?
Was hoping to see some threads on here for some tips and techniques, but cant find any.
Anyone with some advice to share?
Should I just take it in to a professional? I dont want to screw it up! What is the best way to get the bits of hair off the meat? Should I fuss over cleaning the carcas before I start cutting? It was properly field dressed, hung for the past 3 days in 0-+4 range of temp. and in a clean canvas sack.
Can i just start carving the meat from the bones? I was told I can't 'wash' the carcas, because the dry coating is important, but I want the hairs off.
I do know a little about the anatomy, having wasted several teen years working in a small butcher shop... but I dont have a band saw and the butcher never let me cut anything bigger than a turkey:-D.
I do have a couple cutco knives and a clean hack saw.
I know this is a tough crowd, so confident if I am being a moron someone will tell me bluntly...
:?

[troutseeker]

My butcher uses a power washer to wash hair and dirt off the carcass. He then uses a large fan to blow dry the meat, it's never affected the taste of any cuts I got from him.

Lot's of youtube videos on how to do it yourself: http://www.youtube.com/watch?v=uzYGBNDc_xU&feature=related

[BiG Boar]

Your being a moron. Butchers are highly educated neuro-biologists who's work cannot be easily duplicated!

Simple. Cut off the legs one at a time and work on each one on a kitchen table on a garbage bag.

Using a very expensive knife or any type, cut off the tough outer skin, or layers of membrane until you get down to something that looks clean.

Cut off any fat.

Back legs are cut into steaks and roasts (using your hands, separate the muscle groups with a knife. To cut steaks out of one of these muscles, cut against the grain). Front legs are hamburger or sausage (cut meat off the bone and bag). Buy a grinder or borrow a friends for an hour for grinding your burger. Back straps are cut into steaks.

Wrap in selophane wrap and then in freezer wrapping paper. Label with a felt and freeze.

Done.

Do not try this at home or you may discover that humans have been doing this for thousands of years, and even a caveman could do it.

[anotherone]

you have a pretty easy job to start with there, cutting and wrapping a deer can be real simple if you have someone to show you or just watch it on you tube. if the hairs on the meat are dry you can simply just brush them off with a cloth, don't worry about any kind of dry coating getting wet, i have always and will always wash all my game animals in a 50/50 solution vinegar water. that usually gets rid of all the hair if they don't rub off after they are dry.
if you google it or you tube cleaning a deer you will see your not in for a real big job, and should be real fun learning with your daughter. make a project of it together if the time is there.
my 4yr old loves to help, she is the burger maker!
we cut and wrap a deer in under an hour.

[BiG Boar]

Your first deer might take you 3 hours. Just while you learn the process. But once you get it down pat it will be much shorter. Should be able to do the whole thing with a pairing knife or a boning knife or a fish filet knife.

Another method to remove the odd hair is to singe the deer with a propane blow torch or similar. They just sort of pop and disappear.

[pete_k]

Using a very expensive knife or any type, cut ....
ROFL... that was good

[Philcott]

Butchering my way.

All you really need is a couple of sharp knives, larger cutting board, saran (plastic) wrap, freezer paper, tape and a couple SS bowls for putting cut up meat in. It's really not too difficult.

In a nutshell you will trim off excess fat and stuff then take the meat off the bone. Separate the muscles from each other. You will quickly see how they come apart. Decide what to make into burger/trim, what to keep as steaks or roasts or stew and always cut the steaks across the grain. That's about it. Oh keep a couple band aids handy just in case.

Once your work area, hands and tools are clean and you have at least 5 cd's ready to go I would start with a front quarter. I find these the most tedious so like to get them out of the way first on a smaller deer I usually put most of this into burger but you can get some frying and roasting cuts from this too. Blade roast comes to mind.

The lower shanks are simply cut off and put into the to be ground pile. I will often take some time to cut sinue off/out of these pieces since it makes hand grinding tough when sinue gets clogged in the blade. If using a powered grinder it's probably not an issue.

The upper part of the front leg can now be taken off the bone. Find a natural spot on the muscle to get quickly to the bone then just cut along the length of the bone and around the bone until you can separate bone and meat. Once again find natural separations of muscles and separate them. Look at the pieces and decide if you want to make steaks and/or roasts out of them. I clean as much of the tiny bits of fat and slimy membrane I don't want to eat off of the meat before cutting into steaks. Remembering the grain, cut into steaks. Any small bits put into the grind up pile.

