Deer in camp! - butcher question

[dinorocks]

Well…not my deer yet, but my brothers arrowed a couple.   Does anyone know where I can download a schematic of the various cuts of venison that I can print out with decent resolution?  I can find some of steer but was hoping to find one specifically of a deer to post in our butcher shop (i.e., brothers shed).

Thanks and good luck to a successful archery season!

Dino

[JimB]

Dino,here is a nice pictorial you can check out.Lots of good recipes over there also.
 http://tradgang.com/noncgi/ultimatebb.php?ubb=get_topic;f=7;t=000287

[Mint]

Good pictorial, i do mine the same way.

[Shaun]

Here's another how-to
 http://tradgang.com/noncgi/ultimatebb.php?ubb=get_topic;f=2;t=000076

[mparks]

These two images have done wonders for my processing efficiency.  Always struggled with how to get the best steaks from the hindquarters.  Used to take me forever to get steaks out.

Now that I learned not to try and gets steaks out of the sirloin I'm a lot quicker.  Works great for jerky.

 

   

[frank bullitt]

Dino, you might do a search at Outdoor life or Field and Stream mags, sites. I had one from one of those many years ago.

Actually a poster style diagram, of a beef or hog will work, only think smaller! Possibly one of a lamb? Check with your local coop or extension office, even local small grocer, meat shop.

All 4 legged animals have the same muscle structure!

[PaddyMac]

The only thing I do differently from the above is that I cut off racks of ribs with the meat on at about the length of "short ribs" then split the spine and then cleave bone-in chops. I use a DeWalt reciprocating saw. Works great.

I kind of make up my own terms based on how much tenderizing required, like "pound steaks" instead of "round steaks" because that's what I do with 'em.

In rank it is tenderloin, loin chops, ribs, roasts, then pound steaks, then stew meat, then burger.