I was a commercial meat cutter for 24yrs starting in 1978 learning on swinging beef and pork. There is a big difference between what I learned in a grocery store meat room and what is shown here. This video is the best I've seen and doing deer and could be used on moose as well. Well done!!
You are correct, but cutting beef in a retail grocery setting is very different than how it is done in this vid esp the process of breaking down swinging beef as mentioned. There are many ways to do this work. Watching a few of these similar videos will show that in spades.@@HardRockMiner
for years I have hunted to feed my family. I have made numerous mistakes but my family has lived and enjoyed what GOD has provided for us. Wish I could have found all this info before now, but thank the lord we survived. Bottom line...Thank You for your work to bring this to us. GOD BLESS.
I have been help butcher deer for most of my life. My mom was instrumental in teaching me. After many years away from hunting, I had to relearn how to butcher. I'm 61 and just finished a session of butchering with my youngest son. We were not nearly as fast as you but we got it done. I enjoyed watching your video. It was a good refresher course in butchering a deer.
This video really takes me back..... I am 68, but when I was 11, my father, an avid bow hunter, brought home a spike elk in Oregon. I had the pleasure of learning how to butcher an elk! So many great memories, never forgotten and valued to this day. Btw, elk meat is the best of all game meats, imho, better that beef, and far superior to deer. Great video, guys!
amazing videos ....been making mistakes for years now ( i'm 70 years old ) thanks guys...ya"ll are making a positive in my life for shure... thanks and GOD BLESS YOU
My dad and I have been processing our Minnesota grown deer for the past 50 plus years. This video is one of the best, you explained all your cuts clearly. Impressed on how you you processed this deer effortlessly. I will be checking your products out for sure. Thanks for taking time to do this video.
RUclips recommended you guys 2 years ago when I broke my leg. My wife was trained in butchery in Oregon. The only animal in North America she hasn't done is a Bear. We've broken down a dozen deer and have an 82" band saw and an 8' processing table. Your ideas and your approach are awesome. You have completely made me rethink the way I buy meat, and how I process it.
Interesting watching this. Back when I was first married in the mid-1970's, we were practically saved from starvation by a friend who have us a deer. We had an "authentic" Thanksgiving that year with a venison roast we served his aunt and uncle. Good times.
Been doing this at home for a long time. It can be done with very minimal tools! It is not quite as easy as he makes it look though. Lol. Gotta love watching an expert in his element.
Guys, I just want to thank you for your videos. I have been hunting and cutting up my own deer for 45 years and your videos are the best. I know I am getting professional advise, by professional butchers. Awesome and thanks again!!
Can't thank y'all enough for this video. Processed two deer today and for the first time in my life I had a clue of what I was doing to make intelligent cuts of meat. You guys are awesome!
Great videos, youtube really is a lifesaver when coming to learning about hunting as none of the men in my family thought it was worth passing it down to me.
Im in the same boat as you brotha! never hunted til 4 years ago! now I've been fortunate enough to harvest an elk, mulie and antelope on public in CO!!
I shot my 1st doe with a bow last year and used this video. I'm back this year with my 1st buck! These guys are great. Thanks or your video and your help.
Do your self a favor if your going to continue hunting learn to process your deer and buy proper equipment needed cheap usually isn’t good mid range and up is better and better higher you go be money ahead and not having to use some expensive processing shop to pay and do for you
This video does a great job of explaining . Your 1st time your cuts aren't gonna be very pretty but it'll get the job done and get some good meat on the table. You get better every time.
I don't know where I would be without this video. I was lucky enough to fill a moose tag. I started the meat cutting process at 4pm. It's now 11pm. I have 1 front leg to go. Thanks for all the advice and guidance. Without this I would have become overwhelmed and taken twice as long all the while risking losing meat.
Thanks for your video content. I have a lot of time on my hands these days, and your videos, among others help pass the time. I was diagnosed with Pancreatic cancer in April this year, the surgery was no fun at all. Coming off my 10th round of chemotherapy (2 more to go) right now. I am a Surgical Technician, for the past 48 years, and a retired 91W Army Combat Medic, Baghdad, class of 2004. You show a lot of skill with your knife. Have a great Thanksgiving.
Loved the "slow is smooth, smooth is fast" reference. maybe not a military phrase. but as a veteran ive heard it alot and its always made sense to me. love the videos. keep her up!
I watched your previous video, I bet you 20x to successfully process last year's deer. Thank you for the remake, it gives me confidence to process my deer at home. You guys are the best!
Here we are two years later, watching this for the first time myself, y’all have been doing an outstanding job! Thank you for the video! A little long overdue but regardless, I love it!
I have always processed my own deer. I typically try to make most of the roasts boneless and then process the bones to can bone broth. I know several folks who just hack-a-wack at their deer and then can all the meat. The skinny end of the backstrap I slice into thin "breakfast" steaks - wonderful to sear in butter and have with eggs. Also makes a great cheesesteak sandwich. I could go on and on with what to use the cuts for, but I won't.. Love watching you guys work!
