Thank you so very much for this tutorial. My Husband shot a buck and then had to go out of town on business, which left me cutting up the meat. I used to help at a butcher shop, but that was 25 years ago. Could not have done it without your help. And might I add, I did a darn good job. The downside is that my Husband now wants me to do all the butchering lol. THANKS AGAIN SO VERY MUCH !!! Greetings from Canada 🇨🇦
I never got the impression this man was telling us " this is the one, and only correct way." I think his whole presentation was "this is how I do it, and you can take it or leave it." Lot of helpful stuff here for me, especially the placement of the glands
I love his craftsmanship. A good leader shows others to be the best as well. Thank you for sharing your knowledge. I wish you the best. Can’t wait for sponsors to help you with awesome products.
Man I love watching the craft of a dying art . I too have a deer processing business and it never gets old watching and learning bits and pieces from other craftsman of the trade. Keep up the hard work.
Daniel how many butchers do you know this is a craft if it wasn’t a dying craft I wouldn’t have so many customers that don’t know how to gut a deer one might say that’s something that come with hunting but not so much anymore. Run your own deer processing business and you will know what I talking about. I know your type.
skankhunt42 if you can’t respect another mans craft and how he earns his living with his bare hands to feed his family you sir are what is wrong with this generation not willing to learn from anyone. You must have it all figured out , I know your kind too sir good luck to you.
I take the 'dying art' reference as a reflection on how deer processing is often a small business venture, and there are in fact less people doing this service, at least in my area. It is plausible that the burden of regulations makes this the case, along with many other things such as the cost of supplies, refrigeration/freezing, etc. This video is most excellent for learning one perspective of a process that has kept humanity going for many thousands of years. I'm sure there are many other tricks of the trade to learn, but from my observation in my area, there ARE less people processing deer as a service, so this is good life knowledge, and something the children of snowflakes won't ever understand. I hope your business is prospering! It is a noble and fundamental service many of us need.
Aren't there more hunters than ever? Hunting, at least over gere in the old world, used to be reserved only for nobility. Now with the exploding population maybe the percentage of people who hunt and know how to butcher has gone down, but I don't think the number of people who know how to do it are less, more like the opposite
I really enjoyed watching this informative video. I heard him say over and over "this is my way." Never it has to be done this way. Not liking the flavor of venison myself I could really relate. And, now I know where the glands are and what they look like!!!
It's great to see more stuff like this. Doing it yourself is extremely rewarding. It amazes me how no two people do it the same. I didn't know about that bone. I usually do Osso Bucco with the shank so it isn't a problem for me. Other than that I disagree with a lot of this process. Don't bother with the tenderloins? That’s crazy. Never heard that before. Grinding the shoulder. Try a braised bone in shoulder roast, it is delicious. Try Osso Bucco. Doing it yourself is the only way to go. After a few you know exactly what you like. Butchers can't afford to spend the time to do it without tons of waist.
The tenderloins are inside the body cavity, on either side of spine, towards the hips...also known as the woodchuck, or mousemeat. On beef its filet mignon once portioned. Unless added to dish, you won't find it (tenderloin) in the shoulder, that's the "loin", aka backstrap, neck/shoulder portion. Think of a porterhouse steak, NY strip is loin/backstrap...Smaller filet side is tenderloin, with spine between. Odd cut the porterhouse... Filet cooks faster than strip...
@@kennnuthatch5724 yes, I know where the tenderloins are. It was two unrelated comments. He said he doesn’t bother with them. And if I remember correctly he ground the shoulder and the shanks.
I've watched hundreds of these videos. This is by far the best tutorial I have ever seen. Every step has been thoroughly explained and easy to follow. Outstanding production.
@@tonylee7545 Ya...professional butcher whose livelihood depends on how his product tastes, or some dill hole troll who’s probably never processed one.
Very good video! H2o will not hurt venison, I’ve been told that H2o will cause bad bacteria,not so! I always try for a head or neck shot ( with a rifle) no tracking at all!🦌💥
as far as deer processing, there are no better videos than what you provide. your explanation as to what your doing is way more valuable. thanks so much man, and keep it up
"I'm not going to use the tenderloins" ugh! Best part of the deer. I take them out as soon as I'm done field dressing that deer. My butcher never sees the tenderloins, they come home with me right from the field. I will however, be butchering my own from now on; lots of good insights here and on the skinning video, thanks for sharing.
