just to start up a little topic here......what do you guys tend to do with your meat? Sticks, steaks, ground up, ect. i know my family have always used most the meat for sticks, and hand them out at wrestling meets and what not. and we always save the backstraps for steaks. which is always good. what do you guys do with your meat? sticks and steaks get old. would like to try something new
Just sticks and steak? What about tenderloin.. roast(s).. ground.. chops.. sausage.. ribs.. jerky.. etc etc etc. We don't anything but venison in my home.. so I make it all.
I cut out the back straps for steaks and ground the rest. I make large batches (20-25 lbs) of jerky and take it to work. I also make jerky for my wifes work and for family, friends and neighbors. I don't mix in another meat since I am just making jerky with mine. If I was making burgers or something else then I would.
I have summer sausage made my 6 year old loves it. Then I keep some of the prime cuts for steaks and maybe a roast. The rest ground to hamburger with 25% lean beef. Any other deer I get I give to neighbors and people who ask me every year.
Sometimes I mix with Pork.. or beef. But lately I haven't been mixing at all.. it makes it hard to put together a burger.. but OH so delicious when its done.:d
i never really knew what the ratio of venison to beef was, main reason i asked is cause i always relied on a butcher to do it for me, so i want to try it on my own. and save a couple bucks
I just get steaks, roasts and burger. that's all my processor does. He's retired. I use the roasts and all the scraps for jerky. My family doesn't like the roasts but, I can put 5lbs of jerky in the fridge and listen to my daughter opening the door all night long.
Call me sloppy but I just cut up the deer and eat it! I cook most everything up on the grill outside. I don't do any fancy packaging or mixing the meat up.
Ya AA. we did very good this year we had three state champs....one third and fourth(me). probably our best season yet. where you from? are you involved in wrestling
Backstrap- steaks on da grill Tenderloin- shishkabobs or small bacon wrapped steaks Chuck-roasts cook em all day in the pot, also makes for good stew meat Take all of the finest grain, which is pretty well all of a deer but you get my point, and slice jerky Scraps make ground meat, for anything and everything that requires ground meat Had some summer sausage made from a doe this past year, was pretty pleased but the dude was pricey.
