If you would like to learn like to learn techniques Chef Albert teaches during our From Field To Table events for free, Click on this link to receive a in-depth ebook, with step by step video instructions on butchering wild game. www.fromfieldtotable.com/e-books
Just want to say thanks! I harvested my first doe a couple of weeks ago and thought I was going to have help breaking it down. I ended up going it alone. Just me and this video plus one of your others and I successfully did the whole thing myself. These vids were a huge help and cut down on Waste and made it as easy as it could have been the first time. Big thanks for that !
Most detailed and cristal clear deer quartering video out there. I have seen plenty of them, only this one is truly satisfying, leaving almost no meat on the carcass is both an economy and a sign of respect. There are contents where you can see people leaving a ton of meat and organs rotting in the woods... Instant sub.
Excellent lesson. I’ve been breaking deer down for over 40 years and Albert’s video is the most informative I’ve seen. Thank you for simplifying a complex task and instilling confidence in the novice or experienced “butcher.” Also excellent information on the process and sharing important temperatures and sanitation concerns and how to prevent cross contamination.
Best video I’ve watched! The man knows his stuff! I’ve learned a lot watchin, and will definitely be using his knowledge and wisdom to help me with my processing beginnings. God bless!
Mr Man got a deer on out vacation and there was no time to get someone else to process our deer… step by step we watched this video and the next one and it’s all in the cooler now on the way to the airport… thank you for clear, concise instructions.
Alternate title for this video: "The Walking Dead: How Negan Was Able to Feed Himself for Years" 😂 You bear a striking resemblance to that actor lol Jokes aside, thank you so much. Very informative, concise, and easy to understand video. Definitely subscribing!
Excellent commentary and instructions. I cut meat in my younger days (16 years - retail) and must say awesome video. I was thinking of providing similar instructional demonstration to our church mens group but may just lead them to your channel since you seem to do it so nicely. I practice medicine today and can respond to most questions regarding food to table meat processing should I ever follow thru with that lesson. Thanks again my friend!
Great video! I was weary about tackling something like this, but your video makes it look much less intimidating! With the leftover carcass, could you put it through a bandsaw through the ribs/spine/etc and give it to dogs for chew bones? I know there wouldn't be an issue with ribs, etc but never gave my dogs spine or anything so not sure if that would be an issue for them or not! Thanks in advance!
Thank for the video. It opened my eyes to some of the meat cutting rather than wacking and "butchering" I quarter mine out and wrap the quarters in plastic wrap all the way to the ball join and leave an opening for the blood to drain out over 5 days or so in a frig at 38 degrees? Is that a good alternative ?
Very informative video. Best one I have found and I have watched it several times trying to gain as much from it as I can. I live in the upper Midwest where the temperature during deer season is in the 30 degree range. I leave the hide on the deer while it hangs to age, mainly because I don’t want to expose the meat to the atmosphere of the garage. I want to keep the meat clean and free from the dust and things in the air. I hate skinning the deer out when it is cold after it has aged though. It is a much harder job. I would much rather skin it out when it is warm and cover the carcass with something to protect it. I thought about covering it with a sheet of plastic, cling wrap or even an old clean bedsheet…. Would you have any suggestions or opposition to doing this? Thanks.
Great question. Yes, we would suggest to go ahead and skin out your deer, quarter it, place in breathable game bags and let it age that way. Thanks for watching
I love this video! Very knowledgeable my only complaint is the camera work is blurry and out of focus at times and they move around and zoom in and out too much!
Love the video but there is a huge difference butchering a warm deer hanging in your garage and butchering a chilled dry aged deer that's been hanging in a walk-in @ 34 degrees for a week. 98% of us don't have walk-ins. My buddies and me are bow hunters talking early September deer when its hot out. Well break the deer down fully deboning it then throw the meat (with salt) into coolers and keep it on ice. Keeping it on ice keeps it wet so I'm sure that's not counted as Dry-aged. Any suggestions?
Absolutely big difference, in ways animals can be/should be processed or quartered. We will have new videos coming soon on how to go through the same process in the field. Glad you liked the video. we appreciate you watching
Hey Clayton, just a heads up, your comment has inspired us to produce a video on taking care of an animal in the field for warmer conditions. Stay tuned.
@@OutdoorSolutions Can you show how much trimming you do? I can break down a deer very easily but I never know how much I should trim. Obviously I try to take off all the fat and silverskin but how much can you leave on? Can you please take pieces in detail and show what they look like and how much is acceptable for burger vs steaks, etc. I seem to always spend 80 percent of my time trimming. Great video.Thanks!
