Ask The Meatman We Have A New Website - Ask The Meatcutter.com!
There Are Many Advantages To Shopping On The New Website: •You Can Pay with Your Amazon Account. •You Can Pay with ApplePay on your iPhone.
•You Can Still Pay with PayPal and all the Standard Debit/Credit Cards. •You Can Set Up An Account Where You Can: •Save your
Shipping and Payment Information for a Quicker Checkout; •Have a Dedicated Webpage with Constantly Updated Tracking Status of Your Order; •Re-Order Previously Ordered Products Fast and Easy; and
•Save Products to Your Favorites List. The New Website Also has Product Reviews and Advanced Search and Navigation. Shopping on the New Website's Mobile and Tablet Version is Easier and GREATLY
Improved! So if you want to place an order on your Mobile Device please go to
Ask The Meatcutter.
You can still
continue shopping
here as always.
We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001.
We Only Sell Products That We Use At Our Meat Processing Plant - So YOU Only Buy the BEST Products!
FREE SHIPPING ON EVERY ORDER IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE
Enter the cut of meat in which you want Nutritional Information for by clicking in the box below where the word banana is and then click the "Food Search" button. You will then find out immediately EVERY aspect of the Nutritional Values of that cut!
We Only Sell Products That We Use - So YOU Only Buy The BEST Products!
Are you tired of the hassle other websites put you through just to place your order? You know.........filling out registration forms before ordering .........entering in passwords and user names..............and going through 6 pages of ordering forms and filling in more information BEFORE............you even find out out your shipping cost and total price! Then place your order here at for the highest quality commercial meat processing products backed by years of our own use!
And We PROMISE that you will know your Total Cost BEFORE you EVEN click the buy button!
EVERY Price you see is your FINAL, TOTAL Price!!
AND AS ALWAYS - FREE SHIPPING IN THE U.S.! [And - Our FREE Shipping is our Standard USPS Priority Mail, First Class Mail or Parcel Post shipping. NOT a sub-standard 4 to 6 week shipping period that some websites offer with their free shipping!]
Our
Deer Processing DVD Watch this 1 hour and 40 minute long DVD 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
Amazing Venison Recipe Book Noted hunting writer, Jim Zumbo, shares over 200 of his favorite venison recipes. Learn how to use herbs, spices and marinades with the various cuts of meat, from roasts to specialty dishes. This book lets you turn any venison cut into a gourmet's delight. . 232 pages. ONLY $16.95
If you're like me, you cook by "eyeballing" the ingredients, and go by memory. So you may be new to "reading" recipes - just like me. Here is an excellent article on how to cook by following a recipe from the Busy Cooks at About.com.
Check out our Deer Charts page with photo's and diagrams of how to cut up your deer the proper way!
I want to clear up the confusion about what cut the Deer Tenderloin and Deer Loin is.
Deer Loin is also called the "Backstrap". On an average deer, the boneless loin weighs 1 1/2 to 3 lbs. each (there are 2 loins on each deer). They are approximately 18 to 26 inches long and about 2 to 3 inches in diameter.
The Deer Tenderloin is approximately 12 inches long and 3/4 inch to1 1/2 inches in diameter. An average Deer Tenderloin (picture to the left) weighs 3/4 to 1 lb.
This is the fillet mignon of venison. It is small in size, (about 1 1/2" in diameter), but a more tender piece of meat you will never experience. Great for small medallions, kabobs or quick cooking in a skillet or broiler. Slice it across the grain and you will have a bite size piece of venison that melts in your mouth! I've included a deer tenderloin recipe below.
Remove any white membrane surrounding tenderloin. Tie tenderloin with string, if necessary, to hold pieces of meat together. Place tenderloin in a shallow dish. Combine wine, oil, and Worcestershire sauce; mix well. Add thyme and remaining ingredients, mixing well. Pour over tenderloin, and cover tightly. Refrigerate 8 hours, turning meat occasionally. Remove tenderloin, reserving marinade. Place on a rack in a roasting pan; insert meat thermometer.
Bake at 425 degrees F for 30 minutes or until thermometer registers 160 degrees F (medium), basting occasionally with marinade. Allow meat to stand 10 minutes. Slice thinly with an electric knife. Serve with party rolls, mustard, and mayonnaise. 15 appetizer serving.
Venison Preparation Tips
Venison on the table is the reward every deer hunter hopes for. The meat is lean, healthy and delicious. Prepared properly, venison can become the family's favorite meat.
Excellent venison starts with prompt and proper field care. The deer should be field dressed as quickly as possible and the cooling process begun immediately. If you butcher the deer yourself, make certain all hair is removed from the carcass. Hair packaged with meat causes an unpleasant taste.
