How To Cut Deer Meat Off The Bone at Larry Schwartz blog

How To Cut Deer Meat Off The Bone. If you’re not able to cut the fat in the best way you. The best way is to start by cutting to the bone, then working your way back. If there are bits of unpleasantness, it is easier to remove stuff you don’t want once it’s off the bone. The shank is located on the lower part of the front leg and is known for its tough texture, making it. I like to start this process by first cutting away the skirt—that thin flap of meat that extends back from the ribcage over the gut. If the meat you’re holding is easily cut into a tiny piece of lean, clean meat, trim it, and place it in a pile separated for stew or jerky. You will need to determine when you feel enough meat has been removed from the bones.

Deer Backstrap Diagram
from diagramweb.net

If the meat you’re holding is easily cut into a tiny piece of lean, clean meat, trim it, and place it in a pile separated for stew or jerky. If you’re not able to cut the fat in the best way you. The shank is located on the lower part of the front leg and is known for its tough texture, making it. You will need to determine when you feel enough meat has been removed from the bones. If there are bits of unpleasantness, it is easier to remove stuff you don’t want once it’s off the bone. I like to start this process by first cutting away the skirt—that thin flap of meat that extends back from the ribcage over the gut. The best way is to start by cutting to the bone, then working your way back.

Deer Backstrap Diagram

How To Cut Deer Meat Off The Bone You will need to determine when you feel enough meat has been removed from the bones. If you’re not able to cut the fat in the best way you. The best way is to start by cutting to the bone, then working your way back. If the meat you’re holding is easily cut into a tiny piece of lean, clean meat, trim it, and place it in a pile separated for stew or jerky. I like to start this process by first cutting away the skirt—that thin flap of meat that extends back from the ribcage over the gut. If there are bits of unpleasantness, it is easier to remove stuff you don’t want once it’s off the bone. You will need to determine when you feel enough meat has been removed from the bones. The shank is located on the lower part of the front leg and is known for its tough texture, making it.

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