When it comes to preparing a deer, there are a few basic steps you need to follow in order to get the most out of the meat. One of the most important steps is cutting up the deer into manageable pieces, which will make it easier to cook and store. While it may seem like a daunting task, cutting up deer is actually a relatively simple process, and with the right tools and a little bit of practice, you’ll be able to do it like a pro in no time. Here’s a step-by-step guide on how to cut up deer meat.
The first step is to remove the hide and organs from the deer. Once the deer is skinned and gutted, you can start cutting up the meat. The most common way to cut up deer is to divide it into four quarters: the front shoulders, the hindquarters, the saddle, and the ribs. To do this, you’ll need to use a sharp knife to cut through the joints. Once the deer is quartered, you can then cut each quarter into smaller pieces. For example, the front shoulders can be cut into roasts, steaks, or ground meat. The hindquarters can be cut into steaks, roasts, or backstraps. The saddle can be cut into steaks or roasts. And the ribs can be cut into ribs or backstraps. If you’re not sure how to cut up a deer, there are plenty of resources available online and in libraries that can help you. You can also ask a butcher or experienced hunter for help.
Once the deer is cut up, you can then store it in the refrigerator or freezer. Properly stored, deer meat can last for several months. To store deer meat in the refrigerator, wrap the pieces in plastic wrap or butcher paper and place them in a covered container. Deer meat can be stored in the refrigerator for up to 3 days. To store deer meat in the freezer, wrap the pieces in freezer paper or vacuum-seal them and place them in a freezer-safe container. Deer meat can be stored in the freezer for up to 6 months. venison is a delicious and versatile meat that can be used in a variety of recipes. By following these simple steps, you can easily cut up deer meat and enjoy it for months to come.
Essential Tools for Cutting Deer Meat
The Basics
Before you dive into cutting your deer meat, it’s crucial to gather the right tools. Here’s your essential arsenal:
- Sharp knife: A sharp, high-quality knife is your most important tool. Choose one with a blade length of 6-8 inches and a comfortable grip.
- Boning knife: This small, flexible knife is perfect for separating meat from bones and tendons.
- Cutting board: A food-grade cutting board made of plastic or wood provides a stable surface for cutting.
- Meat saw: If you’re cutting larger sections of meat, a meat saw will come in handy.
- Gloves: Protect your hands with food-grade gloves while handling raw meat.
Essential Knife Skills
Mastering a few basic knife skills will make the cutting process easier and safer:
- Proper Grip: Hold the knife with your dominant hand, gripping the handle comfortably.
- Stabilize the Meat: Use your non-dominant hand to hold the meat in place, keeping your fingers curled under.
- Control the Blade: Use both hands to control the knife blade, moving it smoothly and steadily through the meat.
Types of Cuts
There are several ways to cut deer meat, depending on the desired outcome. Here are some common cuts:
| Cut | Description |
|---|---|
| Steaks | Thin slices of meat, cut across the grain for tenderness. |
| Roasts | Large cuts of meat with bones removed, suitable for roasting or grilling. |
| Ground Deer | Meat that has been ground for use in burgers or sausage |
| Jerky | Thin, dried strips of meat. |
Removing the Hide and Organs
Preparing the Deer
- Ensure the deer is hung securely by its hind legs or laid out on a flat surface.
- Wear appropriate protective gear, including rubber gloves, a face mask, and safety glasses.
Removing the Hide
- Use a sharp knife to make a shallow cut along the belly from the neck to the anus.
- Continue cutting around the entire body, separating the hide from the underlying flesh.
- Avoid cutting into the meat or damaging the venison.
- Once the hide is detached, remove it entirely and discard or tan it if desired.
Removing the Organs
1. Removing the Intestinal Tract
- Locate the anus and make a small incision inside it.
- Carefully pull out the entire intestinal tract, including the intestines, colon, and rectum.
- Cut the tract away from the body and discard it.
2. Removing the Liver
- Locate the liver, which is attached to the diaphragm just behind the rib cage.
- Use a knife to carefully cut around the liver, detaching it from the surrounding tissue.
- Remove the liver and discard it or save it for cooking.
3. Removing the Heart and Lungs
- Cut the trachea and esophagus where they connect to the head and lungs.
- Pull out the heart and lungs together, being careful not to damage the diaphragm.
- Detach the diaphragm from the body cavity and discard it or save it for cooking.
