A Complete, Venison Butchery Masterclass. Simple High Yield Processing. Autumn 2022.

A comprehensive and easy to follow Venison masterclass. Get more from your beast by following this incredibly detailed video. You can do this...
You can help the channel along @
www.buymeacoff...

[@akendrum]

I started watching your videos about 8 years ago. I don’t know what it was, but something stirred inside me, driving me to learn about meat. No one in my immediate family was a hunter or a butcher, so I was never exposed to any of it, yet I found myself drawn to watching your videos and learning as much as I could about meat. Fast forward to now, I’ll be going on my 3rd Alaskan moose hunt 3 days from now. Your videos inspired me to keep learning and driving into this art. Thank you for your great content, and I just ordered your book!

[@nsant]

Are you from Alaska? If not, how do you go about hunting there?

[@Shovelman220]

Good for you homie. Alaska is the one place I have to get to before I die.

[@hunterfishman7119]

BEST WAY IS TO LEARN FROM EXPERIENCE! YOU WILL NEVER FORGET!!! PROPS ON GETTING AHEAD OF THE CURVE BY WATCHING THIS! JUST DONT EXPECT TO REMEMBER IT AS YOU FOLLOWED INSTRUCTIONS AS APOSE TO ACTUALLY FIGURING IT OUT FOR YOURSELF.

[@judemaij5316]

Jesus dude lmao😂

[@Jacob-Isaiah]

Bro really like meat.

[@mattthescreamer177]

As a chef and a hunter I really appreciate the work you put into your videos. You are one of the KZbin legends in my opinion.

[@WARBONER13]

Love this guy. Just stumbled onto his blog

[@OutdoorsAllie]

Agreed! This is great!

[@TheHuntingSpot]

amen

[@fabianlindner6657]

Hear hear!

[@ahuntersjourney3422]

Agreed

[@buserror]

Thanks Scott, I got my first deer in the fridge, skinned, and I've watch this video twice already. Sharpening the knives and tomorrow, we're on!

[@ShemBoothSpain]

this is a tradition that few men these days know and do, its a honour to watch and learn and see this,

[@lamarwilliams185]

Thinks for this video brother. I’m a 40 year old that has never hunted or grown my own food. This should be the basics of life. Some of us have no clue. Thanks again!!!

[@pylaterreur]

Never too late to learn! Get someone to teach you, BASC has deer stalking courses, and then guided stalks, and butchery classes, and probably some cooking classes too

[@stereomike75]

Scott, I will never tire of watching you break down and butcher entire carcasses, this is the content I love.

[@establ]

Same here.

[@andrewupson2987]

Yet another vote for the same.

[@dsmash447]

You said it!

[@neilb6235]

Here Here👌

[@jakebalentine4028]

100% agree!! Thank You Scott!!

[@jasonslagle3618]

So glad your still killing it brother ive been studying by you for years. Now process my own deer even a half of beef! youve been an invaluable asset brother. Just want you to know your a gem of knowledge and spirit.

[@TingTingalingy]

That's impressive. I've helped my in-laws process their kills but never on my own. I sorta think I want to give it a go

[@jasonslagle3618]

@@TingTingalingy I found it was almost better in person by yourself because there was no obligations to time and I could absorb as much as possible. Take my time. Go for it!

[@kam-wahmak9971]

😅​@@TingTingalingy

[@TingTingalingy]

@@kam-wahmak9971 bot

[@fabianlindner6657]

I learned how to butcher my prey by my aunt. But reading your books and watching your vids have taught me a lot of "finesse". I'll always consider you my teacher. Gonna prepare my first fallow stag tomorrow and I'm looking forward to it!

[@MrLandeee]

Scott, you are my mentor on all things deer butchery! Started stalking about 6 years ago. Watched your videos, bought your book. Back then it took me a day to butcher, now it's an hour or two!! Thanks man 👍👍😀

[@RobFarrell17]

As a life long hunter, you continue to amaze me with your creativity and the ease of how you accomplish it. Thank you for another fantastic video!

