Anyone ever use what they call a bone dust meat scraper when processing your deer meat?
I heart shot a buck saturday and the bullet exited through one of the shoulders. I washed the buck off as best i could after skinning but that shoulder still has a lot of the coagulated blood looking slime covering the inside shoulder meat. I saw on a meat show where they used something like these scrapers to clean up the meat for presentation after butchering and thought it might be useful when I start deboning it saturday.

I found these on Amazon for reference: https://www.amazon.com/Scraper-Remover-Kitchen-Catering-Kitchenware/dp/B08NK2C448/ref=sr_1_1?crid=24TREDDORN9UT&keywords=Choice+7+3%2F4%22+Bone+Dust+Scraper&qid=1672779819&sprefix=choice+7+3%2F4+bone+dust+scraper%2Caps%2C90&sr=8-1

Rule #1 on the buck

Sorry can't help on the meat scraper. Is that a Ruger .308? That's what I shoot, also suppressed. Sweet setup.

Ruger American Predator in 6.5 Creedmoor with an AAC 7.62 SDN 6 Suppressor

Great buck.

Might work, never tried one. I always just slide a knife under it and trim it off. Hard to hold, but i trim shot meat pretty well off anyway.

Worked in a meat facility in college. What you are referring to is made to remove the bone dust when cutting steaks. Won't really help with removing the blood slime you're speaking of. I typically just trim it off. Just my opinion though

I mean, why do you want it off? Taste? Get a fillet knife and go to work.

As said before, those are designed to remove the dust from saw cut bones.

Assuming you're gonna be grinding the shoulder since it's busted, ya can try and trim away the fascia that's holding the blood against the meat,- then put it back in the cooler to finish aging.
Just don't let it sit in water.

AgySkeet06 said:

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Ruger American Predator in 6.5 Creedmoor with an AAC 7.62 SDN 6 Suppressor

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My 13 year old has same set up. Took his first deer with it at 9. Great gun for the $.

AgySkeet06 said:

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I heart shot a buck saturday

Rule #1 on the buck

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Humble Brag...haha. Nicely done.

A.G.S. said:

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As said before, those are designed to remove the dust from saw cut bones.

Assuming you're gonna be grinding the shoulder since it's busted, ya can try and trim away the fascia that's holding the blood against the meat,- then put it back in the cooler to finish aging.
Just don't let it sit in water.

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This is the answer. If you can remove the fascia, the meat underneath is usually fine.