How to Butcher a Deer at Home | The Bearded Butchers

[@colink8954]

Processed a deer on my own for the first time this weekend. Videos helped tremendously but also made me realize how easy you make it look!

[@homesteadhaven2010]

Age the meat if you can. Makes for a better meat.....

[@jusnuts1443]

My Dad taught me 40 years ago. I work up all of the deer that I bag myself. I trust Dad and Me!

[@colbymullis5275]

Every year I always do a refresher with their videos!

[@gregchandler900]

Yeah these guys are good

[@Fishin-mission1]

I'm doing it right now lol help tremendously

[@dwthrash1]

for years I have hunted to feed my family. I have made numerous mistakes but my family has lived and enjoyed what GOD has provided for us. Wish I could have found all this info before now, but thank the lord we survived. Bottom line...Thank You for your work to bring this to us. GOD BLESS.

[@travis_2234]

God Bless

[@ptbush6323]

I was a commercial meat cutter for 24yrs starting in 1978 learning on swinging beef and pork. There is a big difference between what I learned in a grocery store meat room and what is shown here. This video is the best I've seen and doing deer and could be used on moose as well. Well done!!

[@HardRockMiner]

This information can be used on any ungulate. Naked, they're al the same. 😎

[@ptbush6323]

You are correct, but cutting beef in a retail grocery setting is very different than how it is done in this vid esp the process of breaking down swinging beef as mentioned. There are many ways to do this work. Watching a few of these similar videos will show that in spades.@@HardRockMiner

[@conradyoder6897]

Been doing this at home for a long time. It can be done with very minimal tools! It is not quite as easy as he makes it look though. Lol. Gotta love watching an expert in his element.

[@alsharp5824]

My dad and I have been processing our Minnesota grown deer for the past 50 plus years. This video is one of the best, you explained all your cuts clearly. Impressed on how you you processed this deer effortlessly. I will be checking your products out for sure. Thanks for taking time to do this video.

[@RARufus]

My dad and I process ours too. It’s good quality time with dad and it’s fun too! Great times man. Edit: …and we’re in Minnesota too

[@mtdeb518]

I have been help butcher deer for most of my life. My mom was instrumental in teaching me. After many years away from hunting, I had to relearn how to butcher. I'm 61 and just finished a session of butchering with my youngest son. We were not nearly as fast as you but we got it done. I enjoyed watching your video. It was a good refresher course in butchering a deer.

[@sharendonnelly7770]

This video really takes me back..... I am 68, but when I was 11, my father, an avid bow hunter, brought home a spike elk in Oregon. I had the pleasure of learning how to butcher an elk! So many great memories, never forgotten and valued to this day. Btw, elk meat is the best of all game meats, imho, better that beef, and far superior to deer. Great video, guys!

[@TheBeardedButchers]

Right on!

[@vpsmitty]

Guys, I just want to thank you for your videos. I have been hunting and cutting up my own deer for 45 years and your videos are the best. I know I am getting professional advise, by professional butchers. Awesome and thanks again!!

[@winkworkshop]

Can't thank y'all enough for this video. Processed two deer today and for the first time in my life I had a clue of what I was doing to make intelligent cuts of meat. You guys are awesome!

[@danmac1871]

That’s so precious. This was me today.

[@dwthrash1]

amazing videos ....been making mistakes for years now ( i'm 70 years old ) thanks guys...ya"ll are making a positive in my life for shure... thanks and GOD BLESS YOU

[@corporalrich]

KZbin recommended you guys 2 years ago when I broke my leg. My wife was trained in butchery in Oregon. The only animal in North America she hasn't done is a Bear. We've broken down a dozen deer and have an 82" band saw and an 8' processing table. Your ideas and your approach are awesome. You have completely made me rethink the way I buy meat, and how I process it.

[@ianallen738]

When you skin a bear, you realize you have a dog-man lying on your table and that you have murdered him. It's uncanny and unsettling.

[@mudgie0205]

@@ianallen738killed*

[@Taygio]

I'm watching with a broken leg. Lol.

[@IHazMunchies91]

Where you located

[@Silverstar98121]

Interesting watching this. Back when I was first married in the mid-1970's, we were practically saved from starvation by a friend who have us a deer. We had an "authentic" Thanksgiving that year with a venison roast we served his aunt and uncle. Good times.

