Venison, quick question

[Patrick]

A friend [?] came in for coffee is morning. I've known this guy for 50 years. He is big hunter and killed 3 deer so far this year.
Any way, my question, what do you think of a fella that cuts the loins, back straps and hind quarters off an animal and then throws the front end away because its too much trouble to take care of ?  I have my feelings, but, I'm interested.

[Moonshot_1]

A friend [?] came in for coffee is morning. I've known this guy for 50 years. He is big hunter and killed 3 deer so far this year.
Any way, my question, what do you think of a fella that cuts the loins, back straps and hind quarters off an animal and then throws the front end away because its too much trouble to take care of ?  I have my feelings, but, I'm interested.

Years ago, many years ago, I worked at a local locker plant. We processed a lot of deer in the years I was there.

For someone with limited meat cutting skill, effectively butchering the front 1/4 of a deer can be frustrating. Lots of bone structure that is a bit more complex than the hind 1/4 and with hunted animals like deer you often see kill shots passing through this area making it even more problematic for the novice butcher.

But the life that was taken deserves a level of respect that should have the hunter leave as little as possible to waste. Time should be taken to bone out the "front end" and grind it up for Sausage or mixed with some beef fat for some great burgers.

If your friend doesn't want to process the front 1/4 himself, suggest that he have someone at a local processing place bone out the fronts for him and make summer sausage and the like.

[CajunRider]

I would let him know it's a cursed shame that he wastes so much.     Only takes a few minutes to clean it off the bones and run it through a grinder for sausage.  

It's especially annoying for me to see that when I can BARELY afford to hunt.  Here in Southern Louisiana, you're looking at about $2000 to $3000 a year to get on a good lease.  Add to that the poor condition of the oil field right now, I may not be able to afford it for the next few years.  

Next time, have him pack up the front end and send it to me.  I'll be happy to clean it for him and stock my freezer.  

[Gavin_Sons]

A friend [?] came in for coffee is morning. I've known this guy for 50 years. He is big hunter and killed 3 deer so far this year.
Any way, my question, what do you think of a fella that cuts the loins, back straps and hind quarters off an animal and then throws the front end away because its too much trouble to take care of ?  I have my feelings, but, I'm interested.

If that is all he keeps tell him to go to the grocery and buy a few good steaks and let the deer be. My deer get completly cut up, loins, roast, and most of everything else gets ground up into burger with a little beef fat. He is just wasting good meat because he is too lazy to do the work. He's not a hunter, he's a killer. You can even donate the meat to a homeless shelter and most meat lockers will process it for free if you do that. Yes the front shoulders do not have much meat but still enough to make several pounds of good burger.

[YoungPUP]

I don't hunt, but do enjoy the generosity of a coworker who does and who has provided me with 2-3 deer a season for the last few years.  Aside from the ribs the deer ALL goes into the freezer. 

[The emperor has no clothes]

"What do you think of a fella......"
I would say he has legal and moral issues to deal with.

[Patrick]

For as long as I have know this fella, he has a lot of issues.

I have mentioned to him in the past that I would take his front ends.

He takes them and throws them away, coyote food.

He doesn't like summer sausage and says he is too lazy to can it or grind it.

I just wanted to see what you fellas thought and I thought you would feel just as I do.

I take the fillet knife to mine and bone everything. Then I take the time to clean everything up and take care of it properly. I don't care for the steaks, so, I make roasts, grind for different
types of sausage and can a lot of it.

I too feel its a matter of respect for the animal to take proper care of them. It bothers me that this  guy does this, but, every year there are the same guys in the area that have to hang a deer in their front yard and let it swing in the wind for a month or two.  Kinda p^%&^es me off. Well, not kinda, it does.

[Jess from VA]

It's my understanding that a lot of hunted meat goes to homeless shelters or needy families.  Wouldn't the right thing to do is give what you don't want to them?  I suppose someone has to pay for processing; that the shelters won't/can't do it.

My ordinary cordial feelings toward animals is greatly diminished for whitetails, though they deserve a quick and skillful death.

[Willow]

It's still one less forest rat to cross the road in front of you.

We have eliminated or severely diminished the numbers of required predators in the wild.  We are responsible now for filling that niche and we're not doing a very good job.

Kill more.  If you have to leave some of them for the scavengers you're still providing a service.

[The emperor has no clothes]

It's still one less forest rat to cross the road in front of you.

We have eliminated or severely diminished the numbers of required predators in the wild.  We are responsible now for filling that niche and we're not doing a very good job.

Kill more.  If you have to leave some of them for the scavengers you're still providing a service.

To be honest I'm not really fluent in the hunting regulations in the lower 48. But if the situation is as you describe then the law needs to reflect that. Then there is the moral side. If as a hunter you are not prepared to take care of your animal then you shouldn't be hunting.

[Rams]

It's still one less forest rat to cross the road in front of you.

We have eliminated or severely diminished the numbers of required predators in the wild.  We are responsible now for filling that niche and we're not doing a very good job.

Kill more.  If you have to leave some of them for the scavengers you're still providing a service.

