Dave: I recently killed cow elk in late hunt here near Bozeman, Mt.
I had processer mix elk meat with 25% lean pork shoulder and 12 1/2% ground
chuck.
Everyone thinks it is delicious. Thanks for your recipe. Funny story, I was driving with a guy whose company does wetland delineation stuff and then permitting on those types of projects. We were driving to go look at a job I have going and he enjoys hunting and so of course we were talking about that subject. Somehow or another we started talking about processing deer as he enjoys chopping them up. I told him I do too but mentioned what a great job you did and that I wished you were closer to Traverse City. I was telling him about the different products you do and how when you are finished there is literally no waste at all. Gday mates, this site has been very informative and useful, especially the actual cuts of meat. Cant wait to cut some up properly and try out some of the recipes, and thats one awesome set up you have there. I best get outta here and on me horse, all this makin me real hungry and I got huntin to do. Good on ya mates. Guys, soon as I got home I put a meatloaf in the oven and made the onion minute steaks. WOW. THEY WERE FANTASTIC. My daughter and I really enjoyed them. We're already trying to decide what to try tomorrow! Thanks again for doing such a wonderful job. Did I mention I can't believe the amount of
meat. Hey gang just to say this is the BEST processing web I have found to date. I like the details and graphics you put in and the simple explanations. Also how you show the butchering charts and the cuts of
meat after the processing stag .I have passed this site on to a lot of my hunting buddys. THANKS for the great web page. Well I have been hunting whitetail in Ohio for almost 30 years and I have watched alot of others process thier own deer, but I however never tried it myself and the price of haveing a good shop do it has gone tripled since I got my first deer at ten years old after two years never even seeing one close in season. This year I'm about too try it myself and I wanted to thank you for the information in a format that is most impressive and easy to follow too the few questions I had plus alot I didn't know to question! I will refer my friends and family to your site....we all hunt! Great website... Very informative and you guys seem friendly through the computer!! That is a neat thing nowadays. Just wanted to say thanks for the help. Your website was a great help in processing my deer. Thank you for your website - it is the best site I found on the net after "googling" for three days. I wish I lived in Michigan. Great Job! Todd Rouse (entry added 10/29/2007) I was just surfing the net and found your very informational site. I'm a Meat cutter for almost 30 years and have cut thousands of deer myself, but i really enjoyed how detailed you made everything for others to see. I added you to my favorite web page for future informational stuff. I am John of John and Ron's Deer Cutting in Deforest WI. Have a great season! John Swenson, Dave & Ruth, Hello, I want to drop a line and tell you that your site is probably the best on the internet I have seen. I have been hunting for 38 years and there is always something new to learn and your site is a great teacher. Thank you for helping to educate hunters. I just found your website today. The link was posted on Buckwildadventures.com in MD. All I can say is this is without a doubt the best website for skinning/butchering I have ever found. I’ve been looking since August for something like this. Although I did not get any deer this year I will definitely save this site to my “favorites” and use it next year. Thank you for taking the time to share your knowledge and experience in such great detail. I am looking forward to ordering your cookbook in time for next season. I'm a hunter from Haliburton Ontario. I was just looking for some information on what our butcher gives us from the deer, and I wanted to say Nice Site! Dave and Ruth, Dave, You have a great site! I live in Texas but have recently benefitted from your information on cuts: at (almost) 62 yrs. old, I hunted for and shot my first ever whitetail (14-inch antler spread buck). Your story about Kaytee's hunt was great--hunting is about family and about meat and about what you can do with that meat to build family memories. In Texas, we conserve prime breeding bucks with a "slot" system where we harvest spikes and bucks with an antler spread of over 13 inches. Kaytee did great! This is only my second year of bow-hunting deer and elk. I have yet to butcher or process my own animal, but I am planning now for next season. Your website has given me many good ideas, from which knives to use to de-boning methods. Many sites have drawings of deer anatomy, but yours is the first site that uses actual photos. That is appreciated. If I were in your neighborhood, I'd probably just
take the deer to you, but with 75 miles to go to the nearest trustworthy processor, I'm convinced I'll need to learn how to do this myself and your website has inspired me to make sure I learn how to do it right! Thanks! After a couple of days of searching the internet, I came across your web site. So far, I believe it to be the best site above venison that I've seen. Please keep up the good work and stay on-line.Thanks, Dave and Ruth, Thanks for the information you have put together. You are truly salt of the earth people.
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