How To Butcher A Deer * EVERY STEP EXPLAINED *

Learn how to butcher your own deer and other wild game animals at home. In this video I walk through how to break down a whitetail deer. Butchering is a skill every hunter can learn to do in their garage, backyard, or wherever.
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** About
Hi, I'm Allie! I'm an archer, hunter, angler, and public lands advocate. But really, I'm lover of all things outdoors! I enjoy sharing my adventures here on KZbin including the good and the bad. Learning how to enjoy the outdoors is a PROCESS and I'm here to share mine with you.
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[@OutdoorsAllie]

Thanks for watching! My cookbook "The Butcher's Table" is available for pre-order now! PRE-ORDER ON AMAZON: a.co/d/34P0192

[@Batmicheal]

I’m watching and have to address your mistake with your first statement. You personally may like skinning the deer while he’s still warm, and it makes skinning easy, but it isn’t the only or even primary way to hang your deer. I hang mine skin on the whole time. Maybe you’re somewhere that insects like flies don’t exist but in my parts you need the skin or to use bags to keep flies out of the meat. I have considered skinning fresh and using bags but I’m not that in love with buying things or that afraid of skinning after things have started to dry out. What you are showing isn’t butchering either but quartering. You’re just separating out the primal. I do this every year then I break down my primals into steak and grind. I think it’s great a girl is into hunting and not too scared to get her hands “icky” and not beating you up but offering correction. They do sell the bags so I’ve known for a long time that apparently there’s a market of people who skin while the animal is warm. But the meat cools just fine with hide on. I do use my small gutting knife too but most of the work is with a filet knife.

[@Batmicheal]

Also you talking about that guy shot. I clean at least 1 every year with a gut shot and I clean as normal and after removing the butthole stand them up and rinse from top down through the butt hole until there’s no more poop visible. The same thing will work IF you go ahead and cut off the head so the poop all drains out and then just cut away and discard the stuff that gets nasty when you go to quarter it out. Good luck next season!

[@airsoftnerfreview7856]

Hi Allie what do you do with the intestines after you gut it

[@shperax]

Good job. Nice and clean cuts. Can you do a video on this for Black Bear?

[@HansJuergBangerter]

actually for the back strap its better when you leave the bones on for roasting and just saw across with a meat saw and keep a nice piece of the saddle of both sides some french chefs even leave the Filet in th Backstrap, you just destroyed all the value of the SELLE DE CHEVREUIL as a delicatesse, you aren't a butcher you are a complete AMATEUR actually destroying good pieces of meat and thinkign you are a master...and for gods sake get a REAL DEBONING KNIFE and then buy the gloves to protect your hands from cuts, that you don't cut yourselves is because of this dull Swiss army knife....I have the Hunters Version of the Swiss army knife but for cleaning the guts out for cutting I use a sharp DEBONING KNIFE.

[@tater357]

I've been hunting for nearly 40 years, and processing my own for over 20 of those years. And I don't believe I have ever seen it explained as well and to the point as you did young lady. Great tips and love the fact you did all this with that little knife. Almost all the Hunters I've seen doing this carry a great big thick blade knife and I keep telling em, If that blade ain't sharp, you're wasting meat. A smaller knife if it's sharp can produce far better results. Of course, they laugh at me. But great video and keep em coming.

[@OutdoorsAllie]

Glad you enjoyed it. Thank you!

[@kath-phlox]

A professional butchers knife (boning knife) is quite small , about 6" to get around all the little crannies of the bones to extract the prime cuts.

[@firstjohn3123]

@@kath-phlox Yep, 4" - 6" is more than enough. A thin blade just works better. The best ones are about 1/8", and between 4-5" with a guard for the finger and a non-slip handle...and a decent point for finer work. That's why boning knives look like they do. Keep them stupid sharp. (Try stropping on a smooth, flat surface with 1500# -2000# grit sand paper. Cheap and easy. )

[@newera478]

If you want durable professional knives I highly recommend checking out Victorinox. With decent maintenance they can last a generation.

[@drumandbassob0007]

@@firstjohn3123 thats not what she said..

