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Lloyd3 Offline OP
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Costco sells 88% lean ground beef at $3.99 per pound. Mixed two parts elk or deer (which properly cleaned is 100% lean) to 1 part ground beef yields a mixture which is 94 % lean and frankly....tastes darn great. It also does tend to extend your yield a bit. To tell the truth, the other options (including suet) sound pretty nasty.

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I cannot get my head around my US cousins taking best free range venison and turning it into burger patties. That's for philistines, my wife always makes a wonderful venison meal and creates the sauce from the cooked meat, then again we do use knifes and forks to eat with. Sorry, could not resist it. Happy new year to all.

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I carefully trim all the lean meat I can from the cuts I don't package. After grinding I freeze in 3lb balls and use them for jerky and sauces for spaghetti and chile. For the latter two I braise in butter to up the fat content a bit.

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Lloyd3 Offline OP
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For making Shepard's pie or spaghettis or even meatloaf, the ground meat is very handy. For summer sausage or even breakfast sausage I wouldn't know another way to do it. The majority of the animal is still used as chops, steaks and roasts with only the lesser cuts being used as ground.

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Depends on how big your family is for packaging.
1.5 lbs is an upper limit for just two people.
I made sloppy Joes a couple days ago, and I’ll be eating them all week from just a 1.5lb pkg.


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No- Philistines eat it raw with a raw egg and raw onions. At least they put salt and pepper on it. There is plenty other scraps ground, it goes into leberkase and knackwurst.
Mike

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Lloyd3 Offline OP
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This Philistine also trims the best cuts (backstraps, tenderloins, sirloins, etc.) to prepare them for the grill before freezing. Those trimmings are then identified as "stew meat" and are used accordingly. Our chilis can either be these trimmings or the ground stuff and are spectacular either way. Sloppy Joe's made with the ground venison are also divine (of course). Also, I actually have a hunting partner who makes elk sushi out of some of his best cuts. I haven't tried it yet but... I certainly would.

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I make a dozen containers of venison chile at a time and freeze. Quick meals that last months. Meat from arms and blades also goes into my grind. I make 5-6 plates of spaghetti at a time and freeze. I boil frozen hocks and necks and use the meat for soups and freeze many containers of those also. The only pure meat cuts I freeze whole are loins, sirloin tips, rounds, and rumps. Even a lot of this meat ends up in the freezer as I like to cut it up in bite size pieces, marinate overnight in various mixtures, then roast in large pans with similar size chunks, also breaded and oiled, of carrots, potatoes, parsnip, kohlrabi, squash, etc. And what I don't eat fresh out of the oven gets frozen also. Guess you can tell I don't like to spend a lot of time cooking!

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Originally Posted by Lloyd3
Costco sells 88% lean ground beef at $3.99 per pound. Mixed two parts elk or deer (which properly cleaned is 100% lean) to 1 part ground beef yields a mixture which is 94 % lean and frankly....tastes darn great. It also does tend to extend your yield a bit. To tell the truth, the other options (including suet) sound pretty nasty.

Lloyd, all I can say about using suet to add fat content to venison is, don't knock it until you've tried it. I felt the same way about it when I decided to try something that would hopefully make a better tasting burger than venison mixed with fatty pork. I kept thinking about my 5th grade teacher telling us that she hung out chunks of cheap suet in the winter to feed the birds, so I figured it must be basically garbage. But then I learned that it is a high quality fat that forms in the same tenderloin neighborhood as the very best cuts of beef, near and around the kidneys. Slaughterhouses and butchers don't waste it. They sell it and use it for kielbasa, sausage, etc., so you have most likely already eaten and enjoyed it. I tried it in my ground venison, and never regretted it. My kids liked it so much in venison burgers, tacos, chili, meatloaf, etc., that they would actually be disappointed if I didn't get a deer. Surprisingly, suet is even used in pie crusts and pastries.

https://www.seriouseats.com/the-nasty-bits-baking-with-suet

https://discover.grasslandbeef.com/blog/what-is-suet/

I agree that the Costco ground chuck is usually good stuff. I'd imagine that mixing it with elk or deer in the ratio you describe would be good. It might even make ground Canada goose meat somewhat edible.


A true sign of mental illness is any gun owner who would vote for an Anti-Gunner like Joe Biden.

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A tip for the chili makers on the board. I make large batches in my 16 quart pressure canner so there is a lot left over. I vacuum seal it in pint and quart bags and freeze it lying flat for easy storage. A pint bag is enough when we have "chili dogs" and a quart is enough when my wife and I want a chili supper. If there are guests, then two quarts. The trick is with the vacuum seal bags we can put them in water and boil them without thawing. This avoids missing out on something because you don't have time to thaw the meat.
Mike

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