Don't Forget The Rib Meat!

Number one, don't let this gross you out, where do you think your beef, chicken and pork come from?

When butchering your deer do not forget the rib meat! It has the necessary fat you need for ground venison. The majority of the meat comes from the front and hind quarters, this meat does not have very much fat at all. Venison is naturally lean, and when you grind the meat it's nice to have a little fat to add. This adds natural flavor and this way you don't have to add as much oil in the pan when you cook your ground meat.

Respect the game and use as much meat as you can!

I have found when I'm butchering my deer that it's a lot easier to do it with the deer hanging by the hind legs. This way you can see all the available meat and it's easier to cut the meat off the body.

When butchering a deer, make sure and sharpen your knife before and during the process. This will make your life a lot easier. Remember, a dull knife is more dangerous than a sharp knife!

To remove the rib meat, insert the knife near the spine and run your knife along the top rib, do the same for the bottom.

Then pull the meat out and cut near the spine. Look at all that fat! Makes the meat tastier!

So next time you butcher a deer, hang the deer, use a sharp knife and use as much of the meat as you can. What is not great for frying or grilling, grind up and use in your ground meat recipes.