Instructions to Butcher

[MoreCreed]

My Game dealer normally keeps the fronts of neck shot deer and returns the rest to me butchered, boned and rolled etc in small packs with a bar code -
Essential to be allowed into the freezer by the Mrs and no money changes hands.

I will have a few fallow to process over next few weeks that I need to return to landowners in nice boxes as fully butchered carcasses for their freezer. Game dealer charges me to do this because he doesn’t keep any of the meat.

My question is what instructions do you give to butcher to really end up with a nice complete carcass pack to give to landowner.

Mincing and sausages and burgers isn’t an option but dicing, filleting, boned and rolled etc and any other butchery that doesn’t involve machine processing.

For fallow I’m thinking about :-

Saddle boned with fillets in 500g packs. / any thoughts on cutlets or chops as an alternative?

Haunches - 2 x Shanks on the bone, for main part of haunch - One boned and rolled and one cut into steaks?

Fronts diced and put in 500g packs.

Welcome your thoughts on other instructions you give to butcher. Needs to be written on a paper luggage tag attached to carcass so can’t be too detailed.

Thanks in advance.

MC

 

[Sampo]

A Complete, Venison Butchery Masterclass - To see how its done.​

This might satisfy most landowners . Worth adding a small selection of spices on the side and maybe a venison cookbook along with this could go the extra mile.