[@mommagator9899]

I have always processed my own deer. I typically try to make most of the roasts boneless and then process the bones to can bone broth. I know several folks who just hack-a-wack at their deer and then can all the meat. The skinny end of the backstrap I slice into thin "breakfast" steaks - wonderful to sear in butter and have with eggs. Also makes a great cheesesteak sandwich. I could go on and on with what to use the cuts for, but I won't.. Love watching you guys work!

[@timshackelford8275]

I shot my 1st doe with a bow last year and used this video. I'm back this year with my 1st buck! These guys are great. Thanks or your video and your help.

[@hectorbarron4224]

I'm a bucher all so for 12 years . Love your guys videos.

[@TheBeardedButchers]

Thanks for tuning in, Hector!

[@charlesrowe3797]

Great video. I wish this knowledge was out many years ago. However,I'm 84 years old and still deer hunting. I did get a deer last year,wish I saw this video sooner. Took my deer to a butcher ,and got robbed. It was a large doe, and I got a box of meat back that measured 12 by 12 INCHES, and 12 INCHES DEEP.. Thank you foe your video, I will be doing my own, if I get one this season. Again, great video and thanks again I'm also going to buy that box of seasonings😊😊

[@mrcactusjack3]

I know it is a very simple idea and task. But when I was first learning how to butcher deer by myself, I didn’t know what to trim off to grind. And I know it seems simple but coming from you guys, who taught me ALOT, I know it would help someone else!

[@kimyoung1093]

As a butcher myself.........amen, literally everything, amen . Got 8 or 10 to do this weekend.

[@raulsanchez4493]

Like magic with a knife. I enjoy watching the excellent work these guys do with their knives

[@bradbo3]

I was taught by my Dad and Uncle and have always done my own deer….I passed it down to my sons. But videos like this by pro’s still show me that I can learn new and better techniques. I do one thing that some people dont know about….i go to my local butcher shop and they give me their old knives when they get to the size you are using in the video….almost filet like. They are still razor sharp and hold an edge for a deer or two.

[@TurboJailer]

It never ceases to amaze me how fast you guys can break down an animal.

[@rmrieee9748]

Professional Butchers. 😅

[@andrewvautour1795]

I am NOT a hunter, just a target shooter, skeet, plinking, that sort of thing. I recently picked up a Mossberg 12 gauge three barrel combo, a rifled slug barrel for deer hunting, a field barrel for water foul and an 18.5 inch tactical barrel for HD. My friends hunt and I wanted to start hunting but I also wanted to learn all I can, shot placement on a deer, deer anatomy and field dressing. Then I came across this video of processing my meat and I am so impressed with your technique and how you teach it to us novices. This will help tremendously, I don't know if I will ever process my own meat but in a SHTF scenario it is worth everything. Thank you!

[@levelseven9841]

I don't care anything about cutting/butchering meat. But for some reason I just keep watching your videos. Very educational. 👍

[@jbkregs2766]

I used my bearded butcher black seasoning today on my chicken for a chicken fajita dip. It turned out awesome. I am enjoying my 6 pack of seasonings, Hollywood is still my favorite. Thanks guys. God bless!

[@jaketaylor6747]

I don't know where I would be without this video. I was lucky enough to fill a moose tag. I started the meat cutting process at 4pm. It's now 11pm. I have 1 front leg to go. Thanks for all the advice and guidance. Without this I would have become overwhelmed and taken twice as long all the while risking losing meat.

[@TheBeardedButchers]

Glad it helped!

[@Merc_0158E7]

Thank you so much for this video. My friend got his first ever deer and didn't know how to clean it. I've cleaned birds, rabbits, fish, turtle, even squirrel... but never a deer. Over the years I've watched tons of videos on it but I wanted a quick refresher and this video popped up. I watched it, and it went exactly like you described. Quite intuitive actually. One pointer for beginners. We learned one thing really fast, it's never OK to have 2 knives working on a hanging carcass. If you have two people cutting, two can pull the hide but only one person cuts, and then one person cuts primes,, the other person processes the sub-primes...

[@Seedpicker1004]

I watched your previous video, I bet you 20x to successfully process last year's deer. Thank you for the remake, it gives me confidence to process my deer at home. You guys are the best!