The fat on venison, too, will cause a stronger taste so as much as possible should be removed before packaging and freezing. Bone also adds to a "gamey" flavor. I recommend deboning all venison before freezing. Even if you do not butcher your own game, you can request that the meat processor debone the meat before packaging. With proper care your venison can be as good as any prime beef.
Bacon Wrapped Deer Tenderloin
1 lb Bacon 2 lbs Deer Tenderloin 1 cup Favorite Marinade Black pepper Onion powder Garlic powder
To prepare, cut meat in 1-inch pieces.
Soak meat in marinade for 30 minutes in refrigerator.
After marinating, wrap a strip of bacon around each piece of meat starting at one end and working to the other.
Stick toothpicks in each end.
Lay on grill, sprinkle seasoning and turn as needed.
When bacon is done, meat is done.
Venison Tenderloin
Beginning with about a 3 pound tenderloin section, trimmed and dry, mix: 4 Tbs. lard, beef suet or peanut oil 2 cloves garlic, crushed 2 tsp. new, fresh onion powder 1 tsp. salt 1/2 tsp. powdered thyme 1/2 tsp. powdered bay leaf 1/2 tsp. cayenne pepper 1/2 tsp. black pepper
Put all ingredients into sauce pan heat to about 150 degrees - just enough to wake up the sleeping flavors. Allow to cool and rub the meat thoroughly with the mixture. Fire up the grill for roasting - 350 degrees. White oak and hickory for smoke. Sufficient fuel for a couple of hours of cooking at 350. Baste the loin again and put it on the grill. Place a drip pan under the loin to catch the drippings. Baste about every 15 minutes until all the baste is used. In about 1 1/2 hours, check the internal temperature with your handy thermometer. Remove from the grill when the center reaches 145 degrees. Let it rest while you de-glaze the drip pan with water. Reduce the liquid to 1/2 and add 1/4 cup sliced mushrooms. Simmer and season. Slice the loin thinly across the grain. It should be so tender and juicy that you may want to save the gravy for later.
Venison Strips
1/2 cup soy sauce 2 tablespoons minced onion 1 clove garlic, minced 1 tablespoon brown sugar 1/4 teaspoon pepper 1/8 teaspoon ginger 1/8 teaspoon hot pepper flakes 1/4 cup beer 2 pounds venison steak, thinly sliced 2 tablespoons peanut oil
Combine the first eight ingredients to make a marinade. Put the venison strips in a large Ziploc bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.
Heat the oil in a large deep skillet or wok. Drain the venison.
Stir Fried Venison Strips
1/2 cup soy sauce 2 tablespoons minced onion 1 clove garlic, minced 1 tablespoon brown sugar 1/4 teaspoon pepper 1/8 teaspoon ginger 1/8 teaspoon hot pepper flakes 1/4 cup beer 2 pounds venison steak, thinly sliced 2 tablespoons peanut oil
Combine the first eight ingredients to make a marinade. Put the venison strips in a large Ziploc bag and add marinade. Put the bag in refrigerator for several hours, turning occasionally.
Heat the oil in a large deep skillet or wok. Drain the venison. When oil is hot, put about 1/4 the venison in and stir fry over high heat for 2 to 3 minutes, until just done. Remove with slotted spoons to hot platter and fry the remaining meat in batches.
For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge the doneness is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.
First brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat.
Venison Pot Roast
3-pound venison roast oil 1 1/2 cups beef broth 1/2 cup dry white or red wine 5 carrots, cut in 2-inch pieces 3 celery stalks, cut in 3-inch pieces 3 potatoes, quartered then halved salt and pepper to taste
Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1 teaspoon parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1 1/2 hours. Add the vegetables and bake for another hour. A delicious old-fashioned meal.
Venison Ribs
Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious none the less and should hold a high priority in the kitchen.
Cut ribs (about 3 to 4-pound slab) into serving size pieces. Parboil in a large Dutch oven in mixture of 3 cups water, 1 1/2 cups beer, 5 peppercorns, 2 cloves garlic and 1 quartered onion. Heat oven to 350 degrees. Place ribs on a rack in a large roasting pan. Brush with sauce (recipe follows). Bake for about 45 minutes to an hour, turning several times and basting with sauce.
BBQ Sauce: 1 cup tomato sauce, 1/3 cup water, 1/3 cup olive oil, 1/4 cup lemon juice, 2 tablespoons brown sugar, 1/2 cup finely diced onion, 1/4 cup chili sauce, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons honey, 1 teaspoon paprika, 1/2 teaspoon dry mustard and 1 teaspoon Liquid Smoke. Combine all ingredients in a small saucepan. Heat to almost boiling then simmer for 20 minutes.