I always hear people say they want to hunt a deer, this is the part I never hear them talking about getting ready to prosse's to freeze or ready to cook it. I seen sheep prep and pig but never a deer I watched both video's thank you for sharing How you butcher and deer.
Through and through neck shot. Quick way to go. I like this alternate focus on the whole back loin, even if it sacrifices the tender loins, which may have been small but I know guys who would take those tenderloins and slice into medallions and fry that evening for a snack on crackers with cheese. My friend, John, once gave me a set of ribs from an old doe that he harvested from his aunt's property. I smoked them on my charcoal grill with side fire box and chunks of mesquite logs and Spice Hunters salt free Cowboy BBQ Rub. Came out like a savory jerky after about 6 hours of smoking. Also, I use that same rub on brisket that I smoke for 12 hours in the same situation. Another good seasoning is Fiesta low sodium Brisket Rub.
I can definitely see this as an efficient commercial method. I used to be a commercial fish monger, and 10-15% waste was pretty acceptable for the sake of expediency and presentation (one nice, smooth-cut filet with no feathering looks better than slowly working all the spine and ribs to get every oz off). That said, I don't have to clean tens of thousands of deer, and I think I will continue with my more pain-staking methods. May try the shoulder de-boning, though. That looks to be a good time saving and high-yield approach. Thank you for taking the time to share your methods.
Next time get those inside tenderloins for sure, i get them everytime...stew meat lol no way man, thats the best part of the deer, other then that great job.
Man, thank y'all so much for posting this series.. I usually haul my deer to a processor, but this year the deer processors have been so full so far that it's hard to find someone who's ready to take my deer at dark-thirty after a successful evening hunt! Jay is so thorough, calm, clear, and neutral in his opinions! A true professional. And thanks to y'all at Homesteady for being thoughtful enough to make such a great series of videos of this subject! Thanks, thanks, thanks from Georgia! [=
Tenderloin for stew meat? Yeah it's small but it's also the tenderest part of any animal. In Ireland we would commonly cut the loin into Centreloin Chops similar to a t bone steak or bone and roll into a Boneless loin roast or for Boneless Chops. He'd be fired from any place I've ever worked for doing that
exactly. insane. what a joke. inner loins can make a meal for 1.5-2 people each even conservatively cut. "they're really nothing special for me" and "by the time I get done with them they're too small"
@@Computahguy you don't know much about large deer apparently rofl! A single tenderloin is enough for me and the wife with sides for a meal. Thats off an average sized columbia blacktail in Washington state.
If you enjoyed this video, you should check out the bearded butchers as well. They also do a pretty good job of explaining things. They do things a little different than this man here but there are many ways to skin a deer, find what’s best and easiest for you.
Also, if I remember correctly from watching a different vid, that deer fat that people call tallow, it is has higher melting point than pork or beef fat. So, not only does it conjeal faster but it is also not as sweet in flavor. And many think that the fat is gives that taste some people find odd. However, I like really well trimmed venison. My primary reason for hunting.
I feel a lot of very cookable cuts get thrown into the grind pile or are considered lesser cuts. Neck is amazing, shoulder is amazing, you just treat them like roast.
BB did an awesome job... this guy here did a good job too (his way is a little different though). I can say that he showed where to remove those glands from (that gland makes alot of people dislike Venison) and I haven't seen many other butchers show where & how to remove them glands. 👍👍 to both craftsmen
I’ve watched many videos and it everyone does their deer different. I skinned one yesterday and still made mistakes. It was the 2nd one I’ve done myself but I will learn from my mistakes. The big controversy seems to be hide on or off during dry aging.
I don't think I will be a buturing anything any time soon In fact so far I have only done chickens my self but plan to do pugs soon . Thanks for the video it was very formative an educational
What brand of boning knife is he using? It's sharp! Plus, what steel is he using. This butcher is really good. He knows his meat. He makes it look simple. However, that's what 30 years plus of experience looks like.
I was with you till you didn't clean a single rib off and tossed them all in the trash. That deer especially with a head shot had a tremendous about of REALLY good rib meat - the best you can get for making venison bacon burgers, sausage, scrapple!! I'm at a loss...
