HOW A PROFESSIONAL BUTCHER PROCESSES A DEER - WITH SIMPLE HAND TOOLS

In this series a professional butcher teaches how to butcher a whitetail deer from start to finish.
Using only simple hand tools, you too can use this easy method to skin, debone, trim, clean and package your own fresh venison from the field.
In the first few videos in this series we showed you how to field dress and skin your deer.
In PART 5 of our series A Butcher Demonstrates How To Properly Butcher a Deer, Jason Tarzia of Tarzia Meat Packing ( / tarzia-meat-packing-32... )
Teaches the deboning process.
Deboning a deer involves removing the muscles off of the deer.
Deer bones and fat can have a rancid flavor to them, so the best way to process a deer is to completely remove the muscles off of the deer carcass, and then trim those muscles of any remaining fat and silver skin.
When deboning a deer be sure to follow the bone with your knife to be sure that you are removing all of the meat.
Once the larger muscle groups are removed, separate each individual muscle from the groups, following the creases in the muscle groups to find the individual pieces to separate.
Take your time, and remember you will get better every time you do this.
EQUIPMENT USED
Boning Hook - amzn.to/2BVpjfD This will save your finger and hands from being cut (and even being cut off... YIKES). The boning hook not only saves you from getting hurt, but it will make you a more accurate butcher. A few dollars to improve your product and save your fingers is well work it!
Breaking Knife - amzn.to/2GVFSOf You don't need a huge knife... Buying a huge knife is a beginner mistake! A 9 or 10 inch breaking knife is fine!
5 Inch Boning Knife - amzn.to/2VsiR8U A smaller, stiff blade knife, the boning knife is a very important knife for the DIY butcher!
Steel - amzn.to/2VsiUBC If you have not used a steel in the past, use a medium corse, not a polished steel. If you are a beginner using a polished steel will ruin your knife!
Gambrel - amzn.to/2NYKgMl A gambrel, while lightweight, can hold hundreds of pound up in the air, making it easier for you to work on the animal at a comfortable height. The Gambrel also will spread the animals legs apart and keep them apart, making it easier to gut, clean and cut. (In addition to the Gambrel a Block and Tackle will aid you in lifting the animal off the ground to work on.)
Meat Saw - amzn.to/2LPn2HB Get a 25 inch meat saw. Smaller saws will not work right, and larger saws, like 30 inch and bigger are unnecessary and will just make your arm sore at the end of the day! A good meat saw will help you take the animal and break it into primals, and that makes it easier to work on the carcass, breaking down larger muscle groups into steaks and roasts.
Cutting Boards - You will find all sorts of cutting surfaces in a butcher shop. Stainless steel, wooden blocks, and plastic boards. DON'T cut on a stainless steel table or surface. You will ruin your knives quickly on a stainless steel table top. Wood butcher blocks are the best to use, but can be expensive. Sometimes you can find grocery stores getting rid of their plastic butcher boards, (some states require in the health code groceries to update them after so long) you can get those for free or cheaper than buying them at the store!
In addition you may want to purchase yourself a Meat Grinder to make delicious hamburger, sausage, and other yummy dishes! For the DIY at home butcher 1 HP or even a half horsepower grinder is enough power to do all the grinding you need in a reasonable amount of time.
(Like the LEM Grinders www.amazon.com/gp/search/ref=... Grinder&index=aps&camp=1789&creative=9325&linkCode=xm2&linkId=a9de548b469e1759dd7490c36e7c72bd)
Sign up to our email list so you don't miss any of our videos here -
www.thisishomesteady.com/join...
SUBSCRIBE to our PODCAST HERE -
iTunes - goo.gl/oWorJB
Stitcher - www.stitcher.com/podcast/home...
LOVE HOMESTEADY? Help us keep it going!
Becoming a Pioneer - You get instant access to the new forum, discounts, and homesteading classes and podcasts!
www.thisishomesteady.com/head...
Shopping at Amazon through our Amsteady Link -
www.amsteady.com
Just click that link then do your regular shopping, we get a bonus!
AFFILIATE LINKS To The HOMESTEADING GEAR I use everyday -www.thisishomesteady.com/gear...
Get Homesteady Tee Shirts (and other clothing) Here - shop.spreadshirt.com/homesteady/

[@dianaderoche9312]

Thank you so very much for this tutorial. My Husband shot a buck and then had to go out of town on business, which left me cutting up the meat. I used to help at a butcher shop, but that was 25 years ago. Could not have done it without your help. And might I add, I did a darn good job. The downside is that my Husband now wants me to do all the butchering lol. THANKS AGAIN SO VERY MUCH !!! Greetings from Canada 🇨🇦

[@dwhunter8904]

This would never happen in the South. Tender loins are Gods gift to the deer hunter.