[@polkhigh_33]

Easily one of the best butchering processes I've ever whitnessed. This is what zero waste looks like. And not only your cutting technique, but also the lack of unnecessary junk like plastic gloves. Youre perfectly tuned in and deserve to call yourself a hunter. Thank you for sharing this.

[@OutdoorsAllie]

Thanks for watching!

[@nightchild9675]

bones vs meat in graound is zero waste? :DDDDDDD u bulshiting man.

[@adamgraham1802]

could not have said it better

[@6Sally5]

At 71, I’m a new hunter…started 3 years ago. I have wanted to learn butchering and watched a lot of vids…yours is the best! Nice and slow…lots of explanation and great camerawork.

[@OutdoorsAllie]

Glad you enjoyed it Alan! Cheers.

[@3rd00l]

Allie, I have processed a lot of deer and have watched many vids on ways of doing it, but without a doubt, THIS is the best one I have ever seen. I will be sharing this to many of my hunting friends, old and new.

[@OutdoorsAllie]

Thank you!! Much appreciated!

[@Realitycheck514]

I agree!

[@bubbacrabb]

Watch mclendon meats video. By far the best KZbin videos on butchering. It's older but it's the best. Love it.

[@matthewmshell9099]

@@OutdoorsAllie am learning alot now since am watching you debone and gut them deers like nothing its easy if you can do it I can do it

[@Outrunninaround.]

I can hear the crispy cold meat. Makes my fingers cold lol.

[@johnsabat3553]

Great video Allie when my wife was alive although she did not hunt she loved venison and really enjoyed processing it and we really enjoyed our time together doing it. Keep up the great videos!!

[@daviddionne8296]

Lucky guy you were....Amen.

[@Zamibia]

My mom used to love doing this stuff with my step-dad aswell. "Cozy fridays" were either butchering, processing meat or weapon/fishing gear care.

[@Peachlady222]

Great video! We have hunted and processed our own game for more than fifty years. Your way of finding the ball joint in the back legs is something we will do for our next deer. Explaining the way to hold the knife and your explanation of cleaning and why we don’t keep certain parts or cut the glands was very good. Both new hunters and seasoned hunters can gain something. I will be sharing this video with my hunting friends.

[@OutdoorsAllie]

Thank you. Much appreciated!

[@CWCvilleCop]

Yep, you can always learn more. I'm watching this simply because it's been so long since I've butchered a deer, and I'm already learning things. Thanks for the demonstration!

[@Mr31formula]

My Dad was a butcher for almost 60 years. You did a great job both in explaining and doing. Good Job.

[@OutdoorsAllie]

Thank you!!

[@darrenmeyers5610]

As the other viewers have noted, excellent video! I've been meticulously processing my own deer for over a decade and follow similar steps to what you show here. I have picked up a couple of tips from you that I'm excited to try out, so thanks for that! One game changer for me in the kitchen was to stop breaking down the front shoulders. I'll separate the lower shank from the upper shoulder at the joint, but otherwise leave the pieces intact. I braise all of it like you would a rear shank - low and slow with plenty of salt/spices/wine/lime juice/etc. The results are amazing and doing this saves the time to break down (and then grind up) the resulting meat. For me, the ground stuff is the least exciting to eat (still delicious, but less exciting)! 280 degrees for 5 or 6 hours and the shoulder bones pull right out and the tendons melt like butter! I've converted more people to venison with braised shoulder than I have with backstrap steaks!

[@OutdoorsAllie]

Thanks for the feedback once again Darren! Cheers.

[@JoyceGreens]

Fantastic demonstration, as a new hunter this is really well done! Thanks for putting the time and effort into sharing this with us

[@OutdoorsAllie]

Glad you enjoyed it!

[@ryancorsaut5177]

For new hunters this is a great how to, its insightful and you never make the viewer feel silly for not knowing what to do. I butchered my first deer after watching my dad do it once. He handed me a hatchet, a folding knife and a stone and said well, figure it out. When you put all the effort some people do to get a deer last thing you want to do is "butcher" the meat. This can save a lot of people some of that agony and a lot of second guessing. Well done!

