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Posts: 4300
Location: 212 Miles too far to the West
Location: 212 Miles too far to the West
Wed Nov 21, 2018 9:37 am
So I was finally successful this year and bagged two bucks.
Since they were harvested in Virginia, I was unable to get a butcher in NC to butcher them and was not sure I would be heading back to VA so a butcher up there was out of the question, so I had to do it myself.
I am happy with the job I did on the back straps, tenderloins, neck and some of the leg roasts etc.. but had planned to grind up a lot
The problem I ran into, and pardon my ignorance for not knowing the correct term, was in separating the different cuts from the sticky white film like stuff that is in between all the muscles. I wasted a lot of meat because by the time I cut that stuff off, there was so little meat left that it was not worth the effort.
So I missed out on the flank steaks, some nice but small pieces from the legs etc..
Any pro tips for doing a better job?
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Squid Row III - Grady White 258 Walk Around, 225 HP Yamaha
Flounder Pounder II - 16 Sandpiper Skiff, 40 HP Yamaha
Since they were harvested in Virginia, I was unable to get a butcher in NC to butcher them and was not sure I would be heading back to VA so a butcher up there was out of the question, so I had to do it myself.
I am happy with the job I did on the back straps, tenderloins, neck and some of the leg roasts etc.. but had planned to grind up a lot
The problem I ran into, and pardon my ignorance for not knowing the correct term, was in separating the different cuts from the sticky white film like stuff that is in between all the muscles. I wasted a lot of meat because by the time I cut that stuff off, there was so little meat left that it was not worth the effort.
So I missed out on the flank steaks, some nice but small pieces from the legs etc..
Any pro tips for doing a better job?
_________________
Squid Row III - Grady White 258 Walk Around, 225 HP Yamaha
Flounder Pounder II - 16 Sandpiper Skiff, 40 HP Yamaha
Posts: 4196
Location: Johnston County, NC
Location: Johnston County, NC
Wed Nov 21, 2018 10:04 am
Usually easiest to remove it when the deer is very cold with a very sharp knife. It's like skinning a squirrel. I don't worry with some here or there if I'm grinding the meat
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Matador
2200 NauticStar Tournament
You can lead a horse to water but you cant make him THINK.
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Matador
2200 NauticStar Tournament
You can lead a horse to water but you cant make him THINK.
Posts: 4196
Location: Johnston County, NC
Location: Johnston County, NC
Wed Nov 21, 2018 10:07 am
I know a couple guys that will process your deer in JoCo and wrap in paper ready for the freezer. Will also mix the amount of beef fat you want in your burger. No questions asked. Price is cheaper if you have deboned. Most people deliver the quarters and back straps in a cooler on ice and pickup a couple days later.
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Matador
2200 NauticStar Tournament
You can lead a horse to water but you cant make him THINK.
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Matador
2200 NauticStar Tournament
You can lead a horse to water but you cant make him THINK.
Posts: 4300
Location: 212 Miles too far to the West
Location: 212 Miles too far to the West
Wed Nov 21, 2018 10:10 am
Thanks Matador. I was told that the butchers are not allowed to touch it if there is any spine or brain matter
Headed back up to VA on Friday. I will not take another but am hoping one or both of my sons get their first!
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Squid Row III - Grady White 258 Walk Around, 225 HP Yamaha
Flounder Pounder II - 16 Sandpiper Skiff, 40 HP Yamaha
Headed back up to VA on Friday. I will not take another but am hoping one or both of my sons get their first!
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Squid Row III - Grady White 258 Walk Around, 225 HP Yamaha
Flounder Pounder II - 16 Sandpiper Skiff, 40 HP Yamaha
Posts: 378
Wed Nov 21, 2018 8:00 pm
Rich ; I use a guy behind my house that will do it most any way you want. he does great work and is fair priced.. Let me know if you want his info
Posts: 4300
Location: 212 Miles too far to the West
Location: 212 Miles too far to the West
Mon Nov 26, 2018 1:20 pm
| 12ga wrote: |
| Rich ; I use a guy behind my house that will do it most any way you want. he does great work and is fair priced.. Let me know if you want his info |
Thanks, would love his info. My son Will took his first deer on Friday!