Great video. I wish this knowledge was out many years ago. However,I'm 84 years old and still deer hunting. I did get a deer last year,wish I saw this video sooner. Took my deer to a butcher ,and got robbed. It was a large doe, and I got a box of meat back that measured 12 by 12 INCHES, and 12 INCHES DEEP.. Thank you foe your video, I will be doing my own, if I get one this season. Again, great video and thanks again I'm also going to buy that box of seasonings😊😊
I know it is a very simple idea and task. But when I was first learning how to butcher deer by myself, I didn’t know what to trim off to grind. And I know it seems simple but coming from you guys, who taught me ALOT, I know it would help someone else!
I used my bearded butcher black seasoning today on my chicken for a chicken fajita dip. It turned out awesome. I am enjoying my 6 pack of seasonings, Hollywood is still my favorite. Thanks guys. God bless!
I've been a butcher for 23 years, 80 % self taught, the break down and proceeding of the deer is exactly the way I do it. Absolutely love being a butcher, I believe it's truly an art or craft if you will. I've done a whole gamete of wild game down to a zebra and wildebeest and every type of livestock. I've been farm to table, literally. Love the kinship of knowing exactly how you guys do what you do as I do the exact thing you guys do,. Love it, great job guys.
You got so many subscribers because you explain shit so good. Meat processors around here shut down wild game processing during the pandemic and food prices went crazy. I had you guys telling me what to do on my Bluetooth speaker in my shop while I butchered deer. Now I do all my friends and mine. Thank you
I am NOT a hunter, just a target shooter, skeet, plinking, that sort of thing. I recently picked up a Mossberg 12 gauge three barrel combo, a rifled slug barrel for deer hunting, a field barrel for water foul and an 18.5 inch tactical barrel for HD. My friends hunt and I wanted to start hunting but I also wanted to learn all I can, shot placement on a deer, deer anatomy and field dressing. Then I came across this video of processing my meat and I am so impressed with your technique and how you teach it to us novices. This will help tremendously, I don't know if I will ever process my own meat but in a SHTF scenario it is worth everything. Thank you!
I have watched pretty much all of your videos. I’m 43 and want to become a professional butcher. I thought I had average/ok processing skills but every video I watch, I have a new appreciation for you guys and definitely realized I want to educate myself and explore deeper into the butcher life. I have 8 more years to retirement, and saying that, at 51 I’m going back to school for meat processing. Thanks for the inspiration guys.
I've always butchered my own deer and started 40 years ago. No assistance, advice or smartphones. It was ugly but I figured it out. That said, I learn something new with every video you guys make!
I love you guys. Seriously. I hope the most high blesses your socks off. Thank you for your free gift of knowledge. You rock. People like you make the world a better place.
So I was spoiled growing up with my great uncle. I feel like the title he claimed should be shared with you. He said “I am not a butcher I’m a fine meat cutter”. You definitely have the skill mastered and I wish I was around him more growing up.
Great video. Iv been watching all your deer processing videos for the past two weeks over and over again in preparation for our first deer this season. We even bought the meat your maker grinder, Victoriaknox 6” boning knife, and outdoor edge hunting knife set. Should hopefully take our first deer this weekend. You guys rock.
I shot my buck here in Vermont yesterday and I just watched this as a refresher before I tackle him. Btw the inner loins were the first thing removed and eaten for dinner last night. Lol Thank you sirs.
@@JayVeeTattoozwell your opinion is wrong, the only thing an attempt at outlawing sport hunting would do is ban hunting all together. Every US state I’m familiar with already has laws requiring the meat to be taken, any attempt past that would require mind reading to know a persons inner thoughts on why they are out there.
I've cleaned a few deer in my time. I'm amazed at the speed the knowledge demonstrated when y'all are doing it. I always learn something new. Thanks for sharing and best of luck to you all.
I live in the SF bay area...not a hunter nor do I think I will ever come in contact with a whole animal...yet I find myself watching the Bearded Butchers for hours and hours...great to see the pros at work...also their seasonings are amazing! I ordered previously and it's my go to seasoning. Keep up the great work!
Another great breakdown. Your in depth video was awesome. I literally started processing my own deer by working along with it. I would just pause or jump back if I needed to. Yall probably make the best processing videos on the Tube. Well done boys 👍🏻
My dad showed me to field dress deer. And alway had taken it to a butcher one to let it hang and then cut up. Later I became a sous chef and chef, and I could butcher pretty much anything. My dad got a deer one time , and we butchered it in the garage. Awesome lesson. You really make it look so easy,
Thank you guys for the videos. Always learning something different and I've been doing my own deer for 35 yrs. Great ideas for the BBQ. My Pitboss Memphis Ultimate just took a dirt nap 😭😭😭. Watched video of how the family came about and yall are blessed!
I was taught by my Dad and Uncle and have always done my own deer….I passed it down to my sons. But videos like this by pro’s still show me that I can learn new and better techniques. I do one thing that some people dont know about….i go to my local butcher shop and they give me their old knives when they get to the size you are using in the video….almost filet like. They are still razor sharp and hold an edge for a deer or two.
