How To Cut and Trim Venison Steaks

Learn how to cut venison steaks in todays video.
One of the best way's to cook venison is to pan fry it quickly and serve it as medium rare steaks. But to be sure you have good tasting venison you must cut the steaks the correct way, and trim them of all silver skin and fat.
In this video, Jason Tarzia of Tarzia Meat Packing Co ( / tarzia-meat-packing-32... ) teaches you how to cut and trim venison the correct way.
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... Grinder&index=aps&camp=1789&creative=9325&linkCode=xm2&linkId=a9de548b469e1759dd7490c36e7c72bd)
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[@kevinmosgo5492]

I learned some good things from this video. One of the things I learned though, this butcher isn't really a fan of venison. Lol

[@K.Bradford5]

What meat does this meat cuter like????

[@buddysampley8326]

It's good to see I'm not the only one that takes 3 hours to process a deer! I clean deer just like you. I've had my operation for up for a month and already getting referrals.

[@williamgalloway7262]

Good video. It's rare to see a professional meat cutter who takes the time to clean the meat this well. That's why I do my own processing.

[@scottroder5516]

Watching a professional is awesome. He makes it look so easy.

[@charlesquick902]

I take a dear roast or two ( depending on size of roast and number of people eating ) and cooked it in a slow cooker with beef broth until it falls apart and tender. Drain and save the broth for soup... Add bar b q sauce, chopped onions, chopped sweet peppers and cook it in slow cooker until good and hot... Family and friends love it..

[@MR.E963]

Hands down best woods to ready to cook venison video series Ive seen thus far. Thanks for the info this is gonna be game changing for this year's haul.

[@kwil5379]

I appreciate the discussion about the different ways to eat each cut. I hate it when someone says "this is a steak, this is for roasts, this is for grind. You should eat your meat, especially wild game how you like it.

[@vanwhalen3719]

This guy is an artist!

[@drtracyst]

i do pulled venison quite frequently. soooo good. smoke for 4 hours, place in pan you caught the drippings, add about 2 cups water. cover with foil and steam a further 4 hours. falls apart.

[@graysongregory9585]

This is by far the best series of videos on how to properly butcher a deer on youtube!

[@irishman9935]

Hell no its not the best videos on youtube go watch the Bearded butchers that put this guy to shame .....This guy waste alot cause he cant get past the gamey taste lmao

[@robfarnam938]

This dude definitely knows his stuff, from dry ageing to processing the best vid I've seen

[@bgeorge82]

Man is on point with his knife skills!!!

[@pwee507]

If you have a pellet grill or smoker i highly recommend looking yp some videos on cooking the backstraps whole . 🤤

[@jmc9507]

The best deer butchering video I've seen so far . Thanks !

[@bobwiese6128]

Great Stuff!! Thanks for this.... We have been processing all of our Veni for many many years.... Always good to see a pro do it!

[@lucasburkhardt3195]

I live an hour and 15 minutes from this butcher shop. I wish we had a good honest butcher that did venison up here. So much time and work goes into table prep.

[@jr1001jr]

This guy is a "Sleeper"... the first couple videos he lets little hints of his knowledge shine BUT the Production (Git er' done) is prevalent; even as he throw away a little Neck Roast, Ribs, and Tenderloins. Its confuses you. But coming down the stretch, he shows off his Perfection; removal of glands, chasing down SilverSkin/Film, thinly slicing steaks, and identifying anatomy & cut types. He pulls off a win, IMHO. He a "No-no, Go-Go"; first you're saying No, no. Then you like, I see where you're going buddy; Go, go!! 🗣🗣 Nice Craftsmanship 👌

[@jonathanyates5198]

The stuff you think he's throwing away is probably going to a grind pile

[@blackwidowproductions6706]

Coming from someone who cooked pulled venison recently, it’s beyond amazing. It’s got me ready to refill the freezer ASAP

[@termite122]

seriously?? ive been wanting to do that..im gonna do it this weekend

[@blackwidowproductions6706]

@@termite122 yeah run your crock pot on low for about 10 hours if you want it as tender as possible. I made bbq out of it and it was crazy good

[@termite122]

@@blackwidowproductions6706 thnku much for that..cant wait to try..

