Mainah said:....Should I cut the hooves off before I hang the deer?
We generally cut the legs above the knee...using a cattle de-horning tool. Works pretty good!
Mainah said:....Should I cut the hooves off before I hang the deer?
You aren't doing the meat any favors by keeping the skin on.
The meat looked good and the ability to get burger mixed with some pork or beef fat, as well as some sausage and jerky made was a huge winner for me.
Jimbob, is this really necessary? You do not answer the question or add any value to the conversation with snarky comments like this. Why you continue to judge folks with different opinions and experiences boggles my mind. It is ok NOT to post your negative comments...jimbob said:...really...
and why mix it with beef/pork
For a home butcher its a matter of simply separating the legs muscles (3.) Two Flats and the Eye of the Round. After trimming fat and tallow away. Simply by inserting your fingers between the muscles and observing their connected 'ness to their leg bone and cutting those muscles a little at a time away from the rear leg bone nice & easy like is all that's required. Than put those muscles in a freezer for 1/2 hr to firm the meat before its final cutting. Upon their cutting watch which way the grain of the meat flows and cut your steak from the opposite direction. Simple North South grain needs to be cut from the East to West.
Cut your steak 3/8s of a inch thick side to side like you would a fresh loaf of homemade bread. One (even & straight) single motion cut. (no hacking allowed) If your cutting creates a unequal look. Turn the muscle up-side down (over) and and adjust for your uneven cutting. That's all there's to it.
Jimbob, is this really necessary? You do not answer the question or add any value to the conversation with snarky comments like this. Why you continue to judge folks with different opinions and experiences boggles my mind. It is ok NOT to post your negative comments...