Cutting some deer this morning getting set up. Thought maybe couple things I do might help someone when Cutting their deer.
Disclaimer is I do have a table set up with mounted Cutting board and lager commercial slicer. Just didn't wat to turn on heat mess around for what I was going to do.
So here goes.

Plastic ven wood Cutting board on wood, metal, plastic table. Like to slide around and can be miserable chasing them.
Wet paper towel or thin wet cloth can stick the board down. Don't recall who first showed me this but I been using it for sometime.




Next when handling cold or frozen meat for any length of time I get cold hand. What I learned from meat cutter Inlaws. Cotton glove under nitrile can be a real hand saver. Is the reason I keep box gloves in several sizes.



Wanted to slice some venison for making jerky. Didn't want to mess with cleaning big slicer. Couple pieces of a yard stick on cutting board as guide and good to go.


And of course I have the auto floor cleaner in place.




Mac

Some great ideas. Only one I did before was have 2 auto floor cleaners. Definitely gonna use these.

I use a couple of short cut strips of Alien tape to hold our cutting boards in place. Nothing worse than a continual spinning cutting board. Our boards are large, so it can be a pain if you can't secure them well.

I have the same type of auto floor cleaning, best method possible

If you use a vacuum sealer you know what is like to be sucking up blood and juice while sealing a bag of non-frozen meat, including ground. We put about a pound of meat (ground, chops, etc.) into the bag and then put it into the freezer. When it is nearly frozen we pull it out and seal it without any problems with blood or juices. Right now we have about 10 bags of pulled, cooked venison in the freezer getting ready to be sealed. This works really good if you want to flatten the package a little for easy storage.

Moosetrot

I roll a paper towel.up.and put it just ahead of the fish or meat, about 2" below where it'll seal.
Catches most of the juice, keeping it out of the sealer

we do a folded paper towel meat goes in , folded paper towel goes in and it catches the juice long enough you can get a good seal , just discard that when you open the package.

I've layed items on a cookie sheet in freezer long enough to keep moisture out of sealer. Have done the paper towel thing when freezing wasn't and option. If you regularly do lots of things that are wetter. You can buy some of the pads like under the packaged meats at store.
I've never tried it may have been here on Tman heard it. People putting soup or liquids in a Tupperware type container even ice cube tray for small things. Then once frozen solid vacuum sealing it. Not sure why would not just leave it in Tupperware?? Maybe stores longer or easier to reheat. I know I have boiled some things like hotdogs in vacuum bags.

Mac

With your burger put into a meat tub or cake pan if less, pat it down level flip over and cut into portions, makes for neater packages of more uniform size.

Backstraps once cut leave them in order, pull one from each side and two from middle to get more uniform packages. I always have a hard time with newbies on this. Nothing like having a special dinner planned and pull out all neck pieces of backstrap. Each package should have equal, best , good, marginal cuts.

wws

you might want to hit the blade holder with some food grade silicone spray , cause especially the quick change Milwaukee blade holders are a pain when they seize with rust.

guess How I know ,the good news is you can rebuild them , parts are available

the 14 inch pruning blades work well splitting a cow

Great tips, thanks!

I like to put a cookie cooling rack in the bottom of the meat tub before filling with stew/canning cubes. It keeps the meat on the bottom from getting blood soaked. Makes it easier for canning or vacuum sealing. As well as giving cookies a unique flavor. lol.

Also helps not to overload the tub so top meat doesn’t squeeze juice out of the meat on the bottom.

Leftlane, save yourself the hassle and buy a cheap corded sawsall at a yard sale or flea market and have a dedicated meat saw. Used corded ones are going cheap now that everyone is going cordless, Picked up a used craftsman for $10 and a Chicago electric as a backup for $5. Stainless blades like these work good on them

https://www.ravecommercial.com/Reciprocating-Saw-Blades-For-Cutting-Frozen-Meat-Bones-3-TPI/360867

Excellent tip, also for ice fishing when you've got those cracked fingers and you've got 'em lotioned up.

The towel under the meat cutting board is a good tip, especially with slick plastic boards

We use a plastic container about the size of a solo cup with the bottom cut off, as a chute to fill freezer or vac seal bags. It keeps the juices and bits of ground meat from sticking to the area to be sealed, ensuring a better seal.

When using a sawzall I like a long ss blade and keep cutting edge moving up and down the bone to avoid heating up blade and cooking surrounding meat/marrow.

Keep them coming guys still things to learn from each other.


Mac