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Post by jp on Dec 15, 2006 9:58:09 GMT -5
A buddy told me their club uses a reciprocating saw to cut up their hind quarters into steaks. Just have the meat partially frozen and its easy. Choose your thickness. Anyone else with any ideas to cut them up(including bone)?
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Post by rickc on Dec 15, 2006 17:05:51 GMT -5
Band saw works great..... then take the blade off and clean and oil it........ ready for the next time....
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Post by buckied on Dec 15, 2006 20:58:11 GMT -5
yeah, never used a recip saw to due the final cutting...used one in quartering. Also, you can go buy a cheap chainsaw and use vegetable oil for the bar oil to do quartering of bigger stuff, like a cow or elk...if you ever have to do a cow..which I doubt.
But I'm with rick on the final deal...go with the bandsaw if you're gonna be cutting the bone as well.
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JJ
Spike
Posts: 39
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Post by JJ on Dec 16, 2006 8:47:10 GMT -5
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Post by tugrivercopper on Dec 16, 2006 14:03:32 GMT -5
we got our saw from northern tool and equipment closeto roanoke i think, my unclepicked it up, i'll try to get some pics on here for ya'll
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Post by jp on Dec 16, 2006 20:42:55 GMT -5
Thanks.
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JJ
Spike
Posts: 39
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Post by JJ on Dec 17, 2006 11:22:03 GMT -5
Just got the game processing video from VDGIF. The butchering part is excellent. I recommend it for anyone that wants to properly process deer meat. It was well worth the $12.
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Post by buckied on Dec 17, 2006 15:07:12 GMT -5
Hey, our buddy TraditionalBowman was supposed to be in that video or something...I wonder where he's been lately??
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Post by tugrivercopper on Dec 18, 2006 17:31:55 GMT -5
probably hunting!
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Post by jrdeerhunter on Dec 23, 2006 0:40:46 GMT -5
sponds good
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Post by countertop on Sept 4, 2007 22:35:16 GMT -5
the freezing thing is a good advice. Slaughter houses freeze all their meat before cutting to aid in the processing. its just a lot easier to cut.
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cj
Four Point
Posts: 106
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Post by cj on Nov 28, 2007 10:04:21 GMT -5
You guys kill me. I would NEVER I repeat NEVER use any type of electric saw to cut up venison. The reason being deer marrow unlike beef marrow is very bitter.. Using an electric saw you run the risk of contaminating the meat not to mention bone chips. Bone the meat out and use an electric slicer. (You can get uniformity in steak size or even be able to thin them down enough for jerky.) In the picture below I would then take the various chunks of meat and cut them across the grain (for steak for jerky cut with the grain)
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stumpjumper
Four Point
Vegetarians are cool. All I eat are vegetarians, except for the occasional mountain lion steak. Ted
Posts: 201
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Post by stumpjumper on Nov 28, 2007 10:50:07 GMT -5
I've done my own butchering for years and have always deboned it and used a slicer to cut steaks, etc. I don't like to leave the meat on the bone. I get mine to look about the CJ posted. It takes some time but it is worth the effort. I used the butchering video from the Kentucky Game and Fish. If the one from the VDGIF is like it, it is worth having.
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Post by arrwnleadslngr on Nov 28, 2007 11:19:04 GMT -5
Yeap I do it my the same way. The only time I don't de-bone it, ,is when I give it to someone else who wants meat. I have always process my own, but last couple of years been taking at least one to a butcher to get the summer sausage, breakfast links etc... done up for me. Save the Rambo Saws for cutting little rack off the skull..
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Post by Bounty2 on Nov 28, 2007 14:53:22 GMT -5
cj I'm with you, debone is all we do (Deer Crock Pot Chili) the best around ;D
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