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Thread: Butchering

  1. #1


    Who do you get to do the butchering of your quarry? I am looking for a freelance butcher in nottinghamshire if anyone knows any or someone who could butcher for me.

  2. #2

    cutting up

    have a go at it your self it good fun
    i always end up with a lot for stews
    but i'm getting there slowly

  3. #3


    have a look on utube ,, there are loads of videos on how to butcher a deer, the guy talks you through every stage.......
    Just search for " roe deer butchery" on utube...
    best of luck McStalk.

  4. #4
    I have always found if you offer a butcher a carcass as payment to butcher your carcass there is a willing butcher out there.

  5. #5
    re'M'ington did an excellent piece last month on butchering your deer, should have been made a "sticky"
    Learn how to do it yourself, makes your kill all the more satisfying.

  6. #6

    Re: Butchering

    Quote Originally Posted by North Country Boy
    Who do you get to do the butchering of your quarry? I am looking for a freelance butcher in nottinghamshire if anyone knows any or someone who could butcher for me.
    Can,t help you with a butcher , as i do all my own butchery,
    it was through trail and error , also watching and asking an ex butcher how to do things so i was lucky in that respect
    Here's a series of pics that might help you get started

    This is what i like to do

    A Fallow doe already skinned

    i remove the shoulders first
    i cut across the chest just above the shoulder blade

    then cut the flesh away from the rib cage by running the knife down tight against the ribs peeling the flesh back and then again cutting down the back bone
    this then starts to get the whole shoulder starting to fall away

    i then take the other shoulder off and go strip the meat off both shoulders
    one shoulder has been stripped and about to start the other , as you can see a pile of cut up meat starting to form on the right of the unstripped shoulder, you can bone and roll the shoulder or just use the whole shoulder as a joint

    next i start with the loin or saddle
    this i cut into chops or medallions
    i cut across the flank just below the haunches

    and cut down the rib cage leaving a genouros piece of fatty flank

    i then cut down the back bone peeling the loin away and also cut the flank away from the ribcage

    this then leaves me a good long pice of meat with a bit of fat on it

    which i then fold over

    and start to slice thumb width thick chops off it

    next i start on the haunches

    by cutting around the edge of the pelvic bone and along the back bone

    i then start to cut around the ball joint

    leaving me a whole haunch to then start to debone

    the hauch is the cut into 2 pieces
    one as a joint

    the other is placed in the freezer for a couple of hours to go solid then is sliced into steaks

    now you also should of accummilated a pile of meat that you hav cut of the shoulders and exces bits from the chops and from the steaks
    this i normally either cube the best bits and mince the rest

    a few of the trays of mince , cubed ,joints and chops ready to be packaged

    on the over wrapper ready and waiting

    and finished product

    last job
    into the freezer

    this is what i do with the bulk of my deer i shoot for my own freezer, others will hav different ways and also different choices of cuts of meat
    plus there are other bits i hav not mentioned here like the liver, heart, kidneys ..etc etc
    must not forget the best bit....the fillet
    some people regard that as there favourite bit of all , i often flash fry it with a bit of deer liver and put it between a couple of crusts , perfect as a sunday morning starter to the day

    hope this helps


  7. #7

    Thanks for that, a couple great tips and ideas for better presentation.

    What is the trade name for that machine you use for sealing the shrink wrap?

    Rgds Ian

  8. #8

  9. #9
    It is called an overwrapping machine. I purchased one for 40 from a butchers that was closing down. The trays and film are readily available fron Scobies direct and it definately improves the overall presentation of the meat. The only downside is that it is impossible to get all of the air out of the packaging so freezer burn is more likely. For this reason I think my next purchase will be a good vacuum packer to replace it.


  10. #10
    thanks for all your replies, given me a bit more confidence to tackle it maybe not by myself but with a bit of help from one or two of this forums members.

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