@@stuffthatrocks853 thats a great question. Every cut of meat is different, most cuts will have some type of silver skin that needs to be removed on the surface but some cuts like the sirloin (thigh muscle on hind quarter) has connective tissue deep in the muscle that you wouldn't necessarily remove, you would use a slow cooking method that would dissolve the connective tissue. You do however want to remove all silverskin and sinew (tacky membrane) on the outside of all muscles, even meat you plan to grind. The silver skin is impossible to chew and sinew is partly what causes the "gamey taste". Be sure to watch Chef Alberts follow up video to this one, where he breaks down a hind quarter, it will help explain the process. Hope that helps
@@OutdoorSolutions Hope to see this still happen, bit bummed this video is a year old and you're just now catching this guy's response but the video here is probably the best I've seen including videos from processing & butcher shops on RUclips, so hopefully the follow up video is the same quality.
Excellent information except the rare temp... you're around 20 degrees off. 140 is medium, 130 is medium rare. Venison steaks should be cooked to 125 max
Thanks for the comment. Venison being lean has a little to do with aging but not completely. The main reason, same as with beef, the natural enzymes, helps break down connective tissue, the other reason is the loss of moisture in the meat will help concentrate the natural flavor.
Not that you will see this, BUT as a knife hand at a meat works its sad to see the amount of meat left on the h-bone because you have cut around the "wings" apposed to cutting it from the front around the ball joint socket and then smacking or ripping the leg off the "wings" , yes I cut lamb up but still very similar, haven't got the chance to cut up a deer carcasses yet but I hope to soon none the less this video helped 😂
Why couldn’t I find this video when I was trying to process my first deer? Almost ruined the thing. Luckily Steve Rinella from Meat Eater had just posted a field dress video or I would have been a meatless hunter for sure
@@farmyourbackyard2023 so sorry to hear about your husband. Chef Albert dies a great job on explaining the break down. Also our website fromfieldtotable.com is a great resource. Click on the butchering tab and there is an interactive graphic that will help you with different cuts. Thank you for watching and let us know how we can help.
Thank you for your comment and thank you for watching. Not everyone hunts, so should we not talk about hunting, not everyone processes their own wild game so should we not talk about that? This was not a “discussion “ about drinking just a mention. We apologize if this triggered you.
Thank you for your comment and thank you for watching. Not everyone hunts, so should we not talk about hunting, not everyone processes their own wild game so should we not talk about that? This was not a “discussion “ about drinking just a mention. We apologize if this triggered you.
Thank you for your comment and thank you for watching. Not everyone hunts, so should we not talk about hunting, not everyone processes their own wild game so should we not talk about that? This was not a “discussion “ about drinking just a mention. We apologize if this triggered you.
Camera guy totally sucks, focus all over the place ... the HQ video is pointless when it constantly goes in and out of focus ... totally ruined the great work this butcher is doing 😊
We know, we know, this is an old video that has done very well, read the other 200 comments that said the same thing. Cameraman was fired years ago. Lots of new videos up now with Chef Albert. Thanks for watching.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
If you would like to learn like to learn techniques Chef Albert teaches during our From Field To Table events for free, Click on this link to receive a in-depth ebook, with step by step video instructions on butchering wild game. www.fromfieldtotable.com/e-books
I just got my hunting license, I’m in love with your videos
Congratulations! Aww, you got us blushing.
I just got mine too
Just want to say thanks! I harvested my first doe a couple of weeks ago and thought I was going to have help breaking it down. I ended up going it alone. Just me and this video plus one of your others and I successfully did the whole thing myself. These vids were a huge help and cut down on Waste and made it as easy as it could have been the first time. Big thanks for that !
Wow! Congratulations, we are honored to be a small part of your success. Please let us know if you use any of our recipes on www.fromfieldtotable.com.
i am so glad I found this. Easily the best video on processing a deer. It goes into my "save" file.
Awesome. We appreciate the kind words.
Most detailed and cristal clear deer quartering video out there. I have seen plenty of them, only this one is truly satisfying, leaving almost no meat on the carcass is both an economy and a sign of respect. There are contents where you can see people leaving a ton of meat and organs rotting in the woods... Instant sub.
Awesome! Glad you liked it. We’ve added quite a few more with better camera work. Thanks for watching and subscribing.
Great information and well spoken I could listen to you for hours talk about processing
Yes, Chef Albert does a great job.
One of the best “how to” videos out there on breaking down a deer.
Glad it was helpful! We appreciate you watching.
This may be the best tutorial video I have ever seen across all genres. Well done sir!
Wow, thank you! We appreciate the kind words.
