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processing a red stag #8139256 01/22/21 04:50 PM
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TackDriver Offline OP
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I am in the process of deboning a red stag cow. What would you guys recommend a ratio of stag to beef brisket for ground? I usually do a deer / beef brisket ground at a ratio of 70 /30 grind. I will also cut some roasts and package them, then later cut them into steaks or cubes for stew.
Never tasted red stag before, any help is appreciated. Thanks

Re: processing a red stag [Re: TackDriver] #8139291 01/22/21 05:20 PM
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I'd go 50/50. Maybe use chuck if you wanted less beef.


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Re: processing a red stag [Re: TackDriver] #8139304 01/22/21 05:35 PM
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Red stag cow is very good.

I treat it like axis or Nilgai... Steak out the major ham muscles and back straps/loins. Grind trimmings.

I’m not a big fan of grinding in fat unless you think you’ll have it eaten within a couple of months. Fat goes bad faster in the freezer than lean meat. I would suggest grinding/packaging it alone and then add fatty ground meat as you go. Or at least do a portion with fat to consume first and keep the rest as just red stag until you use up the mixed. Sounds like a pain to do it this way, but your end product will be better.

Re: processing a red stag [Re: TackDriver] #8139323 01/22/21 05:54 PM
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Red Stag cow is good meat. Me personally, I would do 100% stag for plain ground meat. Then do 75/25 stag/bacon ends & pieces for bacon burgers.

Re: processing a red stag [Re: skinnerback] #8139546 01/22/21 09:15 PM
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Originally Posted by skinnerback
Red Stag cow is good meat. Me personally, I would do 100% stag for plain ground meat. Then do 75/25 stag/bacon ends & pieces for bacon burgers.


I don't grind much. Mostly the trimmings. I'll debone everything into roasts and if I run out of trimmings and need some ground I'll grind one of the front leg roasts. When I do grind I typically use pork belly because it I think brisket over powers the venison to much. Mixed as -

Ground for sauces (pasta sauces or chili) - 0%-15% belly added
Ground for burger - 25%-30% belly added
Ground for sausages - 40%-50% belly added

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