- Trim away any excess fat or tissue from the heart and lungs.
Breaking Down the Carcass into Primal Cuts
Once the deer is field-dressed, it’s time to break down the carcass into manageable pieces known as primal cuts. This process involves dividing the carcass into its major muscle groups, which serve as the foundation for further processing and butchering.
1. Neck
The neck is a lean, flavorful cut that can be used for ground venison or stews. It’s located between the head and the chest and is easily removed by cutting along the natural seam between the neck and shoulder.
2. Shoulders
The shoulders are a large, meaty section that can be further divided into chuck, rib, and blade roasts. The chuck roast is ideal for slow-cooking methods, while the rib and blade roasts are excellent for grilling or roasting.
3. Backstraps
The backstraps are the most prized cuts of venison, known for their tenderness and flavor. They are located along the spine and are removed by carefully cutting along the ribs.
4. Hindquarters
The hindquarters are the largest and most complex part of the carcass. They can be further divided into the following sub-primal cuts:
a) Round
The round is a large, lean cut located at the rear of the hindquarters. It can be further divided into the top round, bottom round, and eye of the round, each with slightly different characteristics and tenderness levels.
b) Loin
The loin is located on the inner side of the hindquarters and is characterized by its tenderness and flavor. It can be further divided into the short loin, which includes the strip loin and tenderloin, and the sirloin, which is a flavorful cut suitable for roasting or grilling.
c) Flank
The flank is a lean, muscular cut located on the underside of the hindquarters. It is typically used for grinding or making jerky due to its tough texture.
Trimming and Boning the Primal Cuts
Once you have the primal cuts separated, it’s time to trim and bone them. This will remove any excess fat, sinew, or bone fragments and make the meat easier to package and prepare.
Trimming the Meat
Use a sharp knife to carefully remove any excess fat or sinew from the surface of the meat. Be sure to check for hidden pockets of fat or silver skin, which can make the meat tough if left in.
Boning the Meat
Using a boning knife, carefully remove any bones from the meat. This can be a time-consuming process, but it’s important to be thorough to avoid any potential choking hazards.
Boning a Backstrap
Lay the backstrap flat on a cutting board, skin side down. Using a boning knife, insert the tip of the knife under the spine and carefully cut along the bone until you reach the other end. Remove the spine and any remaining bones or sinew.
Boning a Leg
Lay the leg on its side, with the bone facing up. Using a boning knife, insert the tip of the knife into the joint at the top of the bone and carefully cut down the length of the bone. Remove the bone and any remaining bones or sinew.
Boning a Shoulder
Lay the shoulder flat on a cutting board, skin side down. Using a boning knife, insert the tip of the knife under the shoulder blade and carefully cut along the bone until you reach the other end. Remove the shoulder blade and any remaining bones or sinew.
Cutting the Primal Cuts into Smaller Portions
Once you have your primal cuts, it’s time to cut them into smaller portions that can be used for cooking.
Round
The round is a large muscle located in the hindquarters of the deer. It is typically cut into the following smaller portions:
| Portion | Location |
|---|---|
| Eye of round roast | Center of round |
| Top round roast | Top of round |
| Bottom round roast | Bottom of round |
| Round steak | Cut from any part of round |
| Round tip roast | Tip of round |
Loin
The loin is a long, tender muscle located in the back of the deer. It is typically cut into the following smaller portions:
| Portion | Location |
|---|---|
| Loin roast | Center of loin |
| Tenderloin | Inside of loin roast |
| Backstrap | Along the backbone |
| Sirloin steak | Cut from the end of the loin |
Rib
The rib is a section of the deer’s midsection that contains the ribs. It is typically cut into the following smaller portions:
| Portion | Location |
|---|---|
| Rib roast | Center of rib |
| Rib steak | Cut from any part of rib |
| Short ribs | Cut from the lower part of rib |
Shoulder
The shoulder is located in the front of the deer. It is typically cut into the following smaller portions:
| Portion | Location |
|---|---|
| Shoulder roast | Center of shoulder |
| Shoulder steak | Cut from any part of shoulder |
Neck
The neck is located at the base of the head. It is typically cut into the following smaller portions:
| Portion | Location |
|---|---|
| Neck roast | Center of neck |
| Neck steak | Cut from any part of neck |
Miscellaneous
There are a few other miscellaneous cuts that can be taken from a deer, including:
- Heart
- Liver
- Tongue
- Kidneys
These cuts are often used for making organ meats or other specialty dishes.
