Skining Deer

Vince · Posted: Thu Dec 01, 2005 8:43 pm Post subject: Re: Skining Deer

Well Joe, from what yourself and Spacedone have said, there is no question about what my next knife will be. I'll be scanning eBay in the US for a Colt guthook knife. We don't seem to see many guthooks out here and those that I have seen are usually of an unknown brand...read quality. My skinning knife now is an old sheath knife (about 35 yrs old) and the blade is good quality carbon steel 'cause it holds a magnificent edge. Wabbit fur dulls it pretty quick, but a quick wipe on the steel and it is back.

Dallan, you reckon your butcherin' ain't pretty. Mate, mine is "different" to say the least. Once I start butchering I usually end up separating each individual muscle so that at least it looks neat. Damned if I know what each "cut" is but I end up with a whole pile of small parcels of meat...not a decent sized steak amongst them.

I have to agree that a "How To" on butchering would be awesome as I am sure that there are many out there who, like me, just plain don't know how to do it.

Love this thread, I am learning so much from guys who have the knowledge and more importantly are prepared to pass it on to those of us who don't have a clue (well I don't). Thanks and keep it up, a friendlier bunch of "good ol' guys" I have yet to meet.

Cheers, Vince

Spacedone · Member Joined: Nov 04, 2005 Posts: 266 Location: missouri

butchering deer is easy

theres the inside and outside tenderloins

ribs

cut several large muscles into roasts

cut everything else onto fry deer

buger to suit yourself

and my favorite neck to be slow baked

mmmmmmmmmmmmmmmmmmmmmmmmmmmm