[@longbowbanjoAL]

you tell them lol

[@jonathanyates5198]

@@longbowbanjoAL you're decades better than this poor guy. Heck, I'm way better than him

[@longbowbanjoAL]

@@jonathanyates5198 not very good at taking compliments but thanks bud lol

[@freedomfamily1358]

Your honest about that. He's doing that because he ruined them in the aging process.

[@herelieskittythomas3726]

@@freedomfamily1358 exactly! The inner loins are what you eat the night of the hunt.

[@MidwayGuy]

I never got the impression this man was telling us " this is the one, and only correct way." I think his whole presentation was "this is how I do it, and you can take it or leave it." Lot of helpful stuff here for me, especially the placement of the glands

[@dixsigns1717]

Especially on the location of the glands... I have not liked venison because of an off-taste. I will try it again after removing these glands.

[@shawnb789]

You nailed it bud. I don't understand all the negative comments but I've butchered several deer and this video helped me a bunch with different things

[@Michael-mj1bz]

Agreed

[@elderlopez4940]

I love his craftsmanship. A good leader shows others to be the best as well. Thank you for sharing your knowledge. I wish you the best. Can’t wait for sponsors to help you with awesome products.

[@dixsigns1717]

I really enjoyed watching this informative video. I heard him say over and over "this is my way." Never it has to be done this way. Not liking the flavor of venison myself I could really relate. And, now I know where the glands are and what they look like!!!

[@ramboollie8115]

Man I love watching the craft of a dying art . I too have a deer processing business and it never gets old watching and learning bits and pieces from other craftsman of the trade. Keep up the hard work.

[@dlawndartw]

A dying art? What the fuck are you talking about?

[@ramboollie8115]

Daniel how many butchers do you know this is a craft if it wasn’t a dying craft I wouldn’t have so many customers that don’t know how to gut a deer one might say that’s something that come with hunting but not so much anymore. Run your own deer processing business and you will know what I talking about. I know your type.

[@ramboollie8115]

skankhunt42 if you can’t respect another mans craft and how he earns his living with his bare hands to feed his family you sir are what is wrong with this generation not willing to learn from anyone. You must have it all figured out , I know your kind too sir good luck to you.

[@augustcello2445]

I take the 'dying art' reference as a reflection on how deer processing is often a small business venture, and there are in fact less people doing this service, at least in my area. It is plausible that the burden of regulations makes this the case, along with many other things such as the cost of supplies, refrigeration/freezing, etc. This video is most excellent for learning one perspective of a process that has kept humanity going for many thousands of years. I'm sure there are many other tricks of the trade to learn, but from my observation in my area, there ARE less people processing deer as a service, so this is good life knowledge, and something the children of snowflakes won't ever understand. I hope your business is prospering! It is a noble and fundamental service many of us need.

[@maxschmidt9461]

Aren't there more hunters than ever? Hunting, at least over gere in the old world, used to be reserved only for nobility. Now with the exploding population maybe the percentage of people who hunt and know how to butcher has gone down, but I don't think the number of people who know how to do it are less, more like the opposite

[@shawnb789]

Great video. Best deer butcher video I've ever seen. Lots of great info and tips. Learned a lot. Thanks for sharing and making this video.

[@Rob308Win]

Scott Rea Project.....

[@waynewithers5529]

It's great to see more stuff like this. Doing it yourself is extremely rewarding. It amazes me how no two people do it the same. I didn't know about that bone. I usually do Osso Bucco with the shank so it isn't a problem for me. Other than that I disagree with a lot of this process. Don't bother with the tenderloins? That’s crazy. Never heard that before. Grinding the shoulder. Try a braised bone in shoulder roast, it is delicious. Try Osso Bucco. Doing it yourself is the only way to go. After a few you know exactly what you like. Butchers can't afford to spend the time to do it without tons of waist.