[@blackwidowproductions6706]

@@termite122 also can make good tacos that way too

[@chk3700]

"SLOPPY DOE" 😋

[@alpine5527]

I never cut the front shoulders. I prep them the same way I do pork shoulders and smoke them to 130-140*F internal temp, wrap them in foil, and continue cooking to 180-190ish. Then I shred. Extremely tasty. I smoked venison and pork shoulders for my daughter's grad party. The venison was the 1st to go, yes there was less of it, but that is not why. Even the people who never had venison before preferred it over the pork.

[@chk3700]

For a party we took all the scrap pieces of meat only and crock pot it with seasonings at last half hour we added BBQ sauce ....told everyone who asked it is SLOPPY DOE ....buns and rolls....excellent way I believe to use scrapes

[@kennnuthatch5724]

The blade/flat iron steak is second only to filets in tenderness, even well done its still good...perfect for those who don't know how to cook steak correctly.

[@ExoticCritter]

“There’s nothing really wrong with it, it just doesn’t really look nice.” That’s the kind of meat I’d personally give to dogs, pigs, or chickens. Excellent healthy treats.

[@jakecondemn3209]

Best hind quarter video I've seen!!

[@joelm2692]

Very true about snapping turtle Many different tastes

[@usiski85]

the front shoulders make good roast too, last yr i put one with bone in slow cooker, just added onion soup mix, coca cola, and bbq sauce, turned out amazing

[@derricksowers9074]

I would love to see sausage videos, summer sausage.

[@jaypayne2461]

Never thought about using a Fishing Fillet knife.

[@miket8266]

Thank you Jay for sharing your skills.

[@ashthomas249]

Great video man! Learned a lot.

[@ajshovel1]

Those bottom and top rounds are good corned. I make shoulder roasts low and slow for my pulled venison BBQ. You'll know when it's done....falls off the bone.

[@billmack6474]

I've only gotten cheap leftovers from kinfolk like front legs and ribs and such. I usually braise it. Cook it low and slow marinating in a broth in the oven for most of the day. No matter how tough it might have been before all of it melts.

[@PPGarm3]

10:43 so happy this guy confirmed that I did it right. Great tutorial, I'm still bummed that you don't care for the T loins though! Your a great meat harvester👍👍

[@tonycross4519]

Sometimes the inner loins taste gamey. Being they are next to the guts.

[@PPGarm3]

@@tonycross4519 I personally have never had that happen to me thankfully but I have had some rather gamey meat, usually from an old doe. I have found soaking it in milk overnight draws that taste out

[@jonathanyates5198]

Only time I have had bad tasting tenderloins is when a deer was gut shot. I've tried everything to get that gut flavor out, and have never been able to

[@PPGarm3]

@@jonathanyates5198 every try soaking it in milk for 24 hrs?

[@maximilianescobar3564]

Old I can say is thanks I hope I can do that some day........

[@jonathanyates5198]

Pulled deer is good stuff

[@paparomesoutdoors711]

That was a damn great job!! Thank you very much! What does he recommend for aging meat? Should we or should we butcher it ASAP?

[@jonathanyates5198]

Age it 1-2 weeks. You can use a spare refrigerator or cooler full of ice

[@paparomesoutdoors711]

@@jonathanyates5198 I did that on a deer last year 2 weeks had the most tender steaks ever

[@timothymills757]

JAY, THE BUTCHER, HALLELUJAH!!!! GLORY BE!!! FIRST TIME EVER ON U-TUBE I SAW SOMEONE THAT ACTUALLY KNEW WHAT HE WAS TALKING ABOUT AND SHOWED IT!!! THERE IS HOPE FOR MANKIND!! WISH I COULD SHAKE YOUR HAND!!! EVEN TOOK OUT THE FEMORAL ARTERY!!! KUDOS MY FRIEND!!! ONLY 1 THING YOU DIDN`T MENTION, BACK IN THE WESTERN MARYLAND MOUNTAINS, WE CALL THEM THERE TENDERLOINS ON THE INSIDE THE "FISH"!!! AND SINCE YOU ARE A BUTCHER, 1 QUESTION!! JUST WHERE IS THE NUGGETS ON A CHICKEN ANYWAY? MANY THANKS, TIM!!!

