HOW TO PROCESS VENISON HINDQUARTERS - AMATEUR VS. PRO

[@KnettersPracticalOutdoors]

To purchase a MEAT GRINDER - amzn.to/3TJl3ch

[@CraigArndt]

So glad to see another video with your Dad, what a professional.

[@KnettersPracticalOutdoors]

Thank you!

[@bosoxer4eva]

Very cool. Your dad is definitely a pro. Cherish him.

[@KnettersPracticalOutdoors]

Thanks! Will do!

[@matthompson9281]

Hey guys, sure appreciate you taking the time and showing how it's done... I'm looking forward to harvesting my first deer,then putting to use how y'all do it. I turned 59 today... I reckon you're never too old to start! Thanks so much!...Mat from Virginia

[@KnettersPracticalOutdoors]

Awesome! Hope it works out.

[@clintmiller4435]

@matthompson9281, I'm 56 and I started hunting last year. We haven't bought any red meat since! Deer, racoon, ground hog, and squirrel are all delicious!

[@willkennelly6675]

Thanks again guys. Every year up here in Pembroke Ontario i rewatch you videos. Cheers lads

[@KnettersPracticalOutdoors]

Awesome! Thank you!

[@craig5222]

Great job and a special thanks to your father. Lots to learn. Wife and I put up our own deer meat from start to finish. It’s enjoyable to have a team mate

[@KnettersPracticalOutdoors]

Awesome stuff.

[@mattalderton3723]

You can definitely tell your dad is a pro and you're better than I am It Takes Me 2 days to do a deer and I've been doing them for a long time

[@KnettersPracticalOutdoors]

You and me both

[@nighthawk6663]

😂

[@southron1861]

Excellent! Excellent! video. Hands down one of the best I've seen on processing a deer ham. Most everyone else just shows the backstrap. Really appreciate you sharing this content👍🏻👍🏻

[@KnettersPracticalOutdoors]

Thanks so much for that. If you want to skip me fumbling around and just watch the pro check this one out - kzbin.info/www/bejne/a4KzkKmEpLKgorM Thanks!

[@albertcanon1714]

My Daddy taught me how to process my game animals also. I saved a lot of money from a processing plant, great memories watching this. Thank you

[@KnettersPracticalOutdoors]

Thanks for the comment.

[@davidfhlug6567]

Great job Dave. No better way to learn but from the best, Dad. Best regards to you, your dad and the family.

[@KnettersPracticalOutdoors]

Thanks Dave, I will say "HI" to everyone from you.

[@safarijoesadventures]

Well, Dave compared to your dad you may be a little rough around the edges. (Pun intended) But you did a great job and I bet it doesn’t taste any different. My butchering skills aren’t all that great but nobody’s ever complained about the taste of the meat or a little extra burger. Keep up the good work.

[@KnettersPracticalOutdoors]

Very true!

[@farnorthhomested844]

i like it when your dad is on here

[@KnettersPracticalOutdoors]

me too

[@Joeythe1st]

Your dad is great at demonstrating. Awesome video, guys!

[@KnettersPracticalOutdoors]

Thanks for watching

[@chaspruitt2610]

Great video & info, thank you!!

[@KnettersPracticalOutdoors]

Glad it was helpful!

[@marshmellow3110]

Just finished doing this in my kitchen with a doe I shot Sunday. Love seeing pros do it. Don’t think I’ll ever not look for better ways to process. It’s a little extra work, but I really enjoy the process, from start to finish.

[@KnettersPracticalOutdoors]

Congrats!

[@bigal25938]

Good video. I part mine out without cutting the quarters off the carcass. Did it all while they are hanging. My theory is if a chuck of meat don’t make it on one piece it will make it on the piece next to it. Got a skeleton left. Then trim and slice the parts. I clean the outside tissue off a little more.

[@KnettersPracticalOutdoors]

Good stuff

[@wolley2012]

Very good, meat slapping fresh card board. Nice refresher I've got to do the same job tommorow

[@KnettersPracticalOutdoors]

Hope it went well for you.

[@trumpzilla4193]

That was fantastic! Thank-you from Windermere BC!

[@KnettersPracticalOutdoors]

Glad you enjoyed it!

[@paulgeary531]

Thanks for another great video Dave.

[@KnettersPracticalOutdoors]

Thanks for watching.

[@bobbyhelms2586]

Great Video Dave! Thanks

[@KnettersPracticalOutdoors]

You bet!