Excellent lesson. I’ve been breaking deer down for over 40 years and Albert’s video is the most informative I’ve seen. Thank you for simplifying a complex task and instilling confidence in the novice or experienced “butcher.” Also excellent information on the process and sharing important temperatures and sanitation concerns and how to prevent cross contamination.
Thanks for watching
Great question. Here’s the easiest explanation of how MOA works in another video we did. ruclips.net/video/mYgJbe0nb0w/видео.htmlsi=o51yZT68jQBcn_ye
Best video I’ve watched! The man knows his stuff! I’ve learned a lot watchin, and will definitely be using his knowledge and wisdom to help me with my processing beginnings. God bless!
Thanks Rob. Yes chef Albert is the best. We have a whole new series coming, stay tuned.
This the best processing video I have seen.
Thank you Chef Wutsch does a great job.
This is one of the most informative vids I’ve ever watched. Thanks man!
Thats great to hear! Chef Wutsch does an amazing job. Thanks for watching
Hands down most informative and step by step video I have watched on Butchering.
That’s great to hear. We have so many more coming this year.
fantastic video. thanks for the lesson
More to come
Excellent instructive video. Processing without cutting any bones, way to go. Very well done Sir.
Glad you liked it. More content like this coming . Thanks for watching.
Great skill. Very funny. Great and very helpful!
Chef Al is one of a kind, thanks for watching
Dude looks like Chris Doumitt from Gold Rush. Just missing the cigar! Thanks for the video.
LOL, now we have to look him up to see what he looks like. Glad you liked the video.
@@OutdoorSolutions tell me what you think!
@@northeastbowhunters6714 LOL, you're right. Thats funny.
Very impressive!
Thanks Wayne, glad you liked it.
Mr Man got a deer on out vacation and there was no time to get someone else to process our deer… step by step we watched this video and the next one and it’s all in the cooler now on the way to the airport… thank you for clear, concise instructions.
That’s awesome! Glad to hear it worked out for you.
You're an excellent teacher.Thanks for showing up
Thank you for watching.
Excellent video, very detailed
Thanks for watching
Excellent. Thanks!
You're welcome! Thanks for watching.
Thank you! This helped me get down to primals with very little waste!
You're very welcome! Thanks for watching.
Very good, I've watched a lot of videos and this is by far the best. Thanks 👍
Thats great to hear Tom. Thank you. Chef Albert will have some new videos coming out soon.
Great demonstration!
Thanks for watching.
Great video
Thank you
Very good video lots of information . Best I have seen 👍🏻
Glad you liked the video. More to come. Let us know what else you would like to see.
I’m sure people do it differently but you are an expert
yes sir, Chef Albert is very knowledgeable and loves what he does.
Best one I've seen. Thank you!
Thank you. We have a follow up video coming soon
Nice job! Anybody that wants to learn how to do this doesn't need to go anywhere but here!
Thanks for the comment. Chef Albert and our team do an amazing job. 👊
This was awesome
Glad you enjoyed it. Let us know what you would like to see more of.
Are you planning on making another deer and/or hog processing video with your new cameraman? Thanks for the great info!
@@jamesmccullough7508 I believe we have several under the butchering tab.
Very good video, excellent explanation of what he’s doing
Thanks Kevin. Chef Wutsch knows his stuff and does a great job.
Excellent information and very well gone over
Thanks Cousinfuzzy. Chef Albert does an outstanding job. He's taught our team so much
Why is there such high video quality for 479 subscribers. Thats dedication
Bill you win our favorite comment for 2021! Thank you. Now go tell all your friends about us!! :)
It was a good video
Thank you for watching
Alternate title for this video: "The Walking Dead: How Negan Was Able to Feed Himself for Years" 😂 You bear a striking resemblance to that actor lol
Jokes aside, thank you so much. Very informative, concise, and easy to understand video. Definitely subscribing!
😂
Glad you liked it. Thanks for watching
Excellent commentary and instructions. I cut meat in my younger days (16 years - retail) and must say awesome video. I was thinking of providing similar instructional demonstration to our church mens group but may just lead them to your channel since you seem to do it so nicely. I practice medicine today and can respond to most questions regarding food to table meat processing should I ever follow thru with that lesson. Thanks again my friend!
Glad you like our videos, more from Chef Albert coming soon. We also have some great firearms and adventure videos as well.
it feels like a crime that this much information is free to view. thanks!
LMAO, best comment ever. Thank you. We have a new series coming soon.
Helpful and informative. Thanks
Glad you liked it. Thanks for watching
Great video! I was weary about tackling something like this, but your video makes it look much less intimidating!