[@kennnuthatch5724]

The tenderloins are inside the body cavity, on either side of spine, towards the hips...also known as the woodchuck, or mousemeat. On beef its filet mignon once portioned. Unless added to dish, you won't find it (tenderloin) in the shoulder, that's the "loin", aka backstrap, neck/shoulder portion. Think of a porterhouse steak, NY strip is loin/backstrap...Smaller filet side is tenderloin, with spine between. Odd cut the porterhouse... Filet cooks faster than strip...

[@waynewithers5529]

@@kennnuthatch5724 yes, I know where the tenderloins are. It was two unrelated comments. He said he doesn’t bother with them. And if I remember correctly he ground the shoulder and the shanks.

[@4scoren744]

I've watched hundreds of these videos. This is by far the best tutorial I have ever seen. Every step has been thoroughly explained and easy to follow. Outstanding production.

[@tonylee7545]

Yup

[@4scoren744]

@@tonylee7545 Ya...professional butcher whose livelihood depends on how his product tastes, or some dill hole troll who’s probably never processed one.

[@danhayward9186]

The damage meat goes into Fido's mince we do not debone in Africa the best meat is on the bone

[@ewingh695]

Great video, especially about the glands, many thanks.

[@mrdaveyjones5432]

Very good video! H2o will not hurt venison, I’ve been told that H2o will cause bad bacteria,not so! I always try for a head or neck shot ( with a rifle) no tracking at all!🦌💥

[@kylemoppert3105]

Great demonstration. Thanks!

[@elizabethb3270]

Great video, such skill!

[@Michael-mj1bz]

I enjoyed this, very informative, butcher slow n steady with plenty of explanation.

[@royworsham6028]

very informative for us beginners, thanks

[@TeamJesusOutdoors]

Best Processing Video, ever!

[@IRISHBUTCHER]

Tenderloin for stew meat? Yeah it's small but it's also the tenderest part of any animal. In Ireland we would commonly cut the loin into Centreloin Chops similar to a t bone steak or bone and roll into a Boneless loin roast or for Boneless Chops. He'd be fired from any place I've ever worked for doing that

[@snoopu2601]

I always hear people say they want to hunt a deer, this is the part I never hear them talking about getting ready to prosse's to freeze or ready to cook it. I seen sheep prep and pig but never a deer I watched both video's thank you for sharing How you butcher and deer.

[@matthewjung8179]

I have never had a leg bone come out like it was stripped by a school of piranhas! Beautiful work!

[@alwayssomething3135]

Very informative!

[@MaestroOutdoor]

"I'm not going to use the tenderloins" ugh! Best part of the deer. I take them out as soon as I'm done field dressing that deer. My butcher never sees the tenderloins, they come home with me right from the field. I will however, be butchering my own from now on; lots of good insights here and on the skinning video, thanks for sharing.

[@samuelcarpenter4576]

I can definitely see this as an efficient commercial method. I used to be a commercial fish monger, and 10-15% waste was pretty acceptable for the sake of expediency and presentation (one nice, smooth-cut filet with no feathering looks better than slowly working all the spine and ribs to get every oz off). That said, I don't have to clean tens of thousands of deer, and I think I will continue with my more pain-staking methods. May try the shoulder de-boning, though. That looks to be a good time saving and high-yield approach. Thank you for taking the time to share your methods.

[@ronws2007]

Through and through neck shot. Quick way to go. I like this alternate focus on the whole back loin, even if it sacrifices the tender loins, which may have been small but I know guys who would take those tenderloins and slice into medallions and fry that evening for a snack on crackers with cheese. My friend, John, once gave me a set of ribs from an old doe that he harvested from his aunt's property. I smoked them on my charcoal grill with side fire box and chunks of mesquite logs and Spice Hunters salt free Cowboy BBQ Rub. Came out like a savory jerky after about 6 hours of smoking. Also, I use that same rub on brisket that I smoke for 12 hours in the same situation. Another good seasoning is Fiesta low sodium Brisket Rub.

[@Steve-ps6qw]

Great stuff!