[@CallsignTrike]

Ive never hunted in my life because its really expensive and difficult to get the license where im from but still i really enjoy watching these videos.

[@jeffstamps5159]

You just taught me something on the tender loins . I am 67 years old and have cleaned deer for 53 years . did not know that the tender loin ran up in to the ham. Thank you very much.

[@OutdoorsAllie]

Glad you enjoyed the video Jeff!

[@rogerwhittaker161]

The fact that you did that with that little knife make watching you work all the more amazing 👏👏👏👏👏👏great work

[@OutdoorsAllie]

Thanks Roger!

[@TheTreegodfather]

Proper knife selection is always a help too. I like a Victorinox Fibrox Pro in a 6" semi-flex for game. It's basically the knife most butchers use and it's relatively cheap.

[@robertsrbell7811]

Don't know were you learned that way to butcher a deer but you are spot on I'm 62 Been cleaning my own for 50 years very well done .

[@OutdoorsAllie]

Thanks 👍

[@annasauln4503]

This was the BEST tutorial on cutting up a deer I have ever watched!! Beautiful job Allie.

[@OutdoorsAllie]

Glad you think so. Thanks Anna!

[@simonlimon3098]

Honestly, this is the best video to harvest a deer I've ever seen. It was slow, precise, well done Miss. Show more, beer, elk, turkey, chicken...ALL OF IT! Your the best so far. You are very blessed to have been able to hunt and experience this out door life. I have never seen it . God blees you and keep up the good work. Ive moved to Virginia to see if I can do what you do. Land here is so expensive. Im looking at W. Virginia now...Ill be following you forever...

[@OutdoorsAllie]

Thanks Simon!

[@bigpirdy]

Seen a lot of folks butcher a deer. Some I don’t agree with. Yours is fine. I like how you take your time.

[@OutdoorsAllie]

Thanks!

[@mountainstatetradjournal]

Very thorough and well thought out. I've been working up my own deer for around 17 years now, and I always love seeing how others go about it. Working up a deer/wild game cooking is just as much of a passion of mine as hunting them. Well done!

[@OutdoorsAllie]

Thank you very much!

[@sluggou812beotch]

I taught myself to gut and butcher. Im happy to report that your technique almost mirrors mine. An old painter taught me how to remove the legs so you can still hang the carcass. Just cut around the second knuckle and break it off sideways. I also make 2 roasts out of the pelvis dividing it down the middle and leaving some leg meat on it. I learned to make jerky and sausage. All in all this is a very informative video. Thanks for taking the time to put it out there😁

[@OutdoorsAllie]

Good stuff. Thanks for watching!

[@nevrbluffs]

To me butchering your own deer is so rewarding. To see the freezer loaded up with the deer that you yourself harvested is awesome! Great video, look forward to see how you break it down.

[@zzz7zzz9]

and it's also no coiincidence, that once i started cutting up my deer myself, that the meat has tasted spectacular. that alone, proves that one has no idea just what they are doing at the butcher, or, if you are even getting YOUR deer back. i have heard many horror stories. never, ever will i drop another animal off to someone else.

[@OutdoorsAllie]

Agreed!

[@blackamericanoutdoorsmanll9179]

She made it simple especially for those who may not know how. From someone who helped build a butcher shop, worked butchering deer in a butcher shop, hunted over 35 years taking deer I’m a little impressed. No wasted steps and no unnecessary steps! Good job young lady!

[@OutdoorsAllie]

Thanks for watching!!

[@tomkeltescheverythingoutdo2379]

You were very thorough with explaining your process and I'm sure that new hunters and seasoned hunters as well will appreciate this video.

[@OutdoorsAllie]

Thanks Tom!

[@kiwicountrykids]

Hey Allie, my friend and I watched your video while we processed our first deer together. Such a great video, thank you for the great, easy to follow, explanation. Girl bossing it 💪

[@OutdoorsAllie]

So happy to hear that! Congrats on the deer!

[@johanolivier4424]

You are talented. Giving your meat the respect it deserves. You are involved with the whole process from harvesting your deer to your table. Awesome and educational thank you 😁👍

[@OutdoorsAllie]

Thanks Johan!

