188: Field Guide – Preparing Meat for the Butcher

In this Field Guide episode, Mike shares how he prepped his mule deer and whitetail for the butcher after both went into the freezer whole, covering thawing just enough to work with, cleaning and cubing the meat, keeping everything cold, and organizing cuts for pepperoni, chorizo, grinding, and bone broth.  We're very proud to have The Wild Sheep Foundation as our title sponsor. To register, to become a member, to renew your membership, and to join the wildsheepfoundation.org Are you in the market for a new satellite communicator? We've been using ZOLEO since the start of the 2024 spring season, and its passed the test and earned our official stamp of approval. Safety is import, and so is a reliable device! Get yours at ZOLEO.com Need a blade for the hunting season, or a new chef's knife for your kitchen? Check out our friends at North Arm Knives