While I do believe one should get all the meat one can harvest from killing anything, I'm in agreement with Willow.   I really don't care if he even harvests any of the deer, kill every stink'n one of them.   

Yeah, I've played bumper cars with a few deer in my life and would love to never do it again.

[Patrick]

It's my understanding that a lot of hunted meat goes to homeless shelters or needy families.  Wouldn't the right thing to do is give what you don't want to them?  I suppose someone has to pay for processing; that the shelters won't/can't do it.

My ordinary cordial feelings toward animals is greatly diminished for whitetails, though they deserve a quick and skillful death.

NY once had laws against donating wild game to such places, but, surprisingly, it was changed and many fellas do donate.  A good thing.

[Gavin_Sons]

I like to quarter my deer up and put in coolers on ice for a few days if it is too warm to let them hang. I then cut all the meat off the bones and make roast and burger. The back straps get cut into steaks. I measure out 1 pound of burger and place it in vacuum bags then vacuum seal everything. I just did one saturday and I got 28 pounds of burger 4 nice roast and 16 back strap steaks probably close to 60 pounds of meat. We have also planned to make a bunch of summer sausage and have 90 pounds of burger in the freezer waiting to be seasoned and mixed and stuffed. Yes it is a lot of work but I was taught if you kill it you eat it. Everyone ask if I have harvested a deer this year, I say no, I murdered a deer. Our muzzleloader season starts saturday so I'm hoping to get another one and if not I'll wait for our late gun season for doe only to get another one. We like to eat deer and I like to know where my meat has been and who handles it.

[The emperor has no clothes]

I like to quarter my deer up and put in coolers on ice for a few days if it is too warm to let them hang. I then cut all the meat off the bones and make roast and burger. The back straps get cut into steaks. I measure out 1 pound of burger and place it in vacuum bags then vacuum seal everything. I just did one saturday and I got 28 pounds of burger 4 nice roast and 16 back strap steaks probably close to 60 pounds of meat. We have also planned to make a bunch of summer sausage and have 90 pounds of burger in the freezer waiting to be seasoned and mixed and stuffed. Yes it is a lot of work but I was taught if you kill it you eat it. Everyone ask if I have harvested a deer this year, I say no, I murdered a deer. Our muzzleloader season starts saturday so I'm hoping to get another one and if not I'll wait for our late gun season for doe only to get another one. We like to eat deer and I like to know where my meat has been and who handles it.

That's exactly how it should be done.

[Mn. Norseman]

When we are done we all get together and cut up deer. Tales of the hunt, past hunts, next year, drink a little beer, all part of the comradery part of hunting.  If you aren't going to follow thru, don't hunt. Everyone knows someone that would love a taste, (if its taken care of correctly). I know in Mn there is a law on wanton waste, I suspect most other states are likewise. Tell him to buck up, and  take the time or give it to someone. Rant over.

[J.Mencalice]

If you know someone locally in the DOW (game warden), maybe you could encourage a conversation between the two parties that could educate this person in the proper and ethical manner of the hunt.

If not, then an explanation of the law may be more applicable, if there is one against the wasting of an animal.

A visit from a warden usually gets someone's attention.  "I know that you know that I know."

[Ken Tarver]

I agree with Patrick....I don't hunt any more, and I wasn't a good butcher but hunted with a good friend who had the sharpest and fastest knives you would ever want to be near....needless to say, there wasn't much left for the coyotes.

Ken

[DirtyDan]

It's still one less forest rat to cross the road in front of you.

We have eliminated or severely diminished the numbers of required predators in the wild.  We are responsible now for filling that niche and we're not doing a very good job.

Kill more.  If you have to leave some of them for the scavengers you're still providing a service.

well said Willow

dan

[Patrick]

This particular fella I've known for 50 years and was JoAnn's neighbor when they were kids growing up. He has always been this way [ to be polite about it] and isn't about to change.

[Mr.BubblesVRCCDS0008]

I hunt every year and usually get 3 or 4 during the season. I shoot black powder so I get an extra 2 weeks to hunt. I take everything but the ribs mainly because of the processor doesn't like cleaning the ribs. If we're staying in camp the ribs hit the grill. Hunting is too exspenive to let any meat go to waste. So far 2 does have met the processor. Now horn hunting.

[Gavin_Sons]

there is not much rib meat at all, i still cut the meat between ribs and throw it in with the meat to be ground up. i even get all the neck meat off i can up to the base of the skull. We have a comercial grinder that makes it so much easier to do. before we just had a cheap little grinder that would take forever. I can grind about 50 pounds of meat in 10 minutes. I always add beef fat in with it while grinding. If you have ever tried to make deer burgers out of just plain deer you know you end up with ground deer. Just wont hold together without the beef fat. Talking about this has me thinking about doing a big pot of deer chili tonight. 

[dragonslayer]

When I used to hunt deer and got lucky to get one,no meat was wasted.I'm not a butcher but there would be nothing but bones and a skull to trash.What couldn't be made into steaks was ground up to make some awesome sausage.It's a terrible waste to throw any meat away and in most states it's against the law,or was that way years ago.I would educate him,show him ways he can help others with a donation to a local food pantry or someone in need.