[@Bokchtroy]

Girl I’m amazed at the quality of this video! Learned plenty from it such as the possibility of dry ageing the meat directly outside if it cold enough. 10/10!

[@OutdoorsAllie]

Glad it was helpful! Thanks for watching!

[@denniskurszewski2707]

I have hunted and processed deer for a long time but I love how simple and well explained your video is . Keep it up young lady.

[@OutdoorsAllie]

Thanks for watching Dennis!

[@JulyFourth1776]

10:20 - 10:50 As a neurosurgeon myself, that neurosurgeon guy you mentioned is completely correct about the way you hold a scalpel or a skinning knife in your case, can result in a higher degree of dexterity and a better cutting accuracy.

[@OutdoorsAllie]

Thanks for confirming! And for watching! Cheers.

[@OutdoorsAllie]

Check out my hunt for this buck! Video link below... Thanks for watching everybody! kzbin.info/www/bejne/gHmzYnaBn6-oY9U

[@mikemoranjr5328]

Loved it badass you need too come to Montana fr..

[@baral6747]

👍👍👍👍❤️❤️❤️👏👏👏👏👏

[@baral6747]

Thanks dear girl ❤️❤️👍👍

[@craigmetz3471]

Well done video!!! Im a 27 year taxidermist from Minnesota, been processing my own deer for 34 years!!! u nailed it!! take your time and do it right!! GOOD JOB!!!

[@OutdoorsAllie]

Thank you Craig!! Much appreciated.

[@ronhart8857]

You, & Nick did a excellent job harvesting the meat from your buck! Love the channel, glad to see you guys enjoy the great outdoors. Be safe, stay healthy, & God Bless everyone.

[@OutdoorsAllie]

Thanks Ron!

[@kennethrenken3834]

Great video

[@Kootify17]

I've watched a number of videos by butchers and other hunters on how they break down a deer. I think I like yours better. I like the solid directions and the good camera work.

[@OutdoorsAllie]

Thanks a lot 👍

[@georgehutcheson9679]

You redneck women can't be beat. Love you girl, we need a million more of ones just like you. 👍

[@canadianhunter94hexagonbus56]

I've prosessed many deer by myself and I can honestly say you explain it very well better than I could ever hope to do 😆😆and I love that you talked about dry aging the meat I feel not a lot of people know about it or how to properly process an animal besides gutting and skining. In the part of Canada I live in it seems like prossesing a deer isn't common knowledge hunters have anymore old and new alike, I worked in outdoor stores/ gunrange for nearly 8 years and been hunting and fishing for over 20 years now and have spoke with hunters from all walks of life on this topic and it seems to be more common to just skin and gut a deer and they just drop it off at a butcher to do the rest I'm not saying it's a bad thing but I feel if you hunt you should understand how much work goes into preparing your quality cuts 😁😁

[@OutdoorsAllie]

Thank you! I'm glad you enjoyed it!

[@tommuttera3730]

That's how my dad and I did it!!!

[@johndoe43]

Previous fur trapper here. Never done a deer. My dad did a lot but on my first hunt he got shot at so we didn't do any more deer hunting. Very impressed with your ability and knowledge.

[@OutdoorsAllie]

Thanks John!

[@davehoward2791]

Very, very well done! I’ve had a 20 year hiatus from deer hunting but am getting back into it at age 62 with both xbow and rifle, and this video is a great tutorial to get me back into the swing of things. Thank you for this excellent refresher, very informative! 👍

[@OutdoorsAllie]

Happy to hear that!

[@timberg7377]

Outstanding job, this is the best video I've ever seen on processing; fantastic job.. Keep these videos coming, so many new hunters out there, that need this info. Mad respect and love

[@OutdoorsAllie]

Thank you Tim. Much appreciated!

[@drewbrown3794]

As an avid public lands hunter and angler myself, I salute you, Outdoors Allie. You are awesome!

[@OutdoorsAllie]

Thank you Drew!

[@diogroknife2853]

good night!!!!!!!!Allie congratulations for another excellent video

[@OutdoorsAllie]

Thank you!!

