Finally beaten you. 84kg, Suffolk.I shot a Fallow Buck on 23rd Aug several years ago that was as fat as a barrel and weighed 80kg exactly head and legs off (176lbs).
A nice Menil in full velvet.
MS
View attachment 74330
163lbs on the hook for a buck, which isn’t world beating but still a big boy.whats the weight of your heaviest fallow you've had in the chiller?? Head,legs,guts removed?
Honest answers please. Otherwise it will just turn into a slanging match.
Thanks Andrew
What do you recon the fat weighed and how much extra time did it addI have just finished butchering a buck that I shot last week, he went 68.6 kg in the chiller. He had over an inch of fat on him, been grazing on maize.
And?If I am honest I have never shot or butchered one at this time of year that was this big so I wouldn't like to say, however I did use a lot of the fat in the mince, also tried rendering a little or it in the frying pan to see what it's like as a cooking fat.
I always understood fallow fat was a no no, in that it solidifies at human body temperature i.e. in your mouth. Which is certainly backed up by my experience until I started cutting it off!If I am honest I have never shot or butchered one at this time of year that was this big so I wouldn't like to say, however I did use a lot of the fat in the mince, also tried rendering a little or it in the frying pan to see what it's like as a cooking fat.
Sorry, I don’t mean to sound abrupt but I am very interested to know how the rendered fat turned out. Some people knock venison fat but in lean animals the only areas left with fat have glands in. If you don’t remove these then I imagine the fat may taste odd.And?
I don’t see many roe with fat around the kidneys around here. It’s where there would be but not on mine.I’ve seen plenty of deer with fat around the kidneys