skin/butcher roe 3hrs

[Craggy]

I love my me time in the garage, radio on, can of beer opened, deer hanging and a sharp knife in hand.

Yes it takes me 3 hours to skin, butcher, bag and label for freezer and then clean up.

And its time well spent, with steaks ( some for tea that night in a baguette with onions, mushrooms and melted blue stilton ) hmmmm!

More steaks, haunches, mince, stewing steak, off cuts and bones for the dogs and then the rib cage for the foxes. Happy days


how long does it take you? Good job I don't shoot that many 10 - 15 / year



craggy

 

[mo]

to be honest 3 hours isn't bad, its hard for amateurs like us who only do a hand full every year to get close to the pros in the butcher shops who do it day in day out. A friend of mine who was a butcher by profession had a red skinned and butchered ready for packing in 30 mins. usually it will take me around 1 1/2 hours but that's because iv been doing a few more than usual lately.

Enjoy the venison!

Mo.

 

[basil]

If you take pride in the way you do things you will take longer ... nothing wrong with that.

 

[long_range_rob]

Don't waste those ribs! BBQ roe spare ribs are a cracking starter.

 

[johndeere]

Good grief i would not pick my knifes up if i had a beer had to grow new knuckle skin to many times and that’s without beer.

Not to long never actually timed my self the cleaning up usually takes longer especially if the mincer been used

 

[sharkbait]

Takes me a while and I do it in stages as and when suits, I'm in no rush to be honest and I like to leave the carcass hanging in the chiller for about a week with the skin off before I start to break it down, I think like you said its nice to be out in the garage enjoying the fruits of your labour

 

[bigscott270]

should only take 5 mins to skin a roe as for butchering it should be about 30 mins tops

 

[Craggy]

this time of year the hair is loose and iam forever picking them of the meat. The mrs likes eating venison but the quickest way to put her off is if she finds hairs or bones, god help me if she broke a tooth on a fragment.

Yeah ,I hang mine for a week ish in the drinks chiller, takes all the pressure of


craggy

 

[scooby565]

should only take 5 mins to skin a roe as for butchering it should be about 30 mins tops

Why SHOULD it only take 5 mins to skin and 30 mins TOPS. Surely it can take as long as it takes, unless you are butchering for a living.

 

[eldon]

should only take 5 mins to skin a roe as for butchering it should be about 30 mins tops

Good for you, maybe your missing something?

 

[kev.rem700]

Why SHOULD it only take 5 mins to skin and 30 mins TOPS. Surely it can take as long as it takes, unless you are butchering for a living.

It can take as long as you like,but we dont all have the luxury of time. With me juggling work,kids,dogs and stalking time is very scarce.

Regards kev

 

[Grant.N]

I am a butcher of 20+ years so obviously it takes me little time to butcher a Roe.
what I will say is take your time (if you have it) and you will make a better job of it.
Enjoy learning about the different cuts and how best to prepare them for cooking.
Enjoy !

 

[PointBlank]

Depends. If I just want it done it gets cut up into saddle, haunchs and trim. If I have more time I break everything down into steaks/fillets. I did 3 muntjac today in an hour and a half because they were all going for sausages.

 

[eldon]

A friend of mine can do a roe in no time..... but then he is only making mince,,,,, what a waste thinks I but he does it quick so that makes it ok, doesn't it?

 

[biffo]

I can eat a loin of roe in 5 minutes. Even quicker if I don't chew so much......

 

[bigscott270]

Good for you, maybe your missing something?

not missing anything , skin is clear and not a mark on the carcase thats what happens when you do it for a living

 

[Lateral]

I can eat a loin of roe in 5 minutes. Even quicker if I don't chew so much......

LMFAO.........................

 

[basil]

not missing anything , skin is clear and not a mark on the carcase thats what happens when you do it for a living

Then yours is a completely different scenario to the OP`s then isn`t it?
You have to do it quick .. he doesn`t!

 

[Taff]

take your time it's your deer, all the speed cutters are talking about are basic joints, not boned and rolled, French trimmed, steaks etc, all waste going for mince or sausages,vacuum sealing, poly packs etc. And having seen the standard of cutting at most cutting plants it would not harm them to slow down a bit.

 

[patrickt]

Don't waste those ribs! BBQ roe spare ribs are a cracking starter.

LRR, do you have a recipe for this one??