Between the rib and neck meat, this dude threw away 5-10 pounds of excellent ground meat. I'm not even going to mention the tenderloins. This guy doesn't need to be teaching anyone how to butcher anything.
hey boys love your videos i only wished there was a lot more i have heard a lot of butchers calling the knuckle but theres definitly no knee caps in a hind quarters on cattle sheep pigs goats and deer
Help out a family butcher shop (between 75-90 deer, 36 beef, 12-20 hogs/year) and with what some guys want done (deer) cost them ~$300 give or take. Very few want roasts or steaks. Summer sausage, beef sticks & jerky. With that decision it boils down to trim off fat, get meat off bone, grind, mix, stuff, poach/smoke. Nothing pretty or magical about it. If you can peel a potato you can debone a deer. IMO spend the money on a decent grinder, and a vertical stuffer (don't waste your time using the grinder as a stuffer, it's 2-3x's the work and quality is lower). Meat shops in my area will give you all the free pork fat/beef suet you want. It frees up their dumpster space. I won't get into knowing the types of fat. It'll all work for the novice but the more experienced will sort for specific sausage types (some processors use whatever they have because they know the customer doesn't have a clue). Well I guess I just identified why some hunters are willing to spend the money for someone else to do it. Sad....., it's so satisfying and you know it's your deer and how it was handled and not mixed with some other hunter's meat to have a full stuffer (to save time).
dont let this clown discourage you.. there's alot of actual professional butchers out there.. this is just a missled video.. this guy is less than horrible.... he has no clue
as someone who has harvested a half dozen moose, I find that the number 1 meat quality factor is where it was shot and how much it was allowed to bleed out. more bleeding = better meat. i tried instant kill spine shots, meat was tough and bloody. lung/liver/heart allowed them to expire somewhat quickly (a few minutes) but also bleed out a lot, the meat was much better. difficult to hang the meat for a long time here as it's still too hot and humid during moose season so you need a legit cold room and the few butchers that do this have to handle way too many in a short time (moose season only lasts a few days). Similarly for our deer season it's often freezing cold. Processed an entire moose this year and there was no blood on the cutting boards
The video was okay if you like wasting a lot of meat. I am surprised that he didn't place the in quarter/section to make it easy to process. He likes the butcher that you pay to process your deer and, in return, get half the meat back. Learned to process your own deer for faster processing and more meat return. The bearded butcher is a great video to watch to get more yield of meat.
I agree, he might be a butcher, but he doesn't have the patience to process the meat to optimize the amount that can be taken off the carcass. The inner loins (i.e. filet mignon), the ribs are great to make spaghetti sauce. Butchering isn't difficult and once learned, I feel "one is served best one who serves oneself'.
threw away the neck roasts. threw away the rib meat. destroyed your tenderloins. mangled your blade roasts. I guess there is a wrong way to clean a deer.
My late mother in law used the neck meat for mincemeat which was Delicious and the ribs were put in a pot and cooked saved the meat and home made noodles was added for deer camy
@montanadoctor Enough to know that the neck roast makes a great meal, deer ribs are delicious and the tenderloin is the most tender meat on a deer even though we all wish it was bigger. It's your meat so do what you want, but you cannot make a legitimate argument that he sent a bunch of meat many people enjoy into the garbage.
Worked packing house highschool. Pig bison cows deer. Wrapped the meat for freezing sliced bacon. Now hunting deer rabbit squirrel what ever dress all meat do jerkie fish what ever I can don't mind at all.! R
When he said he tosses the tender loin or uses it for stew meat, he lost all credibility to me, yes they are tiny but they are very tasty. In fact it is the best part of a deer....he might be a great butcher but his taste buds are dead. Meat is not just any old meat.
lol. get off your high horse. you don't have to agree with his every opinion. apart from that loin statement everything he did is perfect and spot on. just because you don't agree with his one statement doesn't mean that rest of his knowledge and talent is bad. he is just sharing his personal opinion. he's not saying that you have only his way to follow.
