How To Trim Venison for Grinding

[@ElstonGunn1]

I've always wondered how much to trim off my meat for grind and this is the only video I've found that actually explains it. All the videos I find are just how to quarter it and divide up the rump into roasts. I've also learned I've been wasting A LOT of good meat, thinking I needed to use ONLY pure, red meat. I've got 2 doe on my table right now and I'm guessing I'm going to get at least double the meat off of them, compared to my previous deer. Thanks for sharing!

[@ramboollie8115]

I have a deer processor in my home town also ,the purpose of this process the meat last longer in the freezer that fat will go rancid. Great videos man .

[@jeffreypickering8789]

I am the same as the post below. From skinning to trimming it takes me about 5 hours. I often think I am taking extremely too long compared to others, but when I am finished and I look at all the PURE red meat in my pan, it is well worth the extra time spent. Filet knives for the tedious work are my favorites. Easy to sharpen, slight bend to them, and cost ya about $10.

[@jayjdietrich]

Man, my dad and I would take all day trimming every speck of bloodshot, fat, silver skin, tendons and everything out of that meat. We'd have two or three deer to process and it was tempting to cut corners, but what Jay says is 100% correct. A lot of people that "didn't like venison" couldn't get enough of it at our tables. Sharp, sharp knives and lots of patience. We would usually end up with a lot more meat than the other guys because we didn't use cannons and trimmed frugally, but thoroughly.

[@adammiller4595]

I am sort of surprised by what this guy adds to his grinding meat. I would never spend so little time cleaning up my meat before grinding it.

[@rikertvonfulton16]

243 Winchester, double lungs in ribs not shoulders.

[@Elkmonger]

I just did my deer today. It took me 5 hours, and that was everything but grinding. I trim like this guy. Maybe I'm a little more picky, but not by much. I got 12 pounds of trim from the deer (front shoulders all included). It was a young six point from PA. I'd say it went 120lbs dressed. One thing I know for sure is if my knife was as sharp as this dudes the job would have been much more enjoyable. Man butchers know how to sharpen a knife.

[@edsantos3019]

This Guy is Not Only a Butcher But a Skilled Chef cause trust me He's a picky eater and most people are. A Good quality butcher like him will cook you a meal make you think is cattle and he's feeding you VENISON. MAD Respect tho the only thing I would ask him is to pull my Tenderloins first before processing my Deer.

[@chipsammich2078]

Basic tip for Butcher.. Move trash can closer

[@jr1001jr]

A trash can too close ... encourages the butcher guy to use it. End up throwing away more & more & more meat, LOL

[@RajTarek07]

Love your videos watching from Bangladesh 🇧🇩

[@mikecase9365]

All the trimmings I cut off i give to the dogs. Cut them into smaller size i grab sandwich bags grab a handful and freeze. Take it frozen pour water boil add flower to thicken and give it to them. They will love you forever. No waste

[@FamasFTW98]

could you do a butcher knife sharpening video

[@jr1001jr]

@3:33 🤣🤣💀☠💀🤣🤣 2 slugs in the front & 2 slugs up the @$$! Bwahahaha. Lol

[@will_equine_1875]

i love your videos!! btw 1st to like and comment!! :)

[@eatanelkberger]

I've never figured out why people don't like deer fat. I've put it side by side with beef fat and eaten both raw and there is almost no difference. In fact, I would say the deer fat is a bit milder. I don't add the wet slimy membranes, but the firm back fat and suet go into my grind. Now if you're adding glands without removing them or putting in old fat from deer that's been aged, then it might be a different story, but fresh fat from a fresh kill is delicious.

[@whiteyfisk9769]

I think its because its so waxy and coats your mouth so bad. The flavor is very very good. But steeric acid in the fat makes it like eating soap once its cooled off

[@jr1001jr]

[In reference to @3:33 of this video] Weekend Warrior: hey guys, I bagged me a big one this past weekend!! Buddy: Say what?? You did!?! Weekend Warrior: hell yeah! Dropped that deer like a hott 🔥 rock! Big deer, clean kill; slugged that s.o.b with the ScatterGun! Buddy: Hell Yeah brother. Hey, let me see a pic? Weekend Warrior: Why? Brother, I don't show my pictures. Nawl man. No pictures. Buddy: well let me holler at your butcher. I bet he's impressed. Weekend Warrior: 😳 🏃‍♂️💨💨

[@wannabeafarmgirl0398]

#askhomesteady Does poison ivy affect the taste of goat milk. I was just told that recently and haven't ever heard that before. I will be milking for the first time in just a couple of weeks. Is there a resource you know of that details what forage to avoid because of how it affects the taste?

[@waypasthadenough]

What horsepower grinder is best or minimum for venison?

[@rodhawkins5037]

I use a lem grinder . Got it at rural king. Been using it about 20yrs. Works great. Model 535 1/3 hp

[@danthedewman1]

That's why I do head shots or neck shots..I care less about the antlers..Some "hunters" are really just killers and only hunt for that. No waste this way, I can understand if your shooting long distance a behind the shoulder is fine

[@thereelaccountant9246]

every trophy hunter I know still eats their buck so idk wtf you are talking about.

[@danthedewman1]

@@thereelaccountant9246 WASTE of meat..that is the point..so much easier to clean up if there isnt a big hole in the shoulders.

[@TheJonny2200]

danthedewman1 some find it more comforting with a bigger target.

[@davemathias4168]

Every time I am watching an article and put on hold the picture stops then starts on a diff article

[@jakemitchell1671]

If you try this without a RAZOR sharp blade you'll think this was trick photography. He's cutting that white off like butter. You'll think it's magic if you don't have an awesome knife or know how to make it awesome.

[@unconventionalfarmer5943]

I've never tried this kind of meat. I've heard its delicious though

[@kevimc]

the more time you take to remove that fat the better the venison tastes, great butchering

[@danielhowelljr9286]

Can watch ads with no buffering but video buffers, wtf?

[@micahspur]

There goes all those a Omega threes and sixes dammit

[@COMB0RICO]

Sorry to hear he closed his business. I can imagine how tiring dealing with our tyrannical government. Only corporations allowed in coming Order. God bless him.

[@mikeguy9668]

He closed?? Thats fucking horrible

[@trevorholland7]

You don’t recon the guy hit it with 1shot of buck shot

[@jr1001jr]

Lol

[@mikeguy9668]

Who the hell has to shoot a fawn 4 times lmao

[@Nick-jz8hd]

6.5 creedmoor users

[@KingKatura]

Yeah his problem is he's not use to working with wild animals, and clearly he doesn't know how to cook.

[@jamescrevatin2108]

guess you didn't pay attention .. he does deer butchering all the time ... and no ... he's not a cook ! LOL and btw ... he is doing it perfectly for wild game butchering. watch and learn

[@will_equine_1875]

oh just watched the video... ewwwwww yuck um a vegetarian...........

[@chipsammich2078]

I know what you mean..I see a person at the salad bar making a giant salad all those gross vegetables I literally puke a little in my mouth..