Butchering Fun

[punkrockerpj]

Not wild game, but thought it was an experience worth sharing.

I'm a small time farmer along with another job, and we've had a ram (sheep) get real nasty all of a sudden. I've got kids so i have no tolerance for nasty animals here. it was either off to market, off to butcher or I process him myself. As he had an odd growth, I'd likely get a low price at the market so opted to butcher here on the farm as I didnt feel like waiting to ship him off to the butcher.

Didn't weigh him, but ram was likely about 200-220 lbs on the hoof. dressed, I'd say about 125-140. the process of dressing and skinning was exactly the same as a whitetail, which is why I'm sharing this info.

Hanging up, looks like any average size whitetail buck I've put up in a tree or garage. here is a pic here...




Anatomy wise, again, if I were to see this and a white tail side by side, I'd likely mistake them for eachother.





After a couple of days, my wife wanted the garage back so i had to quarter up and put in the fridge.



With Mutton, I'm told you need to age the meat anywhere between a couple weeks to about 5 for dry aging.
I took a piece off the inside hip to fry up as a steak. I assumed it would be a strong taste like a nasty old whitetail buck... surprised here... tasted like a yearling doe I shot.

All this to say, the closest domestic meat I have come to find to venison is a katahdin or dorper sheep. they are hair sheep-- meaning they shed... and that is where the gamey sheep taste comes from.

So i guess the next time I'm eating tag soup or dont have alot of venison in the freezer, I wont think twice about butchering a ram. and for all you failed hunters, your local sheep farm might be willing to cut a deal for a surplus ram who's done his job. The end product, put in front of your family members just might fool them into thinking that you are in fact, a mighty hunter....


*Edit-- sorry, its not uploading my photos... will try to upload again later

[dean.f]

Very cool, do you plan to make any sausage or jerky with the meat?

[punkrockerpj]

Very cool, do you plan to make any sausage or jerky with the meat?

So far the brisket, ribs, stew and trim for ground. The legs need to age a while and will be cut into steaks roasts and trim for ground. Neck for ground and shanks kept whole.

ground will indeed be mixed. We do 50/50 actually to make it go further. It also is a good introduction for kids and family members to meats they are not used to and then they are more likely to eat a 70/30. That’s what works in this house anyways.

Depending on toughness, roasts may be turned into jerky and pepperettes.

loin will not be cut typical chops with bone in, but deboned just like a deer. Someday I’ll have a bandsaw for meat