Absolutely. Counter height, how sharp your knife is, what kind of shoes you have on, all play a role when youre breaking down deer.
Im a big fan of putting trim into a big stainless bowl as you go along, and then every so often just bag it up in 2 pound packages squeeze the air out and put it in the freezer then just grind it when you want to use it, or if you like chunks in your chili, use it as is.
I also break down the quarters into the muscle groups, and freeze them without cutting them up.
All these things produce a better product for you when you want to cook them.
I was making raspberry jam this morning, and I remembered that I have a vacuum frozen red stag rump roast in the freezer . I think Im going to take that out of the freezer and eat it this weekend.
Last edited by ClapperZapper; 12/09/20 04:41 PM.