Repeat for the other leg.

Once this is done you will have all the knowledge needed to do the hind quarters. Follow the same procedure as for the front legs and all you will have left is picking the meat off the neck to be used for burger and cutting out the strip and tenderloins. I leave the tenderloin whole to treat myself and my wife with. The strip loins I cut into 3/4 in thick steaks.

I like to double wrap in plastic wrap and finish with freezer paper. Label with the sharpie, the kind of animal, the cut and the date.

Now pour a drink and put all the packages except one in the freezer. The one that is left out you should have with eggs, toast and hash browns for breakfast the next morning.

That's it in a nut shell.

[deer nut]

My butcher uses a power washer to wash hair and dirt off the carcass. He then uses a large fan to blow dry the meat, it's never affected the taste of any cuts I got from him.

Lot's of youtube videos on how to do it yourself: http://www.youtube.com/watch?v=uzYGBNDc_xU&feature=related I was told not to do this by my butcher because it can embed hair and crud in the meat.

[swamper]

If you can, go to one of your local sporting goods store, or Home Hardware and purchase a DVD on processing deer. This was how I learned years ago. We had a VHS tape and took a small TV to the shop with the video player and followed the process. Once you have done it once or twice it becomes a snap. For me the best knife I have found for doing the job is Rapala fileting knife. Nice and flexible and easy to keep sharp. The only thing you should even need a saw for is to cut off the ribs, but if it's a small deer it may not be worth the effort. Good luck.

[guest]

Just did another ...... you tube or google the subject there are lots out there.

It's easy but tricky to learn first time ... but no big deal.. Secret is to follow the bone, like upper ribs to spine, removing back straps, follow the bone the entire strap should be from neck to top of back legs, remove the legs by following muscle and joints, the hips are tricky but again easy. as said remove all fat and bones.

Ah heck, watch a u tube vid and DO IT ! save some cash.

CT

[300]

Since it is your first time, skin the animal, take off the quarters, then work with those following the bone. In regards to the hair, one you have the quarters separated with no hide on them take a damp cloth and swipe/grab the hair off of the meat. You should be able to get the majority of it off. Any other "crud" just cut off while deboning the quarters and separating the meat into cuts.

[1980skywalker]

Power wash a deer? That has to be some kind of joke and whoever gives that advice should be added to the GOS!

[anglo-saxon]

Well, more specifically: deboning a deer myself...

My daughter shot a small whitetail doe this weekend and I thought it was silly to drive all the way to a butcher (no local game cutters) and have to pay a min charge for such a tiny deer...maybe I could debone it myself..?
Was hoping to see some threads on here for some tips and techniques, but cant find any.
Anyone with some advice to share?
Should I just take it in to a professional? I dont want to screw it up! What is the best way to get the bits of hair off the meat? Should I fuss over cleaning the carcas before I start cutting? It was properly field dressed, hung for the past 3 days in 0-+4 range of temp. and in a clean canvas sack.
Can i just start carving the meat from the bones? I was told I can't 'wash' the carcas, because the dry coating is important, but I want the hairs off.
I do know a little about the anatomy, having wasted several teen years working in a small butcher shop... but I dont have a band saw and the butcher never let me cut anything bigger than a turkey:-D.
I do have a couple cutco knives and a clean hack saw.
I know this is a tough crowd, so confident if I am being a moron someone will tell me bluntly...
:?

Why set yourself up for flack from the losers in the crowd? Just look on YouTube. There's lots of videos about it.

[Boner]

Lots of good advice here. I'd steak the tenderloin. Burger or stew the rest and forget about the roasts. The roasts will make sense once you've done a few bigger animals. It's good to cut out as much tendon as you can if you have the time.

Practice makes perfect.

[YAMMY-CA]

My butcher uses a power washer to wash hair and dirt off the carcass. He then uses a large fan to blow dry the meat, it's never affected the taste of any cuts I got from him.

Lot's of youtube videos on how to do it yourself: http://www.youtube.com/watch?v=uzYGBNDc_xU&feature=related

Using a pressure washer is one of the best ways to introduce germs deep into the meat.E.Coli here we come-the animal you shot and cleaned with a pressure washer has a good chance of getting back at you thru e.coli poisoning and possibly death--cook it well!!!!

[Spampy]

Your on the right track. Been deboning for years. If you grind your own, leave as many chunks as roasts as you can. We decide what we want to do with it when we thaw. Cut steaks, stew or grind when you go to cook it. You won't find better mince for burgers.

