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I do not take my deer to any butcher shop. Not only are the prices charge outrageous, but you are not guaranteed that the meat they give you comes from your deer, or someone elses. And I don't like the say deer carcasses are just left on the ground , or floor, regardless of temperature by these folks. I work too hard getting a deer out of the field, field dressing, keeping it cool until I get it home, to let some moron ruin the meat by letting it spoil until he gets around to taking the hide off, and cooling it properly. I also don't like the use of saws, which drive bits of bone into the meat, carrying with it bacteria, which spoil the meat even in the freezer. I don't like the fact they leave the fat and sinew on the deer, just like they would a hog, or steer, when they know or should damn well know that the deer sinew and fat carry enzymes that continue to turn the meet tough, and sour it. And, frankly, I really don't like to store bones.
So, for those reasons, I bone out the meat myself, cut off all the fat, sinew, and other connecting tissues, separate the muscles, age them in crocks and stainless steel cooking pots, in the refrigerator, for a week, draining blood and washing off and drying the meat, and rotating it twice a day , and then make my steaks, roasts, chops, andfinally grind what is left, adding some beef or pork suet as a binder, for either venison burgers, or venison sausage. My sausage recipe is here on the forums, at the bottom of the index page.
People think I am doing something monumental, when I talk about boning out the deer meat. However, if you have every cut chicken away from the bones as you eat it, you know all you need to know on how to bone out meat.If you can see, you can cut away the white NON-meat tissues from the red, or darker-colored meat.