Both sons are hunting in NC this coming weekend. Hoping Jack gets his first too!
Please email the info to me... reijonc at gmail dot com
Thanks
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Squid Row III - Grady White 258 Walk Around, 225 HP Yamaha
Flounder Pounder II - 16 Sandpiper Skiff, 40 HP Yamaha
Posts: 1007
Thu Nov 29, 2018 7:30 pm
A small fan gently blowing on the meat with quickly dry out the silverskin and allow you to peal it away, sort of like peeling a mahi. I try to get asmust as possible off as it effects flavor quality of the burger.
I use Clarkton Processing when I don't have time to do it myself. Very reasonable. Theresa is licensed to butcher and clean whole deer, cows, ect, but wild pigs must be skinned. Great local business worth supporting.
Tim
I use Clarkton Processing when I don't have time to do it myself. Very reasonable. Theresa is licensed to butcher and clean whole deer, cows, ect, but wild pigs must be skinned. Great local business worth supporting.
Tim
Posts: 117
Location: Hubert
Location: Hubert
Wed Dec 05, 2018 10:35 am
NC won't allow anyone to process them with bones due to CWD being a big concern. Honestly even if someone says they will take your deer, I wouldn't. Personally even if they willingly know the risk of doing such I would not feel comfortable knowing it was my deer that caused a business to get shutdown. MHO
Now to the cuts, definitely chill the meat, it becomes easier to slice and handle when it is cold but not frozen. Use a very sharp knife, I have a set of fillet knives I use for this, one very flexible, one shorter and stiffer, and another more like a chefs knife. You get the hang very quickly on which knife will serve which purpose.
Other than that, it takes time and experience. The more deer you process yourself the more you learn and the more capable you become. My only problem is by the time you get it down some years the season is over and you get rusty again before next season. That is where a good hunt club comes into play. Can have 8 deer at the shed in one day and the rust gets busted off real quick.
Now to the cuts, definitely chill the meat, it becomes easier to slice and handle when it is cold but not frozen. Use a very sharp knife, I have a set of fillet knives I use for this, one very flexible, one shorter and stiffer, and another more like a chefs knife. You get the hang very quickly on which knife will serve which purpose.
Other than that, it takes time and experience. The more deer you process yourself the more you learn and the more capable you become. My only problem is by the time you get it down some years the season is over and you get rusty again before next season. That is where a good hunt club comes into play. Can have 8 deer at the shed in one day and the rust gets busted off real quick.
Posts: 1007
Sun Dec 09, 2018 4:05 pm
Not sure where you got your information about processing with the bones in, but it is incorrect. I personally know three licensed butchers in this area that are permitted to clean and process entire deer.
Please provide a link to anything saying otherwise.
Please provide a link to anything saying otherwise.
Posts: 159
Location: Mint Hill
Location: Mint Hill
Sun Dec 09, 2018 4:14 pm
https://www.ncwildlife.org/Hunting/Cervid-Carcass-Regulations#7214889-north-carolina
Had a friend get a deer taken by fish and game in Tn coming home from Kansas
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Team Hooks & Hoses
2021 Gamefish 30
Had a friend get a deer taken by fish and game in Tn coming home from Kansas
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Team Hooks & Hoses
2021 Gamefish 30
Posts: 1007
Sun Dec 09, 2018 6:09 pm
That has nothing to do with animals taken within NC. Only animals harvested outside NC, or captive cervids (deer, elk, sheep) within NC. Even still, an animal harvested outside the state may be brought back if bonedout.
Licensed butchers within NC may process ENTIRE DEER, including gutting and skinning.
Licensed butchers within NC may process ENTIRE DEER, including gutting and skinning.
Posts: 159
Location: Mint Hill
Location: Mint Hill
Sun Dec 09, 2018 7:11 pm
Maybe I missed understood, but I was under the impression that he was referring about deer brought back from Virginia?!?! I'm pretty sure that's what Olsalty was referring to as well. Of course you can drop a whole deer off within the state, but at the rates most of these processors are charging it's gotten a little expensive. Just my 2cents.
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Team Hooks & Hoses
2021 Gamefish 30
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