Hunting season

[The Old Guy]

One day 11 birds between two of us. My son got most of them.

 

[animal-inside]

This was crown land, they have a bunch of cut lines over by the K-road he came walking out in front of me. It can get busy that's for sure, us and the wife's parents have 160 acres there but we don't hunt it, we get alot of deer. I let my buddy set up a blind and his kid got his first deer this ever on it but I've never taken anything there.

I know the K road very well.. I used to drive it for bears in sept, but this year there was so much traffic and industry that i drove it once for a bear and didn't go back.

Wanderig River is slowly turning into a newfie trailer park

 

[Sorbate]

"If you bone it in one piece, then you can find the loin, and it pretty much pulls out of the front shoulder mass with a tiny bit of cutting. "

Would you expand on this?
Are you saying you bone out the shoulder in one piece, and continue boning out the back strap still attached to the shoulder meat?

Yep, I keep it together in one piece. The only parts that don't stay together are the shank and the brisket (meat on the breast bone). The rest should peel off in one piece. Then one pretty much tears apart from the other.

Would be easier to show, but I don't cut anymore so I can't make a video.

 

[Sorbate]

My hunting buddy had a shop like this. We used to hang em from the lift and then skin em, and then we used a propane torch and went over it and burned off any of the hairs that we got on the meat. I found the propane torch worked WAY better than washing it with vinegar or whatever else we used to do.

That is what I always recommended. Way easier for the butcher as well so I didn't have to pick up wet meat.

 

[Sorbate]

When you say you boned a deer in 6 mins, what exactly does that mean? Can you break down what you did in the 6 mins? Are you saying you took meat off the bone only? Or meat off the bone, roasts sperated, burger chunks sperated? Fat removed etc..

Fat was removed as I went along, that was boned out and separated into individual pieces. To cut steaks and roasts would take around 15.
Yep a deer start to finish in 15 minutes. Now that was average sized 100 ish pound carcasses, obviously the larger ones took more time, smaller a bit less.

Remember I have boned out around 8000 deer.

 

[Heraclitus]

Yep, I keep it together in one piece. The only parts that don't stay together are the shank and the brisket (meat on the breast bone). The rest should peel off in one piece. Then one pretty much tears apart from the other.

Would be easier to show, but I don't cut anymore so I can't make a video.

I'm going to try some of these methods on my next one. Hopefully next week!

 

[Heraclitus]

Success,
a 22" 8pt, which is a monster around where we hunt.

I tried leaving the shoulder meat on and pulling the loin out as we cut, but it kept tearing.
The deer was hanging in -8 weather so I believe it was too frozen to pull apart clean

The hams did pull apart, and it was definitely easier to work on without splitting the carcass.
I'm looking forward to practicing more next year in warmer weather.

 

[Timber]

I got 2 this year with my hunting buddy, I haven't butchered my own yet but I will now that I have all the equipment and room to do it