I've always butchered my own deer. Used to have a local shop grind my scraps for me, but couldn't be sure it was all mine, or if I got all of mine back. Bought a 1-1/2 HP grinder 30 years ago and still use it. One of my few sensible purchases.
I keep the backstraps aside for steaks. I debone, remove fat, tendons and connective tissue, then grind everything else.
I keep the backstraps aside for steaks. I debone, remove fat, tendons and connective tissue, then grind everything else.
^^ This ^^Take control of processing your harvest!
A grinder will quickly pay for itself
YOU will have control and knowledge of the quality of every piece you process
YOU will know every ounce is YOUR harvest and not part of someone else's!
YOU can make any type of sausage you wish for MUCH cheaper than the processor
YOU decide what to do with every cut of the animal.
YOU will build your skills and those of your family
