Awasome How To Cut Up Deer Shoulder References. Make the incision back to the corner of the mouth. Let us know in the comments below if you have any questions or send us an email to team@huntshack.net.
Start by making your first cut about 6 inches back from the front shoulder. Try not to but if you do cut through one while you are butchering the meat, give your knife a quick wipe before continuing. James merrick, a former meatcutter, demonstrates how to process a deer.
Contents
- 1 Move Your Knife Through The Elbow Joint As Deeply As You Can.
- 2 Don’t Forget To Check Out How To Wet Age Your Venison Meat, Which Really Helps To Soften And Tenderise Wild Game Meat.
- 3 Maneuver Your Knife Around A Joint Ensuring That Your Blade’s Flat Part Carefully Cuts Through The Ligaments.
- 4 A Few Simple Tools Will Make The Job Much Easier.
- 5 Try Not To But If You Do Cut Through One While You Are Butchering The Meat, Give Your Knife A Quick Wipe Before Continuing.
Move Your Knife Through The Elbow Joint As Deeply As You Can.
Cut the lip and make sure 3/4 inch is left connected to your cape. Make the incision back to the corner of the mouth. Start by making your first cut about 6 inches back from the front shoulder.
Don’t Forget To Check Out How To Wet Age Your Venison Meat, Which Really Helps To Soften And Tenderise Wild Game Meat.
Work your knife down to one joint in the tail bone. The pictures below identify the initial 3 cuts. Next you need to identify and make the initial cuts.
Maneuver Your Knife Around A Joint Ensuring That Your Blade’s Flat Part Carefully Cuts Through The Ligaments.
14 basic clips that should assist in cutting up your deer. Trim and cut into steaks the 3 major parts of the shoulder: Firmly spin the joint and slice your deer’s hooves off.
A Few Simple Tools Will Make The Job Much Easier.
James merrick, a former meatcutter, demonstrates how to process a deer. Like filleting a fish, if you make these cuts right, your backstrap will come right off. Karl miller, a professor of wildlife management at the university of georgia deer lab, demonstrates a simple and effective way to debone a.
Try Not To But If You Do Cut Through One While You Are Butchering The Meat, Give Your Knife A Quick Wipe Before Continuing.
Jess removes the shoulder bone from two deer legs (one small doe and one from a bigger buck) showing where to find the glands that can leave your meat with a. Determine the joint at your deer’s front knee and make an incision. The first cuts run from behind the legs straight to the armpits.