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In this video, MeatEater's Director of Conservation, Ryan Callaghan shares how to properly pop the shanks on a whitetail deer-his way. A whole, bone-in shank will tenderize nicely without much trimming. In this video Cal demonstrates how to seperate your shank from your shoulder, and your shank from your ham, using just your knife. Give it a watch, and don't be one of those mugs who lets this delicious cut of meat go to waste.
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We worked with the Benchmade Knife Company to make the perfect knife for turning a deer carcass into pretty packages of meat in the freezer. It’s called The Meatcrafter Knife--Steven Rinella Edition, and you should check it out. Available for purchase at your local Scheels location or online here: bit.ly/2P3zdmo
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