My kind of trophy

Hind quarters and backstrap done yesterday in our new outdoor kitchen. I still have the front quarters and a really meaty neck to cut up but so far I have 24.5 pounds of finished meat. I’m guessing I’ll have somewhere around 40 when I’m done. It is so much easier to process when you have a dedicated space.

Unless it’s a roast I package in 20 Oz portions. On the table are six cubed steak, three backstrap, two sirloin tip roasts, one with both eye of rounds, and 8 1/2 pounds of burger trim.

Burger was done the other day from the first two deer of the season. Thirty eight and a half pounds total, half 80/20 bacon, half 80/20 bacon with a jalepeno for every pound.