[3fan4life]

there is not much rib meat at all, i still cut the meat between ribs and throw it in with the meat to be ground up. i even get all the neck meat off i can up to the base of the skull. We have a comercial grinder that makes it so much easier to do. before we just had a cheap little grinder that would take forever. I can grind about 50 pounds of meat in 10 minutes. I always add beef fat in with it while grinding. If you have ever tried to make deer burgers out of just plain deer you know you end up with ground deer. Just wont hold together without the beef fat. Talking about this has me thinking about doing a big pot of deer chili tonight. 

I pretty much grind up everything except for the tenderloin.

I used to mix beef fat into the burger but stopped a few years ago.

Most of the time I found myself using the burger in spaghetti or similar dishes.

So, I decided that the extra fat wasn't necessary.

If I want a deer burger I just mix in a little cheap hamburger to keep it together.




Oh, as for answering the OP: I believe that it's wrong to waste 1/2 of the deer. There are plenty of people that will gladly take it.

I haven't hunted in years and still find myself processing and freezing plenty of deer meat every year.

[Patrick]

I'm kinda surprised no one cans it.

[The emperor has no clothes]

there is not much rib meat at all, i still cut the meat between ribs and throw it in with the meat to be ground up. i even get all the neck meat off i can up to the base of the skull. We have a comercial grinder that makes it so much easier to do. before we just had a cheap little grinder that would take forever. I can grind about 50 pounds of meat in 10 minutes. I always add beef fat in with it while grinding. If you have ever tried to make deer burgers out of just plain deer you know you end up with ground deer. Just wont hold together without the beef fat. Talking about this has me thinking about doing a big pot of deer chili tonight. 

Something else that works well is to use bacon ends and pieces instead of beef fat. In a lot of places you can get 10 lb. boxes pretty cheap.

[3fan4life]

I'm kinda surprised no one cans it.

I've never canned it but I have a friend who does.

I like the taste of the canned meat but it's just much easier to freeze it.

I use a vacuum sealer so it's not a problem if it sits in the freezer for awhile.

I've kept it 2yrs with no problems at all.

[Patrick]

I'm kinda surprised no one cans it.

I've never canned it but I have a friend who does.

I like the taste of the canned meat but it's just much easier to freeze it.

I use a vacuum sealer so it's not a problem if it sits in the freezer for awhile.

I've kept it 2yrs with no problems at all.

I vacuum seal also.
The canned meat tastes different [ great] and the cans [jars] last for years without refrigeration or freezing. But, yep, it takes time. Plus, its so versatile.

[cookiedough]

there is not much rib meat at all, i still cut the meat between ribs and throw it in with the meat to be ground up. i even get all the neck meat off i can up to the base of the skull. We have a comercial grinder that makes it so much easier to do. before we just had a cheap little grinder that would take forever. I can grind about 50 pounds of meat in 10 minutes. I always add beef fat in with it while grinding. If you have ever tried to make deer burgers out of just plain deer you know you end up with ground deer. Just wont hold together without the beef fat. Talking about this has me thinking about doing a big pot of deer chili tonight. 

We've tried the rib meat and wasn't worth dickering with, same as the neck meat all the way up, not really worth it.  If it works for you though and like the taste of rib meat mixed in with better cuts of meat, go for it.  I know the local processing deer plants around us will not accept rib meat whatsoever and if bring it in cut up, they will send you away or pick out the rib meat since usually can tell the difference. 

This guy should really do something with the front quarters though since although more fatty tendons and more time consuming, is worth it to make something out of it or donate it wherever he can legally do so. 

Tell you what though, those backstraps are melt in your mouth delicious.   With the price of hamburger over 3 bucks per lb.,  he should at least grind up the front quarters with beef fat and make deer hamburger with it or give it to someone he knows that will use the meat.  Common sense to me.  We've tried grinding up hamburger with beef fat, but never us enough beef fat mixed in since the deer meat is so lean and burgers turn out a tad too dry. 

[Gavin_Sons]

for every 8 pounds of deer burger i use 1 pound of beef fat.

[gregk]

Not much !

[Pappy!]

In this fellow's defense, shot placement may dictate not taking the front quarters if they have significant bullet damage. Usually at least one of the two front quarters will be pretty well shot up.
I have started taking deer with neck shots. They drop in place every time instead of running and dropping. The meat is all intact on all four corners as well.

[Patrick]

In this fellow's defense, shot placement may dictate not taking the front quarters if they have significant bullet damage. Usually at least one of the two front quarters will be pretty well shot up.
I have started taking deer with neck shots. They drop in place every time instead of running and dropping. The meat is all intact on all four corners as well.

I can speak to the recent 2 he shot. They were bow kills and the front shoulders were fine. The last one he shot straight on, the deer was facing him and he shot it where the neck met the breast. The arrow was about coming out of it's ass.
Thats a shot I would never take. He knew I would take the shoulders for canning, but, thats beside the point.

[Pappy!]

That is a very iffy shot.