I’ve been teasing you and I’m only a little sorry about it. I shared Part 1 of How to Butcher a Deer and I’ve got the second part almost done. I’m going to feed you one more small little teaser in the form of this short tutorial.
Here’s the thing…even if you don’t think you’ll ever butcher up a whole deer, or any other species for that matter, this will still come in handy for you. While I prefer to buy meat straight from a farmer if I need to, you may only be able to get meat in the grocery store. Why not save money by buying family sized packs of ground beef, chicken legs or bacon and butcher wrapping them into meal sized packages?
We’ll start with wrapping stew meat. Stew meat and Ground meat need you to hold their shape, so they’re a little trickier, but not much once you do it a couple times. For ground meat, I have a small bowl that holds one pound of meat that I use to scoop and dump on the butcher wrap. Keeps your fingers clean!
I’m not quite sure how to tell you how much to rip off, but this is a pound of meat, and the cut ends are obvious, so just figure it out visually/by trial and error? Roughly 14-18″ I’d say, depending on how much meat you have. Place the butcher paper, waxed side up, on the table and shift so one corner is facing you. If your paper isn’t square, have the short side on your left. Put the meat just in from the bottom corner facing you.
Next fold the left side in so it’s snug against the left side of the meat and the crease up that left side goes slightly inwards. It will make more sense later as to why you do that.
Then fold the right side over in the same way!
You’ll probably have a tab, size depending on your size of paper and size of meat, so just fold that back to keep it neat. You can see why you want the sides in…
…Because it makes the rolling it forward nice and neat!
Now tape and label! I keep things pretty simple. Ven for Venison, 13 for the year it was butchered/frozen. ‘Gr’ for Ground, ‘BS’ for Backstrap. I do write steak though…and see the tape on the left? Keep a bunch of pieces handy for quick taping! We like masking tape or painters tape the best.
Now lets go through this one more time…but with a roast!
This is about a 2 pound roast, so it takes a bigger piece of paper. Place it in bottom corner facing you.
Fold the corner over the meat…
Fold the left side over…
Then the right…
Now start rolling…(this one didn’t have a tail out the side)
Then tape and label! This one got much more of a label because it needed a bit more describing. Some braising roasts are simply destined for pulled meat on a bun, this one could be made into Big Game Round Steaks!
How To Wrap Meat with Butcher Wrap
1) Tear off a piece of waxed butcher wrap approx 14-18 inches (depending on size/shape of your meat, play around with this size)
2) Place waxed side up on a table, one corner facing you. If there is a short side (if the paper is a rectangle) place it so the short side is on your left.
3) Place your meat just in from the corner facing you, leaving enough space for it to be covered with that corner.
4) Fold the corner over the meat, tucking the paper over the meat neatly.
5) Fold the left side of the paper in snug against the left side, folding the paper nicely to a point at the corner farthest away from you.
6) Fold right side of paper in same way.
7) If a tab is sticking out the left side from previous fold, fold it back on itself neatly.
8) Roll the meat up in the paper!
9) Tape with masking or painters tape, and label according to what you have in there. Make sure to at minimum include: Species (Venison? Elk? Moose? Pork?), Cut (Ground, Stew, Steak, etc) and Year (a simple ’14 suffices).