[@doublewayne1089]

IDIOT

[@jr1001jr]

In a previous video he cut in half & proceeded to throw out the Tenderloins/Fish-Tenders. 🤦‍♂️

[@natureslovefarm]

Thanks for this video -- really helped! How much of that light fat layer on the meat should really be trimmed off? All of it or just look for the big white pieces of fat and remove? Looks like most of it that you can get??

[@AlmostHomestead]

Great series! Just subscribed.

[@GunGuy258]

This is exactly how I do my deer. It seems like a lot of waste, but my dogs get everything that we don't eat and anybody who has ate our deer says it's the best they've ever had. I NEVER let silver skin or fat stay in any of our meat. Glad to know someone else trims like I do. I just cut my steaks alot thicker though. Lol...

[@jonathanyates5198]

How I do mine as well. Those steaks are thin enough for jerky

[@GunGuy258]

@@jonathanyates5198 yeah, I would've just split that 1st one in half to make 2 steaks. Lol.

[@carmiejones8289]

#askhomesteady. After watching his knife work, I'm going to purchase the knives (through your links, of course 😊). I've been unsure of what to buy, so this really helps. My question is, do you think he would be willing to show us how to properly sharpen those knives and keep them sharp? What a help that would be! Store clerks know so little and are so not helpful these days!!!

[@natespain2183]

get a wetstone and honing steel you will keep your knives razor sharp forever

[@carmiejones8289]

@@natespain2183 thanks for taking the time to reply. I also need to see how to properly use those tools... angles, direction, oil use, water use, whatever.

[@carmiejones8289]

@@billybatts9491 thank you!

[@carmiejones8289]

@@billybatts9491 I sure appreciate your time to share all this. Will a salesperson generally know what will actually do the job, do you think? I'm willing to spend the money if I get something that actually works.

[@mickeyminaj7296]

And that gamey smell and taste is mostly from adrenaline, of course glands, but the chemicals released from it's flight response make the meet tough vs one that didn't know what hit em and was bled quick, heart shot is good stop the pump, but the heart is good eating if you know how

[@L2fish]

I cut small fillets like that. The old timers liked them better than the old band saw through the bone like the old days

[@EliTheEnlightened]

Pound for pound victorinox knives are the absolute best bang for your buck. They’re not pretty but they are the epitome of function over fashion. They sharpen up easy, hold a keen edge, are dirt cheap, can take an absolute beating. I sharpen knives professionally, hit me up if you need yours sharpened.

[@RJ08t11]

Video of how you sharpen your knives.. do you use a belt sander and buffing wheel?

[@michaelsmith296]

$125 is cheap for superb quality like that!

[@GunGuy258]

Best thing to do when making ground venison is to go to Kroger and ask for their beef fat scraps. It's mostly comprised of ribeye fat and makes a burger that's 1,000% better than beef, bison or lamb.

[@wiscokid9890]

I keep tenderloins inside and out. Everything else goes to hamburger. Love tacos and my spaghetti with venison. Making my mouth water now lol

[@jonathanyates5198]

@@billybatts9491 I add bacon or beef fat from the grocery store. I tried pork fat and didn't like the flavor

[@quickcode]

I actually enjoy roasts with the bone in, even lower leg part (hock?) with the bone and all the silverskin etc, but you have to cook it for a long time with onion soup mix, so good, the tendons turn to almost gelatin. people think i'm crazy but whatever

[@jima28080]

Slow cooked shanks are really good!

[@adkwildoutdoors1082]

I do my meat just like that but the stew meat I can my whole family has done it that way for a hundred years tough cuts and stew meats gets canned and then it is so tender

[@peonerw]

nicely done sir! awesome video, everyone's preference is different when cutting up their own meat, but i liked how you went about yours! so my question is when you have your scrap pile do you grind the fat and stuff too or no?

[@jonathanyates5198]

You can get by with a little bit of deer fat, but you want it as clean and lean as possible. Use beef or pork fat

[@jeffhays1968]

I like roasts and stew meat ! Beef stew and New England Boiled dinner ! NOT a fan of grind if I can get chunks of stew meat for chili.