Tenders go right in the fryin pan. I take the front shoulders off and then bone em out. Shanks are dog food , literally. What most people (try) to grind goes in my doggie stew pile. I'd take out the backstraps before cutting it in half to.
i should do a video but im sure i wont how my family for many many many years butchered there deer and how i was taught as a young kid and became my job as i got older..we would completely de bone the whole deer on the hoof hanging upside done..when its done all thats left is a completely clean skeleton that we dropped in the bed of a pick up and dumped it...ive never seen anyone do it like before.. i guess theres no rite or wrong way as long as its gets done..i personally would never ever have a deer butchered...part of the enjoyment of harvesting any game is the butchering and prepping for the table..
this isn't your everyday beef or fresh killed deer. this is an aged deer. you have to discard most of the fat and hard tendon muscles. they don't taste good. in fact they taste rancid
Do you use any of the waste from this process to feed other animals? I know pigs and dogs would happily take any of that stuff as a snack or chew #askhomesteady
This is his own deer folks. He’s cutting it up the way he and his family like. This does not mean he would do it this exact same way for a customer. So many keyboard warriors these days ffs.
you sound like a joke. jay did a great job on that deer. if you think you can do a better job then show us and make video on it or else tell what jay did wrong. don't act like a know it all jerk. be constructive in your criticism.
@@lordjaashin I have never understood why people are like this. They act like THEY are the standard and everyone should follow THEIR methods. But yet we never see them put ANYTHING out there demonstrating how they do shit. It takes a real coward to sit back and criticize all the time knowing that no one will ever confront you in person about it.
Speaking of food... How did you find out you were allergic to duck eggs? Also, do you have other egg allergies or just to duck? Our son has no problem eating our chicken eggs. We recently started getting duck eggs. He's had them in sandwich form and in waffles. Both times he became sick on his stomach. #askhomesteady
@@Homesteadyshow please see a doc when you have a chance. you might have a stomach/gut issue that was flaring up from the duck eggs and not an allergy issue. -from experience.
When it comes to business... you have Perfection and Production. This guy, having a commercial approach; I can see/understand that he may not have time to clean & salvage intensely through that animal. There could be animals for multiple clients OR vendors lined up-backed up. Some places are Production Driven; Get em' in, get em' out & worry about quality later. Nowadays, only a very few Businesses focus on Perfection/Quality & don't care how long it takes; and those type places usually cost more. This being America 🇺🇸, you choose which option is best for your wallet. That old saying is true: Work/Product gets done 3 ways. Good, Fast, and Cheap; but you can only have 2 at a time. If its Fast & Good, it ain't gonna be cheap. If its Good & Cheap, it won't be fast. If Cheap & Fast, it won't be good...
Is there any silver skin or what they call silver skin I think on a deer , I don’t hunt I am a little old for hunting now I don’t mean to ramble here I would just never do this to a piece of meat because I don’t know how and I don’t hunt . SO FAR HE HAS DONE A GREAT JOB .
U know I see him throwing bones away left and right. U can boil them to get stock for soup. U also want to with some animals get the marrow from the bones. But mainly I look for the stock which u can make soups and gravy or rue with. So much waste. Oh and animal fat is not as bad as processed fats. It’s actually more healthier then ur sugars and wheats
Yep, just skim the floating bits/scum off the initial parboil and discard. The rest is golden. Or add to rawfeed for dogs and cats. We don't waste anything we can find a use for.
Thank you so very much for this tutorial. My Husband shot a buck and then had to go out of town on business, which left me cutting up the meat. I used to help at a butcher shop, but that was 25 years ago. Could not have done it without your help. And might I add, I did a darn good job. The downside is that my Husband now wants me to do all the butchering lol. THANKS AGAIN SO VERY MUCH !!! Greetings from Canada 🇨🇦
I never got the impression this man was telling us " this is the one, and only correct way." I think his whole presentation was "this is how I do it, and you can take it or leave it."
Lot of helpful stuff here for me, especially the placement of the glands
Especially on the location of the glands... I have not liked venison because of an off-taste. I will try it again after removing these glands.
You nailed it bud. I don't understand all the negative comments but I've butchered several deer and this video helped me a bunch with different things
Agreed
This would never happen in the South. Tender loins are Gods gift to the deer hunter.
you tell them lol
@@longbowbanjoAL you're decades better than this poor guy. Heck, I'm way better than him
@@jonathanyates5198 not very good at taking compliments but thanks bud lol
Your honest about that. He's doing that because he ruined them in the aging process.
@@freedomfamily1358 exactly! The inner loins are what you eat the night of the hunt.
