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Red Stag Meat Processing
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<blockquote data-quote="rogerstv" data-source="post: 1714442" data-attributes="member: 108610"><p>Going to depend on your processor as they all vary. I process my own deer by removing the bones, loins, tenderloins, and a couple roasts. I can cook all of these with exceptional results. I will grind some myself for burger and ground jerky. The rest goes to my processor who makes wonderful jalapeno/cheese deer sticks and jalapeno/cheese summer sausage. At least 85% goes to those two because I love them. The remainder is used to experiment. I've tried their breakfast sausage, brats, Italian deer. All were decent, but never resulted in another batch. One year I took grinding meat to three different processors and requested the same products for side-by-side comparison. I learned a fair amount from that and now settle with one processor.</p><p></p><p>Long story short is you're going to have to experiment with processors and their options. They all produce different tasting products. As far as the different cuts of meat, you can turn loins and roasts into practically anything (e.g. steaks, stew meat, deerbq, etc.). No need to ask for a fancy named cut.</p><p></p><p>Last bit of advice is to freeze loins whole or in half. Do not cut into individual steaks until ready to eat. Leaves less surface area for burn.</p></blockquote><p></p>
[QUOTE="rogerstv, post: 1714442, member: 108610"] Going to depend on your processor as they all vary. I process my own deer by removing the bones, loins, tenderloins, and a couple roasts. I can cook all of these with exceptional results. I will grind some myself for burger and ground jerky. The rest goes to my processor who makes wonderful jalapeno/cheese deer sticks and jalapeno/cheese summer sausage. At least 85% goes to those two because I love them. The remainder is used to experiment. I've tried their breakfast sausage, brats, Italian deer. All were decent, but never resulted in another batch. One year I took grinding meat to three different processors and requested the same products for side-by-side comparison. I learned a fair amount from that and now settle with one processor. Long story short is you're going to have to experiment with processors and their options. They all produce different tasting products. As far as the different cuts of meat, you can turn loins and roasts into practically anything (e.g. steaks, stew meat, deerbq, etc.). No need to ask for a fancy named cut. Last bit of advice is to freeze loins whole or in half. Do not cut into individual steaks until ready to eat. Leaves less surface area for burn. [/QUOTE]
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