I only started hunting a few years ago and have always butchered my own deer. Videos like yours have helped tremendously with getting the large cuts out. One thing I struggle with is determining what is good enough for "trim" to be ground up. Since it's been drilled into me to eliminate fat, silverskin or anything that remotely looks like it, I feel like I toss a lot of meat out, and I worry I'm being too picky. Neck, shank, flank, rib all have a ton of silverskin and fat in them. By the time I trim out to clean red meat, a lot goes in the trash.
You will toss a decent amount not gonna lie. If you leave the hide on while it hangs it will take longer to skin it when you go to process it but also Keeps a lot of the meet from getting dry on the outside. Skin while it’s warm rolls right off. From there. Usually my front shoulders are burger meet (grind) the inner tenderloins and back straps separate. Rear quarts. Cut some roasts out. And steak meat then burger the rest on the bone. Meet grinder will catch some silver skin but also gotta remember it’s getting caught in the grinder. I’m 25 I’ve been hunting and processing with my dad sense I was little. I’ve definitely learned a lot but not all.
I found you guys because of that first deer processing video, glad to see the updated version. Congratulations on your success with your business, thanks for teaching us!!!!
Love watching these guys, I’ve hunted and processed all the meat I’ve harvested from white tail to moose and am always learning and modifying my techniques, love these guys
Awesome video watched the original a while ago. I started processing my own deer years ago when I realized how much meat you get doing it yourself I don't blame the processors the more deer the better the profit for them but taking my time I average at least 30 percent more meat. Processing my own I used the money I saved to purchase all of my equipment.
Found you guys from the original deer processing video. Been watching and subscribed ever since. Always great for a refresher. I’ve been processing my own for years. Bought the victorinox and steel at your recommendation too. Game changer Thanks guys
Thank you so much for this video. My friend got his first ever deer and didn't know how to clean it. I've cleaned birds, rabbits, fish, turtle, even squirrel... but never a deer. Over the years I've watched tons of videos on it but I wanted a quick refresher and this video popped up. I watched it, and it went exactly like you described. Quite intuitive actually. One pointer for beginners. We learned one thing really fast, it's never OK to have 2 knives working on a hanging carcass. If you have two people cutting, two can pull the hide but only one person cuts, and then one person cuts primes,, the other person processes the sub-primes...
I’ve broke down only about 10 deer so far but wow you make it look so damn easy. I guess it’s not hard but I wish I could do it that fast. Thanks for the info!
Going in a couple weeks and hoping to get one this year. Watched almost all of your deer videos and many of the others. Have a friend that gets his family in on the processing as an assembly line. Never been able to join them, but after watching you guys, I feel pretty confident to do a...decent job of it. 😀 Keep the great videos coming.
Great stuff guys! And Seth, even though Scott wasn't in the shot at the time, I really appreciate you bringing back the scary knife moves! Its been awhile! :-)
Been dear hunting all my life. Never tried to process my own deer because I thought it was too difficult. This video remedied that feeling. Easy, straight to the point. Thanks for the video. Just subscribed.
Thanks for this video, question I was just planning on hanging it in the barn for 7 to 10 days, our temp are ranging from high 20's to low 40's if even right now is that ok ?
Just depends on how long the 40s last but if you are in the low 20s at night your average temp on carcas even during the day will probably never be much higher than 35 If you are worried rub the carcas with salt and ypu will have no problem Had a whole ribeye in a dry aging fridge. breaker popped while i was away and it sat at room temperature for 4 ish days... did not kill me so a few hours at 40 will not be a problem
I'm not sure about anything over 16 hrs.. But I've always let my deer hang over night in the upper 30 degree range is possible. To me, it allows the meat time to fully relax as it cools, Same principle as when letting cooked meat rest before carving. Processing seems easier, the meat cooks and taste better too. I don't age or cure which I think is where your going with the question. However, I don't see an issue considering the temp isn't to warm and as long it's hanging in a place where outside temp doesn't effect storage temp to much.
This sure works. The MN cabin garage this time of year and with a heater set at 40 ended up perfect aging temp where the deer was hanging. Since it was a through and through where both front leg bones got hit..... I did the hind quarters last. More aging. Tenders always come out right after the gut... Thin grinders like skirts come off right away too.. Just hung it..did front quarters deboned and steaked as much as I could..... etc.. It was even hanging with the neck boned out and between the ribs trimmed out but still both hind quarters intact. LOL Clean no damage rear quarters... I'll let them go to day 6-7... At this point just cut the quarters off and let them hang alone on the gambrel. Commercial free standing chamber vac... So I vac bag the trim and let it add up until I'm tagged out for the state.
I'm 71 years old and really don't know exactly the numbers of deer I've harvested and self-processed! However, your detailed processing video showed me New ways and will improve my amount of meat recovery! Yet, being totally honest, I prefer field dressing then taking it to a reputable Game Processing place for butchering including complete vacuum sealed long-term packaging! Keep up the great Hunting Season with the Black Seasoning! 😉🐗🦌🦃😂
I was raised in the country and never seen a butchered like you guys.We always had mishmash of different pieces of meat.Great on the job training video.