[@TheScottReaproject]

Cheers Rob. I really appreciate that mate.

[@lancemilsted8909]

I've been butching deer and absolutely love your approach and technique. Going to adapt some of these pointers to my process - especially with the back shanks. Can't believe how fast you went through that knee joint. Thanks so much

[@brandonperry9690]

Just harvested my first deer and though mine was no where near as beautiful as your work (more of a hack job honestly) i made it happen. Thank you for the knowledge and guidance sir. Just watched this again for a refresher.

[@TheScottReaproject]

Nice one Brandon, you did it mate, that's the main thing.

[@kadian3904]

With practice comes proficiency....EVERY first harvest is a hack job and to be completely honest you probably did better than most as we are always critical of our own work and compare it to others who have many more under their belt...enjoy it and praise yourself for the work you completed no matter the perceived quality...there is nothing quite like knowing for a fact...you and you alone can provide for yourself and your loved ones.

[@zakmohti]

This guy is an artist. The pride and perfection he puts into his work is inspiring. People learn from this man the joy of a job well done. The Prophet said "if one of you did a deed, perfect it". This applies to anything from sweeping the street to butchering your deer to surgery. I had planned to watch five minutes and finish later, couldn't take my eyes of your work. Very informative and generous sharing your knowledge too. Godspeed man!

[@K.Bradford5]

I love how he is utilizing ever fiber of the animal . God bless you. I love deer meat and love seeing it put to use. And not wasted.

[@MOON_KID]

You're a treasure, Scott. I always enjoy your videos and learn a lot. Thanks for sharing your gift

[@TheScottReaproject]

Cheers brother. ♠️

[@GenX-Grampa]

I’ve hunted for 40 years and process mine the way my Native American grandfather did and taught me. This came up in my feed and thought I’d see how you do it across the pond. Maybe see if you do something I might pick up. First thing I noticed was how small the deer is! The last buck I shot is a 200 lb 4 point Whitetail. What kind of deer is this that you’re butchering? How much does it weigh? Also, do you hang age them also? I have found that 99.999% of folks that claim they don’t like venison have never had it “aged”! I almost exclusively hunt doe or young spike/4 point bucks in pre rut. My currant has been hanging for the last 3 days. (The weather report shows I have at least another 10 I can hang it) and the longest I’ve ever aged has been 45 days. Makes a HUGE difference! Especially for the hormoned out, tough old buck in rut! If this became a normal practice I think more people would enjoy venison.

[@0xArjay]

I just hunted and landed my first spike from my fiance's property. i can say whole heartedly I watched this from start to finish and this is goals for me to get this good and efficient LOL! thank you for this.

[@colonelreb1014]

Spike? How old are you?

[@0xArjay]

Look at this guy - keyboard warrior yeah?

[@bentontool]

Sir, you are a VIRTUOSO with a blade! Now, I just have to watch your video about a dozen times... then practice to see if I can even come close to your skill! Thank you so much for teaching us...

[@TheScottReaproject]

My pleasure mate.

[@bryantricketts2243]

USA citizen here… I use the same tools/utensils for the job! So I truly enjoyed watching how you approached this! You gave me a few ideas on how to approach my deer differently. Truly magnificent job. Thank you for the awesome video!

[@rbljackson]

ALWAYS enjoy your videos when you break down a deer. Not only are they eduacational, but entertaining and relaxing at the same time. Its almost deer season here, so its time to start brushing up on my knife and butchery skills.

[@eekaras199]

You couldn’t believe how perfect the timing of this video is. I just closed on an east Texas hunting property yesterday. I’ve always hunted with friends and they handled game processing. Sure I watched but being able to watch this and rewind key points really provided the details I’m going to need. Thank you

[@gonzo_the_great1675]

I leaned so much more on this than on a paid butchery course (only a one day event). Keep them coming. A late friend was a butcher, he did have a food bandsaw. But not used ok the butchery. He would cook off lots of the leftovers that didn't sell, such as brains, and freeze them in gravy as huge . blocks. Then bandsaw off lumps for his dinner. (It was quite the clean up job when it came to us when he passed away.

