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ive had hash plenty but no string meat hash i dont reckon. what about mountain oysters? anybody try them? i helped my uncles cut and de-horn a bunch of bull calves one day and we had them. ironically they tasted like meatballs, not bad...or maybe i was just hungry

now ive never even heard of string meat hash lol

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Originally posted by daniel cain
now ive never even heard of string meat hash lol

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i will have to try an make that sometime l.lyle that sounds good. but then again i also eat coon and possum lol. how long do you cook it?

The meat is done from stewing, just brown the flour that sticks to it.

alright that makes since. ill give it a try 1 of these days

I just hang it by the neck and then pull the hide off with the truck. I'm kinda lazy I guess. It's pretty easy from there.

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Originally posted by casey brown
I just hang it by the neck and then pull the hide off with the truck. I'm kinda lazy I guess. It's pretty easy from there.

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Straight from the butchers phone

As a butcher by trade, the proper way to clean one is hanging by the hocks. You may see more blood at one time hanging by the neck but it bleeds more hanging from the hocks. Once the caroid artery and jugular vian are severed blood that is inside the meat on either side of the hearts pumping loop can drain more completely. The sooner they are bled the more completely they bleed out. The race is to beat its clotting time. To properly quarter one you would split it down the back and then cut it apart between the 12th and 13th rib (the top two ribs if it is hanging by its hocks). It doesn't matter witch way you cut it in half first (between the ribs or down the back). On the front quarters you have ribeyes, chuck roast, arm roast, top blade steaks brisket, chuck tenders a slew of stew or grind meat (mostly neck meat), and rack of ribs (often boned out and ground). On the hind quarters you have kc strip steaks, filet mignon (tender loins), sirloin steaks, tri tips, tip roast (good steaks too) top or inside round, bottom round, eye of round, flank steak and shank meat (good for stew or grind). The hind quarter is also where your good jerky meat comes from. my trick of the trade is to always take the meat apart at a seam. You should never be cutting through meat to separate mussels. Find which way the grain runs and cut it against the grain. This makes for a much more tender cut of meat. There is a flap of meat and fat between the ribs and hind legs. This flap often gets thrown out. There is a really good flank steak in each one of those flaps. Also this is a good fat top put in your grind. The fat astound the tenderloin inside the animal is also good for grind. I personally cut my deer into the primal cuts of beef.

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EPH 4:31-32

Re: Straight from the butchers phone

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Originally posted by okcountry
As a butcher by trade, the proper way to clean one is hanging by the hocks. You may see more blood at one time hanging by the neck but it bleeds more hanging from the hocks. Once the caroid artery and jugular vian are severed blood that is inside the meat on either side of the hearts pumping loop can drain more completely. The sooner they are bled the more completely they bleed out. The race is to beat its clotting time. To properly quarter one you would split it down the back and then cut it apart between the 12th and 13th rib (the top two ribs if it is hanging by its hocks). It doesn't matter witch way you cut it in half first (between the ribs or down the back). On the front quarters you have ribeyes, chuck roast, arm roast, top blade steaks brisket, chuck tenders a slew of stew or grind meat (mostly neck meat), and rack of ribs (often boned out and ground). On the hind quarters you have kc strip steaks, filet mignon (tender loins), sirloin steaks, tri tips, tip roast (good steaks too) top or inside round, bottom round, eye of round, flank steak and shank meat (good for stew or grind). The hind quarter is also where your good jerky meat comes from. my trick of the trade is to always take the meat apart at a seam. You should never be cutting through meat to separate mussels. Find which way the grain runs and cut it against the grain. This makes for a much more tender cut of meat. There is a flap of meat and fat between the ribs and hind legs. This flap often gets thrown out. There is a really good flank steak in each one of those flaps. Also this is a good fat top put in your grind. The fat astound the tenderloin inside the animal is also good for grind. I personally cut my deer into the primal cuts of beef.

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ive cut more on the ground then i have hung up,because usually i couldnt get a truck close enough to were i can drag them.i keep a bunch of of wal mart bags in the stock of my gun and when i need them i just unscrew the butt plate off and pull the baggies out. i also carry the bags in my coon hunting gun to carry out the coon meat. i dont deer hunt much anymore, i would rather squirrel hunt with my dogs.

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Originally posted by Cheyenne
Ga. Dawg, no bigger than your deer down that way i would just skin it out like a coon build a fire and eat it at one sitting, might even have a side dish to make sure i get my belly full!

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Originally posted by skeets
ive cut more on the ground then i have hung up,because usually i couldnt get a truck close enough to were i can drag them.i keep a bunch of of wal mart bags in the stock of my gun and when i need them i just unscrew the butt plate off and pull the baggies out. i also carry the bags in my coon hunting gun to carry out the coon meat. i dont deer hunt much anymore, i would rather squirrel hunt with my dogs.

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lyle i gutted one this evening from the back of the truck for a guy. my wifes friend died in a car wreck this evening and i was trying to help her all i could when a friend of one of my sons pulled up with a deer. he asked me would i gut it for him because he didnt know how,i told him my wifes friend just got killed a few hours ago, but he kept wanting me to gut that deer.i was pretty ticked about it but i went ahead and gutted that deer,it didnt take a few mintues i reckon.when i got in the house i called my oldest boy and told him what happend,he said daddy all he cares about is hisself,i thought to myself he sure nuff proved that.

The knife could have slipped a bit near the bladder.

i sorta thought about it.lol

I prefer hanging by back legs harder to pull hide off but easier to cut meat off, which unless I have to drag one a long ways or took me a while to find it I don't gut them because I hunt on the farm as soon as I kill you take it in hang it from Boone on the tractor and start
How I skin one is pull the hide down cut your meat off the ham's then cut down the backbone and your back straps pull right out I cut the font let's off first so the hide goes down easier and I just cut the shoulder off and pull the hide off then trim later then cut the neck off alot of people don't save but some of the best meat on the deer makes a good roast

Best way to skin by the neck is put rope around the hide or chain or whatever put a rock in there so it won't slip and tie to 4 wheeler tractor or whatever and the hide will pull right off real easy but cutting the meat off the bone is more of a hassle to me and the back straps won't just pull out this way takes alot longer in that way

But I prefer hanging by back legs jmo but pulling the hide off with tractor or 4 wheeler is quick just cutting meat off the bone and getting your backstraps is harder

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Koon Killin' Kennels
Jordan Carpenter