With the leftover carcass, could you put it through a bandsaw through the ribs/spine/etc and give it to dogs for chew bones? I know there wouldn't be an issue with ribs, etc but never gave my dogs spine or anything so not sure if that would be an issue for them or not! Thanks in advance!
Glad you liked the video. NO do not give dogs anything from the spine, possibility of Cwd from deer. Maybe a leg bone.
Great video. What knife do you recommend. I notice yours does not dull as easy as the knife I’m using
Thanks fir the comment Clyde, we use several different brands, this one was a Victorinox. We have new knives coming out soon
@@OutdoorSolutions thank you. The victorinox seems to be the most popular amongst the people I’ve talked to.
@@clydeowens8014 We have no complaints and the are easy on the pocket book
Thank for the video. It opened my eyes to some of the meat cutting rather than wacking and "butchering" I quarter mine out and wrap the quarters in plastic wrap all the way to the ball join and leave an opening for the blood to drain out over 5 days or so in a frig at 38 degrees? Is that a good alternative ?
Nothing wrong with that at all. Good way to age it before freezing, even with out wrapping in plastic.
Very informative video. Best one I have found and I have watched it several times trying to gain as much from it as I can.
I live in the upper Midwest where the temperature during deer season is in the 30 degree range. I leave the hide on the deer while it hangs to age, mainly because I don’t want to expose the meat to the atmosphere of the garage. I want to keep the meat clean and free from the dust and things in the air. I hate skinning the deer out when it is cold after it has aged though. It is a much harder job. I would much rather skin it out when it is warm and cover the carcass with something to protect it. I thought about covering it with a sheet of plastic, cling wrap or even an old clean bedsheet…. Would you have any suggestions or opposition to doing this?
Thanks.
Great question. Yes, we would suggest to go ahead and skin out your deer, quarter it, place in breathable game bags and let it age that way.
Thanks for watching
I love this video! Very knowledgeable my only complaint is the camera work is blurry and out of focus at times and they move around and zoom in and out too much!
Yea we agree. We have new camera people t by at do a much better job.
What kind of knife is that?
A boning knife, we use these. www.meatyourmaker.com/prepare/meat-knives/.
Great video, it would be even better if the camera focus wouldnt keep going in and out
@@lucafinazzi1381 thank you. Yes sir, that was an older video and a former cameraman. Problem has been rectified
Love the video but there is a huge difference butchering a warm deer hanging in your garage and butchering a chilled dry aged deer that's been hanging in a walk-in @ 34 degrees for a week. 98% of us don't have walk-ins. My buddies and me are bow hunters talking early September deer when its hot out. Well break the deer down fully deboning it then throw the meat (with salt) into coolers and keep it on ice. Keeping it on ice keeps it wet so I'm sure that's not counted as Dry-aged. Any suggestions?
Absolutely big difference, in ways animals can be/should be processed or quartered. We will have new videos coming soon on how to go through the same process in the field. Glad you liked the video. we appreciate you watching
Hey Clayton, just a heads up, your comment has inspired us to produce a video on taking care of an animal in the field for warmer conditions. Stay tuned.
@@OutdoorSolutions Can you show how much trimming you do? I can break down a deer very easily but I never know how much I should trim. Obviously I try to take off all the fat and silverskin but how much can you leave on? Can you please take pieces in detail and show what they look like and how much is acceptable for burger vs steaks, etc. I seem to always spend 80 percent of my time trimming. Great video.Thanks!
@@stuffthatrocks853 thats a great question. Every cut of meat is different, most cuts will have some type of silver skin that needs to be removed on the surface but some cuts like the sirloin (thigh muscle on hind quarter) has connective tissue deep in the muscle that you wouldn't necessarily remove, you would use a slow cooking method that would dissolve the connective tissue.
You do however want to remove all silverskin and sinew (tacky membrane) on the outside of all muscles, even meat you plan to grind. The silver skin is impossible to chew and sinew is partly what causes the "gamey taste". Be sure to watch Chef Alberts follow up video to this one, where he breaks down a hind quarter, it will help explain the process.
Hope that helps
@@OutdoorSolutions Hope to see this still happen, bit bummed this video is a year old and you're just now catching this guy's response but the video here is probably the best I've seen including videos from processing & butcher shops on RUclips, so hopefully the follow up video is the same quality.
From Walker Farm Fam.
Hey Luella, thanks for joining us.
@@OutdoorSolutions Your welcome!
Canyouuseabandsawtocutthemeat
Yes, but we do not recommend it, not near as clean.
You can get the sirloin end out and make your straps even longer. You’re beef butchering a deer.