[@hansstrydom-yd9bu]

Wow. Scott you're one of a kind. You're got the technic and art of a demonstrator. Not every one is in your league. As a hunter you further enspire us to process our own game into exotic cuts. THANK YOU for sharing your expertise. Keep on with your videos. APPRECIATE. Hans Strydom. Sandton. South Africa. 🎉

[@derrickvarnadore1682]

I love the lack of waste. Bravo!!

[@jackgriffith9229]

Mr.Rea, With all due respect to your Hunter, I am a Hunter myself and understand the difficulties involved however, there is far less meat damage when using Archery tackle. If range is a problem a crossbow and sharp broad head on the bolt will put down anything imaginable from Africa to the highlands of New York! Enjoy!

[@TheScottReaproject]

They are illegal in the UK jack. No one can or does hunt with a bow for that reason.

[@jackgriffith9229]

@@TheScottReaproject Wow! No wonder! I understand we have very stupid political problems with people who know NOTHING about hunting or archery tackle who make laws that make ZERO SENSE! I get it!

[@hippyhebrewhomestead8593]

This is a great channel to sub to! I’m doing my deer now, going to do it as close to like this as I can

[@ricknightengale5339]

Looks great, been processing my own deer for a couple of years, just end up grinding most of it. This is a huge help to understanding a more nuanced way to venison cuts.

[@TheBlackwolftiger]

I've been a fan of this channel for years and I love your work ,as a fellow butcher i always love watching other butchers from allover the globe do their work...ever since I was young my grand ma taught me how to use a hand saw for processing meat in the fields and the butcher shop.. its a part of my butcher tools for as long as i can remember. whenever I processing a lamb,goat ,pig or a steer my customers needs bone in product so my hand saw always gets the job done. I love your work and always looking forward for new videos.

[@Weztcoastguy]

Ok…this guy is a proper professional meat cutter, every cut was perfect and very little waste. He makes it look so easy. Cheers ‘n beers from Canada 🇨🇦

[@vincethewoodlander]

I've tried watching other popular US butcher shows. I keep coming back to here. Thanks for the simple, easy to follow, practical education. If you sell anything it's a book of knowledge, not a product, that's classy. BTW the books are great, got both for Christmas last year. Thanks again.

[@tineboes2726]

As a writer who was looking for a way to write an in-depth scene of a deer butchering with no experience, I give you my thanks!

[@Rook9696]

love the bandsaw comments. im from Wisconsin where deer hunting and game butchering are a part of life and right of passage, i remember when i learned to butcher a deer i was told that i cant use the bandsaw untill i've proven i can do it with a hand saw first. learn to do it right, then fast.

[@TheScottReaproject]

So true Rook

[@lisag378]

beautiful job. I do lambs. Lots of them and I sell them as Ranch Sale here in the US, I only get to do about 4 deer per season as that's as many as my sister and I get (2 per person). My father taught me and it is so fun to watch your hands go, as that is how he did it. It's so nice to see how you respect the animal by using every bit of it. Thank you.

[@stevenhill2204]

There is something immensely satisfying about watching your work and the fantastic result. Could it be the all the possibilities for the wonderful meals that will come of it? Yeah. That's it.

[@TheScottReaproject]

Cheers Steve.

[@stephen8666]

US guy here. I appreciated your comments about the elbow grease on the handsaw. Nice work.

[@jacobcyr8432]

Worked with a fella from the UK in a butcher shop here in the states. He absolutely loved using the saws, as did everyone else.

[@sambentham7799]

Genius, one of the best presented videos of any genre I’ve seen for ages. Thanks mate!

[@HVACinSC]

Enjoyed the video. Always love picking up little tips from great folks around the world. Thanks for sharing!

[@jackgriffith9229]

Oh yeah here we go ! 🏹🦌🏹🦌

[@KTR1811]

This is a beautiful art form!

[@wareaglejf]

What a master class in butchering. Thank you from this southern American!