[@mickeyminaj7296]

A true artisan. Yes to butcher an animal is around 125-200$ and it's worth it, yes if fun to get another and do it up yourself but it's obvious when a pro does it

[@candicechristensen1753]

It's always hard to see all the parts that are cut off. It feels a little bit wasteful, but I get that it will make it better.

[@Homesteadyshow]

I know, but I like to think about it like chicken beaks. Do you feel bad about not eating chicken beaks? I don't, because they are not good to eat. Neither is all the trim, but it can be used to feed chickens and turned into farm fresh eggs and chicken beaks ;)

[@candicechristensen1753]

@@Homesteadyshow well as long as the chickens or dogs get it I'm satisfied 😉

[@jonathanyates5198]

Trim can also be used for grind

[@seanminnies2770]

Nice job!

[@kevinstuart5394]

If you leave the cuts in big chunks so they dont get freezer burnt, is it okay to cut them into small steaks after you have thawed them out 6 months later? Should you eat them all or can you refreeze the smaller steaks again? I cannot find this answer online.

[@chk3700]

Im not a freezeroligist but I do a lot winter outdoors (fish/hunt everything) if u do want to freeze smaller cuts fill bag with water enuff to cover meats then freeze (the water does not allow ice crystals to destroy muscle/proteins

[@chk3700]

Wow just noticed 2 yrs ago...sry I'm late but u probably already figured this out....good days brother

[@derrickmoses3320]

When he's done its nothing left but grind

[@kevinstuart5394]

After freezing big chunks, can you cut into smaller steaks and freeze again? Or is it not good to freeze thaw, freeze thaw?

[@delafe]

Does the fat also give it a gamey taste? I know with beef you want to leave some on because that is where the flavor is...

[@johnjanedoe1676]

Yes. 24:05

[@lesnewjr]

I like the gamey tast. I have always wondered, why hunt game if you dont like game tast? You could always go to the market and get meat that doesn't tast gamey.

[@bryanmcconnell6609]

I actually like the taste of deer fat on a young deer. I always leave some on when I make jerky, those pieces always get eaten first.

[@jonathanyates5198]

@@lesnewjr Deer still has a different flavor than beef. Also, it's cheaper to fill the freezer with 5 deer, then to buy beef from the store. Furthermore, Beef in the store has been given growth hormones and all other kinds of crap. Deer from the woods have none of that. Deer fat to me and my family is disgusting, plus has a horrible texture

[@kennethrosbury2819]

That's exactly the way I do my dear and I cut them little steaks just like that I call him dear McNuggets I'd regimen a little salt and pepper then I dredge them in a little flour and fry them in olive oil it a little bit of butter yum yum

[@deer-theotherredmeat2502]

Awesome

[@kennnuthatch5724]

I also prefer the taste of venison, regardless of sex, from a head or neck shot...the adrenaline dump from a chest etc., gives it a strong nasty gamey taste.

[@mikeguy9668]

What brand knife are you using? Is it victoria?

[@jonathanyates5198]

That's a 6" semi stiff Victorinox

[@irishman9935]

You people want to go watch a good Butcher go watch the Bearded butchers they make this guy look like a kid lmffao!!!!!!

[@m4qnus]

They are fast because they dont have finesse

[@ProjecthuntanFish]

LOL! Yankees think they know everything! BBQ smoked and pulled venison is awesome . Also Id cube all of it that I could and then have friend venison cube steak!

[@jwallace5674wv]

The lost Wahlberg brother

[@mikeross4]

I would love to know how he sharpens his knives!

[@jonathanyates5198]

Sir he showed you, diamond rod

[@mikeross4]

A diamond steel is fine for maintaining an edge but you need something more when the blade becomes too blunt for the steel to restore it and considering how much these knives will be used in the course of one week I would be amazed if he did not use something else.

[@jonathanyates5198]

@@mikeross4 He probably uses a course stone in that case. That's what I do anyway

[@Hampshire87]

can I just cut up The front shoulders and leave fatty grissle stuff on there if I put it in slow cooker for a stew ?

