04.09.07

Deer Venison Processing - Alan Buero

Posted in DVDs at 9:50 pm by AllTheScoop.com

Tell us a little about yourself and your background in deer processing. How did you get started?

I owned a meat store for close to 20 years and deer processing became a significant part of the business. Being an avid hunter and meat cutter, I strived to be the best, making it to one of the largest deer processors in Michigan, processing thousands of deer each year.

You’ve produced a video called Deer Masters: Home Deer Processing. What gave you the idea to create the video?

Being a processor, I missed the time in the woods. Retiring my knives, I want to pass on the art of processing quality boneless venison easily and saw that my customers could really use such a video.

This is a very unique video. Are there other products on the market that even come close to the information you provide on the Deer Masters DVD?

No, I’m a better cutter so I can process more animals all the way through on one video, teaching more on every one.

Hunters I’ve talked to avoid home processing because they think it’s just too complicated to do yourself. What’s your answer?

Once you learn the moves, the speed comes. Doing every deer the same way helps a lot. I myself like to see what goes in my packages. I don’t trust many people when it comes to my meat.

Folks who have been processing their own deer all of their lives might think they know all there is to know about venison butchering. Do you find that many “old pros” are making basic mistakes?

Many self-taught butchers do it the hard way, making smaller pieces to bone out, yielding less meat. They keep the knife closer to their hands increasing the chance of getting cut. I’m sure even the self-taught butchers would like to learn a quicker, cleaner, and easier way.

Is the equipment needed to process a deer at home expensive?

No. All homes have the tools, but you will also need saran and paper. The main expense will be a meat grinder, but if you don’t want that expense you can take your grinds to your local butcher for about $10-$15.

How much time is involved in butchering a deer?

First time will take 2-3 hours. When you learn the moves, you get faster cutting your time in half.

Do you need a large area? Can it be done in a garage or shed?

You don’t need a large area. The biggest piece is the whole deer. As you go, it gets smaller and smaller. You will need about a 2’x3’ table or cutting board, so you can work in the house, shed, or garage. Part of the video shows processing in a shed.

Does wrapping technique make a difference in how long deer venison will keep in the freezer?

Believe it or not, that is one of the most important steps. You can do the best cutting job and lose it in the freezer. We walk you through the how’s and why’s of proper wrapping techniques.

Is it possible to process the deer without breaking the bladder?

The bladder gets broken in the field by old and new hunters, so you have to be taught how to field dress your deer properly. You can’t fix a broken bladder, but there is most certainly a way to avoid breaking it.

What about sanitation and food-borne illness? What steps do you take to make sure the meat you process at home is safe to eat and doesn’t spoil?

You start by keeping the flies off in warmer weather and keeping the carcass cold. For food-borne illness when processing, throw away any exposed meat, bruised or discolored meat, or any with half digested food on it.

What are some of the health benefits of deer venison versus ground beef you buy at the supermarket?

Cattle at birth start getting shots, antibiotics, worming meds, and this continues all through their lives. Deer, however, never do. They go where cattle can’t, in corn, wheat, hay, and bean fields. They are lower in fat and cholesterol.

Many hunters take their deer to local butchers instead of processing them at home. Is this just because they think it’s too difficult to butcher them at home?

Yes, they don’t know where to start or the moves. They also don’t think they have the time because the first time they tried it, it took them two full days to finish. After watching our video these hunters will see just how easy it can be.

What other advantages are there to butchering the deer yourself?

Satisfaction from kill to table. You clean it better and slice it to your liking. There’s no drop off or pickup and there’s a savings of $60-$100 in the processing fee each time. You also get the satisfaction of knowing you are getting back your own deer and not somebody else’s.

For more information, visit http://www.homedeerprocessing.com.

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