[@Goodellsam]

If you like wine braised lamb shanks, the venison shanks and shoulders are fantastic this way. My favorite venison dish.

[@williamkeefer7545]

This is a great video,thanks.

[@kriskahla2818]

as far as deer processing, there are no better videos than what you provide. your explanation as to what your doing is way more valuable. thanks so much man, and keep it up

[@dgreenapple]

It's pretty impressive how you take it down and know where all the separate pieces are. Nice video!

[@useryggfdcc]

Anybody who are interested in hunting should watch these kind of videos first. Excellent video series, THANK YOU!

[@dongorman6941]

Love your stuff....sad I live so far away!

[@COMB0RICO]

I liked this!

[@FreedomandBaconHomestead]

Good info!

[@ronws2007]

Also, if I remember correctly from watching a different vid, that deer fat that people call tallow, it is has higher melting point than pork or beef fat. So, not only does it conjeal faster but it is also not as sweet in flavor. And many think that the fat is gives that taste some people find odd. However, I like really well trimmed venison. My primary reason for hunting.

[@mikeriley8677]

I’ve watched many videos and it everyone does their deer different. I skinned one yesterday and still made mistakes. It was the 2nd one I’ve done myself but I will learn from my mistakes. The big controversy seems to be hide on or off during dry aging.

[@KeepingItDutch]

Next time get those inside tenderloins for sure, i get them everytime...stew meat lol no way man, thats the best part of the deer, other then that great job.

[@Homesteadyshow]

I’m with you on that Dutch, I love the tenderloins.

[@KeepingItDutch]

@@Homesteadyshow heck yes...

[@rummysworld7531]

I cringed when I heard that, I take them out right after leaving a steamy gutpile on the ground.

[@jeremybrua5523]

After that statement I'm not sure I should take this guy's word on anything.

[@ynotshowme2ur3times]

Tenderloin hardly makes it to the fridge! They are in the pan that night

[@cassandrafrank4261]

dude! he said dont worry about the tenders! sorry not a minute more!

[@BigMac2222]

I feel a lot of very cookable cuts get thrown into the grind pile or are considered lesser cuts. Neck is amazing, shoulder is amazing, you just treat them like roast.

[@TenshiB]

Man, thank y'all so much for posting this series.. I usually haul my deer to a processor, but this year the deer processors have been so full so far that it's hard to find someone who's ready to take my deer at dark-thirty after a successful evening hunt! Jay is so thorough, calm, clear, and neutral in his opinions! A true professional. And thanks to y'all at Homesteady for being thoughtful enough to make such a great series of videos of this subject! Thanks, thanks, thanks from Georgia! [=

[@santanaurias3112]

TenshiB watch a Steve rinella video either on KZbin or his show Meateater on Netflix

[@five0pd310]

Please don't butcher your deer according to this guy's instructions. This was a how NOT to butcher a deer video.

[@waynechambers4522]

hey boys love your videos i only wished there was a lot more i have heard a lot of butchers calling the knuckle but theres definitly no knee caps in a hind quarters on cattle sheep pigs goats and deer

[@lindasoaft9303]

Fascinating! A great skill? Do you plan on doing your next carcass?

[@Homesteadyshow]

I do all my own deer, Jason was butchering one of his deer.

[@carmenthompson4298]

If you enjoyed this video, you should check out the bearded butchers as well. They also do a pretty good job of explaining things. They do things a little different than this man here but there are many ways to skin a deer, find what’s best and easiest for you.

[@davereber9786]

Thank you.

[@muohiodpowell1974]

Are deer bones good to use for soup stock

[@raidadave7840]

Not taking out the fillets off the get go blew my mind. Also, i am wonderjng how to remove the flat iron steaks usijg this method fro the shoulder.

[@jamescameron204]

Only thing i'd recommend is having the garbage pail closer to you instead of stepping away each time,,

[@heartstonecampground1081]

We can a lot of one broth from the farm animals - would you commend making bone broth from a venison or not? Why?

[@jonathanyates5198]

Any part but the spine

[@daskew9599]

Dude this was awesome

[@pamelamercado2392]

I don't think I will be a buturing anything any time soon In fact so far I have only done chickens my self but plan to do pugs soon . Thanks for the video it was very formative an educational

[@davidryle1164]

Pugs!!