I love his craftsmanship. A good leader shows others to be the best as well. Thank you for sharing your knowledge. I wish you the best. Can’t wait for sponsors to help you with awesome products.
Man I love watching the craft of a dying art . I too have a deer processing business and it never gets old watching and learning bits and pieces from other craftsman of the trade. Keep up the hard work.
A dying art? What the fuck are you talking about?
Daniel how many butchers do you know this is a craft if it wasn’t a dying craft I wouldn’t have so many customers that don’t know how to gut a deer one might say that’s something that come with hunting but not so much anymore. Run your own deer processing business and you will know what I talking about. I know your type.
skankhunt42 if you can’t respect another mans craft and how he earns his living with his bare hands to feed his family you sir are what is wrong with this generation not willing to learn from anyone. You must have it all figured out , I know your kind too sir good luck to you.
I take the 'dying art' reference as a reflection on how deer processing is often a small business venture, and there are in fact less people doing this service, at least in my area. It is plausible that the burden of regulations makes this the case, along with many other things such as the cost of supplies, refrigeration/freezing, etc. This video is most excellent for learning one perspective of a process that has kept humanity going for many thousands of years. I'm sure there are many other tricks of the trade to learn, but from my observation in my area, there ARE less people processing deer as a service, so this is good life knowledge, and something the children of snowflakes won't ever understand. I hope your business is prospering! It is a noble and fundamental service many of us need.
Aren't there more hunters than ever? Hunting, at least over gere in the old world, used to be reserved only for nobility. Now with the exploding population maybe the percentage of people who hunt and know how to butcher has gone down, but I don't think the number of people who know how to do it are less, more like the opposite
I really enjoyed watching this informative video. I heard him say over and over "this is my way."
Never it has to be done this way.
Not liking the flavor of venison myself I could really relate. And, now I know where the glands are and what they look like!!!
Anybody who are interested in hunting should watch these kind of videos first.
Excellent video series, THANK YOU!
It's great to see more stuff like this. Doing it yourself is extremely rewarding. It amazes me how no two people do it the same. I didn't know about that bone. I usually do Osso Bucco with the shank so it isn't a problem for me. Other than that I disagree with a lot of this process. Don't bother with the tenderloins? That’s crazy. Never heard that before. Grinding the shoulder. Try a braised bone in shoulder roast, it is delicious. Try Osso Bucco. Doing it yourself is the only way to go. After a few you know exactly what you like. Butchers can't afford to spend the time to do it without tons of waist.
The tenderloins are inside the body cavity, on either side of spine, towards the hips...also known as the woodchuck, or mousemeat.
On beef its filet mignon once portioned.
Unless added to dish, you won't find it (tenderloin) in the shoulder, that's the "loin", aka backstrap, neck/shoulder portion.
Think of a porterhouse steak, NY strip is loin/backstrap...Smaller filet side is tenderloin, with spine between.
Odd cut the porterhouse... Filet cooks faster than strip...
@@kennnuthatch5724 yes, I know where the tenderloins are. It was two unrelated comments. He said he doesn’t bother with them. And if I remember correctly he ground the shoulder and the shanks.
I've watched hundreds of these videos. This is by far the best tutorial I have ever seen. Every step has been thoroughly explained and easy to follow. Outstanding production.
Yup
@@tonylee7545 Ya...professional butcher whose livelihood depends on how his product tastes, or some dill hole troll who’s probably never processed one.
The damage meat goes into Fido's mince we do not debone in Africa the best meat is on the bone
I enjoyed this, very informative, butcher slow n steady with plenty of explanation.
Very good video! H2o will not hurt venison, I’ve been told that H2o will cause bad bacteria,not so! I always try for a head or neck shot ( with a rifle) no tracking at all!🦌💥
as far as deer processing, there are no better videos than what you provide. your explanation as to what your doing is way more valuable. thanks so much man, and keep it up
Great video, especially about the glands, many thanks.
Great video. Best deer butcher video I've ever seen. Lots of great info and tips. Learned a lot. Thanks for sharing and making this video.
Scott Rea Project.....
"I'm not going to use the tenderloins" ugh! Best part of the deer. I take them out as soon as I'm done field dressing that deer. My butcher never sees the tenderloins, they come home with me right from the field. I will however, be butchering my own from now on; lots of good insights here and on the skinning video, thanks for sharing.