Thanks gentlemen I found myself working at an outdoor school and never had processed a deer in my life and for some reason that was my task the majority of our deer came from Roadkill, I managed okay I guess, I had a good idea of basic cuts, but that inner tenderloin I eventually found, the worst part of the processing it was outside with a bunch of mosquitoes and flies, oh and the local Bear must have enjoyed the tenderloin, thanks again
Holy Cow! What an intensely good video. You are so professional. I have done many elk and a few deer. But you guys are more efficient. We aged elk in very cold with hide on for 14 to 20 days. 8 days in a cooler with hide off is great! This type of game is so yummy and so heathy!
Your videos are fantastic! My education as an amateur meat cutter has been taken from your videos! Seth- your knife skills are amazing and I can watch you cut meat all day!
The processor I used called them "true tenders". I would marinate them in Dale's steak marinade, then fry them up in a skillet. Some of the best eating on the planet.
Holy cow I’ve been a long time fan of you guys. Because of your channel I have started making my own bacon and I’ve watched all your whole animal butchers several times!
I really do admire the skill in butchering , Its an art that respects the animal, in regards it being utilized with minimum waste and maximum eating satisfaction
Hey guys, brand new butcher apprentice here - Desperately need more videos on the trimmings table. (My current position) I know my knife is not staying sharp enough, my carpel tunnel is killing me! and I just can't get my angles right. I am struggling with knowing how much to take off and what can stay in for the grind. TIA love your videos they were a life saver. Let's go 1 Million!!!
Thanks so much, Hayley! No worries, that's totally normal at first, but once you get the hang of it and know the right angles, it should be a breeze for you moving forward! 💪 Rooting for you!
I really like your videos, they are very informative. One of the best things that I picked up is the wearing of food service gloves. Not that I'm worried about getting something from the blood or entrails, it's more that it lessens the amount of hair that sticks to the carcass and hands. Sure does save time in the cleaning of the meat. Thanks Guys.
Just picked up that boning knife from you guys. Didn’t have it for this year but will use it next year. My cheap boning knife just isn’t worth it anymore. Thanks guys!!
Processed a deer on my own for the first time this weekend. Videos helped tremendously but also made me realize how easy you make it look!
Age the meat if you can. Makes for a better meat.....
My Dad taught me 40 years ago. I work up all of the deer that I bag myself. I trust Dad and Me!
Every year I always do a refresher with their videos!
Yeah these guys are good
I'm doing it right now lol help tremendously
I was a commercial meat cutter for 24yrs starting in 1978 learning on swinging beef and pork. There is a big difference between what I learned in a grocery store meat room and what is shown here. This video is the best I've seen and doing deer and could be used on moose as well. Well done!!
This information can be used on any ungulate. Naked, they're al the same. 😎
You are correct, but cutting beef in a retail grocery setting is very different than how it is done in this vid esp the process of breaking down swinging beef as mentioned. There are many ways to do this work. Watching a few of these similar videos will show that in spades.@@HardRockMiner
for years I have hunted to feed my family. I have made numerous mistakes but my family has lived and enjoyed what GOD has provided for us. Wish I could have found all this info before now, but thank the lord we survived. Bottom line...Thank You for your work to bring this to us. GOD BLESS.
God Bless
I have been help butcher deer for most of my life. My mom was instrumental in teaching me. After many years away from hunting, I had to relearn how to butcher. I'm 61 and just finished a session of butchering with my youngest son. We were not nearly as fast as you but we got it done. I enjoyed watching your video. It was a good refresher course in butchering a deer.
This video really takes me back..... I am 68, but when I was 11, my father, an avid bow hunter, brought home a spike elk in Oregon. I had the pleasure of learning how to butcher an elk! So many great memories, never forgotten and valued to this day. Btw, elk meat is the best of all game meats, imho, better that beef, and far superior to deer. Great video, guys!
Right on!
amazing videos ....been making mistakes for years now ( i'm 70 years old ) thanks guys...ya"ll are making a positive in my life for shure... thanks and GOD BLESS YOU
My dad and I have been processing our Minnesota grown deer for the past 50 plus years. This video is one of the best, you explained all your cuts clearly. Impressed on how you you processed this deer effortlessly. I will be checking your products out for sure. Thanks for taking time to do this video.
My dad and I process ours too. It’s good quality time with dad and it’s fun too! Great times man. Edit: …and we’re in Minnesota too
It never ceases to amaze me how fast you guys can break down an animal.
Professional Butchers. 😅
RUclips recommended you guys 2 years ago when I broke my leg. My wife was trained in butchery in Oregon. The only animal in North America she hasn't done is a Bear. We've broken down a dozen deer and have an 82" band saw and an 8' processing table. Your ideas and your approach are awesome. You have completely made me rethink the way I buy meat, and how I process it.
When you skin a bear, you realize you have a dog-man lying on your table and that you have murdered him. It's uncanny and unsettling.
@@ianallen738killed*
I'm watching with a broken leg. Lol.
Where you located
Interesting watching this. Back when I was first married in the mid-1970's, we were practically saved from starvation by a friend who have us a deer. We had an "authentic" Thanksgiving that year with a venison roast we served his aunt and uncle. Good times.