1 1/2 pounds venison steak, cut in thin strips 3 tablespoons flour 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons butter or margarine 2 cups sliced mushrooms 1 large sliced onion 1/4 cup flour 2 cups beef broth 1/4 cup white wine 1/8 cup tomato paste 2 cups sour cream noodles, cooked
Mix 3 tablespoons flour, salt and pepper; add venison strips and roll to coat. Melt butter in a large skillet. Add venison and cook over medium high heat until browned. Remove meat and add mushrooms and onions. Stir in remaining flour. Add broth, wine and tomato paste and stir. Return the venison to the skillet and simmer gently for about 10 minutes, until heated through. Add the sour cream and stir until well mixed. Serve the stroganoff over hot cooked noodles.
Venison Liver With Onions
For most people, liver is a "love it or hate it" item. for many of us, it's a favorite part of the traditional deer camp. The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold water for an hour, changing the water several times to remove any remaining blood. I like to soak the liver in milk or beer for a few hours before preparing but this is optional.
Venison liver, cleaned, cut in 1/2-inch slices 1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon Mrs. Dash seasoning 1 or more large, sweet onions butter and oil
Melt a mixture of butter and vegetable oil (about 1/2 cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour, salt, pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook.
When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving.
Chicken Fried Venison Steaks
Use round of venison and cut into steaks about 3/4-inch thick. Remove any fat or membrane, and pound steaks with a meat mallet. Dredge the steaks in a mixture of flour, garlic salt, pepper and parsley. Heat about 1/4-inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter. Remove the steaks and drain them on paper towels. Measure the drippings in the pan, and adjust to make about 3 tablespoons. Stir in 3 tablespoons flour and brown slightly. Add 1/2 cups milk and cook, stirring constantly over a low heat, until thickened. Add 1/2 teaspoon instant coffee and salt and pepper to taste. Return steaks to the gravy and heat through.
Venison Chili
1 pound dry kidney beans 1 pound ground venison 1 pound venison stew meat, in 1/2-inch chunks 2 tablespoons oil 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon pepper 28-ounce can tomatoes, diced 1 large onion, diced 1 green pepper, diced 1 large green chili pepper, diced 1/4 teaspoon cumin 2 tablespoons parsley, chopped 1/4 cup masa flour or all purpose flour
Rinse beans and place in a large soup kettle. Add 2 quarts water and 2 teaspoons salt; cover the pot and bring to a boil. Boil gently for about 2 hours, until beans are tender. Brown meat in a large skillet containing oil and garlic. Add chili powder, salt and pepper. Cover and sauté for an hour. Drain the beans and add 1 1/2 quarts water, tomatoes, onion, peppers, cumin and parsley. Simmer for an hour, then add meat mixture. Stir masa flour into 1/2 cup water to form a paste and blend into chili to thicken. Simmer for about half an hour, adjust the seasonings and serve. Nothing satisfies more than chili on a cold night in deer camp.
1 pound ground venison 2/3 cup bread crumbs 1/3 cup Parmesan cheese 2 tsp. dried parsley 1 tsp. garlic powder 1/3 cup milk 2 eggs salt and pepper to taste your favorite spaghetti sauce
In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley, and garlic powder mix well. Add ground meat and knead with your hands until well blended. Form into meatballs about the size of golf balls. Brown the meatballs on all sides then put them in a pan of spaghetti sauce and simmer, covered, for ´ hour. Serve with pasta.
Hunter's Style Venison
1 1/2 pounds of venison, cut in chunks (need not be the most tender portions) 1/4 cup butter or margarine 1 pound sliced mushrooms 1 bunch of green onions, chopped 1 can beef bouillon 1/2 cup dry white wine parsley onion powder garlic powder herb croutons
Brown the venison in butter or margarine, add mushrooms and green onions and sauté for several minutes. Add bouillon, seasonings and wine, cover and simmer for two hours, until meat is very tender, or remove to a baking dish, cover and bake at 325 degrees for two hours. When ready to serve, add 2 cups herb croutons, stir and serve.
Venison Sausage Breakfast Pie
1/2 pound venison sausage 1/2 pound breakfast sausage (spicy is good) 1 tbsp. Butter 1 pound fresh mushrooms, sliced 1/2 cup chopped onion 4 eggs, beaten 1/2 pound Monterey Jack cheese, shredded 1 cup heavy cream salt and pepper 2 9-inch pie shells, baked
Pre-heat oven to 350 degrees. Melt butter in a large frying pan and sauté the mushrooms and onions for about 5 minutes. Drain and put aside. Brown the sausage mixture and set aside. Mix the sausage, mushrooms, onions, cheese, beaten eggs, cream, and salt and pepper. Spread evenly into the pie shells and bake for about 30 minutes. Place foil around the edge of the pie shells if they become too brown. A great recipe to eat one just out of the oven, and cool one to wrap in foil and put in the freezer for a later date.
The Deer Tenderloin is approximately