I know there are some folks here that are avid hunters.

How many members here have the tools and knowledge to butcher and process meat such as deer, moose, elk, boars, etc ?

I occasionally hunt but have never butchered my own kills. A friend of mine is holding a class this fall on this exact topic that I will be participating in.

Any tips or thoughts?

Good info to know, I have not done it a a lot but I have done it enough to get by.
Processing requires good, sharp equipment. I think skinning and actual cutting up medal require different pieces of cutlery. Hides and skinning can be tough on blades with some animals.
Have the correct cutlery and a way to sharpen it.

Good stuff to know, and I would encourage the class. But, it really ain't rocket surgery in a pinch. Just separate the muscles and you're good to go in my experience. I remember once in college cutting up a cow elk with nothing but a Swiss Army Tinker and a roll of butcher paper. It wasn't fun, but it worked.

Nowadays, I have all the good cutlery, industrial grade grinders, stuffers, band saw, etc.... A lot of those tools, though, require power. Without that, you're back to the Tinker.

Let us know how the class went.

If you harvest your own meat, I think the main thing is to field dress game right away and then prevent contamination from the digestive tract when processing. Like stated above, separate muscle from everything else.

I have harvested several deer over the years and butchered them on the kitchen table. Not the best at it but got it done.
This year hoping for an Elk. It will be going to the local wild game processor.
I could still manage, if I had to do it.

PC

I take 3-5 deer a year and have all the equipment to process them.

I’ve done plenty of kitchen meat packing, and can offer a tip or two.

1st you’ll want both plastic wrap and butcher paper. Plastic wrap for the first layer then the paper as an over wrap. Make a point to wrap tightly to force out air. Ziplock bags can be used, make a point to force out all the air. I’ll use a sink full of water to help press out the air.


I will not expend a moment of time with a bone saw. Marrow and bone dust goes a long way in giving deer meat an off taste. Furthermore the hand saw style are leagues different than the bandsaw your packing house uses.

Grind if you must, but a home grinder (Kitchen Aid specifically) is a pain in the ass when used to bulk process. I’ll grind a pound or two at a time while the meat is “crispy” frozen, not exactly thawed.

Boned out deer will yield about a brown paper bag of meat, MI more GA less maybe.

I think it's fantasyland to believe you're going to be able to sustain your protein requirements by hunting in a true survival scenario. You, and few million of your closest friends, will have the same idea. How long do you think before the area is hunted dry? And, why, on earth, would you want to be out and about with a bunch of strangers with guns? Object is to stay put, not wander around the woods looking for something to eat. Much more productive to raise your own protein source(s) and develop a plan to defend it (them).

Short on space? You can raise quail in a spare room or closet.
Have a small outdoor space? Quail and rabbit.
Larger outdoor space? Goat & quail & rabbit.
Have room for a garden? Root vegetables for you, grain and greens for your protein sources, but feed your protein sources first.
No room for a garden? 5 gal buckets to grow greens.

I can hunt off my backyard deck. Deer, black bear, grouse, turkey, etc. No need to go wandering around in the woods.

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Originally posted by Graniteguy:
I can hunt off my backyard deck. Deer, black bear, grouse, turkey, etc. No need to go wandering around in the woods.

So can I but, how long before those woods (or prairies) are hunted out if people can't run to the store for food. If you're on 50 or 100 acres of defendable hunting ground, you may last longer but the game is going to dry up quickly.

I know I can get the job done. I also know the results won't be pretty.

That said what I can't get off the bone with a knife I will get off the bone by putting the bone in a stock pot and boiling it.

I have butchered my own deer, rabbits, chickens.

If it ever gets to that point, I'm going vegetarian.

quote:

Grind if you must, but a home grinder (Kitchen Aid specifically) is a pain in the ass when used to bulk process.

My grinder has a 1.5 hp motor. I also use a vacuum sealer.