How to Debone a Deer, How to Butcher/Cut a Deer.

[@duncanhenry]

I'm really looking forward to the feedback on this one! I read and respond to all the comments (even if it takes a few days). Thanks in advance for watching.

[@skeetorkiftwon]

15:50 The face every working man makes when his phone rings at work.

[@nimrappork6350]

As a butcher for 15 years before becoming a provincial meat inspector, this video is exactly how to break down an animal! Great work and it'll be extremely helpful for a lot of people. Good looking shop as well!

[@duncanhenry]

Wow, thanks! I appreciate it.

[@ericgillis6835]

Great job showing the neck cuts. I’ve watched a lot of butchering videos and this part often gets neglected. I have been home butchering game for a few years and have learned there is a lot of usable meat in there that is worth taking the time for. Found your channel when I was looking for a bear ham recipe. Subscribed when I found out you were an Alberta boy! Keep up the good work and next time I’m in Rimbey I’ll check you out 👍

[@duncanhenry]

Hey there Eric thank you for the feedback I appreciate it! Ya you bet there is a lot of good sausage meat in there, sometimes stew too. Glad you like the channel and absolutely swing in ill give ya a tour.

[@carlucci3682]

Best Video I've seen so far, very educational Enjoyed it very much. Thank you.

[@duncanhenry]

Glad you enjoyed it!

[@TheMikeSpike]

It’s funny how the end result is very similar to what we do as well. Things we’ve tried that work are cutting some of the meatier shanks to create ossobuco and creating what we call “Neck Roasts” which minimize waste and taste really good in the slow cookers. We also save the cleaner bones and make Demi-Glaze, which is great for steak sauces and adding to stews. ( but a meat saw is needed)

[@duncanhenry]

Ya lol there are only so many ways to cut a critter up but they are usually all get you close to the same muscles in the end.

[@kelvinmoos7954]

Very very nice tutorial.👍 Can't wait for what you have for us next time. Keep those great vids coming!!!

[@duncanhenry]

Thanks Kelvin, will do!

[@SchusterFishes]

Just started processing my own deer and I’m loving it. Enjoyed the video I always like learning new techniques

[@duncanhenry]

Thanks enjoy the venison!

[@madriverrunner41]

I use a propane torch for the hair works really well!

[@duncanhenry]

Yup good option for sure.

[@fldays6798]

Nicely done thanks for sharing keep the cameras rolling from Florida

[@nickpoletti3111]

Another great video! Keep up the good work! I have been a butcher/custom processor and sausage maker for several years now and really enjoy watching your videos. Pick up new tricks to the trade all of the time. Thanks for the content!

[@duncanhenry]

That is awesome! Thank you very much I am glad you enjoy them.

[@FrankZoldak]

Duncan got skills 👏 👌

[@ForgetU]

Very nice job... Very instructive.

[@duncanhenry]

Thank you glad it helped

[@tylerrilkoff8345]

Another gem good work! We butcher at home and it's pretty well an identical process. Would love to see location of tri-tip in the future as well as the best way to clean up the top sirloin for steaking. Thumbs up!

[@duncanhenry]

Hey Tyler you betcha. Ya the Sirloin (where you get the top sirloin and tri tip) I a bit of a tricky primal. Lots going on. One day ill break one down.

[@tylerrilkoff8345]

@@duncanhenry Right on! I know how to obtain the top sirloin, just always wonder how much of that middle seam to trim or leave.... Tri Tip I've always thought was the top side of the bottom round. But look forward to that breakdown. I usually debone (home butchering, no bandsaw) so would love to see it done that way.... Thanks again!

[@glynnmitchell9253]

Best video I have seen

[@briankryschuk2217]

Great video Duncan, like you mentioned, the main thing to avoid is the hair . And that hair can really stick to the meat.

[@duncanhenry]

Absolutely, thank you for the feedback.

[@cammurray8453]

Thanks for posting this! Makes me want to make some changes to how I've done Deer in the past. I was taught to do all this on the table without a hook. I think gravity may be a better friend breaking down the animal hanging. I would have liked to see the whole process of processing the rib and brisket meat. There is a very high fat to meat ratio that makes that stuff more tedious to deal with, so I must admit the rib section often goes to feed my buddies dog that is on a raw meat diet.....

