When it comes to processing your wild game, knowing how to efficiently remove the deer shoulder is essential. This part of the deer can yield valuable cuts, but it’s crucial to avoid damaging other prime sections of the animal like the rib meat. In this guide, we’ll walk you through the step-by-step process of safely removing the deer shoulder, preserving as much meat as possible.
Step 1: Understanding the Shoulder’s Anatomy
One key point when removing the shoulder of a deer is to remember that the front leg isn’t connected to the main body by any bones—it’s held together solely by muscle. This is what makes the shoulder relatively easy to remove compared to other parts of the animal.
Carefully cutting around the leg will reveal sections of meat that can either be left on the rib cage or pulled off with the leg. The important thing here is to avoid cutting into the prime rib, which lies right beneath the shoulder.
Step 2: Begin by Cutting Around the Prime Rib
Start by making small, precise cuts around the shoulder area, paying special attention to the prime rib beneath it. You don’t want to accidentally slice into this valuable meat. A tip here is to go slow, constantly checking to make sure you're staying clear of the rib area.
In the video, the demonstrator mentions peeling the shoulder back carefully to avoid damaging the meat. As you continue, use your knife sparingly and let your hands do much of the guiding, which will help prevent cuts or tearing into the rib.
Step 3: Separating the Shoulder
Once you’ve carefully cut around the prime rib, it’s time to fully separate the shoulder. This is where muscle knowledge comes into play. Since no bones are involved in holding the shoulder to the body, you can now pull the leg away, separating it with a bit of pressure and some final cuts through any remaining connective tissue.
Step 4: Cleaning the Meat
It’s common to find bruised or damaged areas on the shoulder, especially if the deer was shot in the front. In the video, the host finds a bullet impact near what he calls the "flat iron steak" portion of the shoulder. This area needs to be cleaned up to avoid contamination or toughness in the meat.
Carefully trim any bruised or damaged tissue before proceeding with further processing or storing the meat.
Final Tips for Safety
Handling game meat can be tricky, especially when using sharp knives. Always be cautious to avoid slipping and cutting yourself. If you do get cut, it's essential to clean the wound immediately to prevent blood poisoning, which can happen easily when working with wild game.
Conclusion
Removing the deer shoulder isn’t difficult once you understand the anatomy and technique. Always take your time, avoid prime areas like the rib, and ensure that any bruised or damaged meat is trimmed off for the best results. Happy hunting!
