Great video Scott! 3rd generation butcher from Nebraska here. Been processing venison as long as I can remember. Over here we usually save the loins for steaks but the vast majority of our customers want their deer made into products. Jerky, sausage, sticks, summer sausage ect. I enjoy watching the methods and products that are popular over there in the UK. Keep up the good work and keep the entertaining videos coming!
Iowa kid over here. It kills me how folk ruin venison over here. Lack of skills in a domestic kitchen I say. I respect your craft. Keep up the good work.
Great video. You helped me out with your video five years ago, and I was happy to see that you're still making new content. The new one is quick, and to the point. Exactly what hunters want. 👍👍
Oh yea.. You know Scott i been with you since the beginning, and i had seen you do dozen s of deer you alway s do great and take your time for all of us. Cheers once again my good sir. 250k here we come!!!!
I always have one of your videos playing while I am butchering my deer, they are so easy to follow. Humans, dogs, chickens all get their share - nothing goes to waste. Thank you so much, another awesome video.
Scott, I have enjoyed your videos immensely as have many other here in the US. One caveat when you reference butchering deer here stateside. We have CWD (chronic wasting disease) in western and some eastern states. It's recommended not to saw into bone especially the spinal column this side of the pond, instead it's suggested we bone the entire animal out. Easy enough to do while hanging but it puts the kabash on "bone-in" rib racks. Your venison stew recipe has been a universal hit with family and friends along with several other of your wild game meals.
Venison is one of my favourite meats to cook. So little fat and so much flavour.My local butcher does all cuts and also burgers. Fascinating to watch where all the cuts come from. Thanks Scott. :)
another great video Scott. now that you have another deer my vote is for another deer sausage video. maybe a polish sausage or some summer sausage. I would love to see that video.
i have been watching a lot of your videos and after a bad band saw butchery job done on my whitetail last year i am hoping to give it a go myself this fall if i am lucky. keep up the great work!
Thanks again Scott, You got a little western on this one, since finding your channel I have cut up a side of beef, a whitetail, a elk and a calf moose. Never ate better my friend.
Butchery is/has become a lost art unfortunately amongst “individuals” that is! The knowledge we take for granted is irreplaceable and makes us more dependent! I appreciate your efforts, thanks.
So true story, a month ago, I was riding in a car, and saw the oncoming car hit a lovely whitetaled doe. Neck snap, instant kill. It was a block from my house, so i think, "free venison!" I speak to the driver that hit the deer, and he said "have at it!" I haul it over to my house. It's cold out, and I'm exhausted, from carrying it, so I throw a tarp over it and just leave it in my front yard, ready to butcher it the next day. I come home the next day to find my tarp nicely folded on my step; no deer in sight. SOME BASTARD STOLE MY DEER!!! >_
This is closer to the size of the whitetails we have at home. After following your channel for a couple years and watching your videos several times each, I am proud to say that I seem to follow this process very closely. I'll have to remember to remove the breasts that way. Seems much easier to get more meat off.
Love watching a master butcher at work. I've done this many times but a video of mine would be 6 hours long. LOL. Also not near as neat a result. Great video.
Sinew and tendon are great added to stock. Pure collagen. If you catch them at just the right moment, thick sinew/ silverskin gets all unctuous and tender with just a hint of chew. It swells up and softens as the collagen converts to gelatin. Just dip it into something salty like soy sauce and eat.
I became a butcher after waching your video@How to butcheer a lamb@ Thank you!!! UR the best!!!!!!! Scott Rea, what knives do you use? Thank You, and good luck!
You mentioned a bit of hair on the meat. We found that as soon as you finished skinning the deer; fire up your propane torch and just burn off whatever hairs. That way, when your gutting it or later processing it, it stays clean!
Killer Job man. Watching this about 3 months after butchering a Whitetail doe. You got more good meat out of a deer half the size. I will set up a station for doing them like this next year. What Knives do you recommend using. That knife you had seemed to work MUCH better than the ones I own. I've always just done them with one hunting knife, but want to start doing a better job with them.
That's a decent amount of meat. Great job and talk-through. Enjoyed watching (as always). PS you know your anatomy using the Latin words. Is that part of the education to become a butcher? I get private lessons from an orthopedic surgeon and it took me a while to learn the anatomy.
Is the fallow deer different than that other small deer you shot with cooper? Cool looking deer I wish they were in Colorado it's an economical deer to process.
Fantastic video as always! I really enjoyed seeing you work on a larger deer. On the first top side, that first bit black bit you trimmed off, was that shot damage or some kind of bruising? The second one seemed to have a bit of damage as well.Just curious. Thanks!
Those dexterous fingers were getting a bit close to that enormous cimiter at 3:28, 3:33 and 3:49! I thought you were going to lose a tip for sure! Probably the angle though. I have every faith in your situational awareness and overall skill in this craft.
Looks like a skinned Labrador. 😂 My father once said about dog meat “Don’t knock it til you’ve tried it.”. Greetings from sunny California! Love the videos.