[@BobJones-rl7lt]

CCC Shorts. Just watched this in my Claw foot bath in New Zealand. and your Shorts stood out to me straight away. Great Video and Presentation on the dressing of Venison.

[@jennekke]

Cheers from Texas! You did amazing on this butcher. Thanks for sharing this with us. Every time we’ve broken down a deer a lot more than that gets ground up.

[@TheScottReaproject]

Many thanks.

[@keithweihs6524]

Absolutely amazing skills! You did a awesome job whoever says anything about a bandsaw obviously doesn’t have your skill set! I’m going to be watching this over and over again for next year’s dear season. Thank you sir!

[@edhlavaty6914]

Obviously you're a hack too

[@johnmiller-kr4jy]

Good morning Scott Another great video, just in time for the upcoming hunting season Great refresh how to video May your knives stay sharp forever cheers

[@mikecollins8241]

I have watched all of your (older) venison butchery videos a TON of time.. and now, a newer, better version (with good audio! LOL) Just in time to go hunting :)

[@savage22bolt32]

Thanks for the great educational video, and a huge thanks for not ruining it with crappy background music while you're talking & working. I don't know why some people are compelled to add annoying background music throughout their video. I have never hunted, but now retired, I'd like to try.

[@lilbiscuitable]

Always a joy. Learned to bone and roll/cushion turkeys/chickens from this channel years ago. Still watching and learning.

[@williamhicks6414]

Wtf. The cuts and clean here. I could only get a portion of what this man does. Been at it for 10-15 years. Like an artist.

[@engfishman87]

Great video. I’ve been butchering deer for myself for over 20 years and after watching your video it gave me some ideas for trying something new. 👍

[@cyric28]

It's funny, I asked myself aloud why you aren't using a bandsaw and you answered right after. Thank you!

[@chrisfisher3900]

Not sure why I love watching your vids but it’s relaxing. With the way everything is going this might well be a handy set of skills to make its way round again

[@crowofcrius]

Comeone, dont leave us hanging! We need few recepie videos now Scott! Steak or tenderloin would be absolute marvelous.

[@stevepierce3509]

Watching from Australia mate. And I will say great Butchery of a carcass showing how to butcher right down to the cuts on Venison mate. Well Done.

[@gnd0291]

Scott, Great vid. Glad to see someone fully use all the bits and bobs. Not just put it in the grinder. Your the bee’s knee’s.

[@fabov924]

That’s what I’m talking about ! Not just throwing it all in the grinder. Experience the different textures and flavors of each muscle and organ. 🤤

[@loganoneal5506]

Amazing content here! I have gone from no knowledge of processing venison to understanding how to use every bit. Thank you for the awesome video. Can't wait to process my whitetail come this December.

[@TheScottReaproject]

Cheers Logan.

[@annalorree]

I grew up in a hunting and farming family in Northern California, USA. From early childhood on we all helped butcher. Beef, deer, chicken, duck, goose, and so on. For the record, I’ve never used a bandsaw because we didn’t have one to use. All of our butchering was done with two knives, a saw, and an axe.

[@michaelfrost2402]

Despite the accent, I very much enjoy the tutorial. You’ve inspired this ole Yank to process deer in a different manner. I particularly like the chops. It’s all in the presentation. Nice work!

[@attananightshadow]

Very thorough, very inefficient. Most customers here don’t want bone in steaks. They want the tenderloin, backstraps, a few roasts, and the rest into grinds for sausage; sometimes jerky. I’d just leave them in the hook, on the rail, put a tub underneath it on a milk crate and giver. I’d do 16-20 deer/antelope per day during peak season and made about $60-80 per. Pork trim for mixing in the grinds was an extra fee along with any spices and supplies used in jerky or sausage. I don’t miss those days, but the money was good.

[@6sixty1gixxer80]

Thoroughly enjoyed this how-to. I'm not a hunter but I like watching how it's done relaxing after a long week

[@gregdodd8894]

The best butcher video ive ever seen he realiy knows the anatomy of a deer ....VERY NICE

[@baseballbatbros]

Stellar video man. Much appreciated

[@accurateexteriorsco]

first video i ever seen of this guy....hes like a chef Ramsay of the butcher world.....bravo!

