Subsonic Flyer Posted December 17, 2004 Report Share Posted December 17, 2004 For those of you that have not had the pleasure to see Red Deer up close I thought you might like to get an idea of the size of these animals. This is one I had recently. Shooting it is one thing but getting it back to your vehicle is another. After a long drag, you often question your sanity. An animal of this size will weigh over 300 pounds. Have a great Christmas SF Quote Link to comment Share on other sites More sharing options...
Subsonic Flyer Posted December 17, 2004 Author Report Share Posted December 17, 2004 The same animal with my 13 year old son. Quote Link to comment Share on other sites More sharing options...
red_stag88 Posted December 17, 2004 Report Share Posted December 17, 2004 There OK down hill, pulling it up hill is another matter Quote Link to comment Share on other sites More sharing options...
Guest Mr Pieman Posted December 17, 2004 Report Share Posted December 17, 2004 SF, why have you cut the neck so short? Have you used the meat for something else (dogs etc) or trophy mounting? Seems a low cut for general butchering. Cheers PP PS Nice animal Quote Link to comment Share on other sites More sharing options...
Subsonic Flyer Posted December 17, 2004 Author Report Share Posted December 17, 2004 Hi Mr Pieman Your right its a short cut and probably a waste but I dont bother with the necks. I shoot quite a few each year (most go the the game dealers) but I keept he occasional one to top up the freezer. We take some of the best cuts and give the rest away to friends. SF Quote Link to comment Share on other sites More sharing options...
Teal Posted December 17, 2004 Report Share Posted December 17, 2004 Yep they are big -here's my first staggie: http://forums.pigeonwatch.co.uk/forums/ind...t=0entry49658 Quote Link to comment Share on other sites More sharing options...
Aled_cky Posted December 17, 2004 Report Share Posted December 17, 2004 Looks quite big.. as Red said.. would be easy to drag downhill.. I like those black shoes Very nice bag.. Congratulations. Aled Quote Link to comment Share on other sites More sharing options...
Guest Mr Pieman Posted December 17, 2004 Report Share Posted December 17, 2004 SF, depending on your butchering skills it is possible to remove a long 'length' of meat from the deer along its back that's often referred to as a 'loin'. It begins just after the top of the haunch (where you cut rump steaks from) and runs right up into the neck. By cutting it short you take away up to 10inches of very good meat. Next time you skin one have a look and give it a go - the meat is very tasty. If you aren't sure of the technique required for the cutting, let me know and I'll post something up to help With a little practice it is possible to make a variety of appetising joints - Boned and rolled shoulders Boned and rolled haunches Steaks Saddles Loins Boned and rolled saddles Butterfly steaks Medallions Whole haunch & shoulder joints Chops Crown Roasts Rib racks Stering steak (for pies) Stewing meat (for casseroles and slow cookers) I find home butchering very rewarding. People seem far more willing to cook a boned joint or prepared chops than try and process a bag og stewing meat!! Cheers PP Quote Link to comment Share on other sites More sharing options...
vimm Posted December 18, 2004 Report Share Posted December 18, 2004 Now im the complete oppisite to you Mr Piewoman i find home butchering time consuming and a complete pain in the ***. Especialy if your doing a large beast on your own. All that bagging up farting about washing this and that its not for me I would rather pays my money and dump it on some other sole for Butchering into joints, steaks, Burger`s, mince and such. Then collect it all ready smartly and expertly done bagged and sealed end of job Quote Link to comment Share on other sites More sharing options...
pete evans Posted December 18, 2004 Report Share Posted December 18, 2004 vimm how much does a butcher charge for this service? does he ask questions about the source of the meat? Quote Link to comment Share on other sites More sharing options...
Guest Mr Pieman Posted December 18, 2004 Report Share Posted December 18, 2004 Vimm, I think in your case its more can't than won't. To butcher it and bag it etc yourself makes it far more profitable than using a third party and having to share the proceeds. PP Quote Link to comment Share on other sites More sharing options...
Subsonic Flyer Posted December 18, 2004 Author Report Share Posted December 18, 2004 I am with Mr P on this one. I enjoy the butchering. One question for you though, what is a Crown Roast? SF Quote Link to comment Share on other sites More sharing options...
vimm Posted December 18, 2004 Report Share Posted December 18, 2004 If you know the Butcher Pete then i dont think he would ask to many question`s just as long as they were taken legaly :o The last one i shot the butcher charged me £20 for it to be skinned jointed bagged the lot as well as geting rid of all the waste. It was a good size Deer too Pete but you can no longer see the picture on my Poacher`s thread as some jelous plonker has deleted it Mr Piewoman i have dressed Sika, Roe, Red and Fallow its no big deal just like a big Rabbit Quote Link to comment Share on other sites More sharing options...
Guest Mr Pieman Posted December 18, 2004 Report Share Posted December 18, 2004 Vimm, is there any need to be so abrasive in your replies? PP Quote Link to comment Share on other sites More sharing options...
Devilishdave Posted December 18, 2004 Report Share Posted December 18, 2004 How is santa going to get round with his Christmas presents? You Shot Ruddolf!! :o Dave Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted December 19, 2004 Report Share Posted December 19, 2004 SF,depending on your butchering skills it is possible to remove a long 'length' of meat from the deer along its back that's often referred to as a 'loin'. It begins just after the top of the haunch (where you cut rump steaks from) and runs right up into the neck. By cutting it short you take away up to 10inches of very good meat. Next time you skin one have a look and give it a go - the meat is very tasty. If you aren't sure of the technique required for the cutting, let me know and I'll post something up to help With a little practice it is possible to make a variety of appetising joints - Boned and rolled shoulders Boned and rolled haunches Steaks Saddles Loins Boned and rolled saddles Butterfly steaks Medallions Whole haunch & shoulder joints Chops Crown Roasts Rib racks Stering steak (for pies) Stewing meat (for casseroles and slow cookers) I find home butchering very rewarding. People seem far more willing to cook a boned joint or prepared chops than try and process a bag og stewing meat!! Cheers PP mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm LB Quote Link to comment Share on other sites More sharing options...
digga Posted December 19, 2004 Report Share Posted December 19, 2004 deleted Quote Link to comment Share on other sites More sharing options...
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