How To Butcher a Whitetail Deer | Professional Chef Breakdown | DEER.I.Y.

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[@user-dr9do9of5g]

Very educational but the camera shots need to be closer .

[@chrisflamion2283]

"don't have any meat to grind, so we need to shoot another deer" LOVE IT! always looking to fine tune

[@aaronyoung602]

Short and sweet. Best one I've seen so far. Really appreciated him identifying the various names each cut of meat might be refered to as. Working the H bone through while hanging makes allot of sense. Wish I had seen this two years ago. Ill be watching this one again for sure. Thank you!

[@averycook6854]

That was one of the best videos I have seen on breaking down a deer and pointing out what muscle is what cut of meat.

[@Powers2487]

Best video out there on butchering a deer. Great explanation on the types of meat cuts obtained. Could be better with closer views but still the best out there. Thanks!

[@snakeriverscotto]

I am old. I’ve never heard anyone use the term “fish”…and now I will forever and always do this. Thank you

[@JeffG929]

I'm from southern Maryland and been calling the tenderloin "fish" for 30 years and the rear leg roast "football"

[@4pogo770]

Very good video showing the breakdown and the different muscles. Thanks

[@joeswampdawghenry]

Best channel title ever! Meat!!!

[@williamcornelison4721]

And this how you save a ton of money...... Today I cooked Venison Meatloaf for dinner.... Wife loved it...

[@dwainholloway5730]

Great job 👍

[@dwainholloway5730]

Very informative !

[@nicstevens6499]

Well done and explaind. I learned a lot

[@shauncribbie1220]

Excellent video. Thank you

[@ronsamborski6230]

Thank you for a very informative video.
Now I gotta go cook some venison! 🦌

[@user-mk5et2ye3n]

Do you make a video that breaks the groups down more and how the cut them up for and how to best use them all

[@joewills2878]

Is this Chris Doumitt from Gold Rush? They could be twins lol. Great video. step by step. Thank you!

[@yamahondazuki95]

Was there a second part to this video?

[@full_metal2452]

What size table is that?

[@user-pc7hb9hi9j]

when he cut off the flank i thought "Nooooo the ruladen!" other than that my only comment is using a smaller knife means smaller cuts and smaller bits (less meat) left on the bone.

[@full_metal2452]

But what do you do with the front legs? Cut out muscle to grind?

[@OutdoorSolutions]

You can take out the flat iron, mock tender and there is a roast you can cut out as well. We either cube or grind the rest.

[@bigal25938]

I do it the same way but your knife appears sharper than mine.

[@thatonecoolguy22]

I’ve never had a deer with so little fat on the back. This is so much easier to see the muscle groups lol

[@firefoxhits]

Excellent explanation but the video could be far better with close up shots as you explain the steps.

[@j.m.k.3406]

Nice job chef. Maybe I should be a chef of meat, Carnivores untie 🎉

[@roibnharsvick6338]

This is the best way too get very good eating always .never band saw venison.

[@bigben9242]

Must be a southern deer no inch of fat all over like the northern deer

[@bradalan7188]

⛩

[@sendit1158]

Pull the back straps out instead of cutting, way nicer of a job

[@nareshclark8916]

deboning a shank is a crime against humanity

[@edhamil2732]

CORRECT!

[@TheKileJones]

No fat on that joker