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Processing your deer kill....
Topic Started: Mar 15 2009, 06:44 AM (724 Views)
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Step Nine:Cutting out the back straps! This is the best meat of the deer in our opinion.


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All that is left is the hide quarters and the rib cage. Not many consider the ribcage worth messing with.

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You can barely see them.... but what Snakebit is pointing out is what is called the sweet meat. Well worth retrieving!

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Step Ten:Seperating the hind quarters. Cut off the spine at the hind quarters.

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Then with your bone saw, cut the hind quarters apart.

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With each of the hind quarters, cut the leg at where you made the incision in the hide.

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And here's your bounty! A cooler full of fresh unaltered meat! No additives, no preservatives! And some of the leanest meat one can ingest.

You are now ready to take it into the kitchen and butcher it out as you see fit. Roasts, steaks, stew meat, ground meat, sausage, jerky..... you make the call.


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Hunter and butcher: Snakebit

Photographer: Hawker
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