Packaging and Storing the Meat
Prepping the Meat
Before packaging and storing, ensure the meat is fully cooled. This helps prevent bacterial growth and extends shelf life.
Vacuum Sealing
Vacuum sealing is the preferred method for long-term storage. It removes excess air, creating a nearly oxygen-free environment that inhibits spoilage. Place the meat in vacuum-sealed bags and remove as much air as possible.
Freezer Storage
Freeze vacuum-sealed meat at 0°F (-18°C) or below. This extends the storage life to 1 year for ground meat, 6 months for roasts and cuts, and 10 months for steaks.
Refrigeration Storage
Refrigerate vacuum-sealed meat at 32°F (0°C) or below. Under refrigeration, it can last up to 5 days for ground meat, 3 days for roasts and cuts, and 2 days for steaks.
Wrapping
For shorter-term storage in the refrigerator, wrap the meat tightly in plastic wrap or butcher paper. Ensure all air is removed and keep the meat as cold as possible.
Freezing Unpackaged Meat
If vacuum sealing is unavailable, freeze the meat in freezer-safe bags or containers. However, this method provides less protection against freezer burn, so the meat may deteriorate faster.
Thawing Time
When ready to use, thaw the meat in the refrigerator overnight or in a cold water bath. Do not thaw at room temperature, as this can promote bacterial growth.
| Storage Method | Ground Meat | Roasts and Cuts | Steaks |
|---|---|---|---|
| Vacuum Sealed, Frozen | 1 year | 6 months | 10 months |
| Vacuum Sealed, Refrigerated | 5 days | 3 days | 2 days |
| Wrapped, Refrigerated | 3 days | 2 days | 1 day |
| Frozen Unpackaged | 6 months | 4 months | 8 months |
Troubleshooting Common Cutting Problems
Problem: Meat is tough
Cause: Overcooking, using the wrong cut of meat for the cooking method, or not tenderizing the meat before cooking.
Solution: Cook meat to the proper internal temperature, choose tender cuts of meat for quick-cooking methods, and tenderize tough cuts with marinating, brining, or mechanical methods.
Problem: Meat is dry
Cause: Overcooking, not marinating or brining the meat before cooking, or not using a moist cooking method.
Solution: Cook meat to the proper internal temperature, marinate or brine the meat before cooking to add moisture, and use moist cooking methods such as braising, stewing, or roasting.
Problem: Meat is bland
Cause: Not seasoning the meat properly or not using enough flavorful ingredients.
Solution: Season the meat generously with salt, pepper, and other spices before cooking, and add flavorful ingredients such as herbs, garlic, onions, or marinades.
Problem: Meat is overcooked
Cause: Cooking the meat for too long or at too high a temperature.
Solution: Use a meat thermometer to ensure the meat is cooked to the proper internal temperature, and cook at the lowest temperature possible for the desired doneness.
Problem: Meat is undercooked
Cause: Not cooking the meat for long enough or at a high enough temperature.
Solution: Use a meat thermometer to ensure the meat is cooked to the proper internal temperature, and cook at the appropriate temperature for the desired doneness.
Problem: Meat is too chewy
Cause: Not cutting against the grain or not removing the connective tissue.
Solution: Always cut meat against the grain to break down tough fibers, and remove any visible connective tissue before cooking.
Problem: Meat is fatty
Cause: Not trimming the excess fat from the meat before cooking.
Solution: Trim any visible fat from the meat before cooking to reduce greasiness.
Problem: Meat is unevenly cooked
Cause: Not cooking the meat on a level surface or not turning it frequently during cooking.
Solution: Cook the meat on a level surface and turn it frequently to ensure even cooking throughout.
Safety Tips for Cutting Deer Meat
Handling deer meat safely is crucial to prevent foodborne illnesses. Here are some essential safety tips to keep in mind:
1. Wear Appropriate Gear
Wear gloves, a clean apron, and closed-toe shoes to protect yourself from any potential hazards.
2. Wash Your Hands
Thoroughly wash your hands with soap and water for at least 20 seconds before handling the meat.
3. Sterilize Equipment
Clean and sterilize all knives, cutting boards, and other equipment with hot water and a bleach solution before use.