Been doing this at home for a long time. It can be done with very minimal tools! It is not quite as easy as he makes it look though. Lol. Gotta love watching an expert in his element.
Guys, I just want to thank you for your videos. I have been hunting and cutting up my own deer for 45 years and your videos are the best. I know I am getting professional advise, by professional butchers. Awesome and thanks again!!
I'm a bucher all so for 12 years . Love your guys videos.
Thanks for tuning in, Hector!
Can't thank y'all enough for this video. Processed two deer today and for the first time in my life I had a clue of what I was doing to make intelligent cuts of meat. You guys are awesome!
That’s so precious. This was me today.
Great videos, youtube really is a lifesaver when coming to learning about hunting as none of the men in my family thought it was worth passing it down to me.
Thanks for watching!
Im in the same boat as you brotha! never hunted til 4 years ago! now I've been fortunate enough to harvest an elk, mulie and antelope on public in CO!!
I shot my 1st doe with a bow last year and used this video. I'm back this year with my 1st buck! These guys are great. Thanks or your video and your help.
Needed this video. My son and my self are going Deer hunting for the first time in 2 weeks down in Alabama. Thanx guys
Awesome, Have fun, be safe!
Do your self a favor if your going to continue hunting learn to process your deer and buy proper equipment needed cheap usually isn’t good mid range and up is better and better higher you go be money ahead and not having to use some expensive processing shop to pay and do for you
Good luck. Be safe!
Excellent. Good luck from Pete in Illinois
This video does a great job of explaining . Your 1st time your cuts aren't gonna be very pretty but it'll get the job done and get some good meat on the table. You get better every time.
My boys and their girls also love your show, keep them coming--we're praying for you and your families.
Thank you so much.
I don't know where I would be without this video. I was lucky enough to fill a moose tag. I started the meat cutting process at 4pm. It's now 11pm. I have 1 front leg to go. Thanks for all the advice and guidance. Without this I would have become overwhelmed and taken twice as long all the while risking losing meat.
Glad it helped!
As a butcher myself.........amen, literally everything, amen . Got 8 or 10 to do this weekend.
I don't care anything about cutting/butchering meat.
But for some reason I just keep watching your videos. Very educational.
👍
Processed a deer today for the first time, and it is NUTS how easy you made this look.
Thanks for your video content. I have a lot of time on my hands these days, and your videos, among others help pass the time. I was diagnosed with Pancreatic cancer in April this year, the surgery was no fun at all. Coming off my 10th round of chemotherapy (2 more to go) right now.
I am a Surgical Technician, for the past 48 years, and a retired 91W Army Combat Medic, Baghdad, class of 2004.
You show a lot of skill with your knife.
Have a great Thanksgiving.
So sorry to hear about your medical condition! Know that our hearts and prayers are with you and your family!
All the best fella we wish you well 🍁 72+ Manitoba hunter expat
Praying for u 🙏🏻
Loved the "slow is smooth, smooth is fast" reference. maybe not a military phrase. but as a veteran ive heard it alot and its always made sense to me. love the videos. keep her up!
I watched your previous video, I bet you 20x to successfully process last year's deer. Thank you for the remake, it gives me confidence to process my deer at home. You guys are the best!
Here we are two years later, watching this for the first time myself, y’all have been doing an outstanding job! Thank you for the video! A little long overdue but regardless, I love it!
I have always processed my own deer. I typically try to make most of the roasts boneless and then process the bones to can bone broth. I know several folks who just hack-a-wack at their deer and then can all the meat. The skinny end of the backstrap I slice into thin "breakfast" steaks - wonderful to sear in butter and have with eggs. Also makes a great cheesesteak sandwich. I could go on and on with what to use the cuts for, but I won't.. Love watching you guys work!
Great video. I wish this knowledge was out many years ago. However,I'm 84 years old and still deer hunting. I did get a deer last year,wish I saw this video sooner. Took my deer to a butcher ,and got robbed. It was a large doe, and I got a box of meat back that measured 12 by 12 INCHES, and 12 INCHES DEEP..
Thank you foe your video, I will be doing my own, if I get one this season. Again, great video and thanks again
I'm also going to buy that box of seasonings😊😊
I know it is a very simple idea and task. But when I was first learning how to butcher deer by myself, I didn’t know what to trim off to grind. And I know it seems simple but coming from you guys, who taught me ALOT, I know it would help someone else!
I used my bearded butcher black seasoning today on my chicken for a chicken fajita dip. It turned out awesome. I am enjoying my 6 pack of seasonings, Hollywood is still my favorite. Thanks guys. God bless!
I've been butchering deer my whole life, but this video was very helpful, learned a lot, Thanks!
I've been a butcher for 23 years, 80 % self taught, the break down and proceeding of the deer is exactly the way I do it. Absolutely love being a butcher, I believe it's truly an art or craft if you will. I've done a whole gamete of wild game down to a zebra and wildebeest and every type of livestock. I've been farm to table, literally. Love the kinship of knowing exactly how you guys do what you do as I do the exact thing you guys do,. Love it, great job guys.
