January 15, 2015
By Julie Golob
Permitted use provided by: JulieGolob.com
Interested in butchering your own deer? Processing venison can be intimidating and time consuming but if you want to give it a try without investing in specialized meat processing equipment, start with making your own steaks from the backstrap. The backstrap of a deer runs along the length of the spine from the neck to the hips and is a prime cut. It’s also pretty easy to remove with a thin, sharp knife. You can take the rest of your deer to a trusted meat processor and butcher the backstrap right in your kitchen.
Steps to Butchering Venison Backstrap
- Wash backstrap in cold water to remove dirt, hair and blood.
- Dry with paper towels.
- Place backstrap in large plastic bags.
- Age meat in refrigerator for 8-10 days.
- Clean and prepare counter top.
- Set out bowls, cutting board(s) and sharp knife.
- Lay out backstrap on cutting board and slice into steaks of desired thickness.
- Use knife to remove fat and silver skin.
- Sort steaks into desired portions.
- Prepare vacuum storage bags or butcher paper and write date and meat details on them.
- Package meat and store in freezer.
Here’s a quick video to show you how I process the backstrap of a whitetail doe with a couple of bowls, cutting boards and a sharp knife.