[@jeremyvoth3148]

I often trim the deer hanging, all the fat etc. I find it’s quicker. And with the rib section I’ve often just take off in layers as it’s hanging. Quicker then trying to cut out of the thin layers.

[@duncanhenry]

You are welcome, I am glad you enjoyed it. Ya the rib and brisket are a bit tedious, just a lot of picking. Or if your around your buddies dogs some happy dogs I guess! haha

[@duncanhenry]

Ya if the fat is really heavy ill just trim it while it is hanging.

[@patrickwilbur7478]

I'd like to hear your thoughts on field breaking larger game like elk and moose. For example, where should I separate the front and rear quarters to preserve the best cuts?

[@erikkekkonen2941]

Thank you for sharing !!!

[@johnproctor5292]

My 16yo son started working his first job this year skinning and gutting deer for a processor here in Georgia. We found that a very tasty and usually discarded piece of meat is the heart. Very tender and tastes almost like beef. He managed to get about 15 pounds or so of hearts in a weeks time which we froze. After the season when things calm down a bit we plan on making deer heart summer sausage. I do not have a very good smoker and have ruined more sausage than I care to admit to. This time I plan on using a starter culture to quick ferment this summer sausage, followed by a long cold smoke, then vacuum seal it and cook it to doneness using sous vide. Any advice you can give me would be helpful. Love the videos and I will be trying some of your recipes soon.

[@duncanhenry]

The cooking process sounds great. The work would need to go into the prep. Make sure the fat is trimmed up off the hearts and open them up and trim away any blood and those cartilage like veins and arteries. I would also add some fattier pork or beef at 30%.

[@johnproctor5292]

@@duncanhenry Thank you. I plan to add pork fat/trim from a pig we processed last February. 30% is what I was thinking. Thanks for the confirmation that I'm on the right track.

[@vmitchinson]

At 51:15 can you make that loin into back bacon?

[@861USMC]

Do you remove the lymph nodes during the butchering?

[@tombrown3445]

Great video thank you

[@johnroy4508]

Thank you Duncan for the best deer processing tutorial video I have ever seen. Your teaching skills and techniques are superb in my opinion. I will support and recommend your channel to all my friends. I just have one question, where did you buy the big knife with the curved blade?

[@duncanhenry]

Your welcome John, happy to hear it was useful to you. I usually get my knifes from Halford hides or high caliber products. Both in Alberta Canada.

[@vmitchinson]

Halfords is in Edmonton north side of Yellow head Tr. and just west of Fort road. They also sell all kinds of equipment, knives, grinders, staffers, slicers, etc., and spices. 60's

[@richardreeves3596]

Can you please do a video on making honey garlic sausage. I have tried a lot of the sausage you have on video and they have turned out fantastic. My wife's favorite sausage is honey garlic, but I cannot find any on KZbin. I am an avid watcher of your video's and really appreciate what you have to offer. Please, Please keep them coming.

[@duncanhenry]

Hey Richard I responded to another one of your comments just a moment ago and yes sir ill do my best to get the next batch of honey garlic sausage on video.

[@richardreeves3596]

@@duncanhenry Awesome. Can't wait. They are my mother-in-laws favorite sausage. She has just been advised she has cancer and i wanted to surprise her with some. Thank you for your talent and knowledge in the art. From one Canadian to another. Thanks

[@TsiRoadkill]

Thanks for the video

[@duncanhenry]

You bet!

[@richardreul8903]

Would love to see you make some souse, headcheese, and braunsweiger .

[@duncanhenry]

One day my to-do list is getting quite long.

[@miaha3064]

Probably a stupid question I don't hunt but could low pressure washing help with the hair issue

[@philiplabrie3822]

Funny you apologised for using different names, took me a little time to work out what you North American butcher's were talking about In Australia we use Rump Topside Silverside Knuckle Shin

[@paradigm_rhyme]

For the inevitable bits of hair that get on the meat I use a small handheld propane torch to burn the hair off. Works great! You have to move fast while doing it so the meat doesn't get scorched.

