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  5. deer missing back strap ( I hope this is ok to post ) may be to much fore some

deer missing back strap ( I hope this is ok to post ) may be to much fore some

Scheduled Pinned Locked Moved Non-Food Related
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  • JonathonJ Jonathon

    tim cahill Holy Christmas…we’ve gotta have someone on the podcast to talk about the CWD!

    Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell
    Team Blue
    wrote on last edited by
    #8

    Jonathon I know this might start an argument but…backstrap? Everyone has a different opinion of what this actually is. Butchers that I’ve talked to balk at the term. Opinions!?

    Better Living Through BBQ!

    ChefC 1 Reply Last reply
    0
    • Joe HellJ Joe Hell

      Jonathon I know this might start an argument but…backstrap? Everyone has a different opinion of what this actually is. Butchers that I’ve talked to balk at the term. Opinions!?

      ChefC Offline
      ChefC Offline
      Chef
      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
      wrote on last edited by
      #9

      Joe Hell Einstein stated that the mark of an intelligent man is to call things by their proper name. Not being a meet processor or butcher, I don’t know much about that muscle. Regardless, I know I like to grill them as steaks.

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      • T Offline
        T Offline
        tim cahill
        wrote on last edited by
        #10

        technically it is a loin

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        0
        • JonathonJ Offline
          JonathonJ Offline
          Jonathon
          Team Blue Admin Walton's Employee Power User
          wrote on last edited by
          #11

          Joe Hell Yeah it is a loin but I think the term has become so main stream that most people just go with it. Butchers are probably a little more sensitive to it than most as they spend way more times hands on with primals and subprimals than most.

          Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

          Joe HellJ 1 Reply Last reply
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          • JonathonJ Jonathon

            Joe Hell Yeah it is a loin but I think the term has become so main stream that most people just go with it. Butchers are probably a little more sensitive to it than most as they spend way more times hands on with primals and subprimals than most.

            Joe HellJ Offline
            Joe HellJ Offline
            Joe Hell
            Team Blue
            wrote on last edited by
            #12

            Jonathon For sure! I am not a butcher by any means but my coworkers know a thing or two. I worked in the hunting industry (archery) for 12 years and that term was thrown around constantly. What gets me is how many hunters contact our shop to process their game. We can only touch USDA slaughtered animals so that’s not a service we offer. I’m not a hunter but if I was, I’d have much greater satisfaction processing the animal myself.

            Better Living Through BBQ!

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            • T tim cahill

              https://www.youtube.com/watch?v=BBm4AI9JhNM

              GWG8541G Offline
              GWG8541G Offline
              GWG8541
              Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
              wrote on last edited by
              #13

              tim cahill That is unbelievable. If you read the comments, it was still alive 24 hours after receiving the wound. I’ve tracked deer several miles after putting a great shot on them, but this is something else.

              “You never really die until you end up on the wall at a Cracker Barrel”

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              • JonathonJ Offline
                JonathonJ Offline
                Jonathon
                Team Blue Admin Walton's Employee Power User
                wrote on last edited by
                #14

                GWG8541 That video constantly stuns me. I am hoping it is a combine or a truck or something that hit it just right and not some psycho out there doing that. Would give us all a bad name.

                Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                1 Reply Last reply
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                • BuckmasterB Offline
                  BuckmasterB Offline
                  Buckmaster
                  Team Blue
                  wrote on last edited by
                  #15

                  I hope someone finished it off before it got to miserable with infection and other misery…looks like some farm equipment whacked it. ??

                  GWG8541G 1 Reply Last reply
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                  • BuckmasterB Buckmaster

                    I hope someone finished it off before it got to miserable with infection and other misery…looks like some farm equipment whacked it. ??

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by
                    #16

                    Buckmaster The person who originally posted the video believes it was a combine. Apparently a neighboring farm was combining when the video was captured. I also hope someone put that buck out of his misery.

                    “You never really die until you end up on the wall at a Cracker Barrel”

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                    • N Offline
                      N Offline
                      Nicolai
                      Sous Vide
                      wrote on last edited by
                      #17

                      As a farmer-hunter most definitely a farm accident. At times they can get way to close for comfort. Usually not the big ones, but they can jump to late to escape. I have run several bambies through the haybine in the spring. Totally ruins the day.

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