Ok,
Those of you that have your Deer commercially processed, How is this done?
Are you getting your venison "Boned out", or are you getting it "Sawed into steaks".
I know the old way was to use the band saw, as that was our procedure for many years.
Little story here;
One of my friends was given a Deer and I went with him to pick it up. (The licenses holder had used all his out of state bonus tags and had more than he could use).
This guy asked if he wanted it cut up and said he has a band saw and it wouldn't take but a few minuets. I had a band saw for years and this guy asked if i wanted to see it, I interjected that it was much more of a hassle to clean the saw than just bone out the deer. He matter of fact told me that this was no problem at all. After using the saw, He would just open the access door on the bottom and his "pooch" would just clean it right up,
Then next time you use it just run a few blocks of wood through and she is ready to go.:barf:
And now get this,
He advertises deer processing!
Just thought you should know.
And this is a factual story, sorry.
But today with the CWD concerns I wouldn't want my animal processed with other animals. In fact, just being on the butcher block is a problem with me.
I enjoy my old copy of Bull Cook and.... By George Leonard Herter
I was reading "HIS" NO "B.S." technique of butchering a Deer.
He states to "NOT" remove the tenderloins, but that they should stay on the Chop. Only exception is if it is a very large deer. Maybe that is why so many do not remove the tenderloin.
Now;
Is there anyone who makes "Corned willy" from there venison?