[@pamelamercado2392]

@@davidryle1164 pigs David

[@davidryle1164]

Oh thanks for clarification. The hams off of those pugs would be tiny......to say the least.

[@murtadaahmed8559]

You are amazing

[@belindavillarente345]

That knife is too sharp.small yet so sharp.. amazing.

[@boonedog1457]

What brand of boning knife is he using? It's sharp! Plus, what steel is he using. This butcher is really good. He knows his meat. He makes it look simple. However, that's what 30 years plus of experience looks like.

[@rogerramjet7567]

Interesting approach for deer. Good instructions. Would save the tenderloins though.

[@NPR47]

what and where is the gland to remove ?? AGAIN , we are LEARNING VT

[@carfvallrightsreservedwith6649]

Help out a family butcher shop (between 75-90 deer, 36 beef, 12-20 hogs/year) and with what some guys want done (deer) cost them ~$300 give or take. Very few want roasts or steaks. Summer sausage, beef sticks & jerky. With that decision it boils down to trim off fat, get meat off bone, grind, mix, stuff, poach/smoke. Nothing pretty or magical about it. If you can peel a potato you can debone a deer. IMO spend the money on a decent grinder, and a vertical stuffer (don't waste your time using the grinder as a stuffer, it's 2-3x's the work and quality is lower). Meat shops in my area will give you all the free pork fat/beef suet you want. It frees up their dumpster space. I won't get into knowing the types of fat. It'll all work for the novice but the more experienced will sort for specific sausage types (some processors use whatever they have because they know the customer doesn't have a clue). Well I guess I just identified why some hunters are willing to spend the money for someone else to do it. Sad....., it's so satisfying and you know it's your deer and how it was handled and not mixed with some other hunter's meat to have a full stuffer (to save time).

[@quickcode]

as someone who has harvested a half dozen moose, I find that the number 1 meat quality factor is where it was shot and how much it was allowed to bleed out. more bleeding = better meat. i tried instant kill spine shots, meat was tough and bloody. lung/liver/heart allowed them to expire somewhat quickly (a few minutes) but also bleed out a lot, the meat was much better. difficult to hang the meat for a long time here as it's still too hot and humid during moose season so you need a legit cold room and the few butchers that do this have to handle way too many in a short time (moose season only lasts a few days). Similarly for our deer season it's often freezing cold. Processed an entire moose this year and there was no blood on the cutting boards

[@haroldwilson8006]

He lost me, too. Grind the tenderloins?? You gotta be kidding. Next video, please.

[@ttunderbridge5762]

"not gonna mess with the tenderloins........" stopped watching right there. heathen

[@cwgoffinski]

exactly. insane. what a joke. inner loins can make a meal for 1.5-2 people each even conservatively cut. "they're really nothing special for me" and "by the time I get done with them they're too small"

[@Computahguy]

@@cwgoffinski 1.5 to 2 people? You feeding marathon runners? LOL Barely enough for one person in even a large deer.

[@dixsigns1717]

@@ComputahguyRandall agreed!

[@joshuahunt1210]

@@Computahguy Tenderloins and a salad make a great lunch for my wife and I.....

[@Ogreslol]

@@Computahguy you don't know much about large deer apparently rofl! A single tenderloin is enough for me and the wife with sides for a meal. Thats off an average sized columbia blacktail in Washington state.

[@skaterslife6305]

And he’s using the hook again which I think is a good thing since he doesn’t have any gloves so I change the on .

[@williamhartman6250]

I was with you till you didn't clean a single rib off and tossed them all in the trash. That deer especially with a head shot had a tremendous about of REALLY good rib meat - the best you can get for making venison bacon burgers, sausage, scrapple!! I'm at a loss...

[@five0pd310]

Between the rib and neck meat, this dude threw away 5-10 pounds of excellent ground meat. I'm not even going to mention the tenderloins. This guy doesn't need to be teaching anyone how to butcher anything.

[@bryanrmcnair01]

Yea...we make Hash out of ribs and neck! Boil everything off bone then fry with onion and peppers or bake....like a BBQ!!!

[@TsiRoadkill]

He also said tenderloins are stew meat, what a hack.

[@ericburns4497]

Interesting contrast between the Bearded Butchers approach vs his (Commercial).