Thanks for the comment.
very informative. the camera focus is distracting.
Thank you. We know, new camera man has been hired. 😏
🙌🏼
👊🏻
I’m definitely not using this tutorial as intended, I’m using it as writing reference
For the most part this video is very informative, but I found the focus frequently distorts on the closeup shots.
We appreciate your feedback, we'll work on that for future videos.
i should be sleeping but im learning how to butcher a deer
Haha Albert is the man to learn from. Thanks for watching.
Excellent information except the rare temp... you're around 20 degrees off. 140 is medium, 130 is medium rare. Venison steaks should be cooked to 125 max
Thanks for watching.
411 subscribers...
Thanks for subscribing MJ. We are getting new ones every day.
the focus was so bad but the information is great i wish you could have done a better job filming
Exactly. That “camera man” is no longer with us. Check out our other videos, they are in focus, we promise. 😎
17 hours after kill is fine for butchering as long as the temperature is right deer don’t need to be aged long due to the leanness of the meat
Thanks for the comment. Venison being lean has a little to do with aging but not completely. The main reason, same as with beef, the natural enzymes, helps break down connective tissue, the other reason is the loss of moisture in the meat will help concentrate the natural flavor.
7 minutes in and this video is great, only thing is it's hard to watch because the person behind the camera likes to focus on all the wrong things.
We agree. The camera work has been addressed and we have new videos out now with much better camera work. Thank you for watching.
@@OutdoorSolutions Glad to hear it, I'm definitely subscribed!
@@claypot10 Awesome, we appreciate it.
Excellent video but that camera man needs some work
Yes we agree and now have a new camera operators.
Not that you will see this, BUT as a knife hand at a meat works its sad to see the amount of meat left on the h-bone because you have cut around the "wings" apposed to cutting it from the front around the ball joint socket and then smacking or ripping the leg off the "wings" , yes I cut lamb up but still very similar, haven't got the chance to cut up a deer carcasses yet but I hope to soon none the less this video helped 😂
Thanks for the comment and for watching. We are always open to seeing different ways of butchering. 👊
Why couldn’t I find this video when I was trying to process my first deer? Almost ruined the thing. Luckily Steve Rinella from Meat Eater had just posted a field dress video or I would have been a meatless hunter for sure
Glad you find us now! We have a follow up video coming soon.
This would have been an excellent video if the camera would not have been on auto -focus. That constant blurring and moving is disorienting.
We agree and problem has since been resolved. We’ve also completed more processing videos without the auto focus issues. 😊
@@OutdoorSolutions Great! Thanks for the reply. I'll subscribe. My husband died in July and I'm learning to process by myself now.
@@farmyourbackyard2023 so sorry to hear about your husband.
Chef Albert dies a great job on explaining the break down. Also our website fromfieldtotable.com is a great resource. Click on the butchering tab and there is an interactive graphic that will help you with different cuts. Thank you for watching and let us know how we can help.
@@OutdoorSolutions thank you.
Could you do a chimpanzee tutorial haha
🤔😂
This guy is great. Video dude needs help though
Lol yes, we’ve heard that a ton about the camera guy, he’s no longer here. Yes, Chef Albert is the best. Thanks for watching.
Nothing about skinning or gutting.
Different video. We appreciate you watching.
Why do we always have to talk about beer? What does that have to do with butchering? Not everyone drinks.
Thank you for your comment and thank you for watching.
Not everyone hunts, so should we not talk about hunting, not everyone processes their own wild game so should we not talk about that?
This was not a “discussion “ about drinking just a mention. We apologize if this triggered you.
Thank you for your comment and thank you for watching.
Not everyone hunts, so should we not talk about hunting, not everyone processes their own wild game so should we not talk about that?
This was not a “discussion “ about drinking just a mention. We apologize if this triggered you.
Thank you for your comment and thank you for watching.
Not everyone hunts, so should we not talk about hunting, not everyone processes their own wild game so should we not talk about that?
This was not a “discussion “ about drinking just a mention. We apologize if this triggered you.
Camera guy totally sucks, focus all over the place ... the HQ video is pointless when it constantly goes in and out of focus ... totally ruined the great work this butcher is doing 😊
We know, we know, this is an old video that has done very well, read the other 200 comments that said the same thing. Cameraman was fired years ago.
Lots of new videos up now with Chef Albert.
Thanks for watching.
Camera guy made me sick. STAND STILL!
Yea he’s gone.
Your deer are the size of rabbits
Those were rabbits!
"Its real easy. The skin just pulls off" bs!!
Then you’re doing it wrong.