[@js7127]

Miss, you are a surgeon. I know this post is old but you may still see this. I was taught by a "Hack". He got the job done but so much wasted meat and bone chips, full on cleaver action!!! Hopefully one day I will graduate from a hiker to a hunter and use your advice. Thank you.

[@OutdoorsAllie]

I hope you do! Thanks for watching!

[@davidharriman5445]

Wow you're totally awesome you showed me an easier way to do it I've always cut it in half long ways then quartering it like when we butcher hogs Thank you so much

[@OutdoorsAllie]

Thanks for watching David!

[@ronws2007]

A friend of mine would normally cut the ribs and give them to his father, who raised Beagles and would give them ribs as treats. One time, my friend gave some to me, knowing I like to cook. So, I rubbed them in my favorite brisket rub and smoked them on my charcoal grill with mesquite logs for 6 hours. Tasted like savory jerky on a bone.

[@dstorie9097]

Thank you Allie, that was awesome.

[@OutdoorsAllie]

thanks for watching!

[@jakefuller79]

I normally just wing it but this year im gonna take my time and learn more about the cuts of meat and processing it. This video has been easy to follow and striaght to the point. Much appreciated

[@OutdoorsAllie]

Thanks for watching Jake! !

[@55Oden]

have so been looking forward to this kind of video Allie. love to see you are still being blessed out hunting. thanks for the video. stay safe and blessed.

[@OutdoorsAllie]

Thanks for watching Jon!

[@Lex-pp7lt]

This definitely makes me feel like I can go hunt and provide food for my family.

[@beeamerica5024]

Again very nice buck I have done many but I watched anyway it's interesting to see how people do things differently 😁😉🐝👌

[@EBMJ]

This video taught me a lot. I just with you didn’t have constant annoying video focusing issues. Made it miss some important parts.

[@shawneldridge4465]

Fantastic video This is, i enjoy the video. Also Tuesday is March 1st and that means only a month to ago until trout fishing season opens up and starts in Pennsylvania. Don't forget Tuesday is March 1st and that means McDonald's shamrock shake will be happening.

[@OutdoorsAllie]

Thanks Shawn!

[@shawneldridge4465]

@@OutdoorsAllie 🤠 You are very welcome and have a great weekend as well.

[@James-oi7mz]

This is one for the archives. Well done. I have to admit I took mine to the butcher. I can't say I was always happy. I.bought a video,but I think your video will be my main resource.

[@OutdoorsAllie]

Thanks for watching James!

[@dwightandrews2987]

Thanks Allie, Regular processed closed ( found out after I had brought deer home) So I found your videos on front and rear quarters. Huge help. Came out great. Thanks for taking the step by step time to do this. Have a great season.

[@OutdoorsAllie]

Glad it was helpful Dwight. Thanks for watching!

[@AdamCraigOutdoors]

one of the best and most simple butchering video on YT. Only 20min of video so you can watch it multiple times until you get a few under your belt. Well done!!

[@OutdoorsAllie]

Glad you enjoyed it!

[@fredgillick3071]

Hey Allie, you are awesome. I don't know any woman that would hunt, field dress their deer, drag it and then butcher the deer. Then cook a magnificent dinner. Your husband has to be the luckiest man around. Love your videos. Take care and be safe.

[@Jerry0153A]

Very nicely demonstrated and narrated. This is the same technique (right down to holding the knife steady with the extended index finger) I learned many years ago as our large family did all the butchering of the wild game and domestic animals we would need. Thanks for sharing with us!

[@Jerry0153A]

Did you get a hanging weight of your buck?

[@OutdoorsAllie]

Yes, it was a little over 145. He lost a bunch during the rut. No fat at all!

