Track Your OrderProcessing and Preserving Your Own Venison: A Guide to Home Meat Processing
While many hunters opt for professional meat processing services, home meat processing is a rewarding and feasible alternative. The satisfaction of transforming your own game into a meal is unparalleled.
With the right knowledge and conditions, the core meat processing steps can be completed in under 30 minutes. Here’s a step-by-step guide to efficiently process meat at home and maximize the value of your venison.
Home Meat Processing Steps
Post-mortem, an animal enters a rigor state where its muscles stiffen. Butchering during this period is more challenging due to tougher meat. Allowing the deer to hang under proper conditions enables natural enzymes to break down muscle collagen, tenderizing the meat. Once the meat has adequately aged, you can proceed with:
Skinning
This process involves removing the hide while the animal hangs upside down, starting from the hind legs and moving towards the tail, torso, and front legs. Utilize sharp knives of various sizes for effective skinning.
Venison Preparation: Cut Order
After ensuring the meat is hair and dirt-free, prepare it in the following sequence:
Shoulders: Detach the shoulder from the torso and cut through the designated zone.
Back Straps: Cut under the hip bone, following the backbone up to the neck.
Neck Meat: Remove venison chunks from the top of the neck to the windpipe.
Saw the Backbone: Separate the front and hind quarters after cleaning the front half.
Sirloin: Begin cutting from the knee to the hip, turning your knife 90 degrees to complete the cut.
Remaining Hind Quarter: Remove all meat from leg bones and other parts.
Trim Cuts: Eliminate excess fat, skin, and tendons.
Packaging: Wrap the meat in plastic or butcher paper for optimal storage.
Advantages of Home Meat Processing
There are several advantages to home meat processing over using a processing facility:
Affordability
Professional meat processors charge fees and may waste meat, diminishing the value of your catch. Home processing saves on processing costs and meat wastage.
Shelf Life
Controlling the storage conditions of your own meat can extend its shelf life significantly. Under optimal conditions, processed meat can be preserved for years.
Portion Control
Commercial meat often contains excess weight that can be detrimental to health. Home processing allows for cutting meat into healthier, required portions, preventing weight issues.
Ingredient Control
For those planning to create meat products from venison, home processing offers control over the ingredients, ensuring a healthier option than store-bought products with added ingredients.
Top Meat Preservation Techniques
Proper preservation can extend the life of home-processed meat from weeks to years. The best preservation methods include:
Refrigeration – Storing meat at sub-zero temperatures prolongs its life, though some meats may lose flavor.
Dehydration – Removing moisture slows spoilage.
Curing – Applying salt to meat prevents moisture absorption and bacterial growth.
Equip Yourself with the Best Meat Processing Tools
Home meat processing requires specific tools for efficient execution, especially for creating various meat products like jerky. At LEM, we offer a range of products designed to enhance your meat processing speed and effectiveness.