You got so many subscribers because you explain shit so good. Meat processors around here shut down wild game processing during the pandemic and food prices went crazy. I had you guys telling me what to do on my Bluetooth speaker in my shop while I butchered deer. Now I do all my friends and mine. Thank you
I am NOT a hunter, just a target shooter, skeet, plinking, that sort of thing. I recently picked up a Mossberg 12 gauge three barrel combo, a rifled slug barrel for deer hunting, a field barrel for water foul and an 18.5 inch tactical barrel for HD. My friends hunt and I wanted to start hunting but I also wanted to learn all I can, shot placement on a deer, deer anatomy and field dressing. Then I came across this video of processing my meat and I am so impressed with your technique and how you teach it to us novices. This will help tremendously, I don't know if I will ever process my own meat but in a SHTF scenario it is worth everything. Thank you!
I have watched pretty much all of your videos. I’m 43 and want to become a professional butcher. I thought I had average/ok processing skills but every video I watch, I have a new appreciation for you guys and definitely realized I want to educate myself and explore deeper into the butcher life. I have 8 more years to retirement, and saying that, at 51 I’m going back to school for meat processing. Thanks for the inspiration guys.
Urqr
Urqrfik
I've been a meat cutter for almost 20 years now
There are still things I'd love too learn to do
Outside the grocery business
But I love it
I've always butchered my own deer and started 40 years ago. No assistance, advice or smartphones. It was ugly but I figured it out. That said, I learn something new with every video you guys make!
The tri-tip is the best cut on the whole deer!
I discovered this today!
I love you guys. Seriously. I hope the most high blesses your socks off. Thank you for your free gift of knowledge. You rock. People like you make the world a better place.
You guys are a huge blessing. There’s not many butchers out there anymore. Love the work you do🤟💪🇺🇸👍
Ok🎉
So I was spoiled growing up with my great uncle. I feel like the title he claimed should be shared with you.
He said “I am not a butcher I’m a fine meat cutter”. You definitely have the skill mastered and I wish I was around him more growing up.
We're honored, Kolby! Would have loved to hear more about your uncle's fine meat cutting!
Great video. Iv been watching all your deer processing videos for the past two weeks over and over again in preparation for our first deer this season. We even bought the meat your maker grinder, Victoriaknox 6” boning knife, and outdoor edge hunting knife set. Should hopefully take our first deer this weekend.
You guys rock.
I shot my buck here in Vermont yesterday and I just watched this as a refresher before I tackle him. Btw the inner loins were the first thing removed and eaten for dinner last night. Lol Thank you sirs.
Great video to remind hunters it's not just about the kill ...... it's about the harvest of that great meat!
Always 💯
It should always be about the blessing of the meat, kill for sport is b.s. should be outlawed imo
@@JayVeeTattoozwell your opinion is wrong, the only thing an attempt at outlawing sport hunting would do is ban hunting all together. Every US state I’m familiar with already has laws requiring the meat to be taken, any attempt past that would require mind reading to know a persons inner thoughts on why they are out there.
I've cleaned a few deer in my time. I'm amazed at the speed the knowledge demonstrated when y'all are doing it. I always learn something new. Thanks for sharing and best of luck to you all.
I live in the SF bay area...not a hunter nor do I think I will ever come in contact with a whole animal...yet I find myself watching the Bearded Butchers for hours and hours...great to see the pros at work...also their seasonings are amazing! I ordered previously and it's my go to seasoning. Keep up the great work!
These butcher vids are awesome. I'm not saying I'm an expert but watching you guys has helped me butcher my deer this year. Thanks
Another great breakdown. Your in depth video was awesome. I literally started processing my own deer by working along with it. I would just pause or jump back if I needed to. Yall probably make the best processing videos on the Tube. Well done boys 👍🏻
My dad showed me to field dress deer. And alway had taken it to a butcher one to let it hang and then cut up.
Later I became a sous chef and chef, and I could butcher pretty much anything. My dad got a deer one time , and we butchered it in the garage. Awesome lesson.
You really make it look so easy,
Thank you guys for the videos. Always learning something different and I've been doing my own deer for 35 yrs. Great ideas for the BBQ. My Pitboss Memphis Ultimate just took a dirt nap 😭😭😭. Watched video of how the family came about and yall are blessed!
Good stuff, Mark! Happy grilling!
I was taught by my Dad and Uncle and have always done my own deer….I passed it down to my sons. But videos like this by pro’s still show me that I can learn new and better techniques. I do one thing that some people dont know about….i go to my local butcher shop and they give me their old knives when they get to the size you are using in the video….almost filet like. They are still razor sharp and hold an edge for a deer or two.
Y’all got me hyped for Wisconsin’s rifle season in 2 days
A pleasure to watch a true professional break down a deer. Great tune up to view every season!
Tune in next time, Adam!
I only started hunting a few years ago and have always butchered my own deer. Videos like yours have helped tremendously with getting the large cuts out. One thing I struggle with is determining what is good enough for "trim" to be ground up. Since it's been drilled into me to eliminate fat, silverskin or anything that remotely looks like it, I feel like I toss a lot of meat out, and I worry I'm being too picky. Neck, shank, flank, rib all have a ton of silverskin and fat in them. By the time I trim out to clean red meat, a lot goes in the trash.