[@Jerry0153A]

@@OutdoorsAllie I noticed there was no fat at all on that buck. Bet that buck would have gone 30-40 pounds higher before the rut. Having no fat would be very rare here in VT. I guess our doe population is too small to keep our bucks active. A buck here harvested in mid-late November would typically have an inch or more of fat still. 🤔

[@Poisonmim]

Thank you sooo much Allie!❤ I am a girl hunter since I was 12 and dad and I always butchered our own deer. When he passed in 2021, I still kept hunting those beautiful PA mts . In 2021 I didn't get anything. But last yr, I got my first deer in 2022 (in a different part of PA, with my father n law) without my dad, my long time hunting partner and butchering teacher by my side.... I gutted and butchered the deer myself, (dad woulda been proud) however I realized there was so much I didn't pay close enough attention to when I had dad with me, and so when I "butchered" my butchering, I complely broke down. 😢 but I kept going. (Eh, maybe the tears tenderized the meat! Lol.) The meat may not have been pretty, but my husband (who is not a hunter, though he was a big help) and I had plenty to eat for the yr. I wish I would've studied your videos sooner.❤❤❤ This year..... pray for me, bc I am going back to the same area dad and I hunted, and I'm going by myself. 😢 (With my loving husband a phone call away to help me drag it out.) And hopefully I'll remember how to do everything. You're videos are fun and a comfort to me. Ps, I would be so excited if I ever came across u in the woods one day!!! (Fan girl here! Lol.) Keep it up! 💯 you're amazing!

[@OutdoorsAllie]

Good luck this year and let me know how it goes. You got this!!

[@MsCas3]

Extremely well thought out and thorough explanation, great job

[@OutdoorsAllie]

Glad you liked it!

[@danielsoliz669]

Nice! Made me realize how much meat I was missing out on when processing my buck.

[@Yamaboy4]

Wow, such a great job you did Allie! I'm very impressed! I know there's so much more satisfaction gained in the overall hunting experience when you've completed the whole process from start to finish by yourself. Glad I found your channel, thank you. Keep up the great work!

[@OutdoorsAllie]

Thank you Nate!

[@bobbyscott8024]

Hey Allie, that was a great demonstration! Down here in the South we always called the inside tenderloins ''sweet meat'' and the backstraps are just called tenderloin! The smaller pieces are the best imo with the larger ones a close 2nd, lol! Nothing gets wasted, that is unless it got contaminated! We gut 'em as soon as possible and let 'em hang if it's cold enough then skin it, cut it up and let it soak overnight in a big tub, changing the water at least twice, then adding a spoonful of vinegar to remove the ''wild taste'' if you will; remove tenderloins first and never wash it! You did an amazing job showing everyone an easy way! Congrats on your harvest!

[@OutdoorsAllie]

Interesting. Thanks for the feedback Bobby!

[@gonsteadaz1]

Been following you Allie, very impressed - you do a great job! I appreciate your detail and breakdown on utilizing all the kill and what each cut of meat is for. Would love to see you do one on processing the heart, Liver, any other organs.

[@OutdoorsAllie]

Thanks for the feedback!!

[@bubbaleon]

I love butchering, I got skunked this past season, so I’m living vicariously through your video 😂 great job

[@OutdoorsAllie]

It's a fun process for sure!

[@scottmiller438]

I can tell by the comments, there aren’t many people processing deer themselves anymore.

[@justasimpleguy7211]

Skin, quarter, debone, trim remaining tallow, ligaments & tendon ends and wrap. A hefty cleaver comes in handy for quartering and for deboning and trimming we always used cheapo folding buck knives with a stone handy if/when they dulled. After quartering we always bring the quarters into the basement and use a sheet of 3/4" plywood on saw horses and covered with heavy mil plastic.

[@Required_ransom]

I know this was posted a year ago, but man! This is so incredibly helpful. I did my first deer myself, then the next two to a butcher. I really want to do this myself, so thank you!

[@OutdoorsAllie]

Awesome. Congrats!

[@borisperez3129]

Wow young lady I learned something today. Thanks for the neurosurgeon tip. Really impressed especially with a folding knife. I’ve done it with fish but learning to butcher still

[@OutdoorsAllie]

Thanks for watching!

[@johnnyschmidt6945]

Tailgate cleaning, no guttin...works great

[@sailingbvi1]

Hands down the best instructional deer butchering video I have ever seen!

[@OutdoorsAllie]

Thanks. That means a lot!

[@dmitriciccarelli4082]

Your husband's a very lucky man.

