Butchering DIY

[Z7Extreme]

I do all my butchering on the kitchen counter... Lol. Moose, Elk, and Deer. Am I the only one? Who else does it?

[cfnewfie]

I hang mine in the garage from my punching bag stand and process them, then clean it up on a plastic table before the wife will let me bring it in the house lol

[TBark]

Garage til freeze up then ya, on the kitchen table pc of a quarter at a time.

TBark

[Opa]

We used to cut(debone) & wrap our own. Now we have the hinds deboned cut & wrapped, leaving the fronts(deboned) for me to grind into burger for YD to wrap, or to make my own sausage, both fresh & smoked. Enlisting the assistance of my son is rather easy, because he ends up with some of the proceeds.

[gs100bert]

last year hung them on an engine hoist outside in the yard for skinning and quartering then cut them up on a picnic table bought inside to wrap . but in cold weather all cutting and wrapping done on kitchen counter.

[Bobbydee]

Originally Posted by Z7Extreme

I do all my butchering on the kitchen counter... Lol. Moose, Elk, and Deer. Am I the only one? Who else does it?

same here. wife isn't a fan.
Going to make a stainless table for the garage so I can do It there.

[Hogie135]

I don't age any of my game. cut up in the garage and thrown right into the deep freeze. The wife and I will take a quarter out per weekend after I bring it home and make a night of drinks, music and butchering on the kitchen table. I do all the cuts and she trims all the fat and grisle off.

[Hogie135]

This is what we look like every weekend afte hunting season

[******]

Kitchen table is the best way. I've paid off that 100 dollar grinder 10 times over. It was lots of fun to do it on the 11th story of an apartment building. Some strange looks from the neighbors when those really heavy looking bags got carried into the elevator.

[Attilathecanuk]

I do not age my meat and butcher/debone right away myself in my garage, which is kept at 8 Celsius.

[Mike_W]

Until the walk in cooler is done I try and maintain my garage heat close to optimum so hang time will be weather dependant. My garage and a couple costco tables is where I preffered to cut as it can be a messy job.

[madball]

I process all my own meat. I bought about $400 worth of equipment a few years back and I've paid for that multiple times over by avoiding insane butchering fees. I do not hang to age as most seem to do. I butcher, package and freeze all my meat the same day I shoot. I usually wait 6-8 weeks before eating steaks/roasts as the meat will age a little in the freezer but often I'll dig in within a few days of harvest. It is way easier to do than most people think

[happy honker]

i debone and do most of the big cuts in the field.
Folding table covered in poly. I clean every last hair, leaf, spruce needle and speck of dirt off the meat here too.
Once home I do the smaller cuts and grinding and vacuum seal everything for the freezer.

[Z7Extreme]

Awesome!!! Glad I'm not the only one. Lol. And looks like alotta people don't age their meat either. I don't, cut wrapped and in the freezer before I head out to fill another tag.

[Opalsasquatch]

Cut, wrapped, and ground on kitchen table. Hanging time is dependent on weather and available time.

Moose usually get done at a neighbors shop, 4 or 5 guys can get a moose and a deer or two done in an evening


"Shuuuuuuussssshhhhh.

You can't post stuff like that, too many heads will explode."
Hillbillyreefer

[Prairiewolf]

The plan for this year was to cut and wrap an elk should I get one, and take a deer to the butcher for sausage. However, after reading more and more about different sausage recipes on the forum and other sites, I'm leaning to trying that as well. Will be good practice for me. Garage will do just fine.

[gopher67]

I use a 3/4 sheet of plywood with plastic on saw horses works great i been using it for years

[MugEye]

I butcher all my meats . Beef, pork, chicken , moose ,elk and deer. I have a part of my shop set up for that . Bought a 3 door Pepsi cooler and modified it for hanging meat . Industrial grinder, meat bandsaw and cutting tables . Works like a charm. I wouldn't do it any other way . I don't let anyone touch my meat .

[fish_e_o]

i throw down some plastic and have at it too.


way too much money otherwise

[The moose]

there is no other way in my opinion. I know its my animal, I get portions and cuts I want and its way way cheaper. for the price of one load of sausage you can almost buy the entire setup yourself. While sausage making seems like a daunting task its great fun and not nearly as hard as it looks.

[Webstar]

folding tables and poly in heated shop

[1894Cowboy]

Took a small doe last year, didn't want to pay for butchering because there was so little meat. Decided to take the opportunity to learn on my own, with YouTube backup. lol. Worked out OK, except when it came to cutting steaks off the hind quarters, ended up not knowing what cuts I had or if they were right in the end. For some things you really need a mentor to learn from, videos just don't cut it.

[Kristopher10]

Have yet to age my meat, always butcher in the kitchen (or garage if there is enough space). Best part is, the wife enjoys butchering more than I do I think.

Side note: her favorite part of upland bird hunting is the field dressing lol