Process Recap and Storage

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How to clean a deer for the Best Flavored Meat!

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What happens here

To summarize the deer butchering process: First, remove the two front legs, which will be de-boned and used for sausage. Next, extract the neck roast (the only bone-in cut) and the highly sought-after backstraps and tenderloins. The rib cage, after these parts are removed, is considered useless and should be discarded. Finally, process the two hindquarters to obtain round steaks, ensuring they are de-boned. Throughout the entire process, it's crucial to remove all black skin, excess fat, and blood from every cut of meat. This meticulous cleaning guarantees the most amazing tasting venison. After butchering, the meat can be bagged and frozen for later use.

Goal: Review the butchering process and prepare meat for storage.

Tools and materials

Freezer Bags Ziploc — Storing the butchered meat for freezing
Butchered Deer Meat N/A — Packaging for storage

What they say

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little bit sick, but So, let's go back over the process really quick. You remove the two front legs from the animal, which get deboned and made into sausage. Then you remove the neck roast. You remove the back straps and the tenderloins. From that point forward, the carcass is useless. You don't try to make anything out of the rib cage. It's just a waste of time. You throw that away. The two hind quarters have round stakes in them. You take the bone out of the round stakes and then you cut the stakes out individually. Everything from that point forward has to be desk-kinned. All the black or blue skin needs to be removed. The fat and blood have to be removed to give you to give yourself the most amazing tasting meat. That's the process. Happy hunting. God bless. Go get them, guys and gals.

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