Can you use the backstrips of a deer as burger?

Question

I want to use the back strips of my deer for burger will this work? Also what is the best part of the deer to use for jerky? I know it sounds like a waste to use the great back strips on burger that can be used to make buterfly steaks but I just want burger and jerky. Please let me know if i can turn the whole deer into burger or if some would just not be good. Also let me know if this is correct cut-grind-burger press-grill thanks a ton

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Answer 1

Use it for burger

Just go easy on the amount of fat you add to the mix

I am a lover of ground meat and not so much so of steak

Good lean ground meat can be made as exquisite as an steak

I guess I should add that I was in a motor cycle wreck back in '83 that took out most of my top teeth

Answer 2

Sure, one could do that to the best cut on a deer.  It's really lean, so you may want to add some fat to help things stick together.

That's the right order to do things - cut grind press grill.

For Jerky, I use the roasts from the hind quarters.

Seriously, though.  If you are just going to grind the backstrap, why don't you trade it to one of your friends for twice as much grind/stew meat?

If you offered me that deal, I would give you ready to grill burgers, at least 2 lbs. for each pound of backstrap!  To me it's like trading burgers for filet mignon....

Answer 3

You could.... but dont! The back strips are the best part of the deer! Making them into burgers would be a waste.

Answer 4

you can but why would you want to......the backstraps are best cooked whole on the grill

Answer 5

You can turn the whole deer into burger but it is a big waste..go to the slaughter house and tell them what you want.... don't grind the best part of the deer for burgers.

Answer 6

virtually every part of the deer can be ground to burger, although I hate to see those back straps go to burger, but if that is your wish, go for it. I make venison jerky too, it's great. but with all the new diseases out there the FDA now recomends that after you slice the meat, and marinade it, you then cook it to 150 degrees before you dry it. Another nice idea, is venison salami, which I have a local butcher make up for me. I have to lock it up to keep it around long enough to enjoy some myself.

shot safe

Answer 7

Yes you can grind up the backstrap and use any other edible part of the deer for jerky.

However, we all think your nuts for doing that...  ;)

Answer 8

you could use the back straps (loins or tenderloins on the inside of the rib cage). However it would be a total waste! If you want jerky I would use the loin before I ground it up.

You can use pretty much any part of the deer for burger, including the roughest and toughest pieces. The reason for this is that during the grinding process every bit gets cut into little bits so the pieces of tendons and sinew are no longer than 1/16" or so, therefore you could say it is "pre chewed". One of the reasons that burger is good meat is because we typically use the tougher cuts of meat which typically have more / better flavor.