You will toss a decent amount not gonna lie. If you leave the hide on while it hangs it will take longer to skin it when you go to process it but also Keeps a lot of the meet from getting dry on the outside. Skin while it’s warm rolls right off. From there. Usually my front shoulders are burger meet (grind) the inner tenderloins and back straps separate. Rear quarts. Cut some roasts out. And steak meat then burger the rest on the bone. Meet grinder will catch some silver skin but also gotta remember it’s getting caught in the grinder. I’m 25 I’ve been hunting and processing with my dad sense I was little. I’ve definitely learned a lot but not all.
Glad y'all do this. I feel like I get better each time I harvest a deer. Alot of respect to the animal harvesting as much meat possible.
I found you guys because of that first deer processing video, glad to see the updated version. Congratulations on your success with your business, thanks for teaching us!!!!
Awesome! Thank you!
I have been butchering deer for over 50 years, these boys know what they are doing, not a single wasted motion with the blade.
Looking forward to finishing my first season archery hunting. Hoping to bag one and use your videos to process it myself.
Make it happen Wayne! From a fellow 🏹
@UCah_ay5jo4n3rnYLZ-ydrCw same here im okla hoping to get my son his first at sunrise stay safe
Love watching these guys, I’ve hunted and processed all the meat I’ve harvested from white tail to moose and am always learning and modifying my techniques, love these guys
Wow thank you
Awesome video watched the original a while ago. I started processing my own deer years ago when I realized how much meat you get doing it yourself I don't blame the processors the more deer the better the profit for them but taking my time I average at least 30 percent more meat. Processing my own I used the money I saved to purchase all of my equipment.
Plus you know you are getting the deer you harvested.
Even though it was harder for butchering, dry aging made it easier for us to see! So, THANK YOU!!
Like magic with a knife. I enjoy watching the excellent work these guys do with their knives
Been subscribed for a while now. I butchered and prepared 7 deer and 14 hogs with the help of your videos, thank you so much
Found you guys from the original deer processing video. Been watching and subscribed ever since. Always great for a refresher. I’ve been processing my own for years. Bought the victorinox and steel at your recommendation too. Game changer
Thanks guys
Thank you so much for this video. My friend got his first ever deer and didn't know how to clean it. I've cleaned birds, rabbits, fish, turtle, even squirrel... but never a deer. Over the years I've watched tons of videos on it but I wanted a quick refresher and this video popped up. I watched it, and it went exactly like you described. Quite intuitive actually.
One pointer for beginners. We learned one thing really fast, it's never OK to have 2 knives working on a hanging carcass. If you have two people cutting, two can pull the hide but only one person cuts, and then one person cuts primes,, the other person processes the sub-primes...
I’ve broke down only about 10 deer so far but wow you make it look so damn easy. I guess it’s not hard but I wish I could do it that fast. Thanks for the info!
Going in a couple weeks and hoping to get one this year. Watched almost all of your deer videos and many of the others. Have a friend that gets his family in on the processing as an assembly line. Never been able to join them, but after watching you guys, I feel pretty confident to do a...decent job of it. 😀 Keep the great videos coming.
Did you get one last year. I got my first one on Sunday.
Great stuff guys! And Seth, even though Scott wasn't in the shot at the time, I really appreciate you bringing back the scary knife moves! Its been awhile! :-)
My God you are incredibly skilled in your trade. I could watch this 100 times. Thank you sir!
Kills me to watch y’all filet that backstrap like that when mine looks like a used a chainsaw! Good stuff! Thank you!
Been hopeful to do my own deer with my son in the future. You make it look so easy. Thank you for passing on the knowledge.
Awesome video on break down never knew about the gland removal this will step up my game for sure subbing thanks guys
We appreciate the sub, Basil!
The amount of meat you get off of a deer is incredible. Thanks guys.
When trimming do you need to remove the dryer outer bits that’s created from dry aging the meat before you grind up everything?
Cutting the pellicle off is optional
Down to business was perfect for my son and I to work through our first deer. Thank you for what you do, you inspire so many.
When you age it the outside layer gets a “crust”. I’ve always removed this. Do you not need to? That will save so much time!
It’s called the pellicle, and you should remove it since it holds bacteria basically. Not that I’ve dry aged before, also a year late lols
Been dear hunting all my life. Never tried to process my own deer because I thought it was too difficult. This video remedied that feeling. Easy, straight to the point. Thanks for the video. Just subscribed.
Thanks for this video, question I was just planning on hanging it in the barn for 7 to 10 days, our temp are ranging from high 20's to low 40's if even right now is that ok ?
