Processing your deer at home, cheap and simple

[@youngsamuel1]

Thanks Catman. I skinned and butchered my first deer today after watching this. IMO this is the best all around hunting channel on youtube. No flash, no glam just straightforward hunting and instruction. Thanks again from NC foothills!

[@chrisn262]

Hello I’m an old school butcher that did this for a living for 34 years. After watching this you did a great job of processing it. Great explanation as you went . Super job for being self taught. Good job of filming, demonstrating and explaining, you are a talented man. A country boy will survive! Look forward to seeing more of your videos.

[@janetschafer7053]

OMG!!! G-dad & I have never seen a deer butchered & we were amazed at your knowledge!!! G-dad just kept saying, "awesome"!!!!! Thanks for sharing, dear Jonnie, we're so proud of you!!!

[@garyknepper4546]

Good video. Amazed you never even cut yourself. I’ve been butchering my own deer for 50 years. Part of the enjoyment of hunting. And you get what you want not what the packing house wants you to have. For those folks who might be a little frightened to try it, remember what my Buddy always said.....what ain’t on one piece will be on the next.

[@codyjaggers1]

Best processing video on youtube with none of the bs or gimmicks. Thank you

[@barneymurphy8623]

Well done. Simple basics but efficient! 👍🦌

[@davidmillhollon486]

My son inlwo I learned this from you my friend and and would be able to help him process his first dear and he said that you make it look so easy and I told him I learned from a good friend how to proses a dear cat man.

[@robertnelson4750]

Always love your grandma's presence on your channel. Further solidifies your channel as the best hunting channel on here.

[@trinkladd]

Wonderful video. Only thing I would add. Remove the gland from rear Ham. It’s in muddle if it in between the seams. There’s also one in front shoulder. Edit. 20:53. The white glob in middle contains a gland. Cut it all out!!

[@MostWantedOHA]

yup that is exactly it !!!

[@gregoryhunts3006]

Thanks for the video. I am 41 and have been butchering deer since I was 7.. I have never taken a deer to the butcher. I do it all myself from kill to grill.. I prefer to hang mine by the head and skin the opposite way you do but to each their own.. Glad to see you do it all yourself. . I make all my own jerky as well. I can skin and quarter a deer in about 15-20 minutes.

[@catboat4228]

i cannot believe i missed this back in 2018 awesome video man but who are we kidding all your videos are awesome!!!

[@rbuenafe100]

Great video Catman. Very informative. Thanks for the time showing us how you butcher your deer.

[@backwaterboatrehab]

Found this Video very helpful. With CWD spreading like wildfire here in West Tennessee, I believe I will try to butcher my own deer from now on.

[@labtrainer09]

Thanks to you, I think I now have enough confidence to butcher my next deer. As for your videos in general, I agree completely with everything JHolden73 says (below). I truly appreciate your taking the time to share your experiences, skills, and knowledge with us. I'll go one step farther: I don't know what you do for a living (and it's none of my business), but watching dozens of your videos has convinced me that you are a born teacher. Having been a teacher (high school) myself, I can tell you that this is a rare gift. The young people of this country DESPERATELY need good teachers, and you could be one of them. Really.

[@peterschryver]

Great video, thanks for sharing it! I took my first buck to a processor when I was 16yrs old. Picked up the box of meat and it was about the size of a shoe box, definitely some meat missing there. Went to cook some and found hair and bone chips on the meat! Some processors cut them up with band saws like beef, but the bone marrow taints the meat with a nasty strong flavor. Venison tasted horrible. Now I know why many people say they don't like the taste of deer meat! From then on I learned to debone and cut up my own deer, and and get plenty more lean, clean fresh venison! I have made venison stew for friends who went back for seconds, and thought they were eating beef stew! No strong wild game taste when you do it yourself like your video illustrates.

[@pctrdat]

I hate to think that as a 16 y/o in a community that you could take your deer to a processor without having to be concerned that they wouldn't handle your animal with the same care as their long time customers or that they might keep some of your harvest for themselves. I hope that was a rare occurrence but probably not.

[@walterquick8649]

@@pctrdat Nope thats common

[@chrisn262]

I worked as a butcher for 30+years , we NEVER held back or took anyone meat . Keep in mind how many times and what part of the animal the bullet passes through determines how much meat you get back . We always called the client back to watch the cutting process if they were shot through the rounds or shoulders or the famous Texas heart shot. A 308 30.06 or 44 magnum does an immense amount of damage.

[@robertw.gonzales8025]

Excellent presentation and efficient method for breaking down deer, antelope etc. we use a similar method off a gamble hanging off a trailer hitch to breakdown antelope.