[@williamcornelison4721]

Just finished watching the field dressing review. So glad you are refreshing my processing part of deer hunting.

[@OutdoorsAllie]

Thanks for watching!

[@kalindanley2843]

what an amazing woman.

[@lionatticus9743]

Thank you for taking the time to make this video. I’m taking my NRA Hunter’s Safety course at the moment, and have my field day in October. It is nice to know that I can learn some new skills.

[@OutdoorsAllie]

Glad you enjoyed it! Thanks for watching!

[@m4kaveli4eva]

Call your video "How To Butcher a Deer With Pocket Knife"

[@_SPACEMAN_33]

I use a small boning knife but damn that pocket blade is tiny.

[@shootitorcallchucknorris]

That’s not just a pocketknife. It looks like a Benchmade folder designed specifically for this purpose. Benchmade has a ton of knives like that

[@brandnlord3162]

I’ve used a razor blade before

[@cowboyx9380]

@@shootitorcallchucknorrisUmm it, in fact, has a pocket clip mounted on it, therefore…..A POCKET KNIFE!

[@shootitorcallchucknorris]

@@cowboyx9380 k cool it dork. I know it’s a pocketknife, my comment before was pretty clearly saying it’s just a pocketknife that was specifically designed for this purpose

[@BlondeMommaSews]

Thank you Allie for making this so informative and not making it intimidating anymore for me.

[@OutdoorsAllie]

Glad it was helpful! Thanks for watching Mandalynn.

[@bobswat7143]

Just for a fact that you can blowtorch the hair like if you are burning it off

[@shieldh8502]

Been processing my own mule deer,elk, moose, and antelope similar to this for over 50 years as have found that game processed commercially has a gaming wild taste to it I don’t like. This way I know what I’m getting and the care that goes into it and the flavor is oh so much better. Nice presentation

[@OutdoorsAllie]

For sure.

[@jessehansen10]

With deer season approaching, so far this is the most thorough butchering video I’ve watched so far. Thank you! And happy hunting.

[@OutdoorsAllie]

Thanks for watching!

[@garyknepper4546]

Good job. I’ve been doing this for years but I learned some things from your video. Mostly how to separate the hind quarters from the pelvis. Thanks for doing this video. Very easy to see and understand.

[@OutdoorsAllie]

Glad it was helpful Gary!

[@eduffy4937]

If you dry age a tenderloin you can reconstitute it in a marinade vs trimming it away. A lil salt, water, olive oil, white wine vinegar, sagen fennel, and copious amounts of fresh ground black pepper. Leave in a ziplock 8hrs in the fridge. Flavors that cut damn near all the way through, especially if its dried a bit that meat pulls liquid back into it.

[@douglasgraham100]

Ive been butchering deer for decades and I learned a few things from watching your video. Great job, really enjoyed this.

[@OutdoorsAllie]

Glad it was helpful Douglas!

[@sstt33vv33]

As a new hunter, I apreciated the discussion of scenarios involving tainted meat from pierced orgains.

[@WholeOtherLevelOutdoors]

Great job. That’s how I was taught as a kiddo. 46 now and teaching my kids the same. Many could benefit from this.

[@OutdoorsAllie]

Thanks for watching!

[@bradfox7834]

Perfect video! 👍🏼 Don’t give up on the 2 strips of meat running along each side of the esophagus. On bigger deer like that we call em neck tenders. Right up there with the regular tenderloins.

[@OutdoorsAllie]

Thank you!

[@jjg8457]

As a hunter who also process a deer or two a year (if I’m lucky) it’s nice to see a slower process as to some videos who go through the process quickly (because they have done it so many times) forgetting they are doing a “how to video”

[@OutdoorsAllie]

Thanks for the feedback!

[@timberg7377]

Great job Allie, that's the best job I've seen on KZbin, it truly is about taking time to do it right

[@OutdoorsAllie]

Thanks tim!

[@Longtrailside]

You butcher a deer almost identical to me. Whomever taught you and your husband knew what they were doing. I was turned off by deer multiple times till someone knew what they were doing and had me try theirs, now im a full on deer hunter and love it! That meat is going to turn out delicious! Im still savoring my deer from last yeat(we are only allowed one deer a year) Cant wait to see the rest of the series!

