Thread: Game Buthcery - Anyone know a good book or website

I enjoy the butchery part of the animals. There's nothing more satisfying than looking at your work all vacuum packed and professional looking.
I would like to know more like boning out rolled loin roasts and as many other options as possible, rather than just roasts, chops, mince and sausages.
Anyone know a good book or website?

Darren Meates 'the game butcher'.

There will be a thousand vids on utube

Boneing out a rolled roast is a piece of piss,tying it up is the hard bit

If you don't want chops do this

Originally Posted by veitnamcam

There will be a thousand vids on utube

"How to gut a deer in 4 hours using a rusty spanner and an old toothbrush"


But in reality, yes, lots of great info on youtube.

Originally Posted by Gibo

Darren Meates 'the game butcher'.

+2

True enough. There's heaps on youtube. First one is awesome Graff boys boning out a deer.How to butcher a deer down to the last bone - YouTube

Books are ok, videos are better. Nothing is better than having knife in hand and actually getting stuck in.
I thought I was adequate at field dressing but the last one I got one I learnt a few great pointers from @Pointer. When gutting hack through the chest right up through the cartalidge. This gives you way more roome to get through the diafram and also better access to the organs. I was previously poking around in a small opening and this just adds a heap of time to the process. Practise on goats if deer and pigs are hard to come by.

Yup, vid to refer back to works best for me.

Got the Graf/venex vid on my phone.

On now Cambell live

I love venison t-bone steaks...my brother yelled down the fone when I told him he should cut some off his chital...he was mortified...brothers, eh???!!!

You can take the rib cage apart by simply putting the knife between the ribs & they guide the knife threw the back bone .
I've started taking the back steak right up the back of the neck ,its still part of the same muscle & why leave it on
neck chops when its actually steak.

Its not actually the same muscle,it morphes into another one around the shoulder. But it is steak worthy on the right animal.

I have cut steaks out of shoulder meat on young fallow and reds that people raved about "unbelievably tender" but that is good animal, good ageing and most importantly good cooking.

Yep ,I wouldn't do it with a hind that hasn't got a tooth in her mouth ,might be a little tough.
Or a stag carrying some reasonable timber ,his neck muscle might be a bit tough.
Seems ok off a yearling or spiker