Well as far as meat products goes . Down where I live it's like 85% sausage and the they'll pop out the back straps . That's really it. No steaks , no ribs , no roasts , no hams ect ..kill it pop the back straps , cut the rest up mix with pork and make sausage ..... actually that's with most larger game now that I think of it ...Even mentioning doing something else will get you some really odd looks and head shakes lol. Talking to guys here in South West TX apparently it's a lot of fajita meat and the like . So guess it's a regional thing so what's the usual for where y'all live .

Really depends.

Might do one in all jerky, make some different types of sausage with some. Scrapple, grind. Whole back straps, roasts, steaks, always keep the shanks. Neck roasts, pastrami, shoulder roasts. Really depends on what you like eating. I wouldn’t want to eat just sausage and grind. That would get old.

Venison fajitas sound good.
Now I could go with brats, sweet and Italian sausage and some breakfast sausage. Also like summer sausage, jerky and snack sticks.

Around here, folks just cut their deer up however they want. Not really a regional thing that I know of.

I’ve been known to cut the tenderloins and backstraps out and grind the rest to make whatever I’m feeling like.

It’s really endless the options you have.

If you don’t like roasts or steaks, why would you save those? Just cut your deer up how you want.

Cut out the loins. usually get 4 or 5 good roasts. They the rest in ground in to burger with about 10% beef fat.
Can make summer sausage or snack sticks out of the burger.

Like to take a roast and dice it up real fine and make pour mans burnt ends - fantastic eating.

I do loins and tenderloins into steaks and Grind the rest for jerky, sausage, bologna, Salami all of which is mixed with beef and pork. Just did 10 # of bologna and summer sausage today.

We like making chops from the backs, round steaks from the hinds, stew meat from the neck, the rest gets ground. The chops and round steaks are packaged bone in. The flavor is worth it.

I cube every piece I can cube....then vacuum seal in family size packs, and freeze.

I keep the large cubed pieces seperate from the small pieces as the large ones are great on the grill or to make venison wraps. Small pieces are for fyring, gravy making, etc.

Save the loins to grill, thin slice the rear quarters for jerky, grind the rest for bologna, summer sausage and meat sticks. Do it all myself.

Dependa. I will cut up the hams for fry meat, grind up some for burger, straps and tenderloin are steaks or fried. No ribs. Neck meat gets ground.

I might make hot dogs from some, if I get any this season.

Outer/inner loins. Take some of the bigger muscle groups in hind quarters and run through slicer for jerky of fajitas meat. The rest either is ground for sausage or cubed and canned.

Like the summer sausage program. Never worked through it.
We make brats and sweet / hot Italian sausage. This will be the off year from that program. We like to alternate every other year. It’s becoming difficult as the kids in the house is growing up and moving out. Mamma and I prefer the steaks and chops.

We've canned the last few.
I'd like to try the sausage.

I've cooked a whole deer Hawaiian style on a hog roaster, to steak out the loins/pull 2 roasts and make jerky and sausage out of the rest. Slice up the hanging tenders, microwave in butter eat on saltine crackers, great snack while butchering. I would rather have a fresh venison steak than one that's been frozen more than a couple weeks(even vacuum bagged.

Chislic is popular here thumb size pieces breaded sometimes egged first then seared in hot cast iron pan oil or put in a deep fryer. The idea is to seal in the little moisture deer meat has so it’s not cooked very long. Breading that folks buy in other places in small boxes is replaced with 5 pound commercial restaurant size boxes in the grocery stores.

@Pancover, when I get a bambi we cook it whole. I would rather eat the game as soon as possible. It makes the seasonal harvest better for fish and game when you crave it.

I cube as much as I can then grind the rest except for the back straps and tenderloin. I’ll cut some into chunks for stew meat too. Sometimes make jerky or summer sausage. I used to keep roasts whole and then I could slice them thin as needed, but don’t do it much anymore.

Most folks around me just grind or make sausage it seems

Depends. Did I shoot an elk or bear this year, what is left in the freezer? Burger is most important. I add 10% beef or pork fat and need about 50 lbs. Steaks and chops are next out of backstraps and hind quarters, ten to 13 lbs. of stew meat, roasts from the front shoulder We like the ribs. Scraps go to burger or mixed with bear for smokies.







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We jar a bit up, also. Makes for a quick stroganoff dinner or sandwich spread.

Keep in mind, our Sitka Blacktail yield ~45# of meat, per adult unit.

We cut steaks and a few roasts, maybe a few pounds of stew meat, everything else is ground for burger. If we kill a bear first, we save roasts from it and grind all the deer roasts.

I kill quite a few, so plenty of everything. We just vac sealed about 45lb of hotdogs and kielbasa yesterday. We grind a lot. Sometimes slice the hinds for jerky. Always keep the tenderloin and backstraps. And just enough steaks and stew meat. Hardly ever keep whole roasts. I need to try breakfast and Italian sausage.

