Deer Anatomy

[WOOKIE]

Hey guys, I found a great deer anatomy chart. Here is the link:

http://home.mn.rr.com/deerfever/Anatomy.html

[scooter]

heh heh heh....If you click it real fast all the parts dissapear....real fast :lol: :lol: :lol:

[cdn-redneck]

I would like to try cutting my own deer this year is their a website or a book that has the major cuts on it. Maybe "Meatcutting For Dummies" :D

[WOOKIE]

I just wing it redneck....no sirloin or round steaks for me....it is either steak or roast....loil :shock: If you want I think I have a photocopy of a book on wild meatcutting I could send ya. Just emnail me your mailing address @ trev@bowzone.ca

[cdn-redneck]

I'm with you Steak roast or pepperoni :D . We have had a couple of cases of getting our meat mixed with others. One time we had all of our sausage sent with someone else and we got his. This part may not sound bad but we ordered lots of smokies and ended up with salami. My buddy has an uncle in Eckville who has a beef farm, he was down here visiting one time and they cooked up some moose steaks. 2 tasted great 2 tasted like crap. He said there is no way that that would happen from the same animal. So we are reluctant to send our meat anywhere now.

[WOOKIE]

Redneck, I have always done all of my own cutting, with the exception of making sausage, but I have a grinder and a smoker now so I will do that too. I just dug up that book, but it is Field Handling of Game, not butchering. Give me a day or two and I will see what I can find.

[WOOKIE]

I found this:

http://www.ces.uga.edu/pubcd/b915-w.html#Processing

Here is another good one:

http://www.ext.nodak.edu/extpubs/yf/foods/he125w.htm

[WOOKIE]

Redneck, I did find a video done by an outfitter and meatcutter on processing a moose from field to table. Not the highest quality, but very informative. Give me a few days and I will copy it and send it out to you.

[Top Dawg]

I would be into a chart on the diff sections of a deer for butchering but I have only found the ones where they put a deer head on a cow's body and it looks totaly retarded...
I cut up my own deer as there is only a couple things on there I like (Back Straps and tenderloins) the rest I take in too get made into jerkey or peperonie....
I am working up at SAIT rite now and am thinking of looking into taking a night cource for meat cutting just so if I get an Elk or Moose then you wan't the roasts and a steak you can recognize... I will talk too the meat cutting instructor this week and get back too you guys if they run such a class...
:thumbsup:

[WOOKIE]

I would be interested. Let me know if there is something.

[Jack19]

I usually get a buddy to cut mine he used to be a butcher and doesn't charge much but I don't have cooler so if its warm I have to take it in to the butcher shop

:cheers:

[bcbowman]

I have usually winged it too. cdn's links were good, but Wal_Mart has a book called "dressing and cooking wild game" it's about 15 bucks I think but it shows the cuts for game on and off the bone. I only do off the bone as I find the meat is better and keeps longer. Small game and birds in here too. It is a pretty good book for what it's worth.