Diagram Of Deer Meat Cuts

Portions along the deers sides and top are also displayed. Stew meat is considered to be the least tender part of the animal.

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Deer meat varies depending on which part of the animal you prefer.

Diagram of deer meat cuts. Home interactive deer processingbutchering cuts chart interactive deer processingbutchering cuts chart click a section of the deer to see recommendations for processing and recipes that are optimal for that muscle group. Cut round steaks from the top half of the hams. Venison butcher chart cuts of pork pig diagram and pork chart art progressive directory venison steak recipe on marks daily apple.

Its not every day you find a recipie for deer. It includes our fantastic witts deer sausage seasoning fibrous casings and complete instructions for 25 lbs 50 lbs. Personally i prefer to cut roasts into steaks of small strips of meat for fajitas but to each their own.

From front to back they include the neck shoulder loin and rump. If youre interested in how to butcher your own deer harvests you might like this illustrated deer meat guide. This illustration by artist nadia van der donk shows where the different cuts of meat come from on a deer.

Use the lower half of the hams for stews and pot roasts. A hind quarter alone from a single deer can provide a lot of meat that can last for months if rationed properly. Heres a breakdown of venison by part and recipe.

Which of the cuts of venison is your favorite. Actual yields will vary based on thoroughness and efficiency in the butchering process. The roast is what is taken from the rump or hindquarter of a deer.

A deer meat cut diagram displays the portions along the animals bottom side which include from front to back the shank brisket ribs flank and round. Venison yield chart for whitetail deer. Then turn that deer meat into delicious deer sausage with our deer sausage kit.

The loin is subdivided into chops and sirloin. Roasts are large cuts of meat that many people like because it is easy to cook in a slow cooker or oven over time. Prepare steaks and chops as you work.

Nearly every part of a deer can be made into a delicious meal. Cut chunks of soup meat form the lower ribs belly meat and the neck meat. Its a nice chart but what would be even nicer is a chart or a breakdown of how to cut or where to start in processing the deer for the first time home processors.

I really havent seen anything out there that is that informative. Leave the backstraps as long tenderloin cuts or consider cutting into loin chops. These yields are estimated.

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