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Time for some butchering!

Shank2

By Shank2
in The Slope Chute

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Shank2

Posted
Posted

I got my deer all boned out and ready to butcher.

 

meat 5.jpg

 

A little over 63 pounds to cut up.

 

meat 3.jpg

 

A giant neck roast that will be turned into ground meat and bologna.

 

meat 2.jpg

 

Each back-strap (Fillet) was 27 inches long. This is the meat on a cow known as the fillet. (On the outside of the rib cage on a deer)

 

meat 4.jpg

 

Preachers meat each 12 inches long. AKA shooters meat. Most tender on a deer. Found on the inside of rib cage above guts.

 

meat 1.jpg

 

Finished packing. I still have about 15 pounds to grind and about 10 pounds of dog meat (silver skin).

 

Almeida Forum Admirer

Almeida

Posted
Posted

Not good at all Göthe, you are eating all the hormones and antibiotics they put to make they grow fast. Just for you to know, in countries like Germany this issue is serious, people go to hospitals needing antibiotics when they get infected or sick and they dont work because they developed resistance, why? This has been linked to chicken ingestion.

 

just one example:

 

http://www.theatlantic.com/health/archive/2012/07/how-your-chicken-dinner-is-creating-a-drug-resistant-superbug/259700/

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