[@wildernessfamily4]

My dad showed me to field dress deer. And alway had taken it to a butcher one to let it hang and then cut up. Later I became a sous chef and chef, and I could butcher pretty much anything. My dad got a deer one time , and we butchered it in the garage. Awesome lesson. You really make it look so easy,

[@cobra45cola]

I've been butchering deer my whole life, but this video was very helpful, learned a lot, Thanks!

[@kaianders8773]

I've cleaned a few deer in my time. I'm amazed at the speed the knowledge demonstrated when y'all are doing it. I always learn something new. Thanks for sharing and best of luck to you all.

[@slippystevie]

The tri-tip is the best cut on the whole deer!

[@danmac1871]

I discovered this today!

[@hippyhebrewhomestead8593]

Here we are two years later, watching this for the first time myself, y’all have been doing an outstanding job! Thank you for the video! A little long overdue but regardless, I love it!

[@TrybalRage]

I only started hunting a few years ago and have always butchered my own deer. Videos like yours have helped tremendously with getting the large cuts out. One thing I struggle with is determining what is good enough for "trim" to be ground up. Since it's been drilled into me to eliminate fat, silverskin or anything that remotely looks like it, I feel like I toss a lot of meat out, and I worry I'm being too picky. Neck, shank, flank, rib all have a ton of silverskin and fat in them. By the time I trim out to clean red meat, a lot goes in the trash.

[@bobbella4812]

You will toss a decent amount not gonna lie. If you leave the hide on while it hangs it will take longer to skin it when you go to process it but also Keeps a lot of the meet from getting dry on the outside. Skin while it’s warm rolls right off. From there. Usually my front shoulders are burger meet (grind) the inner tenderloins and back straps separate. Rear quarts. Cut some roasts out. And steak meat then burger the rest on the bone. Meet grinder will catch some silver skin but also gotta remember it’s getting caught in the grinder. I’m 25 I’ve been hunting and processing with my dad sense I was little. I’ve definitely learned a lot but not all.

[@podcampmedia]

Processed a deer today for the first time, and it is NUTS how easy you made this look.

[@johnran6015]

Great videos, youtube really is a lifesaver when coming to learning about hunting as none of the men in my family thought it was worth passing it down to me.

[@TheBeardedButchers]

Thanks for watching!

[@andrewmiller1761]

Im in the same boat as you brotha! never hunted til 4 years ago! now I've been fortunate enough to harvest an elk, mulie and antelope on public in CO!!

[@EricStark-e8e]

I've been a butcher for 23 years, 80 % self taught, the break down and proceeding of the deer is exactly the way I do it. Absolutely love being a butcher, I believe it's truly an art or craft if you will. I've done a whole gamete of wild game down to a zebra and wildebeest and every type of livestock. I've been farm to table, literally. Love the kinship of knowing exactly how you guys do what you do as I do the exact thing you guys do,. Love it, great job guys.

[@marigoldtransportationgrou8016]

Needed this video. My son and my self are going Deer hunting for the first time in 2 weeks down in Alabama. Thanx guys

[@soulbreak8794]

Awesome, Have fun, be safe!

[@slabslayer258]

Do your self a favor if your going to continue hunting learn to process your deer and buy proper equipment needed cheap usually isn’t good mid range and up is better and better higher you go be money ahead and not having to use some expensive processing shop to pay and do for you

[@salder70]

Good luck. Be safe!

[@BigFred1925]

Excellent. Good luck from Pete in Illinois

[@jameskellum4]

This video does a great job of explaining . Your 1st time your cuts aren't gonna be very pretty but it'll get the job done and get some good meat on the table. You get better every time.

[@kolbybroussard5505]

So I was spoiled growing up with my great uncle. I feel like the title he claimed should be shared with you. He said “I am not a butcher I’m a fine meat cutter”. You definitely have the skill mastered and I wish I was around him more growing up.

[@TheBeardedButchers]

We're honored, Kolby! Would have loved to hear more about your uncle's fine meat cutting!

[@kellyhay79]

I have watched pretty much all of your videos. I’m 43 and want to become a professional butcher. I thought I had average/ok processing skills but every video I watch, I have a new appreciation for you guys and definitely realized I want to educate myself and explore deeper into the butcher life. I have 8 more years to retirement, and saying that, at 51 I’m going back to school for meat processing. Thanks for the inspiration guys.