4. Avoid Cross-Contamination
Keep raw meat separate from cooked food or food that will be eaten raw.
5. Refrigerate or Freeze Properly
Immediately refrigerate or freeze the meat to prevent the growth of bacteria.
6. Cook Thoroughly
Cook venison thoroughly to an internal temperature of 165°F (74°C) to kill any harmful bacteria.
7. Understand the Risks
Be aware of potential risks associated with handling wild game, such as parasites or disease.
8. Avoid Drinking Alcohol
Alcohol consumption can impair judgment and coordination, which can lead to accidents while cutting meat.
9. Take Breaks
Cutting deer meat can be a physically demanding task. Take breaks to prevent fatigue and accidents.
| Body Part | Cuts | Description |
|---|---|---|
| Front Shoulder | Chuck | Tender and flavorful cuts suitable for roasts, steaks, or ground meat. |
| Back Shoulder | Shoulder | Tougher cuts with more connective tissue, ideal for soups, stews, or slow-cooking. |
| Ribs | Back Ribs | Meaty and flavorful ribs, perfect for grilling or roasting. |
| Loin | Backstrap, Tenderloin | The most tender and prized cuts, often used for steaks or roasts. |
| Hind Quarter | Round, Rump, Sirloin | Lean and muscular cuts suitable for steaks, roasts, or ground meat. |
Additional Resources for Deer Meat Cutting
Books
There are many excellent books available on deer meat cutting, including:
- The Deer Hunter’s Guide to Field Dressing and Butchering by Richard P. Smith
- The Complete Guide to Butchering Deer by David Kuijt
- Deer Processing for the Home Butcher by Grant Woods
Videos
There are also many helpful videos available online, such as:
- How to Cut Up a Deer – Field to Freezer by MeatEater
- How to Butcher a Deer: Step-by-Step Guide by Hank Shaw
- Deer Butchering Basics by The Hunting Public
Websites
There are also several websites that provide information on deer meat cutting, including:
- https://www.deeranddeerhunting.com/content/how-to-field-dress-and-butcher-a-deer
- https://www.fieldandstream.com/how-to/field-dress-deer/
- https://www.qdma.com/deer-meat-cutting/
Deer Meat Cutting Charts
Deer meat cutting charts can be a helpful resource for beginners. These charts show the different cuts of meat and how to cut them.
| Cut | Description |
|---|---|
| Backstrap | The two long, narrow muscles that run along the spine |
| Tenderloin | The small, tender muscle that lies beneath the backstrap |
| Shoulder | The large muscle that covers the shoulder blade |
| Neck | The meat from the neck |
| Ribs | The meat from the ribs |
| Loin | The meat from the loin |
| Rump | The meat from the rump |
| Shank | The meat from the shank |
How to Cut Up Deer Meat
Cutting up deer meat is a rewarding task that can provide you with high-quality, lean protein for your family and friends. With the right tools and a little patience, you can break down a whole deer into individual cuts of meat that can be used in a variety of dishes.
Tools you’ll need:
- Sharp knife
- Saw or hatchet
- Work gloves
- Buckets or coolers for meat storage
Instructions:
- Remove the hide and organs from the deer.
- Lay the deer on its back and make a cut down the center of the chest from the throat to the pelvis.
- Cut around the shoulder blades and remove the front legs.
- Cut around the hip sockets and remove the hind legs.
- Remove the ribs from the spine.
- Cut the backstrap away from the spine.
- Divide the remaining meat into smaller cuts, such as steaks, roasts, or ground meat.
Tips:
- Use a sharp knife to make clean cuts.
- Work in a cool, clean environment.
- Wear gloves to protect your hands.
- Package the meat properly and store it in the refrigerator or freezer.
People Also Ask
How do I remove the hide from a deer?
Use a sharp knife and make a cut along the belly from the throat to the pelvis. Then, pull the hide away from the body, working from the belly towards the head and legs.
How do I cut up a deer backstrap?
Lay the backstrap on a flat surface and cut it into steaks or roasts. To make steaks, cut across the grain into 1-inch thick slices. To make roasts, cut along the grain into 2-3 pound pieces.
How do I store deer meat?
Deer meat can be stored in the refrigerator for up to 5 days. For longer storage, freeze the meat in vacuum-sealed bags. Ground deer meat can be stored in the freezer for up to 3 months, while steaks and roasts can be stored for up to 6 months.
