Thread: When to skin a animal?

Originally Posted by homebrew.357

I`ve seen on utube a way called " No gutting", just cut out the back steaks, inside ones and cut off the legs, no carrying out lots of bones, this is the way I would do it if I ever shoot one,

We’ve gotten pretty good at this over the years, boning them out in the bush with the animal sitting on its brisket. Not much gets left behind. Two people job, ideally, certainly when it comes to packing out the meat.

I’ll say this - if like us you mince and casserole all but the back steaks, the whole hanging thing is a bit redundant. I just cannot tell the difference between a bowl of venison stew that was hung, and one that wasn’t.

Originally Posted by Flyblown

We’ve gotten pretty good at this over the years, boning them out in the bush with the animal sitting on its brisket. Not much gets left behind. Two people job, ideally, certainly when it comes to packing out the meat.

I’ll say this - if like us you mince and casserole all but the back steaks, the whole hanging thing is a bit redundant. I just cannot tell the difference between a bowl of venison stew that was hung, and one that wasn’t.

You're missing out on bloody good steak from the legs.


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Originally Posted by R93

You're missing out on bloody good steak from the legs.


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And that good steak doesnt make good stew....dry.
Ya want all the sinewy cuts for stew to gelatinize .

Originally Posted by R93

You're missing out on bloody good steak from the legs.

Ah, well, theres only so much good steak a family can eat, cos of course we have Herefords too. And a sheep or two, venison, pig, goat... No wonder I’m getting a bit thick round the middle.