[@caseywaters799]

Urqr Urqrfik

[@jamesnichols9723]

I've been a meat cutter for almost 20 years now There are still things I'd love too learn to do Outside the grocery business But I love it

[@LonnieBarnett-x6p]

Love watching these guys, I’ve hunted and processed all the meat I’ve harvested from white tail to moose and am always learning and modifying my techniques, love these guys

[@TheBeardedButchers]

Wow thank you

[@bryanfox2735]

You guys are a huge blessing. There’s not many butchers out there anymore. Love the work you do🤟💪🇺🇸👍

[@clydeaketachunakjr7378]

Ok🎉

[@RT-wq8bd]

I've always butchered my own deer and started 40 years ago. No assistance, advice or smartphones. It was ugly but I figured it out. That said, I learn something new with every video you guys make!

[@madogmedic]

Thanks for your video content. I have a lot of time on my hands these days, and your videos, among others help pass the time. I was diagnosed with Pancreatic cancer in April this year, the surgery was no fun at all. Coming off my 10th round of chemotherapy (2 more to go) right now. I am a Surgical Technician, for the past 48 years, and a retired 91W Army Combat Medic, Baghdad, class of 2004. You show a lot of skill with your knife. Have a great Thanksgiving.

[@TheBeardedButchers]

So sorry to hear about your medical condition! Know that our hearts and prayers are with you and your family!

[@dereklonewolf9011]

All the best fella we wish you well 🍁 72+ Manitoba hunter expat

[@bigdaddy4569]

Praying for u 🙏🏻

[@masterxiong7368]

These butcher vids are awesome. I'm not saying I'm an expert but watching you guys has helped me butcher my deer this year. Thanks

[@claytonhoemann8547]

You got so many subscribers because you explain shit so good. Meat processors around here shut down wild game processing during the pandemic and food prices went crazy. I had you guys telling me what to do on my Bluetooth speaker in my shop while I butchered deer. Now I do all my friends and mine. Thank you

[@joshuapriestley9269]

Thanks for the video I was a meat cutter for 5 years never realized how similar dear and cows are

[@marksisson279]

Thank you guys for the videos. Always learning something different and I've been doing my own deer for 35 yrs. Great ideas for the BBQ. My Pitboss Memphis Ultimate just took a dirt nap 😭😭😭. Watched video of how the family came about and yall are blessed!

[@TheBeardedButchers]

Good stuff, Mark! Happy grilling!

[@MrChasek33]

Loved the "slow is smooth, smooth is fast" reference. maybe not a military phrase. but as a veteran ive heard it alot and its always made sense to me. love the videos. keep her up!

[@firstjohn3123]

Ok, call me silly, but I usually leave the meat ON the ribs and break them down with a saw to make venison BBQ ribs. A lot like breaking down hog ribs...Saves me a lot of trimming. I remove the backstraps, then hit it with a saw. Basically cut each side in half. To be fair though, I only make a few steaks, couple roasts, & ribs, the rest goes into the grinder. Just how we eat it. You guys are great though. Always good to see how other people butcher. Always something to learn.

[@rickyherndon2484]

I leave the back strap at the ribs and split the backbone, then saw through the ribs to make short rib tips and then between the ribs through the backbone and have bone in back strap chops.

[@homesteadhaven2010]

@@rickyherndon2484 I do my deer and goat this way. Never had a complaint yet.

[@dwightmansburden7722]

@@rickyherndon2484 the main reason I don’t do it that way is the same reason I don’t care for NY strip steaks- the silver skin is left on, which is unpleasant to chew.

[@rickyherndon2484]

@@dwightmansburden7722 I understand what you're saying but when you slow cook the the chops, the meat pulls away from the silver skin with a fork. Cooking techniques can change the outcome. Everyone has their preferences and as well as preperation of what they prefer. My favorite part of a deer is the neck. Whole, bone in and slow cooked with minimum broth covered. Salt and pepper only. A bed of rice, neck with the broth. Cooking certain cuts of meat in certain ways creates different outcomes. Happy and safe hunting to you and all respect. May we all be blessed by what the good lord has given us.

