Deer FAQ's

Our Deer Processing DVD is NOW READY For Sale!
Watch this hour long video from Ask The Meatmans' Professional Meatcutters and Learn How To:

  • Break your Deer into the Primal Cuts

  • Make Boneless, Butterfly Deer Chops

  • Make Boneless Hind Quarter Steaks into Top and Bottom Round Steaks, and Sirloin Tip Steaks

  • Use A Boning Knife Correctly

  • Put An Edge On Your Boning Knife

  • Freezer Wrap Like The Professionals

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I ordered some of your sausage making seasonings, and I was wanting to make some brats and inject cheese in them like the kind you buy. Will that affect them staying good in the freezer on account of the cheese and if not what kind of cheese would you recommend, also I mixed beef with my ground deer, will that affect how long the deer meat stays good in the freezer or should I mix it just before I cook it?


No, the cheese or beef will not really effect how long the brats will stay good in the freezer. You should use the brats within 6 months for the best flavor. You have to use what is called "high temperature" cheese in the brats. Regular grocery store cheese will melt and run through the brats while cooking, which makes them pretty messy and not very tasty. Look in your Yellow Pages for Meat Processor or Meat Shop. Most of them will carry high temperature cheese. I have never seen the hi-temp cheese at any grocery stores. And mix the beef with your brats when you make them. You don't need to add the beef to them right before cooking.


On average, what percent of meat is normally recovered from a deer carcass? For example, if a dressed deer weighed 100 pounds, would you get 20,30, 40, etc. pounds?


The standard average is 50%. So if the dressed deer (carcass minus hide, head, feet and guts) weighs 80 lbs., you would normally get back 40 lbs. of meat. There are a lot of variables. How fat the deer was (you need to trim off as much fat as possible). The biggest variable is how many times the deer was shot and where it was shot. If the deer is shot in the hind quarters, you lose a lot more meat because around 40% of the deer meat comes from the hind quarters.


Check out our Deer Charts page with photo's and diagrams of how to
cut up your deer the proper way!

Are you concerned about CWD (Chronic Wasting Disease) this year?
Find out the important facts about CWD on this page!

We now have a PDF file from the Wisconsin Department of Agriculture
that has a diagram of a deer's lymph nodes, spleen, tonsils, and spinal cord.
Just click on the link below, include your name and address, and I will e-mail this file FREE!
Send me the CWD Deer Diagram FREE!

Attention Deer Hunters:  Are you looking for topographic maps of the area you are going to hunt?
 Then view and print FREE topographic maps of ANY are in the U.S. at TopoZone!!

Need your deer processed?  Visit our Deer Processing page for prices, services, and information.

Are you planning on making your own deer sausage this year?
Then check out the following pages to learn more!
How To Make Deer Sausage
Deer Sausage Seasonings
Deer Sausage Casings
Forschner Boning Knives for Deboning Your Deer

Last Updated:  Monday, December 29, 2008 01:01 PM