[@americanmuscleup2497]

One of the best game butchering videos ever seen cheers mate from the USA!!!🎉

[@uprightfossil6673]

I found you a bit late for this year’s kill, but I remember following your video years ago. Glad I found you again. Best cuts and butchering instruction for my needs.

[@beenstork]

Scott always make it look so easy and the final product is always top notch. Wish I was half as skilled as he is....Scott you are truly an artesian

[@jamesmize665]

I worked two seasons at a processing business and this was about all i did was skinning and de-boning. Takes about 10 minutes or so and is slightly different than the ways hes doing it

[@NTEXHUNTER]

As a Texas boy, I absolutely love your alternative methods and explanations. It makes wild game meat exciting.

[@Beesa10]

This is really instructive and visually clear, look like great cuts of meat too, I would 100% buy some of that.

[@mattthescreamer177]

Deer hunting season started September 1st in my area so I'm back to your video again. Thanks again for the quality content!

[@Drummer-cm8nd]

American hunter here. Definitely going to use some of your recipes this season. I'll be processing my own deer once I'm better equipped but off to the butcher for now.

[@FreeCanadian76]

I absolutely love watching your breakdown videos Scott. You've taught me, and many others, so much about your craft and I can't thank you enough for giving me the confidence and knowledge to tackle my own venison processing. If you can believe it, I could be processing two 400lbs+ black bears in close succession! haha. That may require a bandsaw! :)🤣🤣😂

[@mrswray]

Best video I’ve seen on butchering. I get confused on which cuts of meat are which and usually grind most of it up. But this video was so clear!

[@TheScottReaproject]

Thank you my dear.

[@gabriellaraquel5862]

Wish I would have seen this last week! I did okay for my first time but I think I would've done so much better had I watched this video first! You did beautifully.

[@wilco7097]

This is thé best video for a step by step guide of processing venison. You should be giving masterclasses. Thank you for the video and cheerio from Holland.

[@johanchurch2026]

Wow that was awesome!! I have watched hundreds of butchering videos and this is by far the best. This is very similar to how my dad taught me how to break up a bok. Hunting here in South Africa is big, but breaking up a buck, not so much. Everyone just wants to shoot them. I love to process the meat. Making my own sausage and biltong.

[@TheScottReaproject]

Thank you for your kind words Johan.

[@carlossabillonortega9556]

From the US. You made it look so easy. Awesome job mate

[@AITreeBranches]

Love you man, keep the videos flowing.

[@no-oneshome3083]

Always loved going to nan and grandads for Christmas lunch as a kid and grandad pulling a venison hunch out the fridge, bone in and shank left on. Nan always cut the shank off and had that, the rest was roasted. Seems a shame to have turkey now at Christmas instead of venison. I might have to start this up again now they are both gone. Thank you for an informative how to, answered all the questions I had in my head, like what to do with the bullet damage blood meat.

[@jamesbartlett5914]

This is exactly how i have been doing my deer for years. Nice to have the validation from you!

[@violentminnow3547]

this is the best venison butchery video out there. Great work my guy.

[@michaelbeyrlejr.1884]

I go hunting next week and my plan was to process the meat like this before I head back home. Your video has been super helpful!!

[@FuzzyBuilds]

Great Video! I wish I found this 2 weeks ago. I just harvested a 2x3 and decided to butcher it myself. It was fun. 5 hours later I ended up with the cuts with very minimal waste... so I was happy about that. The little waste I had I a gave to my German Shepards - they loved it. Your video would have helped me out much more. Side note - I'm from the US, and I'm 100% on board with the tools you used to butcher the deer. Not all of us here have band saws... Thank you for this. After spending 5 hours butchering I was thinking next time I would give the deer to a butcher to do all the work, but after this video I think I'll give it another shot.