[@zachcarter9927]

BB definitely took more meat, and made cleaner cuts. To each their own I suppose.

[@jr1001jr]

BB did an awesome job... this guy here did a good job too (his way is a little different though). I can say that he showed where to remove those glands from (that gland makes alot of people dislike Venison) and I haven't seen many other butchers show where & how to remove them glands. 👍👍 to both craftsmen

[@sonnyturner6334]

Zach Carter that was my impression

[@timdalman4090]

Why the hell would you use the tenderloins for stue meat?

[@scottgreen6538]

For sure get the tender loins. Also, he sawed through the thickest part of the "back strap".

[@bryanrmcnair01]

Yea...i make to angle cuts up to keep back strap all way to the tail! Then only need on cut to separate the hams!

[@sarkisbabikian6252]

Take shots to every time this dude says be patient or take your time, see how drunk at get. 😂

[@jaredmorgan4492]

Speaking of food... How did you find out you were allergic to duck eggs? Also, do you have other egg allergies or just to duck? Our son has no problem eating our chicken eggs. We recently started getting duck eggs. He's had them in sandwich form and in waffles. Both times he became sick on his stomach. #askhomesteady

[@Homesteadyshow]

Sounds like what happened to me. I never had a doctor tell me I was allergic, just put 2 and 2 together

[@deaconlyric]

@@Homesteadyshow please see a doc when you have a chance. you might have a stomach/gut issue that was flaring up from the duck eggs and not an allergy issue. -from experience.

[@rakkup7572]

So burger the whole deer, then fatten up the coyotes. Got it.

[@brandonpero8742]

Can't find the video about skinning

[@majorvictory7428]

Did anyone else get hungry watching this or is it just me?

[@andjmarn1485]

Love that meat wish u can send me some in NY queens Please..

[@howardvaughn9241]

Leaving the skin on was a good tip. That’s what I got out of this.

[@TUKByV]

Does anyone use any of the scraps for their pets?

[@shayj5776]

Yes!!

[@GauleyRiverWoodWorking]

94% of the comments roasting the guy on the tenderloins 😂😂.

[@jackschultz6673]

Worked packing house highschool. Pig bison cows deer. Wrapped the meat for freezing sliced bacon. Now hunting deer rabbit squirrel what ever dress all meat do jerkie fish what ever I can don't mind at all.! R

[@byron3453]

Could you feed the damaged parts to a dog?

[@kennnuthatch5724]

We always cleaned those shot damaged parts & threw them in the crock pot, pre-tenderized...yummy!

[@warrenchavez3736]

12:55 anyone else notice the little bug that looks like a roach

[@morganlife7787]

Tenderloins are too small to do anything with????? I’m glad I do my own processing.

[@stevenfreeland5622]

And that's why I will never take anything to a butcher way to much waist

[@curb6353]

dont let this clown discourage you.. there's alot of actual professional butchers out there.. this is just a missled video.. this guy is less than horrible.... he has no clue

[@crayhack]

Do you use any of the waste from this process to feed other animals? I know pigs and dogs would happily take any of that stuff as a snack or chew #askhomesteady

[@majorvictory7428]

That's what I was gonna say!

[@Homesteadyshow]

Absolutely. Jay mentioned using for coyote bait, but we use it as dog treats or chicken protein.

[@Homesteadyshow]

Absolutely. Jay mentioned using for coyote bait, but we use it as dog treats or chicken protein.

[@rummysworld7531]

our dogs get the raw bones that we don't use to make broth

[@j.j.3891]

Wow! Never seen ur type of "butcher". Those coyotes are eating good.

[@termite122]

i should do a video but im sure i wont how my family for many many many years butchered there deer and how i was taught as a young kid and became my job as i got older..we would completely de bone the whole deer on the hoof hanging upside done..when its done all thats left is a completely clean skeleton that we dropped in the bed of a pick up and dumped it...ive never seen anyone do it like before.. i guess theres no rite or wrong way as long as its gets done..i personally would never ever have a deer butchered...part of the enjoyment of harvesting any game is the butchering and prepping for the table..

[@jeremybrua5523]

He's definitely a butcher.

