Venison Processing: Work cleanly from hanging to the kitchen
Clean work after the shot gives you the best venison for your kitchen and customers. Knives, hooks, saws and scales help you from hanging to butchering.
Kerbl Premium Suspended Dial Balance for Quick Weight Checks
Regular price: From €21.89
Kerbl DigiScale 300 Digital Hanging Scale Crane Scale up to 300 kg
Regular price: €140.25
Kerbl Spring Scale with Carabiner Hook – Quick Weight Check for Farm Use
Regular price: From €4.40
Venison Processing: Clean from the field to the kitchen
The real work starts with the shot. How good your venison tastes and how long it keeps is decided in the hours that follow. Gralloching promptly, working cleanly and cooling quickly are the basis of top quality venison. With the right equipment the job is faster, more hygienic and takes less effort, whether you are butchering for your own family or for direct sale to customers.
Hanging, gralloching, butchering
A carcass that is hung up is much easier and cleaner to deal with than one on the ground. A pulley hoist lifts even heavy boar or stags to working height without much effort. Stainless S hooks and swivel hooks in several sizes hold the carcass in the larder and let you turn it easily while skinning or butchering. A sturdy butcher's apron keeps your clothes clean and is easy to wash down afterwards. That keeps your larder tidy and lets you work through each step calmly.
From carcass to finished meal
Many hunters now use the whole animal. Trimmings from roe deer, red deer or wild boar make excellent mince that is ideal for venison burgers. With a burger press you can shape even patties that cook evenly and look great on the plate. Paper interleaves separate the patties so they do not stick together in the freezer and you can take out exactly as many as you need. That way, even smaller cuts become a proper meal for family and friends.
Frequently asked questions
How quickly does game need to be cooled after the shot?
As quickly as possible. Gralloch the carcass promptly, let it air well and then get it into a chiller soon, especially in warm weather.
How long should venison be hung?
For roe deer a few days in the chiller is usually enough, while red deer and older boar can hang a little longer. What matters is steady cooling, clean surfaces and a good smell.
Can I freeze venison burgers?
Yes, as long as you separate them with paper interleaves and pack them airtight. They will keep well for several months and thaw faster one by one.
Everything for the work after the shot
From the bag to the kitchen, you need the right equipment. To take off haunch and shoulder, use a sharp knife from our Boning Knives with straight or curved blades. You will find a pulley hoist, stainless hooks, a bow saw and a butcher's apron for hanging and jointing under Game Larder. You can find the exact weight of each carcass with a Hanging Scale, including game scales that safely hold heavy boar and stags. And if you want to keep antlers as a memento, cleaners, wax and fixtures are under Trophy Care. That way you work cleanly and calmly from hanging the carcass to the finished roast.