[@gravityman5529]

I really enjoy this. I feel I would enjoy roe deer processing. In the midwestern states we have whitetail and mule deer. I feel like I always miss out on so many cuts because I’m trying to get so much meat processed. (Whitetail/mule are about double a roe) Roe looks nice and manageable to butcher

[@Dominic.Minischetti]

Not bad at all! 😂 My mouth was actually watering! 👍🏻

[@sheilad83]

#Scott, this content is invaluable! I am as we speak, butchering a hind quarter, shoulder, and a strap that's been in ice for 2 days today. I've been literally "butcher'n" tf out of deer for years. Messing it all up, especially to look at. Always taste fantastic. But your videos are just what i needed to impress my know it all hubs and his hunting buds! Woohoo! Thank you so very much for sharing your knowledge! New sub here from Alabama! 💜🇺🇸💜✌️💜

[@jtclark877]

Thought I didn't have anything good to watch, then I remembered i haven't been by my boy Scott's channel in ages. I'm subscribed and have alerts set up but for some feckin reason I don't get notified when you update, mate.

[@indianaconstitutionalpatri9576]

Thumbs up!just when I thought i knew a thing or two. Outstanding job sir

[@itsDragon_Star]

I am watching this now because I applied for butcher job nearby our home, i want to learn and I want to know what to expect when I get there for a visit, thank you for the effort you did for this video

[@tennesseevalleyhomeimprove8810]

Great tutorial my friend. I enjoy watching every single one of your videos. Deer season is fast approaching here in Tennessee. Going to butcher mine as you did in this clip. I know it’ll turn out well! Thanks much 👍🏻👍🏻🇬🇧🇺🇸

[@sigsour2266]

This is a fantastic idea for a video. Very helpful for a guy like me. I'm from the southern U.S. and a lot of ppl like me have been wasting Deer by making hamburger, sausage, and deep frying most of the rest. Looking to step my game up and have some real cuts and use each cut to it's best potential

[@nurseyj9]

Always love your videos - a gift of random legs and backstraps from my son-in-law, an hour of happily butchering and I've got plenty of boned pot roasts and diced stewing meat in the freezer and fallow cooking for enchiladas later. My hooligan dogs are chewing away on a leg bone each

[@FBDerringer]

Scott, I wholeheartedly agree with your approach! Having hunted and harvested venison for decades, I use: a hack saw, a butcher knife, a boning knife, a steel; and yes I even have a cleaver handy as do you. Cheerio mate!

[@SteveSmartiMartinez]

Love how you use every part of the animal

[@kadian299]

YOOOOO First time viewer, and i am quite impressed.

[@TheScottReaproject]

Nice one Kadian.

[@funyunmaker3182]

Love the video you have a new subscriber here I'm in the states and process my own white tailed deer I use a hand saw as well I don't have the room for a bandsaw and the bone saw works just fine. It is so satisfying to truly take an animal from field to table yourself.

[@Tj-50mag]

Other then the Shanks, Chops, Rib-meat, and stringing sections of meat. This is how I butcher my deer every year. The Chops go with the lion meat, the shanks/stringed up sections get ground up, and rib-meat goes to the animals. I also try to cut off as much sinew as possible and put all the meat into a tote of cold water with a garden hose running slowly. The water bath helps any loose hairs to rise to the surface and rinses out as much blood as possible (less wild taste). Also other then some knife-skill involved an intact heart is the best organ meat in my opinion. (it's a tender muscle after all)

[@rossadamson4664]

Fantastic videos and books Scott, they inspired me to have a go. I've had a couple for the last few years and just butchered my 6th last week. Tidy cheers!

[@thomashogg2341]

Wish you'd posted this a month ago. Roe stag jumped out in front of the car in front of me, instant death. Had I clue how to butcher the carcass I'd have put the unfortunate beast in the boot of the car instead of just leaving it in the bushes at the side of the road.

[@TheHuntingSpot]

👏 amazing. best butcher video I've ever seen! I love seeing where the actual cuts come from on the animal. I've cut up my deer up incorrectly for the last 20 years. I'm going to bring the whole body off the mountain next time and try these. thank you.