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Message: <blockquote data-quote="tynyphil" data-source="post: 4090494" data-attributes="member: 44419"><p>Processing question. I’ve processed my own deer the past couple of years which had greatly improved the flavor/texture of the meat by being meticulous about removing silver skin etc. however I was wondering what cuts others do as far as cooking etc. I have been just quartering my deer and cutting out the backstrap without gutting. I make steaks from the backstrap and then grind all the rest. Am I missing out on a roast etc?</p></blockquote><p></p>