Not what you know.
- Thread starter MarkL
- Start date
I shot as part of a fairly informal "deer management group" for a few years, one of our lot was a part-retired butcher
As you'd expect he could deal with a deer carcass in less than half the time, with much tidier results, than even the best of the rest of us could manage
Lucky you, that's tidy work there
As you'd expect he could deal with a deer carcass in less than half the time, with much tidier results, than even the best of the rest of us could manage
Lucky you, that's tidy work there
Yeah he’s a proper old school village butcher all his products are quality. Makes a far better job than me, kids aren’t a fan of roasting joints or stews so steaks and burgers gets used up more in our house.
I think the biggest advantage of using a local butcher in that way is the time factor. He can do it so much quicker, and you can use the time saved, by not having to do it yourself, more productively.
Personally I wouldn't have been happy sending those loins out to a customer, but that's probably why it takes me three times as long to cut up a deer than it takes anyone else.
Personally I wouldn't have been happy sending those loins out to a customer, but that's probably why it takes me three times as long to cut up a deer than it takes anyone else.
Me too.
And I'm fortunate that that's one of the bits I'm good at.
Shoulders, on the other hand....
Really? How d'you do them, if you don't mind my asking? I always start on top of the blade and run the knife down to the joint, then along the top of the humerus. Then I use the blade tip to take the meat off the scapula, and from around the humerus. If you're careful it all comes off in one piece and you can then roll it into a roasting joint if you like.Me too.
And I'm fortunate that that's one of the bits I'm good at.
Shoulders, on the other hand....
It's taking the bladder out while gralloching that's my Nemesis
Depends if I'm doing dice or boned and rolled.Really? How d'you do them, if you don't mind my asking? I always start on top of the blade and run the knife down to the joint, then along the top of the humerus. Then I use the blade tip to take the meat off the scapula, and from around the humerus. If you're careful it all comes off in one piece and you can then roll it into a roasting joint if you like.
It's taking the bladder out while gralloching that's my Nemesis
For boned and rolled, after removing the shin, cut down the centre of the underside of the scapular and clean the meat away to the edges. Next work under the edges then across to the central ridge, which I carefully scrape. Do that both sides, then free up the ball and socket joint, then pull the scapular out. Then tunnel bone the humerous. That way the outside surface of the whole shoulder remains completely undamaged, so it's really tidy when rolled up.
For dice I do exactly the same, then cut it into chunks and remove all gristle and sinew.
Bladders are easy!
I know what you mean but one of the lads in the shop will have done it super quick in their spare time and only costs me beer money. When we have taken the bigger reds and asked for them processing properly they are doneI think the biggest advantage of using a local butcher in that way is the time factor. He can do it so much quicker, and you can use the time saved, by not having to do it yourself, more productively.
Personally I wouldn't have been happy sending those loins out to a customer, but that's probably why it takes me three times as long to cut up a deer than it takes anyone else.
This is for my own consumption so it’s fine and like you say it’s a time saving thing that gets the job done especially at this time of year when busy at work and running around taking kids to various clubs. Otherwise it’s a case of I’ll do the deer tomorrow and something else crops up and I don’t want to risk wasting a deer.
Total waste of time/life and effort.
Am I right In guessing your a butcher or have been?I think the biggest advantage of using a local butcher in that way is the time factor. He can do it so much quicker, and you can use the time saved, by not having to do it yourself, more productively.
Personally I wouldn't have been happy sending those loins out to a customer, but that's probably why it takes me three times as long to cut up a deer than it takes anyone else.
The customer comment ?
It’s amazing to watch somebody who actually has knife skills.
No, not a butcher by trade, but been butchering for 40 years, largely self taught, for home consumption, and decided to up my game about 5 years ago, improve my skills, and start butchering venison for sale.
I'm still not particularly skillful, but painstakingly meticulous. I live in dread of anyone not having a good eating experience as a result of something I've cut up, so I probably go over the top with regards to trimming and presentation, at the expense of time.
Although anatomically the same, every individual deer is different, even within species (eg, fat cover, condition, length of loin, shot damage, cleanness of gralloching, dryness, etc etc etc).
I just try to cut each one to the best advantage.
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