[@raphaelmoraczewski1106]

Thanks gentlemen I found myself working at an outdoor school and never had processed a deer in my life and for some reason that was my task the majority of our deer came from Roadkill, I managed okay I guess, I had a good idea of basic cuts, but that inner tenderloin I eventually found, the worst part of the processing it was outside with a bunch of mosquitoes and flies, oh and the local Bear must have enjoyed the tenderloin, thanks again

[@hkmitsui]

I live in the SF bay area...not a hunter nor do I think I will ever come in contact with a whole animal...yet I find myself watching the Bearded Butchers for hours and hours...great to see the pros at work...also their seasonings are amazing! I ordered previously and it's my go to seasoning. Keep up the great work!

[@MotoGPatrick]

This sure works. The MN cabin garage this time of year and with a heater set at 40 ended up perfect aging temp where the deer was hanging. Since it was a through and through where both front leg bones got hit..... I did the hind quarters last. More aging. Tenders always come out right after the gut... Thin grinders like skirts come off right away too.. Just hung it..did front quarters deboned and steaked as much as I could..... etc.. It was even hanging with the neck boned out and between the ribs trimmed out but still both hind quarters intact. LOL Clean no damage rear quarters... I'll let them go to day 6-7... At this point just cut the quarters off and let them hang alone on the gambrel. Commercial free standing chamber vac... So I vac bag the trim and let it add up until I'm tagged out for the state.

[@funyunmaker3182]

Awesome video watched the original a while ago. I started processing my own deer years ago when I realized how much meat you get doing it yourself I don't blame the processors the more deer the better the profit for them but taking my time I average at least 30 percent more meat. Processing my own I used the money I saved to purchase all of my equipment.

[@hillybill6092]

Plus you know you are getting the deer you harvested.

[@aguyinthewoods8294]

I shot my buck here in Vermont yesterday and I just watched this as a refresher before I tackle him. Btw the inner loins were the first thing removed and eaten for dinner last night. Lol Thank you sirs.

[@gematriatkn9563]

Y’all got me hyped for Wisconsin’s rifle season in 2 days

[@hayleyroy4810]

Hey guys, brand new butcher apprentice here - Desperately need more videos on the trimmings table. (My current position) I know my knife is not staying sharp enough, my carpel tunnel is killing me! and I just can't get my angles right. I am struggling with knowing how much to take off and what can stay in for the grind. TIA love your videos they were a life saver. Let's go 1 Million!!!

[@TheBeardedButchers]

Thanks so much, Hayley! No worries, that's totally normal at first, but once you get the hang of it and know the right angles, it should be a breeze for you moving forward! 💪 Rooting for you!

[@noral101]

Great video to remind hunters it's not just about the kill ...... it's about the harvest of that great meat!

[@TheBeardedButchers]

Always 💯

[@JayVeeTattooz]

It should always be about the blessing of the meat, kill for sport is b.s. should be outlawed imo

[@jaydunbar7538]

@@JayVeeTattoozwell your opinion is wrong, the only thing an attempt at outlawing sport hunting would do is ban hunting all together. Every US state I’m familiar with already has laws requiring the meat to be taken, any attempt past that would require mind reading to know a persons inner thoughts on why they are out there.

[@paulgamblin1860]

The processor I used called them "true tenders". I would marinate them in Dale's steak marinade, then fry them up in a skillet. Some of the best eating on the planet.

[@LordoftheOzarks]

Another great breakdown. Your in depth video was awesome. I literally started processing my own deer by working along with it. I would just pause or jump back if I needed to. Yall probably make the best processing videos on the Tube. Well done boys 👍🏻

[@blacklash2258]

Even though it was harder for butchering, dry aging made it easier for us to see! So, THANK YOU!!

[@nicoli309]

Great video. Iv been watching all your deer processing videos for the past two weeks over and over again in preparation for our first deer this season. We even bought the meat your maker grinder, Victoriaknox 6” boning knife, and outdoor edge hunting knife set. Should hopefully take our first deer this weekend. You guys rock.

[@deadreign92]

Carcass to 100% cut in like 15min with full explanation. The skills are professional

[@waynewolfe6629]

Looking forward to finishing my first season archery hunting. Hoping to bag one and use your videos to process it myself.

