Have this year's white tail deer cut up and bagged for winter use. It's a nice feeling to have the meat on hand.
I left two of the back straps whole and cut the others into steaks..
I butterfly the steaks... make the first cut not all the way through, then the second cut...then open the steak like a "book".
I ended up with about 50 steaks...
cubed meat for stew, burger, canning, etc..
bagged the front shoulders whole... they're pretty good roasted over a campfire.
I'm pretty happy!
It will be nice to have on hand this winter.
Hope everyone had a safe and successful season. :)