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Along
with the many changes coming to Sonny's Seafood, this
is one of our newest services. We will now take care of
your Deer Meat! We will cut and package your Venison.
Enjoy the venison you get from your Doe/Buck at an affordable
price. We are going to help you make your hunting experience
a complete success!
We
are proud to tell all of our customers we now process
our own Sausage made with only the best and finest ingredients.
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To
the right is a diagram of typical cuts of Venison.
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Many
times, individuals that kill Deer and choose to clean and
process it themselves, don't take the precautions necessary
to ensure the wholeness of the meat.
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To
ensure better tasting meat, you should, upon getting your
Deer, have it bled as soon as possible, to get a quality
tasting product.
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The
body cavity should be washed thoroughly to remove all excess
blood and residues.
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Your
Deer Meat should be aged for 3 to 7 days at around 34°F,
to get the best tasting product. After aging, the hide and
fat should be removed before the cutting and packaging of
your meat.
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General
Precautions:
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Do
not eat the eyes, brain, spinal cord, spleen, tonsils or
lymph nodes of any deer.
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Do
not eat any part of a deer that appears sick.
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*
Field Dressing
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Wear
rubber or latex gloves.
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Minimize
contact with the brain, spinal cord, spleen and lymph nodes
(lumps of tissue next to organs or in fat and membranes)
as you work.
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Do
not use household knives or utensils.
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Remove
all internal organs.
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Clean
knives and equipment of residue and disinfect with a 50/50
solution of household chlorine bleach and water.
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Wipe
down counters and let them dry; soak knives for 1 hour.
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Cutting
and Processing:
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Wear
rubber or latex gloves.
Minimize handling brain or spinal tissues. If removing antlers,
use a saw designated for that purpose only, and dispose
of the blade.
Do not cut through the spinal column except to remove the
head. Use a knife designated only for this purpose.
Bone out the meat from the deer and remove all fat and connective
tissue (the web-like membranes attached to the meat). This
will also remove lymph nodes.
Dispose of hide, brain and spinal cord, eyes, spleen, tonsils,
bones, and head in a landfill or by other means available
in your area.
Thoroughly clean and sanitize equipment and work areas after
processing with a diluted bleach solution.
Keep meat and trimmings from each dear separate.
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Other
Precautions:
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* Never eat meat from a deer that looks sick.
* Never eat a deer's:
Brain
Eyeballs
Spinal Cord
Spleen
Lymph Nodes
* To be sure you've removed all of the parts listed above:
Gut the deer
Remove the head
Cut meat from the bone with a knife; don't cut through bones
Remove all fat, membranes and cords from the meat
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