[@jonathanyates5198]

I would take the fat off. Deer fat is very gamey and has a terrible texture

[@erichanson9842]

Dosent like thick cuts because of dryness but cuts it all thin who knows

[@rickymaynard4880]

Why do you cut steaks at an angle?

[@LowcountryMan]

I think that gamier bits might be good for dog food

[@beanieweenie9543]

Wonder if that butcher likes deer roast 🤔

[@jonathanyates5198]

Lol I don't think he does

[@johnw4227]

brought to you from a guy that doesn't like venison...... totally ruined some beautiful meat. this is the reason I learned to cut my own deer.

[@bobwiese6128]

Have always Annihilated the sirloin tip also. Great meat but a time-consuming pain in the ass.

[@jonathanyates5198]

Just cook it whole. All the silver skin cooks down

[@PrayRosaryDaily]

This guy is so italian

[@mib20000]

it only cost $125.00 to do that ?? is that what I heard .

[@lukewarm2075]

Great series would like more like this and dont grow the moustache back go beard or clean shaven so much better thanks

[@charlesaltomer5281]

$125! Wish he was near me! I'd pay him 300

[@mikeguy9668]

@@billybatts9491 tell me you didn't vote for biden

[@mikeguy9668]

@@billybatts9491 ok thank God thats what you meant lol

[@mikeguy9668]

@@billybatts9491 I had to start this new KZbin account because they canceled my last one for talking shit about biden. And thats the gospel truth. We live in dangerous times man

[@jonathanyates5198]

I'll do it for $300

[@TheMarky26]

I think i need a better knife

[@jonathanyates5198]

The knife he is using is a Victorinox 6 inch semi stiff. $25 online and razor sharp

[@nickdshark]

His cuts are beautiful, but he threw away alot of meat that I would make into delicious food. Hot sticks, smoked ribs, neck roast....oh and those poor tenderloins going to stew? SMH. I didn't know about all those little glands though. That was a great tip and I'm going to try to find them going forward. Also, love those small steaks like that. I freeze them in single serving packages and then cook from frozen in a hot pan with bacon grease. 20 seconds flip 20 seconds done.

[@jonathanyates5198]

That was eye of the round he put aside for stew

[@ericlind3569]

Is it just me, or does this butcher waste a lot of prime meat on his cuts that go into grind?? Holy smokes is he heavy handed!! It’s like he has disdain for venison.

[@PC-jd3gq]

Seems like a lot of wasted meat. Where can you buy this very finely butchered deer meat?

[@jr1001jr]

Not all Americans are wasteful. And traditional Native Americans don't waste any of it. GOD Bless America 🇺🇸

[@marklauzon681]

@@jr1001jr Thank You.....when I'm through dressing/carving....you'd think it fell in a Piranha tank.

[@jonathanyates5198]

The smaller pieces of meat can be ground into burger for no waste

[@ronaldlarimer]

Not real impressed with your butcher but he does know how to sharpen a knife, I think I have the same steel.

[@irishman9935]

@henry lopez It doesnt cost him anything to get rid of all the stuff he uses it for Coyote bait all that wasted trim he could have turned into sausage.....I would never let this guy touch my deer and that is why i process my own dont trust any processer if that is what u wanna call this idiot

[@hopefranklin5803]

you know i really dont think the butcher likes venison.......every other sentence i dont like that lol

[@ozzarks]

Can you waste more meet ? THIS just fortified my belief in DO IT YOURSELF ! this butcher doesn't care how much he wastes or slices off into grind.... admittedly he doesn't care for Deer meet, ehy would you learn from him ??

[@THEE.apples]

1st

[@dwaynelosier7466]

Lots of waste he is not that good just my opinion he destroyed the football roast.

[@bobamerican755]

Had to stop watching as soon as he threw the eye of round (aka hidden tenderloin) into the ground pile…..can’t trust anything he says after that.

[@taurusspirit4749]

Your shirt sleeves should be up that is so disgusting I couldn't finish the video yuck

[@s4medlyn]

the best cut of meat was the heart straight out of the slaughterhouse eaten raw