Ill bet a person could debone, stuff, roll, tie and roast a shank. Hmm might be good with colemans". Some cider eh? I had a turkey leg like that, it was heavenly!
Great video Scott! 3rd generation butcher from Nebraska here. Been processing venison as long as I can remember. Over here we usually save the loins for steaks but the vast majority of our customers want their deer made into products. Jerky, sausage, sticks, summer sausage ect. I enjoy watching the methods and products that are popular over there in the UK. Keep up the good work and keep the entertaining videos coming!
Iowa kid over here. It kills me how folk ruin venison over here. Lack of skills in a domestic kitchen I say. I respect your craft. Keep up the good work.
Great video. You helped me out with your video five years ago, and I was happy to see that you're still making new content.
The new one is quick, and to the point. Exactly what hunters want. 👍👍
Scott, You are a Master! I have been butchering deer all my life and I have learned something new here!! Thank you very much!
As allways! One splendid and inspiring walk thrue of how to make the best of the meat. Thank you Scott!
YES another butchery video, can't wait until I move into my new first home, as I want to get into home butchery thanks to Scott Rea
Oh yea.. You know Scott i been with you since the beginning, and i had seen you do dozen s of deer you alway s do great and take your time for all of us. Cheers once again my good sir. 250k here we come!!!!
The Artisan Butcher Supreme 👌
I always have one of your videos playing while I am butchering my deer, they are so easy to follow. Humans, dogs, chickens all get their share - nothing goes to waste. Thank you so much, another awesome video.
I wish more people recognized the talent it takes to properly butcher meat.
Even as a yank I love your videos. Fantastic butchering and great videos!
Very interesting could watch your videos all day
Outstanding craftsmanship Scott, you're a bleeding artist mate 👍
Very impressive butchery, your skills are amazing. You are an excellent teacher. Thank you Scott
Scott, I have enjoyed your videos immensely as have many other here in the US. One caveat when you reference butchering deer here stateside. We have CWD (chronic wasting disease) in western and some eastern states. It's recommended not to saw into bone especially the spinal column this side of the pond, instead it's suggested we bone the entire animal out. Easy enough to do while hanging but it puts the kabash on "bone-in" rib racks. Your venison stew recipe has been a universal hit with family and friends along with several other of your wild game meals.
Great 👍 job Scott
Venison is one of my favourite meats to cook. So little fat and so much flavour.My local butcher does all cuts and also burgers. Fascinating to watch where all the cuts come from. Thanks Scott. :)
another great video Scott. now that you have another deer my vote is for another deer sausage video. maybe a polish sausage or some summer sausage. I would love to see that video.
it's so weirdly satisfying to watch you cutting meat, keep up the good work!
i have been watching a lot of your videos and after a bad band saw butchery job done on my whitetail last year i am hoping to give it a go myself this fall if i am lucky. keep up the great work!
I love these vids where can you watch a really good instructor on youtube there hard to find and Scott is really good at it
Great video. Quite a bit of usable meat.
Unbelievable my friend from across the pond true master class thank you
Thanks again Scott, You got a little western on this one, since finding your channel I have cut up a side of beef, a whitetail, a elk and a calf moose. Never ate better my friend.
Thank you for taking the time and sharing
I never walk way from an SRP video without at least one good tip.
Butchery is/has become a lost art unfortunately amongst “individuals” that is! The knowledge we take for granted is irreplaceable and makes us more dependent! I appreciate your efforts, thanks.
So true story, a month ago, I was riding in a car, and saw the oncoming car hit a lovely whitetaled doe. Neck snap, instant kill. It was a block from my house, so i think, "free venison!" I speak to the driver that hit the deer, and he said "have at it!" I haul it over to my house. It's cold out, and I'm exhausted, from carrying it, so I throw a tarp over it and just leave it in my front yard, ready to butcher it the next day. I come home the next day to find my tarp nicely folded on my step; no deer in sight. SOME BASTARD STOLE MY DEER!!! >_
This is closer to the size of the whitetails we have at home. After following your channel for a couple years and watching your videos several times each, I am proud to say that I seem to follow this process very closely. I'll have to remember to remove the breasts that way. Seems much easier to get more meat off.
Impressive work, Scott!!!
Excellent job once again.
Love watching a master butcher at work. I've done this many times but a video of mine would be 6 hours long. LOL. Also not near as neat a result. Great video.
Scott your an artist
great
Fantastic Scott.
Thank you for the vid. Going to try my first Ohio deer this fall and will use this as my guide!
What a butcher Britain’s finest 👍
Fantastic video Scott... amazing how small your deer are compared to here in Canada.
Another top job there my friend. I have two muntjacs to do tomorrow. Greetings from Royal Leamington Spa👍
Pretty simple....Thanks.
Sinew and tendon are great added to stock. Pure collagen. If you catch them at just the right moment, thick sinew/ silverskin gets all unctuous and tender with just a hint of chew. It swells up and softens as the collagen converts to gelatin. Just dip it into something salty like soy sauce and eat.
Brilliant job there! Now I'm hungry for venison!👍
Just curious if I was ask my local butcher to butcher a roe deer from a recent shoot would they be allowed to do it if it was for my consumption.
