trimming meat

[fillthefreezer]

when getting home and trimming up boned out meat, how much of the "dry aged" portion are you folks trimming off? i often wonder if i take too much or leave too much...

 

[HellsCanyon]

when getting home and trimming up boned out meat, how much of the "dry aged" portion are you folks trimming off? i often wonder if i take too much or leave too much...

I take off quite a bit... I use a fillet knife and I'm to work. I like my meat clean as can be before putting it in the freezer.

I have never taken the time to really get precise and clean my meat before packing it out. I know if I did and could keep it exceptionally clean I'd probably be able to trim a solid 10 lbs off packing out a boned out muley buck...

Mike

 

[rodney482]

All the hard dry stuff comes offp

 

[Chad44]

Do you guys trim all/most the silver out? Or leave it?

 

[bbrown]

I know after butchering my elk up from last year I was being WAY too picky - I think I could (and should) have ended up with at least a few more packages of burger. Live and learn I guess...

 

[Slim Jim]

Do you guys trim all/most the silver out? Or leave it?

I trim almost all of the silver skin off of mule deer when I get it home. When trimming elk I'm a little less picky (to damn long to clean all that meat)

 

[Becca]

Typically I trim off anything crusted, did colored or blood shot (blood shot meat gets trimmed in the field if possible). I usually try to take off some of the silver skin as well, although last year I only had one afternoon each to process my dall sheep and my goat before heading back into the field, and I wasn't quite as particular as I likely would have been if I had had more time. I am finding its not that hard to do some minor trimming of silver skin when I defrost each package but before I cook it.

 

[ScottP]

The exposed parts get a thin trim with a fillet knife. For the fascia and connective tissue, I try to remove as much as possible, especially in the parts you are going to cut for steaks. Pieces that are going to see a slow cooker, I don't worry about as much.. I also spend a lot of time on the pieces we use for jerky, I like meat-only jerky.. not a mouthful of sinews when I'm done with a piece.