Roasts or Burger?

[TaperPin]

With beef I’m a roast and steak guy, but with game have it all made into burger. Usually it’s boned out and well trimmed before I leave the mountain - I’ve always been able to get a fairly cheap price to grind and wrap at a processor when telling them it’s already boned out, hair free, and ready for the grinder.

 

[SchwarzStock]

I prefer as many roasts/steaks as possible. If you make burger what are you using for fat? If you don't get enough fat mixed in the ground meat just falls apart, besides I like my dead animals pure.

 

[TimberRunner]

Frozen roasts turn into burger pretty easily

If we are running out of burger and the roasts are sitting around in the freezer, it's easy to make more grind.

 

[SchwarzStock]

Frozen roasts turn into burger pretty easily

If we are running out of burger and the roasts are sitting around in the freezer, it's easy to make more grind.

I like it when a guy can think outside the box!

 

[Boarmaster]

If I’m uncertain then I leave in roast. Should I need more burger I would just grind it later.
I can turn roasts into burger but I cant turn burger into roasts or chops.

 

[Riff]

Generally try to keep as many roasts as possible. Pot roast and stews are big favorites in this house, though I'm happy to grind them up to make breakfast sausage. Nothing gets the kids to the table faster than venison sausage gravy over biscuits.

 

[mxgsfmdpx]

I Keep the backstraps & tenderloins - grind the rest into burger.

This is what we do now also. We get a half beef every year on top of our elk and deer meat (plus moose this year) so the roasts are left to the beef.

Check out the moose burger goodness for dinner tonight. Sat on the smoker at 150 degrees for about 45 min and then up to 375 for 10 minutes per side. Folks here are raving!

 

[BBob]

If you make burger what are you using for fat?

Beef. Elk ground with beef fat just goes well together.

 

[Crowmangler]

I like to get a lot of roasts & stew meat chunks. Usually when we're stuck inside on a bad weather day I'll thaw it all, cut the roasts into chunks & pressure can it all. We all love it & it's so easy to open the can, microwave it & pour over mashed taters.

 

[Grassymike]

Grew up on roasts and burger. I cut all my wild meat from the hind quarters, backstraps and tenderloins into steaks. Front shoulders ,this is where jerky comes from. The rest goes to sausage, the favorite here is 4'' diameter mennonite sausage with extra garlic cut into burger patties about 1/2'' thick.

 

[ScreamingPotato]

I keep everything I can while, then I can decide later. If we need more ground I'll just pull the roasts and grind them. We've been doing a lot of canned chunks, use it in a lot of places subbed for ground. Works really well on our hunting/camping trips this year for quick hamburger helper or enchiladas and such.

 

[NRA4LIFE]

I've always told other folks it's what you like and will eat the most of. I've hunted with guys who grind the whole animal into burger. I don't care, whatever you want.

 

[MattiG]

Frozen roasts turn into burger pretty easily

If we are running out of burger and the roasts are sitting around in the freezer, it's easy to make more grind.

Can't believe it was this far into the thread before someone delivered this sage wisdom.

Oftentimes, I'll let the cut decide what it wants to be by cutting off a test steak.

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[brancher147]

I don’t much care for venison roasts. All of mine goes to ground, stew meat, or canned meat, mostly ground. If I save a whole roast it will be for jerky or pastrami

 

[Byrdman]

We save the tenderloins and back straps, rounds get saved for canning and couple get smoked and shaved for lunch meat, and whatever is left gets ground. Can never have too much ground

 

[cusecat04]

Usually roll things off in whole muscle groups that have size and wrap individually for freezing. Can turn these into steaks, pastrami, roasts, whatever your in the mood for that day. Even the backstraps are cut and wrapped in larger pieces.
Burger or Baconburger the remainder.

 

[Zdub02]

Burger.

 

[bakerra2]

Process it myself so usually keep 1-2 roasts per deer depending on how the meat quality looks. Happy hunting


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[corey.keen]

We go through a lot of ground due to having five kids so I would say 90% of the time front and hind quarters go to ground. We never grind the neck or shanks as neck roasts and braised shanks are some of the meals we look forward to the most. At least 3-4 deer a year are done just like this. If we end up with a fifth or sixth deer that’s when I’ll break down the quarters into some roasts or save a couple bigger ones for muscle jerky. Ground is just super convenient and vac sealed flat takes next to no time to thaw so that’s where a majority of our venison goes.

Same here, as the kids do much better with ground meat instead of roasts. Even though I prefer a good roast!

 

[goathunter]

Roasts can always become steaks or burger, but not the other way around