[@OutdoorsAllie]

Thanks for watching!!

[@mandtgrant]

I have seen so many hunter/butchers wasting the best meat. Well done in maximizing your yield. One suggestion: remove the shoulders by cutting from the edge of the backstrap down; you can sheet out the rib meat at the same time, and just remove it after. it's much less work, and neater too. To preserve the gut shot meat, I carry citric acid, add 1 tsp to a quart of water and wipe down the whole inside and outside. It cleans up stomach contents, makes the hairs "unstick" and also kills bacteria without affecting the meat. Keeps flies off too, if it is unseasonably warm. Otherwise you have got it down: very impressed.

[@OutdoorsAllie]

Thanks for the feedback and for watching!!

[@robgilbert4556]

So good to see you keep the rib covering meat. Meat eater steve rinella makes a rouladen with that rib meat. Covers it in mustard bacon and onions and jalapeños rolls all that up hits on the grill then braises it .

[@jusnuts1443]

I had to watch this again. It's mid-summer and I'm wishing for the cool weather.

[@OutdoorsAllie]

We're ready!!

[@jusnuts1443]

@@OutdoorsAllie Me too!

[@albertkranbuhljr6318]

They say you can not teach an old dog new tricks, at 75 years of age I have processed many deer but I will freely admit to acquiring a couple of good tips from this video and the hind quarter video, thanks a lot young lady and keep up the good work.

[@OutdoorsAllie]

Much appreciated. Good luck this year Albert!

[@jeffstamps5159]

Allie u might talk a little to much when u are hunting but girl when it comes to butchering a deer there is no one that is even close to you you are the best ive ever seen good job Allie

[@OutdoorsAllie]

LOL I guess I'll take that as a compliment.

[@jeffstamps5159]

@@OutdoorsAllie it was meant to be a compliment

[@martinn.2563]

In the temperature mentioned you can let it hanging in the hide - the meat stays juicy and taste is better. Common praxis here in the old country (fallow deers, wild boars...)

[@monkfry]

Best demo/explanation I’ve seen. Got some great tips too. Thanks for posting!

[@OutdoorsAllie]

I appreciate that!

[@Kurtdog63]

The heart is the fillet mignon. Soak in salt water over night. Trim off the white parts, and large vein portion. Slice thin, slow fry in covered skillet with butter, salt and season. mmm.. mmm..

[@mark9ohio]

Excellent video! Thanks for taking the time out, to educate so many people. I've field dressed many deer and butchered several on my own...I learned several new things, watching your video. Thanks again.

[@OutdoorsAllie]

Glad it was helpful!

[@tuckinthemuffin1906]

I watch a lot of professional butchers and you did an outstanding job

[@OutdoorsAllie]

Thank you!

[@Pheminon1]

Hunting is probably the most noble of professions. You eat what you kill and you feed your family through self sustainable means. Massive respect for hunters that eat what they kill. Some day I feel like I would like to hunt, but I don't know anybody that hunts themselves. So, I guess self learning is the way to go haha

[@OutdoorsAllie]

You got this!

[@doublej963]

Great video thanks!! Really good video for those folks that are interested/Intimidated by the Process of cutting one down to workable pices. Great job on the video

[@LadyTSurvival]

I've been watching videos to try to get a handle on how to process a deer but most everybody moves too fast. Thank you for slowing it down and explaining.

[@OutdoorsAllie]

Glad it was helpful!

[@LadyTSurvival]

@@OutdoorsAllie it totally was, i subscribed also.

[@Dave062YT]

Never hunted but used to be a butcher and facinating .I 'd prefer a larger boning knife but it gets the job done alright.Very impressive.

[@OutdoorsAllie]

I agree. My boning knife disappeared!

[@cara2011plts]

Amazing explanation! I grew up helping my dad process deer - and we ate the shoulder and foreleg as a roast. Low and slow until it’s falling off the bones, I think we cooked it covered and added beef broth in the pan. Delicious!

[@OutdoorsAllie]

Sounds delicious!