Butchering cost
- Thread starter Rcar3y
- Start date
Have a go yourself, I started out after just watching YouTube videos of skinning and butchering. As with all things you get better and neater with each one. Plus you get to say you stalked it, shot it, hung it and butchered it, then you just need to cook it and eat it. As per pics trickyest is doing sausages
Attachments
Scot Rea Project on Youtube. no it's not as easy as he makes it look, but he was butcher of the year.
How you cook it is going to have much more bearing on what your family and friends see.
How you cook it is going to have much more bearing on what your family and friends see.
As the other say you have to start somewhere. Frankly butcher it based on what you prefer to eat and how much time you have for all the different cuts.
The last 2 fallow I did I ended up with - tenderloins (didnt last the day), loin (in sensible sized pieces) and all the rest ended up as mince and burgers as thats what we use most of the time.
The last 2 fallow I did I ended up with - tenderloins (didnt last the day), loin (in sensible sized pieces) and all the rest ended up as mince and burgers as thats what we use most of the time.
Sol
Well-Known Member
Buy a bone saw, and have a decent knife (I imagine you at least have a sharp gralloching knife?)
That's quite literally all you need to butcher a deer, after skinning.
Slice the meat of the neck then bone saw the joint.
Shoulders, they slice off simple you can leave as much or as little breast meat on the carcass.
Haunches saw off at the base of the spine, then saw the pelvis in half too, shanks take off if required.
Back straps I take off a weird way after the haunches are off, I use the bones that separate the fillet & backstrap behind the ribs to make my cuts so instead of top down, I do it side on I find there's less waste as I could never figure out how people just "pull them out" without scissoring the hell out of them, I obviously still slice down the spine though but I just cut them out sideways.
Rib/brisket/Breast meat, completely up too yourself some people keep it, others dont I personally cut it all out and grind it.
A neck, two haunches, two backstraps, two (entire) shoulders, and two shanks too slow cook with, so two roasts, three slow-cookers, and two steaks. (probably about 4 servings for a roe) then shoulders to cut meat off and mince at a later date when there's a few in the freezer.
very minimal cutting required, all cuts that can be made Into delicious things without needing to go to a butcher and creating fundamental skills to go a bit and beyond in the future.
That's quite literally all you need to butcher a deer, after skinning.
Slice the meat of the neck then bone saw the joint.
Shoulders, they slice off simple you can leave as much or as little breast meat on the carcass.
Haunches saw off at the base of the spine, then saw the pelvis in half too, shanks take off if required.
Back straps I take off a weird way after the haunches are off, I use the bones that separate the fillet & backstrap behind the ribs to make my cuts so instead of top down, I do it side on I find there's less waste as I could never figure out how people just "pull them out" without scissoring the hell out of them, I obviously still slice down the spine though but I just cut them out sideways.
Rib/brisket/Breast meat, completely up too yourself some people keep it, others dont I personally cut it all out and grind it.
A neck, two haunches, two backstraps, two (entire) shoulders, and two shanks too slow cook with, so two roasts, three slow-cookers, and two steaks. (probably about 4 servings for a roe) then shoulders to cut meat off and mince at a later date when there's a few in the freezer.
very minimal cutting required, all cuts that can be made Into delicious things without needing to go to a butcher and creating fundamental skills to go a bit and beyond in the future.
LarryLightFoot
Well-Known Member
If you have the space in your kitchen and a decent sized board go for it yourself, firstly watch and watch again Scott Rea on YT he has Munty Roe and Fallow vids breaking them down that’s the route I took and no wastage takes a bit of time but it’s rewarding .
That said, now I get them done by my sons butcher mate £20 for Roe Prickets etc and £30 per carcass for anything big, it all comes back perfectly cut and packed up saves me a load of time and effort and I make it back in sales
.
That said, now I get them done by my sons butcher mate £20 for Roe Prickets etc and £30 per carcass for anything big, it all comes back perfectly cut and packed up saves me a load of time and effort and I make it back in sales
.
Nimrod1960
Well-Known Member
Definitely have a go yourself .
I get as much pleasure from the carcass prep and butchery as I do from any other part of the whole field to fork process.
Just keep all your surfaces and kit clean with food safe sanitiser and you will be grand.
I have literally just sat down for a cuppa after doing the first Sika hind I shot last day of the season.
I get as much pleasure from the carcass prep and butchery as I do from any other part of the whole field to fork process.
Just keep all your surfaces and kit clean with food safe sanitiser and you will be grand.
I have literally just sat down for a cuppa after doing the first Sika hind I shot last day of the season.
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Nimrod1960
Well-Known Member
I you need a confidence booster try and get on the BASC one day Carcass prep and butchery course, excellent value.
Koenig
Well-Known Member
I would recommend you to have a go yourself. I’m self taught with a lot of help from YouTube and watching a mate do it 3/4 times. I find the smaller deer easy enough. The front is usually mush anyway (I have to H/L shoot) with the exception of the neck. I’d like to attend a proper butchery course as run by BDS and BASC from time to time with a view to improving. The other aspect is decent knives and the sense to pause and resharpen if you start getting tired or your knives blunten. Good luck!
Rcar3y
Well-Known Member
Thanks all for the advice. I should have predicted there would be many people advising to learn myself. I am well aware I can learn, but I wanted this to be done well as mentioned in the OP. I’ll learn eventually. Now isn’t the time.
The answer was £30 for the Roe and Muntjac from the local butcher. Results attached!
The answer was £30 for the Roe and Muntjac from the local butcher. Results attached!
Attachments
Rcar3y
Well-Known Member
£30 total!
I think maybe you could have done better yourself.
I see that the roe loin hasn't had the silverskin removed, and has been mislabelled as tenderloin.
(Having said that, the rolled joint to the left of your photo looks very neatly done
)You will gain a lot of satisfaction from learning to do it yourself.
Rcar3y
Well-Known Member
agreed, seems good value to me
fixedwheel
Well-Known Member
TBH, I'd be thinking that is a bargain, as all you now have to do is put it in the freezer!
Far better to use the time to shoot more.
Rcar3y
Well-Known Member
Exactly my thoughts!TBH, I'd be thinking that is a bargain, as all you now have to do is put it in the freezer!
Far better to use the time to shoot more.
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