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Jonas Widjaja of Fair Game Wild Venison on his property in Goolmangar, northern NSW. Picture: Elise Derwin
1/20Jonas Widjaja of Fair Game Wild Venison on his property in Goolmangar, northern NSW. Picture: Elise Derwin
Jonas with his father-in-law Jim Greenwood. “Jim Pop” picks up the deer every week from NSW and QLD. Picture: Elise Derwin
2/20Jonas with his father-in-law Jim Greenwood. “Jim Pop” picks up the deer every week from NSW and QLD. Picture: Elise Derwin
Jonas transports deer in a refrigerated truck. Picture: Elise Derwin
3/20Jonas transports deer in a refrigerated truck. Picture: Elise Derwin
Jonas moving a deer carcass from the truck to the processing room. Picture: Elise Derwin
4/20Jonas moving a deer carcass from the truck to the processing room. Picture: Elise Derwin
Jonas puts the carcass over the hooks in the processing room. Picture: Elise Derwin
5/20Jonas puts the carcass over the hooks in the processing room. Picture: Elise Derwin
Ready to start creating cuts. Picture: Elise Derwin
6/20Ready to start creating cuts. Picture: Elise Derwin
Jonas aims to keep large muscle groups together and give customers advice about how they are best cooked. Picture: Elise Derwin
7/20Jonas aims to keep large muscle groups together and give customers advice about how they are best cooked. Picture: Elise Derwin
Jonas Widjaja starts his first careful cut. Picture: Elise Derwin
8/20Jonas Widjaja starts his first careful cut. Picture: Elise Derwin
Jonas working carefully. Picture: Elise Derwin
9/20Jonas working carefully. Picture: Elise Derwin
Jonas starts the process of removing the shoulder. Picture: Elise Derwin
10/20Jonas starts the process of removing the shoulder. Picture: Elise Derwin
He removes the neck, shoulder and shank together. Picture: Elise Derwin
11/20He removes the neck, shoulder and shank together. Picture: Elise Derwin
He says the whole bone-in shoulder, with shank and neck is a great cut for a group and has a fair amount of connective tissue. Picture: Elise Derwin
12/20He says the whole bone-in shoulder, with shank and neck is a great cut for a group and has a fair amount of connective tissue. Picture: Elise Derwin
He moves on to the lower half of the carcass. Picture: Elise Derwin
13/20He moves on to the lower half of the carcass. Picture: Elise Derwin
Jonasbreaking down a joint. Picture: Elise Derwin
14/20Jonasbreaking down a joint. Picture: Elise Derwin
Jonas says the shoulder is the perfect cut for sticky, warming braises with a rich sauce for pasta or a pulled as a light alternative to a burger patty. Picture: Elise Derwin
15/20Jonas says the shoulder is the perfect cut for sticky, warming braises with a rich sauce for pasta or a pulled as a light alternative to a burger patty. Picture: Elise Derwin
He also sells antlers, uses some of the meat to make salami and cured meats and sells tanned hides. Picture: Elise Derwin
16/20He also sells antlers, uses some of the meat to make salami and cured meats and sells tanned hides. Picture: Elise Derwin
Jonas’s son Luka, 7, holding deer antlers. Picture: Elise Derwin
17/20Jonas’s son Luka, 7, holding deer antlers. Picture: Elise Derwin
Hides are tanned by another company and Jonas sells them to customers. Picture: Elise Derwin
18/20Hides are tanned by another company and Jonas sells them to customers. Picture: Elise Derwin
Luka shows off a finished deer hide. Picture: Elise Derwin
19/20Luka shows off a finished deer hide. Picture: Elise Derwin
Arlo, 5, enjoys a break with his dad. Picture: Elise Derwin
20/20Arlo, 5, enjoys a break with his dad. Picture: Elise Derwin
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Original URL: https://www.weeklytimesnow.com.au/agribusiness/farm-magazine/jonas-widjaja-breaks-down-a-deer-carcass/image-gallery/a7bc0828dacd451a0ba1e61974c8229e