Why should you learn how to butcher a deer by yourself? Because the venison will taste better. Professional butchers need to profit from their efforts, and that’s fine. But since time is money, most ...

Dave Kannegaard keeps things simple when he butchers his deer. "I use a knife most Minnesotans already own," he said, "a fish filleting knife." As Kannegaard spoke on a recent day, he and his son, ...

NEWARK — The "deer guy" of Licking County is in a bind. A little over a week before Ohio's deer gun season kicks off, Matt Gayheart sits in City Barbeque, a Newark smokehouse restaurant, monitoring ...

A “Frenched” rack of venison is basically a bone-in backstrap prepared like a rack of lamb. It is butchered in such a way that the loin is still attached to the ribs, providing a dramatic presentation ...

The last time Neil’s Quality Meats didn’t make venison sausage for customers who brought in boneless trim, owner Bob Bursheim was 7 years old. That was 50 years ago, says Bursheim, who operates the ...

HAYS, Kan. (AP) — Deer hunters across Kansas may have trouble finding a local butcher to process their deer this fall because many of them are booked up for weeks or even months. The situation is a ...

Venison processing is a central part of deer harvesting, and area butchers are looking for new ways to keep the business afloat while the hunting tradition dwindles. Gearhart Meat Shop in ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. More deer hunters in Maine may need to learn to butcher their own kills as ...

HALSTEAD — After 24 years of running Mark's Meats on Main Street in Halstead, last December, Mark Tittel decided to hand over the cleaver. By February, he had a buyer for his popular butcher shop.