[rides bike to work]

Johnson packers has a game meat care pamflet they hand out and it suggests to use the animals tongue to remove the hair I haven't tried it but it would probably work.

[Whonnock Boy]

Watch this in slow motion. http://www.youtube.com/watch?feature=player_detailpage&v=xijmge8_NJw

[caves16]

Johnson packers has a game meat care pamflet they hand out and it suggests to use the animals tongue to remove the hair I haven't tried it but it would probably work.

I have heard that too, but after much fuss I gave up - the doe simply wasn't flexible enough to lick most areas after she stiffened up...

[caves16]

Ok, seriously, all the replies are very appreciated!! I wish we had been more successful this year, we only have one small doe from a family of 5 hunters...so I dont want to mess it up!
Thanks for all the replies and I seriously never thought of Youtube!
I will grab a beer and the computer and 'study' up. Then tackle the job tonight!

THANKS TO ALL WHO REPLIED!!!

[Fella]

Here's a question for you guys who cut your own game: what do you do with the bones/ribcage (if you don't keep it). Just break it down and toss it?

[~T-BONE~]

Back to the bush. And i mean a ways in and over a steep bank as to not be seen again. None of this dumping down at the river as i seen last friday. I wasn't impresse.. People are even too lazy to dump it in the water at least....

[Brian011]

Back to the bush. And i mean a ways in and over a steep bank as to not be seen again. None of this dumping down at the river as i seen last friday. I wasn't impresse.. People are even too lazy to dump it in the water at least....


Agreed... take them far enough away where the public aren't going to see them. There have been lots of ignorant lazy ppl around Kamloops that dump all their waste on walking trails about a minute out of town.

[hillclimber]

Here's a question for you guys who cut your own game: what do you do with the bones/ribcage (if you don't keep it). Just break it down and toss it?

Take the scraps and bones to your local SPCA. If I debone here in the city thats where i take them and they are OVERJOYED with anything that you bring.




As far as getting hair off the meat use a small propane torch, easiest and fastest way.

[The Dude]

Google is your friend...lotsa good vids out there:


http://www.youtube.com/watch?v=2Oa6R2ApcMc&feature=related

[The Dude]

http://www.youtube.com/watch?v=xijmge8_NJw

[The Dude]

Look through this guys Channel on YouTube, he'll show you all!!

http://www.youtube.com/profile?annotation_id=annotation_347444&feature=iv&src_vid=2Oa6R2ApcMc&user=razorflame7


Tough crowd??? Nahhhhh!

[The Dude]

Re: Stray hairs: The tongue thing works, as well, I've tried it.
We also use a damp cloth, and finish with tweezers. If the meat gets too damp, get the fans on it, so it's dry and tacky, then sharpen your blades while you're waiting, and have at 'er. And yes, call the SPCA and ask if they want the bones. Good idea.
Cleanliness is KEY! Package it, then freeze it right away!

What's your packaging plans, if I may ask?

[300]

Here's a question for you guys who cut your own game: what do you do with the bones/ribcage (if you don't keep it). Just break it down and toss it?

Put them in a garbage bag and drop them off at the local dump if you don't live near the bush.

[Steeleco]

Caves, if you follow the white lines between the muscle groups you'll soon learn that's where they separate. Don't be afraid, the worst thing that can happen is lots of burger!! You'll soon see it's not hard at all. I once had a butcher in a fit of rage tell me to "fk off and go cut my own meat" have been ever since!!!

[caves16]

Ok after dinner and a couple fish-bowl glasses of wine, we set about breaking down the deer. Watched a number of the videos you all suggested, and they were great! But i forgot everything once in the garage. Big windows in our garage and several people walking by our house stopped to gawk at the losers with the loud music and swinging carcas... was kind of expecting a police cruiser to pull into the driveway at some point.
we started with the front, removed each leg and cut it into cubes and trim for mince. Then we cut away most of the rib bones (the length). Removed the loins and then tried in vain to break the back end in 1/2. The word 'butcher' implies rough and inelegant. We were both. Got the steaks out, and started on the rump roasts. What a joke! We got a few roasts, however, nothing I would call a recognizable cut of meat!
It was at that point we looked at each other and said go get the paper and freezer bags... neither of us had stopped at the store. So into bowls, covered and put into fridge over night. Today I am getting the brown paper, and some freezer bags. I plan to put the steaks and roasts in brown wrap. the trim and cubes (for stew) into freezer bags. Dont have a grinder, but might borrow one or see about hiring a pro to make some sausage for us.
Surprisingly little meat... I think the bag of knarled trim for the dogs is bigger than the pile of good meat! haha
At least I am no longer afraid. It was really interesting how the muscles pulled apart and how you could follw the bone with the knife and pieces just fell away. Very neat experience.
Now that I triumphed over a 90 lb deer, anyone want help breaking down a moose??? I'm pretty good now...

