I don't save the fur, so I lay the beaver belly down on my tailgate. I make a cut from the tail to the head on the back, peel the hide down on both sides, change gloves and knives (I don't want anything that touched the fur to contact the meat), remove the backstraps and bone out the hams. That's how I do it. Castor and oil from oil sacs can't get on the meat this way.

I save the back legs, back straps and sirloins from mine. Slow cook them in some beef broth for 5 or 6 hours and the meat falls apart. My 6 year old is a picky eater but not when “lumberjack tacos” are on the menu.

That makes sense.
How much bone out meat do you get from say a 40# beaver?

Thanks Paul. That makes sense, is it best to remove , most or all of the fat, from the parts as well. or does the beaver fat , have a castor odor. We have beaver, invading our corn field , now . May get me one. The pelt could still be , scraped and boarded, but not for sale if you wanted. Thanks old 243

I remove as much fat as possible…the meat will taste way better.

The way I keep the castor off the meat is that I make the initial cut from the start of the tail to just above the vent,,,I don’t go all the way to the chin,,, I open it up enough to remove the castor and oil sacks… once I have them removed,,, I cut off the remaining membrane…get a different knife,,, wash my hands,,, and then proceed with skinning.

I have not found connecting tissue or fat to be gamey on beaver. I still try to remove it just because I'm old school about wild meats.

I remove the fat and silver skin. The fat doesn't have a castor odor.

So its best to remove as much fat as possible ?

Thanks.I will have to do that

Plenty of fat on these pieces of beaver and they said it tasted great. Here's a video on crock pot beaver.

I agree Paul.