[@gmino8038]

You lost me at “I don’t use the tenderloins.” This guy is the reason I do my own butchering.

[@ComfyBe]

I agree, he might be a butcher, but he doesn't have the patience to process the meat to optimize the amount that can be taken off the carcass. The inner loins (i.e. filet mignon), the ribs are great to make spaghetti sauce. Butchering isn't difficult and once learned, I feel "one is served best one who serves oneself'.

[@timothylongmore7325]

Tenders go right in the fryin pan. I take the front shoulders off and then bone em out. Shanks are dog food , literally. What most people (try) to grind goes in my doggie stew pile. I'd take out the backstraps before cutting it in half to.

[@tonykillingsworth9247]

Good job ...fyi ... Never cut through a GLAND and keep using that knife with out cleaning it first !!!

[@ffgriffin]

What state are you located. So you can do mine lol

[@christopherscott6435]

Throw the fat out for the birds, they love it and it helps them through the winter.

[@skaterslife6305]

OK just observations here no judgment, first thing I noticed is no gloves? And no chain nail? But he did just go and wash his hands which is a good thing.

[@skaterslife6305]

Is there any silver skin or what they call silver skin I think on a deer , I don’t hunt I am a little old for hunting now I don’t mean to ramble here I would just never do this to a piece of meat because I don’t know how and I don’t hunt . SO FAR HE HAS DONE A GREAT JOB .

[@skaterslife6305]

He did use the hook so far once, OK I’m sorry about this repetitive Ness of me but I want to see the full screen.

[@mysticonetoo1]

This is soo awesome!

[@edwinallison3799]

WHERE IS THE SECOND VIDEO????????????

[@coors4life65]

He lost my interest when he said he used the inside loins for stew meat lol

[@lordjaashin]

lol. get off your high horse. you don't have to agree with his every opinion. apart from that loin statement everything he did is perfect and spot on. just because you don't agree with his one statement doesn't mean that rest of his knowledge and talent is bad. he is just sharing his personal opinion. he's not saying that you have only his way to follow.

[@coors4life65]

Easy Karen

[@rickdiaz4559]

Stew meat? With the absolute best part of a deer. That did it for me too

[@TsiRoadkill]

@@lordjaashin you are so clueless he wasted the 2 best parts of the deer.

[@zouhairelballoutgzouhairel4632]

Bonjour monsieur je m'appelle zouhair el ballouty boutcher déxpérience 11ans marocoo avec le travail merci beaucoup

[@AllegedGamer]

That coyote video?

[@stickshift1976]

For being a butcher for 30 years he sure is wasteful!

[@lordjaashin]

this isn't your everyday beef or fresh killed deer. this is an aged deer. you have to discard most of the fat and hard tendon muscles. they don't taste good. in fact they taste rancid

[@ethannoble6157]

You forgot the iner loins

[@TheRaghorn]

Stew meat out of the inside loins? Never heard of anyone doing that. I thought that is why you left the kidney fat was to protect the loins.

[@jr1001jr]

When it comes to business... you have Perfection and Production. This guy, having a commercial approach; I can see/understand that he may not have time to clean & salvage intensely through that animal. There could be animals for multiple clients OR vendors lined up-backed up. Some places are Production Driven; Get em' in, get em' out & worry about quality later. Nowadays, only a very few Businesses focus on Perfection/Quality & don't care how long it takes; and those type places usually cost more. This being America 🇺🇸, you choose which option is best for your wallet. That old saying is true: Work/Product gets done 3 ways. Good, Fast, and Cheap; but you can only have 2 at a time. If its Fast & Good, it ain't gonna be cheap. If its Good & Cheap, it won't be fast. If Cheap & Fast, it won't be good...

[@joracer1]

When he said he tosses the tender loin or uses it for stew meat, he lost all credibility to me, yes they are tiny but they are very tasty. In fact it is the best part of a deer....he might be a great butcher but his taste buds are dead. Meat is not just any old meat.

[@davidwilkie9709]

Watch this video if you want to see how it's properly done and not waste an ounce of the deer! kzbin.info/www/bejne/rmSyknmahZijqcU&ab_channel=TheBeardedButchers

[@northeastwildernesswalker]

I'm appalled at the tender loin comment that's just not right butter onions. Garlic , salt and pepper man