[@richardbrown6591]

Make it happen Wayne! From a fellow 🏹

[@richardbrown6591]

@UCah_ay5jo4n3rnYLZ-ydrCw same here im okla hoping to get my son his first at sunrise stay safe

[@coreywhite127]

Been dear hunting all my life. Never tried to process my own deer because I thought it was too difficult. This video remedied that feeling. Easy, straight to the point. Thanks for the video. Just subscribed.

[@justindenmark9591]

I’ve broke down only about 10 deer so far but wow you make it look so damn easy. I guess it’s not hard but I wish I could do it that fast. Thanks for the info!

[@samreeves4917]

Glad y'all do this. I feel like I get better each time I harvest a deer. Alot of respect to the animal harvesting as much meat possible.

[@panda-threemonkeysracing2116]

Going in a couple weeks and hoping to get one this year. Watched almost all of your deer videos and many of the others. Have a friend that gets his family in on the processing as an assembly line. Never been able to join them, but after watching you guys, I feel pretty confident to do a...decent job of it. 😀 Keep the great videos coming.

[@lonestar1775]

Did you get one last year. I got my first one on Sunday.

[@themidnighttoker100]

I harvested and processed my first deer this season thanks to you guys My brother also harvested his first deer also and I got to process his also

[@jwgjrich300]

I found you guys because of that first deer processing video, glad to see the updated version. Congratulations on your success with your business, thanks for teaching us!!!!

[@TheBeardedButchers]

Awesome! Thank you!

[@jeffreymalinowski6628]

I really like your videos, they are very informative. One of the best things that I picked up is the wearing of food service gloves. Not that I'm worried about getting something from the blood or entrails, it's more that it lessens the amount of hair that sticks to the carcass and hands. Sure does save time in the cleaning of the meat. Thanks Guys.

[@jordangochnour7356]

Kills me to watch y’all filet that backstrap like that when mine looks like a used a chainsaw! Good stuff! Thank you!

[@bigpumpkin22]

I really do admire the skill in butchering , Its an art that respects the animal, in regards it being utilized with minimum waste and maximum eating satisfaction

[@TheBeardedButchers]

Thanks for appreciating our craft!

[@richardgregory8595]

Found you guys from the original deer processing video. Been watching and subscribed ever since. Always great for a refresher. I’ve been processing my own for years. Bought the victorinox and steel at your recommendation too. Game changer Thanks guys

[@matthewpowers4866]

Down to business was perfect for my son and I to work through our first deer. Thank you for what you do, you inspire so many.

[@kylelabarge3665]

When you age it the outside layer gets a “crust”. I’ve always removed this. Do you not need to? That will save so much time!

[@Daniel-fu1me]

It’s called the pellicle, and you should remove it since it holds bacteria basically. Not that I’ve dry aged before, also a year late lols

[@johnmarkpool4097]

I'm 71 years old and really don't know exactly the numbers of deer I've harvested and self-processed! However, your detailed processing video showed me New ways and will improve my amount of meat recovery! Yet, being totally honest, I prefer field dressing then taking it to a reputable Game Processing place for butchering including complete vacuum sealed long-term packaging! Keep up the great Hunting Season with the Black Seasoning! 😉🐗🦌🦃😂

[@carmenthompson4298]

When trimming do you need to remove the dryer outer bits that’s created from dry aging the meat before you grind up everything?

[@TheBeardedButchers]

Cutting the pellicle off is optional

[@TOKDHERN]

bro said its harder to butcher deer when its dry aged and does an amazing job at butchering the deer all while making it look extremely easy. A true master at work 🙌🔥

[@basilallen2100]

Awesome video on break down never knew about the gland removal this will step up my game for sure subbing thanks guys

[@TheBeardedButchers]

We appreciate the sub, Basil!

[@danmac1871]

I love you guys. Seriously. I hope the most high blesses your socks off. Thank you for your free gift of knowledge. You rock. People like you make the world a better place.

[@RGB06084]

Great stuff guys! And Seth, even though Scott wasn't in the shot at the time, I really appreciate you bringing back the scary knife moves! Its been awhile! :-)

[@Countryboy87878]

Great video👍my first job was at a small deer processing facility.the OG butcher/family friend that ran the place swore by dry aging the deer for best flavor.sometimes he would age them 3 weeks or more in the cooler.thanks again,this video really took me back.

