I see a thread about who buchers there own game. I do, I have for 16 years and I will for ever. I you whant to learn to do this your self, you need this book. Dressing &Cooking Wild Game, fromThe Hunting and Fishing Library. The puplisher is Cy DeCosse Incorprated. This book shows you how to take your game from field to tabel. The first few times you try you are going to make mistakes, but just keep at it. You just have to remember the worst you can do is make hamberger. I do have a few tips, I don't try to make much from the front quarters. Gind them for buger and sausage, the standard cuts just are not big enough to roast or steak out. Remove all the heavy white fat, it's like pork fat gets a strong tatse even when frozen. I have also that the bones do the same, so skip the T-bone steaks. Once you get the hang of it you'll wounder why you ever paid to have it done.

I agree with you on the front quarters Southpaw.
For years, I tried to keep something up there for the pot, like a roast.
The roasts always had too much tallow in them to be very good.
For the past thirty years or so, I have been doing like you.
Burger or sausage meet.

Eric

I've also divided some of the pieces from the front quarters (and the rest of the animal) using small scrapes for soup and bigger ones for stew. The rest I grind as well.

I'm to the point these days that I use 3 LARGE muscles (I'm not gonna try to name them) from each hindquarter for STEAKS. I keep the backstraps and tenderloins seperate, but the rest goes in the grinder.

I roast out the hind quarters, Top round- botom round and Sirloin Tip. The rump ends up in the stew or stirfy pot, That's one I just can't get right. I cut the back straps for chops. This year I did keep a few hole, I wan't to try them on the barb-q that way.

Hunterjoe,
I do EXACTLY as you do, including, not knowing the name of the steaks.


Eric

I agree on the front quarters. I also like to keep the tenderloins and backstraps separate and make them into steaks for the bbq. The hindquarters I take apart by the muscle. I dont cut anything until I have separated each muscle. Then I can make steaks or roasts. Separating the muscles makes it easier to get rid of the silverskin. It takes a little more time that just cutting, but it also gets rid of the bone and fat. Anything that is not big enough for a steak becomes hamburger.