I generally cut the backstraps into steaks, keep a part of a hind quarter for jerky... and can the rest in cubes.

Cube the t loins and back straps. Grind the rest into burger. Going to save the hearts and livers this season and try my hand at boudin?

I give most of my deer harvests to friends and family. Usually cut to back straps, tender loins and the rest burger.

i cut out the tenderloins and backstraps. The hind quarters are cut into roasts or used for jerky. The rest is boned and used for sausage.

Then I cook the meat off the bones and make scrapple.

We usually keep 3 or so for us per year, and I usually use a butcher - which means we get a straight cut - loins, ground, steaks or roast, stew meat that type of thing. We can also get minute steaks or cutlets.

Specialty products our butcher offers include: Hot dogs, Cheddar hot dogs, bratwurst, jerky/hot jerky, hot sticks, hot, sweet or breakfast sausage, salami, kielbasa, landjaeger, pork roll, cheddar brats, sweet heat bologna, bacon pepper jack log....

I still do them the traditional way. Stakes from the back straps and hind quarters, roasts from the scapula and neck
I end up with around 10 pounds of burger from a deer, I don't add stuff to my venison burger
I kill deer because I like the taste of them, not to add stuff to it.
I even keep the shank ( lower leg) meat to boil off and then make pulled venison BBQ

We do our own. Some is cut for jerky and stew meat, the rest is ground up.

We can nearly all of it. Love that heated up and poured over mashed taters. Yummy!

everyone does it different

I find least work most usable product , is back straps and tenderloins come out , quarters the rest at camp , maybe bone out quarters often just load them in a cooler for the trip home.

make steaks of the back straps and tenderloins

Grind everything else , chili , stew , meatloaf , any variety of recopies you can use hamburger for just use ground venison

when the kids asked I would let them have a go at making all the slices they could from all the large muscles for jerky

sometimes if I felt like a bit more work , I would cube a bunch for stew pieces to use in stir fries or stews.

I did some ground jerky also a few times.

There's not realiy anything to deer ribs. Most of the time you see light through the ribs after the fat box is taken off. Plus I don't like go mess with anything that is inside the cavity. The tenderloin is an exception because it's protected by a membrane.

When I process deer, almost everything is kept into whole cuts . Front shoulders and neck meat or the only thing that gets turned into burger. Plus whatever is trimmed off the main cuts.


Fancy stuff I do is jerky out of the backstraps, pastrami out of "the football" and on smaller deer, I keep the front shoulders whole and smoke those.

I don't cut individual steaks out of venison. The entire cut is cooked shoot then sliced. Since venison has no fat it's hard to keep it from drying out so cooking it whole the slicing it into steaks works better for me.

I dint understand the pork thing. Seems like some guys think they or the processors are alchemist's with this stuff thinking it magically gives you more meat. Pork fatvjas a terrible shelf life so if you mix then freeze you better remember where it is in the freezer. Making burger patties with it is fine, just mix it fresh when you're ready to cook

I cut all my game to steak, roast, strips for frying and ground meat. For us sausage, jerky and such are more treats and sometimes I make sometimes not.

Around here 90% take them to a locker. Some dont even gut them. I do mine depending on I want. I grind hamburger 100% deer. We like it. Sometimes I add pork fat and make sausage. Steak it up, make roast, jerky whatever I feel like at the time.

We eat the back straps and tenderloins for special occasions, like birthdays. Grind some and make sausage. It’s more or less how we want to eat it. We do or own butchering.

Cut steaks off the hinds and backstraps. We grind meat for meatballs, meat loaf, chili etc. Every couple years we get out the canner and put up 20+ quarts.

We cut as many steaks as we can, and roasts then save trimming for sausage or burger.
Same with elk but we take at least 2-3 elk a year.
We eat game meat pretty much 5 times a week or more, beef or chicken is a treat.

We grind our own burger and make our own sausage.

Steak out every thing big enough to steak, or make into roasts, front shoulders are smoked whole, bits an pieces are stew ... I don't grind anything....

Pretty much like everybody else, except my roe deer around here are so small I can take care of it from field to freezer in about two hours.... including the 8 minute drive that might be involved. Sometimes I get to just drag it back to house.

I keep the backstraps and tenderloins whole and butterfly the hind quarters to either BBQ or bake.

When we get a red stag, (about 25% smaller than an elk), we cut roasts out of the hind quarters and neck.

I have never cut the loins on a bandsaw to make chops, but they would be great.

I don't eat organs, but my neighbor loves them, so nothing goes to waste except the ribs.

Pete

Deer 1: Tenderloins, back straps, the football roasts, a few steaks, and maybe a boneless neck roast. Everything else is burger.

Deer 2, etc: Tenderloins, back straps, steaks, and the rest burger. No pork, beef, or other fillers in the burger... that stuff is added later depending on what we decide to make with it.