Thread: How would you process this lot of meat

Right, I have lesser cuts bagged for sausages and salamis, this will go with some chamois and lots of duck I have taking up space

Have some better cuts ready to be diced for some clean mince

Have a bone in roast

Silverside to be cut for jerky

Steak a large portion of back legs

One large stag rear quarter for a ham

All in the chiller to set before cutting.

Keep the ideas coming tho