I became a butcher after waching your video@How to butcheer a lamb@ Thank you!!! UR the best!!!!!!! Scott Rea, what knives do you use? Thank You, and good luck!
what was hanging gutted weight then the butchered weight? that looked very good for a small buck
Beautiful Scott, gidday from Aussie UK brother
Great video cheers
Awesome, thank you.
Did you hang this deer first? What are your thoughts on ageing fallow deer and if so, wet or dry-age?
You mentioned a bit of hair on the meat. We found that as soon as you finished skinning the deer; fire up your propane torch and just burn off whatever hairs. That way, when your gutting it or later processing it, it stays clean!
Scott "follow the natural seam" rea!
Do you have any advice for a soon to be apprentice butcher
Hi Scott do you keep the bones and scrap. Meat and make your own stock...doing a good job laddy.?xxx
Can you do a series of traditional meat curing please. Like making bacon the old school way? Thanks mate
Nice job dude..keep making these videos
Very nice.
Amazing Job
Quick question. What would you guys normally do with the salmon cut? Apart from roasting it what else can be done? Would you braise it?
I wasnt sure if it would be too tough to grill or not. thanks for the suggestion
jerky
Great video thanks
Nice and neat job.
Would any of the venison be good in say a chili recipe or perhaps too lean and grind with porkfat?
Killer Job man. Watching this about 3 months after butchering a Whitetail doe. You got more good meat out of a deer half the size. I will set up a station for doing them like this next year. What Knives do you recommend using. That knife you had seemed to work MUCH better than the ones I own. I've always just done them with one hunting knife, but want to start doing a better job with them.
good video 10+ bob in derby
looks good
Awesome video, Scott. Could this method be also used on bigger deers like Red? Just being curious.
Yay got in early. Was missing you!
good vid scott
The family cat or dog won the lottery being your pet!
Nice work... I thank you...
by drinking beer!
Master butcher 👍
That's a decent amount of meat. Great job and talk-through. Enjoyed watching (as always). PS you know your anatomy using the Latin words. Is that part of the education to become a butcher? I get private lessons from an orthopedic surgeon and it took me a while to learn the anatomy.
Is the fallow deer different than that other small deer you shot with cooper? Cool looking deer I wish they were in Colorado it's an economical deer to process.
Yes fallow is one of the native breeds,muntjac is a Chinese import that escaped and proliferated
Scott, can you do a video on making bone broth/stock?
Whoever shot that should be ashamed with the bullet placement🤣 ...but very good instructional video
Awesome mate, truly. You slap those mince and trim pile's brother, bongo them to death, lol. Cheers Moose.
Can you do a small series of videos for the odd bits? Like the shanks, I’ve no idea what to do with them.
ruclips.net/video/c2zq70LMNes/видео.html
Nice Scott
Cool video bro looks right nice.
Fantastic video as always! I really enjoyed seeing you work on a larger deer. On the first top side, that first bit black bit you trimmed off, was that shot damage or some kind of bruising? The second one seemed to have a bit of damage as well.Just curious. Thanks!
My guess is that May have been where a little blood pooled when transporting the catch from field to processing or dressing. I saw no holes.
The smoke detector low battery is driving me crazy.
Perfect video, I can be a meat cutter now!
Backstrap and burger; the only two kinds of venison most Americans know about.
Love ya
What a job made it look so easy and it's not
There selling two venison legs in one of the major supermarkets right now but I thought it was 2 deer! Drum roll boom
When I bone out my game, I always save the bones for stock. I done call it boning out, I call it stock removal.
made a good job of that mate!
Anyone else get that faint aroma of raw venison as Scott worked his way through that .
Those dexterous fingers were getting a bit close to that enormous cimiter at 3:28, 3:33 and 3:49! I thought you were going to lose a tip for sure! Probably the angle though. I have every faith in your situational awareness and overall skill in this craft.
with the neck you can drop it into a pot of chili and cook it that way it's pretty good. don't debone it or anything, just drop it in.
Looks like a skinned Labrador. 😂 My father once said about dog meat “Don’t knock it til you’ve tried it.”. Greetings from sunny California! Love the videos.
Dying Breed ,
True there matey
🤣👍😂👍
There's more meat on a big lab 😂😂😂
Ill bet a person could debone, stuff, roll, tie and roast a shank. Hmm might be good with colemans". Some cider eh? I had a turkey leg like that, it was heavenly!
Can you show what you do with the liver and heart
Yea
Nice!
How to cook backstraps or ''venison filet''?
Save wild life and plants
24:00 What’s that gland for?
Eeven though I know what I'm doing these days, I don't half faff about compared to you lol
Looks more like Roe size OMI
Next time you show all the cuts at the end could you actually mince the mince pile to display how much minced meat you get out of the pile?
Waaaaait a minute....the front shoulders don't have a joint connecting the front legs to the frame of the deer??
GunsNBudder Nope. Only ligaments and muscle hold deer's front legs on.
Well I'll be damned, I never knew.