Cutting up a deer by Wind from the North

Getting ready for the winter – Cutting up a Deer

I’m trying to buy as much locally  produced food and sustainable meat as possible. Purchasing organic eggs for example is a direct way of influencing the living conditions of chicken – and they taste so much better! So does the surely free-range deer that a friend brought us last Thursday. We got so lucky!

We spent the evening cutting and freezing the deer. The task was relatively simple since there are membranes that allow you to separate the muscles easily from one another. The tenderloins are only 100 grams each!


For a better understanding of how to cut your deer, I found this picture from this thread.

1) Eye of Round
2) Bottom Round
3) Top Sirloin
4) Top Round
5) Sirloin Tip
6) Tenderloins
7) Backstraps
8) Neck
9) Shoulder
10) Top Blade
11) Mock Tender



We try to waste as few pieces as possible, and our dog is happy about that. She always gets to eat the furry deer legs. They keep her busy while we are working, which makes our life easier.

After the deer was put in the freezer, we took the dog out and saw incredible Northern lights! They were visible in the whole of Finland that night. If you are interested in seeing them as well, check out my post on how to find the Northern lights.

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