[@duncanhenry]

I have seen that technique before. Works good!

[@waynebaker9205]

What kind of knife do you use

[@Foxman876]

Blow torch helps with a bits of hair

[@henryfriesen8614]

Hey just recently discovered your channel. What part of Alberta are you?

[@joealta3450]

I'd like to know how you sharpen your knives? Do you do that yourself or do you go out of house? I love my Nella knives but your boning knives seem to melt through the meat. Whatever you're doing I really want to know please

[@duncanhenry]

Yes you betcha this is defiantly on my to-do list for video's.

[@joealta3450]

@@duncanhenry Super! I've watched how master knife-smiths do their thing with kajillion-grit stones and I respect what they do but that's not the world of meat processing. Too delicate and not efficient enough for this sort of work. I've also seen what they do in a big packing plant. One can't reasonably replicate that at home or in a small shop. I look forward to seeing how you do it. Thank you for all you share here!

[@leahtiferetrabinovitz6518]

Great Video, love this whole animal butchering video, perhaps you can show us your style with lambs. I never had deer before, this actually looks like something I can enjoy. "I never heard of a sausage recipe that says hair improves the flavor" I burst out laughing, love it! I hope you're feeling good! no inner parts here, I assume was taken care of already. do you make any sausages from liver beef/lamb/whatever? I'd love to see that

[@duncanhenry]

Glad you got a kick out of it lol. I am a bit intimidated to do a lamb I don't come across many here and there are some wicked good UK NZ and Australian butchers that can turn lamb into art out there. Yes the hunters have to bring them Inner parts out and skinned. I do have 2 good liver recipes.

[@leahtiferetrabinovitz6518]

@@duncanhenry if you will be able to make a video for liver recipes at some point, that will be great. as a kid my father had them brought in, and I want to try and pass on those memories to our kids as well. and with your recipes, it's just 100% success. sure took at the beginning to get down the protein extraction, but quite smooth now. the only problem I encounter now since I started doing thicker cut sausages like 60-75mm casings, and the casing separates from the sausage for me, quite annoying as I'd like to dry them out. any idea on why this might happen?

[@keith102955]

How much weight in meat out of a 100 lb deer when done. Seems like we dont get 50 lbs of meat from our butcher.

[@clarkegriswold4102]

I've butchered my own deer for a long time now but I actually picked up a few tips here, looks like I need a meat hook now. Also what brand of boning knife are you running?

[@duncanhenry]

I am not sure if the meat hook has a brand. Knives though I usually use Victoriaknox Swibo or F-dick.

[@Sugarmountaincondo]

Why don't you blast the carcass with a high pressure water wash first to remove loose hair and let it drip dry before cutting?

[@fabiancanada8876]

Sorry but no more thumbs up for videos from me.. They just don't mean anything anymore since they removed the dislike button! I think your videos are great, keep up the good work. Greetings from NS

[@duncanhenry]

Ya it is too bad that is gone. Thank you very much for watching and commenting.

[@sweettea6309]

I think you have a ghost . You kept saying the chair keeps moving on you. Then you can hear a second voice at 24:49 speaking in a different voice

[@coryanderson7581]

You say deer don't need to be aged...what about hanging to bleed out....I normally hang my deer from 2 to 5 days ...what's your thoughts...great videos BTW..

[@coryanderson7581]

Thanks for the feed back

[@stevemichalski2538]

Just cut on the dotted lines :)

[@duncanhenry]

Lol right!

[@hamzarajpoot9193]

Job

[@iiinsaiii]

Question 🙋‍♂️ why can’t you just rinse off the hairs? I mean cutting it off is a waste of meat. No?

[@michaelduncan2759]

Good gracious, it is not that difficult to keep the hair down to a few stray hairs here and there.

[@skitzochik]

cant you just rinse the hair off with water?

[@ZazzleFraxx]

We do hundreds of deer each year and every year I have to tell the hunters stop "Aging" you venison all your doing is drying it out and wasting the meat.

[@duncanhenry]

Amen, your preaching to the choir on this one.