When it comes to processing your deer, understanding the order form is crucial for getting the most out of your harvest. At Hermann Wurst Haus, we empower you to make informed decisions about your meat processing options, ensuring that your venison is transformed into delicious cuts, grinds, and sausages that suit your taste.
Key Takeaways
- Understanding Cuts: Know the difference between loins and tenderloins.
- Burger Options: Explore various deer burger options, including adding bacon, beef, or pork.
- Roast Selection: Learn how to choose the right cuts for roasts based on the condition of the deer.
The Importance Of Loins
The loins are often the most sought-after cuts from a deer. Most hunters prefer to have their loins either cut in half or butterflied. Butterflied loins are perfect for sautéing with mushrooms and gravy, while halved loins can be grilled and sliced to your liking. However, the condition of the loins can be affected if the deer has been shot multiple times, which may reduce the amount of meat you receive.
Tenderloins: A Special Treat
Tenderloins are located inside the deer and are distinct from the loins. These cuts are often taken by hunters for immediate meals at camp. Unfortunately, they can sometimes be lost during evisceration, especially if hunters are working in low light conditions. If available and undamaged, we will ensure you receive your tenderloins.
Choosing Your Deer Burger
One of the key decisions on the order form is how much deer burger you want. If you prefer not to have any deer burger, you will need to decide on the types of sausages you want instead. Here are some options for your deer burger:
- Plain Ground Deer: 100% pure deer meat.
- Deer Bacon Burger: 30% bacon added for flavor and moisture.
- Beef or Pork Added: 30% beef or pork trimmings can be added to enhance flavor and prevent dryness.
Adding beef or pork trimmings instead of fat is crucial, as fat can become rancid over time, affecting the quality of your meat. The deer bacon burger is particularly popular, combining the rich flavors of deer and bacon into one delicious product.
Selecting Roasts From Your Deer
When it comes to roasts, the best cuts come from the hindquarters of the deer. If the deer has been shot in the shoulders, the front quarters will not yield good roasts due to bone fragments. Therefore, it’s essential to ensure that the hind legs are in good condition to get quality roasts. The condition of the deer will ultimately determine what cuts are available, and this can only be assessed once the deer is on the processing table.
Experience Matters
With decades of experience, our butchers at Hermann Wurst Haus have processed thousands of deer. Each deer is treated with care, ensuring that every cut is special. Our goal is to make your deer processing experience as smooth and satisfying as possible.
Conclusion
Understanding the order form for deer processing is key to maximizing your harvest. By knowing the different cuts, burger options, and roast selections, you can ensure that your venison is prepared just the way you like it. At Hermann Wurst Haus, we are here to guide you through the process, making your deer processing experience enjoyable and rewarding.