[@liftedninja1607]

If I may give a suggestion: use your knee to add leverage while skinning. Worked as a skinner at a meat processing place for a few years.

[@donhawkins8366]

Watching in 9/16/2020 good video hands down all your videos are way better than 95 percent of the hunting videos I have watched keep up the good work when I have blood shot meat I soak in ice salt water for a couple of days then rinse off then repeat the process

[@1972davidt]

Great video Catman! That's exactly how I was taught by my Dad. The only thing that I do differently, is I leave the silver skin on the back strap when I freeze it. I feel that it protects the meat while it is in the freezer. Then I just remove it after I thaw it out before it's time to marinade and then cook.

[@CatmanOutdoors]

Good idea with the backstrap

[@isidorocastillo2811]

Great video, simple and informative. Thanks for sharing, keep up the good work. Trying to fill the freezer here in TN.

[@bennywalsh2038]

Just found you and absolutely love your stuff. Even with this vid, the amount of money you save from relatively free meat, save processor fees and get better cuts and more meat than the processor has time to ensure. Big fan. Keep them coming.

[@randycox9850]

Hey Catman great tip on cutting up deer meat that will save a lot of money doing it yourself. Can't wait till your good fishing and turkey hunting videos I get a lot of good tips from you good hunting and fishing thanks

[@homesteadinarental]

I'm not a big fan of shoulder shots mysel they drop deer quick but you loose meat too.. i use the shank meat for grinder meat... i make sausage out of it and the rib meat to and the brisket on the bottom of chest... i trim out all the meat too for grinds i can i buy Pork Boston Butts and debone them and grind them along w/ the venison to make our sausage, we buy our spices at walmart and make our own blend to spice our venison...i use baggies to put meat in then wrap w/ freezer paper and freeze that way, we don't buy Red meat at store till all venison in freezer is gone... love the video's man... greetings from NC...tim

[@mikem1509]

great video young man.

[@43srgrock]

I always enjoy watching how other people cut up there deer. Awesome video. We cut up 8 deer for family and friends.

[@wesleyking2212]

Very useful for me on the pelvic area

[@xbubbleheadssn699]

I really enjoy your videos Catman!!! Keep em coming!!!

[@LouStoriale]

I usually take the tenderloins first to get them away from any guts or dirt before dragging out... Good video.. I like the roast cuts you made..

[@stevewilfong4113]

I basically do the same as you except I keep the forelegs an calf legs, below the knee, to grind for jerky. I also grind the front shoulders for jerky and use a dry seasoning mix. I don't slice my jerky, but you can. I use the scrap meat around the ribs for hamburger and don't add any beef fat, just keep alittle of the deer fat on for flavor. I hunt in Virginia for over fifty years now. Good video!!

[@outsidecitylimits5280]

Good looking Deer Catman! Here in SC we like to quarter the deer, take the backstraps and tenderloin and leave it all on ice in a cooler for a week, then cut the deer up to be stored in freezer bags. Some even add salt, which helps to draw the wild taste out quicker than just ice.

[@donaldduffy8947]

Good video sir.

[@hookedonbassncats]

I don't know what's wrong with people but you should have at least 250,000 or more subs.

[@timwalton2435]

I like to ice mine down in a cooler, add a brine solution and let it soak for 2 - 3 days to get some of the blood out of the meat. I usually grind the hind quarters and add a boston butt for fat - delicious! Then I vacuum seal it - meat easily keeps for at least a year with no freezer burn, etc. Great video.

[@jonathanyates5198]

You grind the hind quarters? They have excellent steaks, roast, and jerky meat

[@johnnywhite1681]

Excellent display. Thank you. Would like to see you do a turkey, rabbit, squirrel and any other game you harvest.

[@zb7874]

Great video. I will be de-boning right off the gamble in the future.

[@kodiakarcher]

Another quality video!!!! I try to butcher my own as well unless I am pressed for time. Only paid a couple times in last 15 years. I like it better bc I know how clean I am but never can be too sure about someone else. The money saved is just a plus

[@MiguelPerez-ku9jn]

Catman outdoor I have been watching your videos for a while and the are pretty good and I like how some people think this would be disgusting but to me it seems pretty satisfying

[@thelastdon243]

Good job, awesome video man

[@robertrich2492]

Great jod, good info. You did great.

[@python3574]

I also hunt in middle Tennessee and the one thing I would suggest is wearing latex gloves when skinning the deer, especially when it is earlier in the season and warm out. Every deer I take has ticks all over it, especially around the tail, vent, hams, etc. The gloves make it easy to see if they have gotten on you. If it is warm enough they will crawl onto you. Below about 40 degrees, though, they will try to crawl deeper into the fur, but even if it is freezing cold out, like this weekend, they will still be alive and moving.

