Roasts or Burger?

[Zking]

for deer top and bottom round get used for steak or cut into strips for jerky, back straps and tenderloins are steak, pretty much everything else is ground. I have done stew meat or roasts in the past but I just don't really enjoy them so I stopped.

 

[crich]

Entire deer is ground up and roasts come from moose.

Prior to moose huntjng I'd freeze more whole cuts and would use the kitchen aid grinder attachment on the spot if we ran out of ground meat. Quick and easy and gave me more options.

 

[limpet]

I guess my household is different. I’m not a huge burger guy and my girlfriend isn’t either so only the bits and bobs get ground for meatballs and spaghetti everything else is steak and roasts and these days I leave everything as roasts even the backstrap gets cut into 6-8” sections. If we want steaks I thaw then cut as I see fit or marinade and grill whole then slice like you would a tri tip. It makes medium rare on a hot grill easier while still getting a good sear. For bears I keep the hams boned out but whole and smoke them keep the major roasts for barbacoa and pot roast and then 50/50 can/sausage and burger.

 

[Fireflyfishing]

Don’t forget whole muscle jerky as an option.

 

[West.mass.hunter]

Grind it up. We use ground venison in everything at my house. Burgers, stuffed peppers, lasagna, meatloaf ect. Roast are once a year maybe, once every 8 months or so. The freezer space a roast takes up makes it easy for use to buy one at a butcher shop when we're ready

 

[Mojave]

100 times over 1 hamburger.

Roast takes longer to unthaw. Hamburger can be cooked frozen.

Hamburger is super useful with 15% by weight beef fat mixed in.

 

[idelkslayer]

Shoulders- Bone in shoulder blade roasts, the rest of the shoulder goes to burger.
Hind Quarters - I prefer to keep in whole muscle and have options depending on what we want/need throughout the year. I cut the whole rounds into single meal sized portions for a family. Can be cut into steaks, cut up for stew or canning, sliced for jerky or ground up if we run out of burger.
Backstraps -steak
T-loins - grilled whole
Neck and all trim go to burger.