Deer Meat Cut Chart – Interactive deer processing/butchering cuts chart. Work on the neck meat. Cut along the natural seam lines all the way down to the bone on the inside of the leg. It sounds like a lot, but consider that an average deer will yield around 50 pounds of meat.
Next, dunk them in an egg/milk mixture, then roll in ritz cracker crumbs seasoned with a salty/peppery steak seasoning. For a venison cuts chart visit here where you can see the cuts that seth and scott talk about and prepare. Here we will compare them against the beef cuts, which will help in understanding which are the tougher cuts of meat and where they are located on the carcass. The following chart is a cutting test of a skinned deer carcass processed into boneless cuts the way we do it at d & r processing.
Deer Meat Cut Chart
Deer Meat Cut Chart
There will be two long back straps to cut and an. (see the cut chart above.) Get the most out of your deer harvest by learning all the meat cuts & the best use for each with this guide, processing chart, & recipe suggestions.
Before butchering deer, the deer should be aged in temperatures between 32 and 42 degrees fahrenheit. These are some of the most tender and best cuts of meat on the deer. All the most common deer cuts and parts by staff writer | october 7, 2020 if you’re interested in how to butcher your own deer harvests, you might like this illustrated deer meat guide.
The shank is the upper part of the leg before it joins the body. Once you get to the femur bone, there is no seam to follow, so cut along the natural curvature of the bone to remove the meat from it. This illustration by artist nadia van der donk shows where the different cuts of meat come from on a deer.
Cutting charts for venison handy deer charts and guides to help you process your own deer. Shank aleksei isachenko/shutterstock we have to start somewhere on the deer carcass, so we might as well start at the bottom. The largest quantity of meat on a deer comes on the back legs.
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