[@CatmanOutdoors]

I see ticks on almost all my deer and turkeys. If they're gonna bite me it won't be when I skin out a deer. It's when I go through the woods in the summer and forget to spray my clothes

[@socooutdoors6846]

I use the black latex gloves that you find in the auto section for like two dollars they are just thicker and fit my hands better I use the large size

[@python3574]

Yes....it is. That said, you can buy a permethrin spray at Walmart (Yellow and Black can) to treat your clothes with. Follow the directions and warnings, and it's fairly effective. In spring I'm all over the woods on my tractor and doing all kinds of work/projects and on the ground quite a bit. it is not unusual to jump off of the tractor to do something on the ground for about 30 seconds, then climb back up and look down and see 1 or 2 ticks on my boots just that fast.

[@montemaguire4596]

Yep been doing it since 2001 when I started hunting.

[@billy5330]

Thanks for the info 2023👍🏻

[@ericfloyd9842]

Dang, dude! That is the best silverskin removal from a backstrap I have ever seen.

[@lyleloomis3493]

Yes , I’ve seen this done !!! I don’t have the pacen

[@ImASurvivorNThriver]

This was very helpful! Thanks for sharing.

[@1wellsawin]

Thanks for the new video. I usually bring my deer to the processor, but, wanting to cut one up myself I will try to use the info off your vid to help me, thanks

[@jeremiahjohnson7741]

Well done, man..

[@buckmccoy5102]

That was very helpful. I guess now I'll have to buy a grinder and a good knife to skin and butcher the deer.

[@jeffstamps5159]

thanks that will help next fall

[@MostWantedOHA]

do you get that gland out from the inside center of the ham ???

[@tommegale9077]

great video. well done

[@sarafayelawton652]

Nice video, Catman, thanks much!

[@OrionARS]

That's a fat deer for the south! I hunt NC and you rarely see a deer with that much fat. Awesome tutorial btw

[@chatnasty]

I said the same thing, I hunt in NC also.

[@bernardjones6162]

Good job!

[@jy567]

Great job, but don't forget about the shanks! They are delicious slow cooked in a crockpot!

[@chronicloungemc2043]

So how long do u have from when u shot the deer until you gut, skin and butcher the deer until the meet spoils ?

[@jonathanyates5198]

If you have a walk in cooler or an old working fridge, you can hang the meat for up to 14 days as long as the temperature is just above freezing. It helps to make the meat tender and more flavorful

[@wannabesportsman356]

Have always processed my own deer. Now my buddies come to me lol.

[@SonsofWadd]

Great video man!

[@ya13ya03]

Great video.

[@ronws2007]

I did not know the gambrel could be had at Walmart. I got mine at Harbor Freight Tools and I see now that you can also get this kit of gambrel, hoist, and rope on Amazon, as well. If you have a place to hang it, great. For me, I would be doing this in the forest of the public land that I hunt. For that area, it is easier to quarter and pack out. Although, I am going to have to get a deer sled (tobaggan.) Opening weekend and Thanksgiving weekend in Texas where I hunt, you have to bring your harvest whole, guts included, to the deer check station. They want to get full weight and a tissue sample to check on health and CWD status of the herd in the WMA (wildlife management area. Other states call it bureau of land management BLM, unironically.)

[@lucasharashe1649]

You should make a video on how you make jerky. (If you make it yourself)

[@spatt1]

how long was your deer hanging for before you processed it?

[@jaybeliever1479]

Good video, Catman. Let me suggest that you try (maybe next deer) keeping those shanks from where you left off to where the hair is on the leg. Put them in your slow cooker with potatoes, onions and carrots. They come out tender and delicious. I have heard some chefs say they are the most delicious part of a deer.

[@ForgetU]

I've cooked them and they are wonderful, don't forget to cut the bone to expose the marrow.

[@tacobell9167]

Catman you should try keeping that eye of round and cook it like a back strap. its almost identical in texture and taste i've found.

[@budman1181]

Nice man a lot of work but very satisfying when its in the frying pan like to see some cooking videos like to see how you do your ribs man. My problem is , I'm already thinking turkeys

[@WillTheFrozen]

ziplocks wont keep it. the freezer will burn it. at least take a straw and pull the air out. a seal tight machine can make it last 3 years.

[@scottwood1143]

Wow, you make it look easy Chatman! Years of experience there.

[@jetchalice8743]

Would the flank be good in ground meat?

[@tracegorum4243]

Could try bass fishing.I think you have nice quality videos.Also very informative

[@CatmanOutdoors]

Thanks Trace. I have a few bass fishing videos.

[@nhia34]

Super helpful.