[@TheBeardedButchers]

That's awesome! Thanks for watching!

[@PohlBarnProductions]

Thanks for this video, question I was just planning on hanging it in the barn for 7 to 10 days, our temp are ranging from high 20's to low 40's if even right now is that ok ?

[@PaulMcClellanmn]

Just depends on how long the 40s last but if you are in the low 20s at night your average temp on carcas even during the day will probably never be much higher than 35 If you are worried rub the carcas with salt and ypu will have no problem Had a whole ribeye in a dry aging fridge. breaker popped while i was away and it sat at room temperature for 4 ish days... did not kill me so a few hours at 40 will not be a problem

[@Charles53412]

I'm not sure about anything over 16 hrs.. But I've always let my deer hang over night in the upper 30 degree range is possible. To me, it allows the meat time to fully relax as it cools, Same principle as when letting cooked meat rest before carving. Processing seems easier, the meat cooks and taste better too. I don't age or cure which I think is where your going with the question. However, I don't see an issue considering the temp isn't to warm and as long it's hanging in a place where outside temp doesn't effect storage temp to much.

[@RARufus]

Just picked up that boning knife from you guys. Didn’t have it for this year but will use it next year. My cheap boning knife just isn’t worth it anymore. Thanks guys!!

[@chipsammich2078]

Hey I made fun of your original video shot on 8mm lol

[@joshualmcgee88]

I really appreciate your videos. I processed a deer for the first time this and I was not too confident in the process. But after this, I can't wait to do it again

[@TheBeardedButchers]

You got this, Joshua! Rooting for you!

[@virgilthompson4707]

I was raised in the country and never seen a butchered like you guys.We always had mishmash of different pieces of meat.Great on the job training video.

[@SuperMulletguy]

Never done this before but I plan to start deer hunting in the next couple years so I want to understand how to take care of it all the way through the process Thank you

[@wayneandrews1933]

Hey my bro my daughter is going to be ok ty for yours praying God bless your family

[@TheBeardedButchers]

Thanks, Wayne!

[@ralphgreenjr.2466]

I have been butchering deer for over 50 years, these boys know what they are doing, not a single wasted motion with the blade.

[@adamkolesar1164]

A pleasure to watch a true professional break down a deer. Great tune up to view every season!

[@TheBeardedButchers]

Tune in next time, Adam!

[@jonathanhart2497]

Been hopeful to do my own deer with my son in the future. You make it look so easy. Thank you for passing on the knowledge.

[@ChezJohn]

The amount of meat you get off of a deer is incredible. Thanks guys.

[@jdsenior7324]

My God you are incredibly skilled in your trade. I could watch this 100 times. Thank you sir!

[@devmeistersuperprecision4155]

Holy Cow! What an intensely good video. You are so professional. I have done many elk and a few deer. But you guys are more efficient. We aged elk in very cold with hide on for 14 to 20 days. 8 days in a cooler with hide off is great! This type of game is so yummy and so heathy!

[@daveoliver3692]

If it wasn't for your videos processing our first deer this year would have ended up in all of it being grindings. Thank you for helping us through this procedure. Like you said it wasn't hard.

[@cliftoncarmichael2392]

You guys are incredible. I don't know how anyone could give you negative feedback, unless they are just trolls. I would love to hear their reasoning for giving negative feedback.

[@georgecoulter1935]

You guys got it kinda' nice. In Wisconsin deer has to be prosessed in a room only used for deer and wild game. I always thought that was goofy because you sanitize everything but Wisconsin is in your business like nothing else! Nice clear instruction, so easy a child could do it! Thanks guys!

[@redneckdrennan745]

really wish yall was closer to me, mechanic 41 years and burnt out!!! id love to come and learn this!!!! got a sub from me!!!

[@Ryansoutdoorsandmusic]

My uncle and my buddy from work helped me process my first deer yesterday and he recommended I watch your guys video!

[@TheBeardedButchers]

Hopefully it helped! Congrats on your deer!!

[@Ryansoutdoorsandmusic]

@@TheBeardedButchers thank you very much! The way that you broke it down made it nice and easy