I have been butchering venison for as long as I can remember. I started with my step dad and grandfather in our home garage; I now live away from home (New York) in North Carolina. I have taken what I've learned over the years and have taught multiple people how to butcher their own deer. Cutting your own meat not only saves you 100's of dollars a year in game processing fees but it also ensures that you get all of the cuts of meat the way you want them every time! Once you get the hang of it, it makes for a great weekend hobby with your buddies!
I'd like to take this series of posts to explain not only the equipment you need for processing your own venison, but also the technique used to do it properly.
In Part 2, "Equipment", I'd like to take to explain all of the necessary equipment and give some examples of what I use, as well as give an estimated initial cost for getting into personal meat processing.
In "From Field to Table", part 3 of the series, I'll explain the basics of meat cutting and how important it is to take good care of your game all the way from the field to the table.
Part 4, entitled "The Basic Cuts of Meat", will see me diagram and explain the different cuts of venison that you will commonly hear of.
The name says it all for Part 5: "Sausage and Burger Making".
When we finally reach Part 6, you'll see why it is simply called the "Video Example" entry: Once we have all of the basics down, I'll try to get a nice video posted with some real samples of myself and Cory butchering a deer. Pending a good season of course ;).
If you have any other suggestions for this series please feel free to comment and I'll incorporate your suggestions into the series of posts.
-Paul Nicolucci
I'd like to take this series of posts to explain not only the equipment you need for processing your own venison, but also the technique used to do it properly.
In Part 2, "Equipment", I'd like to take to explain all of the necessary equipment and give some examples of what I use, as well as give an estimated initial cost for getting into personal meat processing.
In "From Field to Table", part 3 of the series, I'll explain the basics of meat cutting and how important it is to take good care of your game all the way from the field to the table.
Part 4, entitled "The Basic Cuts of Meat", will see me diagram and explain the different cuts of venison that you will commonly hear of.
The name says it all for Part 5: "Sausage and Burger Making".
When we finally reach Part 6, you'll see why it is simply called the "Video Example" entry: Once we have all of the basics down, I'll try to get a nice video posted with some real samples of myself and Cory butchering a deer. Pending a good season of course ;).
If you have any other suggestions for this series please feel free to comment and I'll incorporate your suggestions into the series of posts.
-Paul Nicolucci
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