[@stickbowsniper]

Thanks! Would like to see a vid on how you bbq the ribs.

[@fishlovme]

Do you ever can your venison? That's one of my favorite ways to use the shoulders up. I only use the trimmings for burger, and usually I use it for sausage. I live in Wisconsin and we take pride in our sausage making here!

[@markwalker8975]

I love your videos. I hope you are making use of those shanks. They are good in a slow cooker if you dont want to seperate the meat

[@jonathanyates5198]

Best stew meat on the animal

[@wvbowhunter1]

What size if the knife that you skin it with?

[@rickywilson6214]

Good job

[@Chevy-ud1ec]

what brand knife are you using?THanks

[@hanginwiththehunts2567]

Catman do you save any of the shank meat or the liver or heart?

[@droutdoors4560]

Hangin' with the Hunt's I kept the first deer heart of my life this year and tried it and I'm never throwing another one out again. I also kept the liver and now that I've been reminded I think I'll thaw it out and try it today as well

[@ForgetU]

Hey Catman, how do you prepare to eat the whole shoulder. Thanks for your channel. Hoss

[@CJSoutdoors]

Catman please make us an updated butchering video!!

[@TheEfruge508]

Is there any benefit to gutting the deer out before you skin it?

[@jonathanyates5198]

Several. Access to the tenderloin, easier to take the ribs off, you never leave guts in an animal longer than you can help because it will start to spoil the animal especially if it's warm, plus to cool the carcass, also gets all the blood out

[@Corvette-pk3gr]

Do you bleed your deer in a cooler or hang them before putting the meat in a freezer? I usually bleed them in a cooler with the plug open and adding ice when needed until the water running out of the plug is mostly clear. Never tried the meat without this process but I have heard it makes them taste better to do this so I do.

[@CatmanOutdoors]

Nope, there's no blood left in the meat once it's all cut off the deer and trimmed. Putting deer on ice will leech out the juices and turn the meat gray. I have used a cooler plenty of times but always put the meat in plastic bags first.

[@scottwood5988]

When you grind your meat for burger what ratio of meet to beef fat do you use?

[@CatmanOutdoors]

I use 100% deer for most of my grind since I make more deer chili than burgers. For burgers I grind a few bacon strips with the meat.

[@scottwood5988]

Would that work if i was to use my burger for jerky?

[@TaylorJones20]

15% Pork or Beef fat is what the majority of processors use. I do as well, it's the perfect amount.

[@chrisb6823]

get a utility knife with a roofers or carpet installs balde it is so faster

[@SuperDiesel71]

Great job, great vid! Hey, do you think u could show how u fillet and cook your catfish? I'm gonna try and do more catfishing this year. Thanks.

[@donatorafael1615]

Nice

[@nlee6038]

@12:23 Have the Weber ready.. It'll be aight

[@calliehughes5637]

Hey I love your videos! Especially the turkey hunting, always great content. Any way you can send me one of those wingbone calls you make??

[@socooutdoors6846]

I hunt / live in Giles county Tennessee and one of my buddies killed a doe that had 1inch of fat on her butt and back

[@jgentryvlogs2889]

Do u put your meat in a grinder

[@ottoomen5076]

He is way better then he gives himself credit for.

[@alessandrodejesu5126]

Mac demarco??

[@tonygraham6722]

Ive processed all my own deer and have always wondered what that was in the throat did not know it was not flys

[@thomasliptrott3834]

Did you NOT take the shanks off?!? You are leaving some delicious meat on that carcass! Way more meat and way tastier than what you’ll get off those ribs. Make osso buco my man.

[@jkdubs2]

Good way for the Backstrap removal is to peel it out too instead of pulling down.

[@carsonpete]

G dang akoh dine nishli! Nozhni’

[@daniellegrandpa]

I second it, show us a jerky video, if you do it your self.

[@ScottWConvid19]

I'm marinating some backstraps as I'm watching this👍🏼

[@mathewjaycox843]

If you add a tablespoon or 2 of apple cider vinegar to your marinate it will tenderize the meat and remove most if not all gamey flavour left in the meat.

[@ScottWConvid19]

@@mathewjaycox843 I actually make my own AVC and use it in all of my marinades. It doesn't work for removing the gamey flavor from a rutting mature buck though.

[@rickmarshall7882]

I use oil instead of water

[@OrionARS]

I hate a shoulder shot deer. Such a waste. I like right behind the shoulder or a neck shot

[@kevindunseoutdoors26]

I like a shoulder shot. Fuck that shoulder, put that deer on the ground where it stands.

[@urbanredneck968]

Great video. We bone ours out and have the trimmings made into sausage.

[@ejsocci2630]

Yeppppper