[@ForgetU]

Always Love to see your Dad cutting up deer. I thought you would be better, but most of your time must have been spent at the cleaning table. My son and I have same thing going on but he is better at breaking down primels while on the hook. I do it at the table.

[@KnettersPracticalOutdoors]

Yes, I'm still learning.

[@ForgetU]

Your dad is pretty special, and talented. Time for reflection...

[@karlkiessling3785]

Great videos guys, I've learned a ton! Question, why the knit gloves instead of a latex disposable? Better grip, keeps hand warm or some other reason?

[@KnettersPracticalOutdoors]

Thanks! The gloves help with grip and the cold. Sometimes if it's real cold while we cut my dad will put on the latex under the white cotton. Thanks again for the interest in the channel!

[@kaluntahse]

It would be nice to comment on the knife selection. I find a 9 inch Victorinox has enough flex and strength to do an entire deer. I think that may be the difficulty in the earlier portion of the video with that large knife. Great video. I always learn and relearn from Dad.

[@KnettersPracticalOutdoors]

Maybe in future vids we can do that.

[@mattgeib2487]

Great video! Have a deer aging right now. Plan to start cutting in a few days. Have some questions about the equipment. Are those cut proof gloves? The white knit looking ones 6" or 5" boning knives? Where do you get that cardboard? Is it just fresh boxes that you clean with alcohol? Thanks so much

[@KnettersPracticalOutdoors]

Many answers here kzbin.info/www/bejne/qompkpSweNqbmas and kzbin.info/www/bejne/n3qQdKCsfch9obc the gloves are not cut prove, but they can help

[@bsims6275]

Didn't see you address the nasty lymph node between the round roasts that needs removed, or the tenderloin between the roasts.

[@KnettersPracticalOutdoors]

see kzbin.info/aero/PLksX0m4wrQHwY8aepuTO-dGE51MvZIabD it should all be in there

[@CHAD-RYAN]

So do you save the fat (trim) for burger or something instead of the trash.

[@KnettersPracticalOutdoors]

Deer fat doesn't have a good flavor like beef fat. We mix beef suit for our burger. The left over deer pieces go to a predator pile for game camera viewing.

[@labradorshalladore4966]

What type of knife are you using to debone your please provide me with a model number and you're sharpening tool

[@KnettersPracticalOutdoors]

Victorinox, not sure model, we sharpen with stones and electric

[@pekkakuosmanen65]

Just now having moosemeatballs. ❤

[@KnettersPracticalOutdoors]

Sounds awesome.

[@Hill_Billy_Without_A_Hill]

Knife brand of choice?

[@KnettersPracticalOutdoors]

Mostly Victorinox.

[@rikertvonfulton16]

Real pro.

[@KnettersPracticalOutdoors]

he is

[@jeremyrocks9025]

Where is the gland that needs to be removed in the hind quarter? I did not see him. Remove it in this video.

[@KnettersPracticalOutdoors]

Came out with some of the fat

[@chuckjones8565]

Dave! Why didn’t you follow your Dad in the butchering business???

[@KnettersPracticalOutdoors]

I know all the years he was cutting deer as a side job I was out hunting.

[@ilvpsy420]

IS THAT SEASICK STEVE?

[@KnettersPracticalOutdoors]

Might be

[@gonzo9827]

I respectfully disagree. Cut cap off sirloin, grind. Get that sirloin first. Steak it or keep it as the "football" roast. Get the bottom round (outside of leg) and glean the eye of round from it. You'll know you have the eye when it looks like a paper towel cardboard tube. Eye is similar to inner loin and nearly as delicious. Top round is left and makes hearty steaks. Cut "calf muscle" (fist sized) off shank for grind and the rest is for the hounds. That guy is good at what he does, just does it differently than me and do what works for you. Most important is a quality knife and keeping it sharp

[@deepwoodsbutcher]

But, notice how easily he was able to teach his method. He has passed on this method many times as his experience shows. A remarkable teacher is much more valuable to the world then a rigid set of rules. He does such a good job explaining the bone structure, that as his students gain confidence, their personal methods can adapt. Everyone eventually changes from how they learned, it's how we grow. But starting with clear direction from experienced people is invaluable.

[@KnettersPracticalOutdoors]

Many ways to do it, very true.

[@lanceladue2818]

Hmmmmm.every butcher is different...

[@KnettersPracticalOutdoors]

yes

[@mjuberian]

dave completely screwed his up so sad that he ruined everything

[@KnettersPracticalOutdoors]

LOL!

[@mjuberian]

😏@@KnettersPracticalOutdoors