[Glenny]

"Deboning yourself" I think it's called cranking one off.

[Walksalot]

Grab each back leg and move it back and forth to see where the joint is. Remove the each quarter at the joint and simply follow the bone through each quarter cutting as close to the bone as possible. The fronts are removed by pulling the front leg away from the ribcage and then cutting along the ribcage. Once you see how the fronts come away from the ribcage it is simple. Remember, no matter how good a person is at butchering animals they were where you are at some point in time.

[Glenny]

Here's a question for you guys who cut your own game: what do you do with the bones/ribcage (if you don't keep it). Just break it down and toss it?

Hey there fella. You could take it to "OWL" by the boundary bay airport. They prefer meat donations with bone in it for their orphaned birds. These bones would be ideal for them. Maybe chop them into manageable hunks.

[freonguy]

"Deboning yourself" I think it's called cranking one off.

Reverse acting Viagra??

Back on track - lots of great advice - When I was a wee lad, my dad used to take his WT to a local butcher, but realized there were often choice pieces missing ( doubtful they went into burger ) - he said to hell with it, his father used to cut up his own animals on the farm, so he just went at it the next animal he got - - - I was right along there watching and learning. Also, de-boning the animal results in more freezer space.

He was always super picky about keeping hair off the animal - nothing worse than picking thru hair when eating a nice piece of game meat.

Freonguy

[IronNoggin]

Well, more specifically: deboning a deer myself..

Glad you cleared THAT up! had me wondering whether you were attempting to flay all the meat off your bones, or simply chop off your "member"... LOL!

First time is always the toughest. Gets Faster and more Efficient each time thereafter. Good on you for for joining the many of us that deal with it all ourselves...

Cheers,
Nog

[troutseeker]

Using a pressure washer is one of the best ways to introduce germs deep into the meat.E.Coli here we come-the animal you shot and cleaned with a pressure washer has a good chance of getting back at you thru e.coli poisoning and possibly death--cook it well!!!!

Hogwash, power washing carcasses is a proven and effective way of cleaning them and getting rid of bacteria. Not talking about enough pressure to lift paint off a wall here... The USDA did studies on this and guess what? It works great! Beef and pork carcasses are all pressure washed.

[Steeleco]

Hogwash, power washing carcasses is a proven and effective way of cleaning them and getting rid of bacteria. Not talking about enough pressure to lift paint off a wall here... The USDA did studies on this and guess what? It works great! Beef and pork carcasses are all pressure washed.

They also have been known to expose raw meat to carbon monoxide to make it turn and stay red longer. Not saying they don't do it, but I'm not about to try it!!

[buck nash]

This one is in three parts. It's a roe deer which are probably even smaller than a little blacktail but the anotomy's the same and he walks you through each step.

http://www.youtube.com/watch?v=tudPGNL9LK0

http://www.youtube.com/watch?v=0j1rsP0VRfw&feature=relmfu

http://www.youtube.com/watch?v=ODKNpzBe1e4&feature=relmfu

I think it's the most instructional one on youtube and I've watched lots of them.



If you've been hanging it, it'll have a bit of skin that you'll have to shave off. That hair will come off with the skin.

[Boner]

Have at er with the breakfast sausage. Its fun to make. Try out an internet recipe, that way you know what's in the spices, and there's no meat binders if you make it yourself. The binders aren't needed.

You might be surprised what's in a packaged breakfast sausage making kit. Better to make your own.

We don't even use casings for half of the batch, instead turning them into patties. Works good since we usually break them up and fry them for our spaghetti sauce anyways. You don't even need casings at all if this is your intention.

[Cordillera]

Lots of good info here. A tip I got was to simply label the really awesome cuts "Number 1" roasts and the stuff with more muscle "#2". as you learn more start to differentiate the cuts such as backstraps, round roasts, etc. It helps to know what's inside the brown package when you pull one out for company.

[mikek]

Best thing is you are taking it apart not puttingit back together cant screw it up.