How long to hang this roe?

[Sitka]

Shoulders are dog trimmings on most roe I shoot as all are shot broadside ( not confident to move beyond heart shot yet) bruising and shredding is extensive, unless I am lucky and the entrance and exit holes have gone between the ribs!

 

[VSS]

Shoulders are dog trimmings on most roe I shoot as all are shot broadside ( not confident to move beyond heart shot yet) bruising and shredding is extensive, unless I am lucky and the entrance and exit holes have gone between the ribs!

The shoulders are important to me as diced shoulder always sells. It's one of the first cuts to sell out. So it's worth me taking the time to recover as much meat from the shoulders as possible. But I can imagine that on a smaller deer species, possibly with some shot damage in that area, the shoulders would be a bit of a faff.

 

[User00056]

Took me bloody ages though to butcher. How long would it typically take start to finish for someone with a bit of practice?

I've literally just finished butchering last week's doe. It was poorly-shot (by me ), so the breast, and half a shoulder was lost, as well as all the trim from between the ribs, etc. Two shoulders, the haunches, neck, and loin took me just over an hour to deal with. Steaks, casserole, mince, and loin portions. Generally, an entire carcass would be double that time

 

[DevonRifle]

The shoulders are important to me as diced shoulder always sells. It's one of the first cuts to sell out. So it's worth me taking the time to recover as much meat from the shoulders as possible. But I can imagine that on a smaller deer species, possibly with some shot damage in that area, the shoulders would be a bit of a faff.

Interesting that you find that the diced shoulder sells first. Is that because you price it less than the rest?

 

[VSS]

Interesting that you find that the diced shoulder sells first. Is that because you price it less than the rest?

It's a very popular first choice for people who haven't tried venison before. To their mind, diced stewing steak is something familiar and safe.
It's also very popular with older customers.

 

[User00056]

It's a very popular first choice for people who haven't tried venison before. To their mind, diced stewing steak is something familiar and safe.
It's also very popular with older customers.

I find the same. I often dice haunch as well as shoulder and sell them both for casseroling, but with the advice that haunch will need far less cooking.

 

[25 Sharps]

That's interesting.
I find it's the shoulders that take me a disproportionate amount of time. Once they're out of the way (I do them first) the rest doesn't seem so bad.
But I agree, there's a lot of work in the haunches. Particularly if you're trying to get a whole range of different cuts out of them (each haunch will do some medallions, a few rump steaks, a roasting joint, some best dice, some stir-fry strips, some mince and a shank).

Depends on species, you’re not going to get all that from a roe follower or a muntjac haunch.

 

[25 Sharps]

The shoulders are important to me as diced shoulder always sells. It's one of the first cuts to sell out. So it's worth me taking the time to recover as much meat from the shoulders as possible. But I can imagine that on a smaller deer species, possibly with some shot damage in that area, the shoulders would be a bit of a faff.

I always find the back straps are by far the most popular, people at work argue over who is going to have them!

 

[Tim.243]

The shoulders are important to me as diced shoulder always sells. It's one of the first cuts to sell out. So it's worth me taking the time to recover as much meat from the shoulders as possible. But I can imagine that on a smaller deer species, possibly with some shot damage in that area, the shoulders would be a bit of a faff.

My Dogs had muntjac loin yesterday as nothing hanging to take trimmings from, first bag that came out of the freezer was loins lol