corewassen87
Songster
Ok, @corewassen87
, I want pointers on butchering bear. We leave on Thurs and so far I think 11 or 12 of the tag holders have bagged a bear. I am probably going to butcher it myself so any hints would be awesome.
In all honesty the biggest part of cleaning a bear is a good shot and a clean gut job. A lot of the butchering aspect depends on what your intentions are with the meat-sausage, steaks, roasts or ? The quartering of it is just like a deer. I always do steaks out of the back straps and loins. I also take off as much fat as I can. When you get it quartered I always take the outside layer of silver skin and everything off to expose the muscles better. Hind quarters I cut roasts out of and the shoulders are jerky and grind. And whatever you do....don't waste the ribs! A lot of people don't even mess with them but that's a rotten shame.