I've cut up a few deer in my time, but was more of the grunt labor than the skilled knife. We usually just removed the loins and straps, then ground the rest. I have very little experience with cutting steaks and making the most of the roasts. I'm slowly but surely getting equipped to process my own deer (on occasion) and was looking for a quality book to guide me through the process.
All suggestions and recommendations are welcome.
All suggestions and recommendations are welcome.