From the forest to the table

After the abattoir, the venison was aged for about 12 days at 35 degrees.

It was then brought in and given a final rinse before butchering.

The kitchen island set up as a home butchering station;

• Lem meat lugs;
• Latex gloves;
• Small knife sharpener;
• Big cutting board;
• Paper towels;
• Food scale;
• Pencil and paper to log package weights;
• Sharpie marker to label packages;
• Wax paper to separate meat inside packages;
• Lem freezer tape dispenser;
• Freezer paper for the initial wrap;
• Butcher paper (and dispenser) for the outer wrap;
• Plenty of hot water.

Me, pretending to be a real butcher.

 For butchering, I mainly use three knives and one pair of scissors.

• 12' knife for initial boning and cutting large pieces;
• 3-4" metal paring knife for boning;
• 3" ceramic paring knife to remove silver skin and fat;
• Claus 8" game shears (best I have ever used).

Presenting the yum-yum, bacon-wrapped back strap...

Also prepared were venison fajita strips, tenderloin tips, roasts, ribs, and shoulder for grinding (and possibly snack-sticks). We will use the ground venison as burgers, in chili-mac, tacos, etc... the kids really like it in just about everything.

It was a long day of work, but will be good eating all year long...