Thread: tips on cleaning a deer out

Originally Posted by Toby

How do you get eye fillets with out gutting it?

I don't. There is not a huge amount of meat there. I think you can get them by lying the animal on its stomach and cutting through the skin/flesh just under the spine and taking them out that way without having to fully gut it.

Geez, I dont mind wasting goats but I dont get deer often enough to be fussy. I either carry it out or bone it out. There is alot of meat if you bone it out good.

Agree with having to be there as someone else does it. Seen a fair few amount of videos online, but had a mate show me in person how its done. Heaps easier, but still find the hardest part getting the deer on the deck! Haha

Originally Posted by Toby

How do you get eye fillets with out gutting it?

I don't worry about them. They are only a mouthful and are almost always covered in shit and blood.

Back steaks out, bone the HQs making sure the rump is attached, and shoulders (unless they are shot up). Stuff it all into my day pack. Boot the rest over a bank.











Different story if you are near a quad, then I gut them and biff them onto the transport. Never seems to happen though.

But otherwise, you will soon get sick of carting whole deer around. The only reason I used to do it was because I was staggering towards a chiller and dollar signs.

Hope this helps.

Try leaving the bumhole in if you gotta long walk out helps keep the last of the blood out of your own bumhole

Originally Posted by Neckshot

Try leaving the bumhole in if you gotta long walk out helps keep the last of the blood out of your own bumhole

That is fantastic neckshot. blood in the undies is chafe central. must try that one!

Eye fillets - what bit do they come from?

Dougie, Toby is referring to a small muscle group that is located at the rear of the underside of the spine. It is accessed through the stomach cavity. Very tender cut.

From a cattle beast they are the cut called "fillet steak". And "porterhouse steak" from a cattle beast is the "back steak" from a deer (the strip on the outside either side of the spine, running from the hip through to under the shoulder blade). You can see where the back steak comes from in the second to top pic of mine (above).

Gotcha, cheers. I am clueless with what cuts are what.

Just hack it to bits and name them your them yourself

Think you mixed it up a bit there thar . Eye steaks arent back steaks

Sent from my GT-I9300 using Tapatalk 2

Originally Posted by CreepingDeath

Think you mixed it up a bit there thar . Eye steaks arent back steaks

Sent from my GT-I9300 using Tapatalk 2

Nah, I read it like that at first too, he states that eye steaks are the fillets and that porterhouse (and sirloin too) are the back steaks.

Originally Posted by CreepingDeath

Think you mixed it up a bit there thar . Eye steaks arent back steaks

Sent from my GT-I9300 using Tapatalk 2

Read it again,said he didnt bother with them