Just depends on how long the 40s last but if you are in the low 20s at night your average temp on carcas even during the day will probably never be much higher than 35
If you are worried rub the carcas with salt and ypu will have no problem
Had a whole ribeye in a dry aging fridge. breaker popped while i was away and it sat at room temperature for 4 ish days... did not kill me so a few hours at 40 will not be a problem
I'm not sure about anything over 16 hrs.. But I've always let my deer hang over night in the upper 30 degree range is possible. To me, it allows the meat time to fully relax as it cools, Same principle as when letting cooked meat rest before carving. Processing seems easier, the meat cooks and taste better too. I don't age or cure which I think is where your going with the question. However, I don't see an issue considering the temp isn't to warm and as long it's hanging in a place where outside temp doesn't effect storage temp to much.
This sure works. The MN cabin garage this time of year and with a heater set at 40 ended up perfect aging temp where the deer was hanging.
Since it was a through and through where both front leg bones got hit..... I did the hind quarters last. More aging.
Tenders always come out right after the gut...
Thin grinders like skirts come off right away too..
Just hung it..did front quarters deboned and steaked as much as I could..... etc.. It was even hanging with the neck boned out and between the ribs trimmed out but still both hind quarters intact. LOL
Clean no damage rear quarters... I'll let them go to day 6-7... At this point just cut the quarters off and let them hang alone on the gambrel.
Commercial free standing chamber vac... So I vac bag the trim and let it add up until I'm tagged out for the state.
Hey I made fun of your original video shot on 8mm lol
I'm 71 years old and really don't know exactly the numbers of deer I've harvested and self-processed! However, your detailed processing video showed me New ways and will improve my amount of meat recovery! Yet, being totally honest, I prefer field dressing then taking it to a reputable Game Processing place for butchering including complete vacuum sealed long-term packaging! Keep up the great Hunting Season with the Black Seasoning! 😉🐗🦌🦃😂
I was raised in the country and never seen a butchered like you guys.We always had mishmash of different pieces of meat.Great on the job training video.
Thanks gentlemen I found myself working at an outdoor school and never had processed a deer in my life and for some reason that was my task the majority of our deer came from Roadkill, I managed okay I guess, I had a good idea of basic cuts, but that inner tenderloin I eventually found, the worst part of the processing it was outside with a bunch of mosquitoes and flies, oh and the local Bear must have enjoyed the tenderloin, thanks again
Ngl- I never tried deer but this video is encouraging me to
It looks good frrr
For sure give it a try when you get the opportunity!!
@@TheBeardedButchersthanks! I will :DD
Holy Cow! What an intensely good video. You are so professional. I have done many elk and a few deer. But you guys are more efficient. We aged elk in very cold with hide on for 14 to 20 days. 8 days in a cooler with hide off is great! This type of game is so yummy and so heathy!
Thank you!
Unlike alot of Utubers that you "spend $5 per entry of Merch", your way is more honest.
Your videos are fantastic! My education as an amateur meat cutter has been taken from your videos! Seth- your knife skills are amazing and I can watch you cut meat all day!
Carcass to 100% cut in like 15min with full explanation. The skills are professional
Watching your videos help me in many ways we processor our own dear you guys help a bunch 👍
Every time one of my sons friends ask how to process a deer. I tell them to watch your video. Thanks for sharing your time.
Thanks for sharing our videos to your son's friends!
The processor I used called them "true tenders". I would marinate them in Dale's steak marinade, then fry them up in a skillet. Some of the best eating on the planet.
Holy cow I’ve been a long time fan of you guys. Because of your channel I have started making my own bacon and I’ve watched all your whole animal butchers several times!
Love the pun, Chris! Thanks for tuning in!
I really do admire the skill in butchering , Its an art that respects the animal, in regards it being utilized with minimum waste and maximum eating satisfaction
Thanks for appreciating our craft!
My uncle and my buddy from work helped me process my first deer yesterday and he recommended I watch your guys video!
Hopefully it helped! Congrats on your deer!!
@@TheBeardedButchers thank you very much! The way that you broke it down made it nice and easy
I harvested and processed my first deer this season thanks to you guys
My brother also harvested his first deer also and I got to process his also
I’ve got my first two deer hanging in the garage, a whitetail doe and buck. Can’t wait to start processing!
Hey guys, brand new butcher apprentice here - Desperately need more videos on the trimmings table. (My current position) I know my knife is not staying sharp enough, my carpel tunnel is killing me! and I just can't get my angles right. I am struggling with knowing how much to take off and what can stay in for the grind. TIA love your videos they were a life saver. Let's go 1 Million!!!
Thanks so much, Hayley! No worries, that's totally normal at first, but once you get the hang of it and know the right angles, it should be a breeze for you moving forward! 💪 Rooting for you!
I really like your videos, they are very informative. One of the best things that I picked up is the wearing of food service gloves. Not that I'm worried about getting something from the blood or entrails, it's more that it lessens the amount of hair that sticks to the carcass and hands. Sure does save time in the cleaning of the meat. Thanks Guys.
Gosh I remember watching these guys before they blew up. Crazy to see how far you guys have e come
Thanks for sticking with us since Day 1!
Awesome video. This guy is a pros pro. He makes this process look so easy.
Just picked up that boning knife from you guys. Didn’t have it for this year but will use it next year. My cheap boning knife just isn’t worth it anymore. Thanks guys!!