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Deer InformationCheck out our Deer Charts page with photo's and diagrams
of how to cut up your deer the proper way! Venison Marinades Our Deer Processing DVD is NOW READY For Sale!
Watch this hour long video from Ask The Meatmans' Professional Meatcutters and Learn How To: Break your Deer into the Primal Cuts Make Boneless, Butterfly Deer Chops Make Boneless Hind Quarter Steaks into Top and Bottom Round Steaks, and Sirloin Tip Steaks Use A Boning Knife Correctly Put An Edge On Your Boning Knife Freezer Wrap Like The Professionals
We Offer A 100% Money Back Guarantee on EVERYTHING We Sell! | We have a FREE PDF article on How to Field Dress A Deer.
To view it, just click here.
If you would rather download the FREE PDF "How to Field Dress A Deer" article and save it to your computer, just right click here, and choose "Save Target As" You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.
| Caring For The Carcass Treat your deer like a fine steak and you’ll get better table fare. "Cleanliness is the biggest problem we (Deer Processors) have. Hunters can field dress it, but sometimes the deer is full of dirt, leaves and bark. They haven’t used care in transporting the deer. Wash out the carcass after field dressing it then pat the meat dry. If daytime temperatures climb above 50 degrees, pack bags of ice in the body cavity then putting more ice on top of the shoulders and hams. Covering the iced deer with a tarp or quilt will help it stay cool until you reach a processor. Always line up your processor before your hunting trip. Ask the processor what days they’re taking deer, what time of day deer are accepted, how long it will take to process, and discuss how the deer will be processed. | | |
Here is an EXCELLENT Web Site with a fantastic pictorial guide to Field Dressing Deer or Elk. If you don't know how to field dress a deer correctly, or would just like to see if there are any tips you might pick up about field dressing big game, make sure to visit this site! If you would rather have a book to carry in the field with you about dressing your deer, check out this book. Or you might want to check out this video on Butchering Deer. Comparative Nutritional Table:Calories, cholesterol, fat, and protein contentof various types of meat (3-ounce cooked portions). | Meat Type | Calories | Cholesterol | Fat (GM) | Protein(GM) |
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| Venison loin | 139 | 62 | 5 | 22 | | Beef brisket | 223 | 77 | 13 | 24 | | Ground beef | 213 | 84 | 12 | 25 | | Pork shoulder | 207 | 82 | 13 | 22 | | Beef bottom round | 189 | 81 | 8 | 27 | | Lamb loin | 183 | 80 | 8 | 25 | | Veal cutlet | 155 | 112 | 4 | 28 | | Chicken breast | 140 | 72 | 3 | 26 | | Salmon | 140 | 60 | 5 | 22 | SOURCE: USDA research; venison analysis by
The National Food Laboratory, Inc. Print this page from Ask The Meatman.com. Searching for deer hunting tips and information? Enter your search terms in either of the 2 deer hunting search forms below to find you answers!
Last Updated -
Monday, April 18, 2011 05:18 PM |
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