I always hear people say they want to hunt a deer, this is the part I never hear them talking about getting ready to prosse's to freeze or ready to cook it.
I seen sheep prep and pig but never a deer I watched both video's thank you for sharing How you butcher and deer.
I have never had a leg bone come out like it was stripped by a school of piranhas! Beautiful work!
Great demonstration. Thanks!
Through and through neck shot. Quick way to go.
I like this alternate focus on the whole back loin, even if it sacrifices the tender loins, which may have been small but I know guys who would take those tenderloins and slice into medallions and fry that evening for a snack on crackers with cheese.
My friend, John, once gave me a set of ribs from an old doe that he harvested from his aunt's property. I smoked them on my charcoal grill with side fire box and chunks of mesquite logs and Spice Hunters salt free Cowboy BBQ Rub. Came out like a savory jerky after about 6 hours of smoking. Also, I use that same rub on brisket that I smoke for 12 hours in the same situation. Another good seasoning is Fiesta low sodium Brisket Rub.
I can definitely see this as an efficient commercial method. I used to be a commercial fish monger, and 10-15% waste was pretty acceptable for the sake of expediency and presentation (one nice, smooth-cut filet with no feathering looks better than slowly working all the spine and ribs to get every oz off). That said, I don't have to clean tens of thousands of deer, and I think I will continue with my more pain-staking methods. May try the shoulder de-boning, though. That looks to be a good time saving and high-yield approach. Thank you for taking the time to share your methods.
very informative for us beginners, thanks
Best Processing Video, ever!
If you like wine braised lamb shanks, the venison shanks and shoulders are fantastic this way. My favorite venison dish.
Next time get those inside tenderloins for sure, i get them everytime...stew meat lol no way man, thats the best part of the deer, other then that great job.
I’m with you on that Dutch, I love the tenderloins.
@@Homesteadyshow heck yes...
I cringed when I heard that, I take them out right after leaving a steamy gutpile on the ground.
After that statement I'm not sure I should take this guy's word on anything.
Tenderloin hardly makes it to the fridge! They are in the pan that night
Man, thank y'all so much for posting this series.. I usually haul my deer to a processor, but this year the deer processors have been so full so far that it's hard to find someone who's ready to take my deer at dark-thirty after a successful evening hunt!
Jay is so thorough, calm, clear, and neutral in his opinions! A true professional.
And thanks to y'all at Homesteady for being thoughtful enough to make such a great series of videos of this subject! Thanks, thanks, thanks from Georgia! [=
TenshiB watch a Steve rinella video either on RUclips or his show Meateater on Netflix
Please don't butcher your deer according to this guy's instructions. This was a how NOT to butcher a deer video.
Tenderloin for stew meat? Yeah it's small but it's also the tenderest part of any animal. In Ireland we would commonly cut the loin into Centreloin Chops similar to a t bone steak or bone and roll into a Boneless loin roast or for Boneless Chops. He'd be fired from any place I've ever worked for doing that
dude! he said dont worry about the tenders! sorry not a minute more!
"not gonna mess with the tenderloins........"
stopped watching right there.
heathen
exactly. insane. what a joke. inner loins can make a meal for 1.5-2 people each even conservatively cut.
"they're really nothing special for me"
and
"by the time I get done with them they're too small"
@@cwgoffinski 1.5 to 2 people? You feeding marathon runners? LOL Barely enough for one person in even a large deer.
@@ComputahguyRandall agreed!
@@Computahguy Tenderloins and a salad make a great lunch for my wife and I.....
@@Computahguy you don't know much about large deer apparently rofl! A single tenderloin is enough for me and the wife with sides for a meal. Thats off an average sized columbia blacktail in Washington state.
Very informative!
This is a great video,thanks.
If you enjoyed this video, you should check out the bearded butchers as well. They also do a pretty good job of explaining things. They do things a little different than this man here but there are many ways to skin a deer, find what’s best and easiest for you.
It's pretty impressive how you take it down and know where all the separate pieces are. Nice video!
Great video, such skill!
Also, if I remember correctly from watching a different vid, that deer fat that people call tallow, it is has higher melting point than pork or beef fat. So, not only does it conjeal faster but it is also not as sweet in flavor. And many think that the fat is gives that taste some people find odd. However, I like really well trimmed venison. My primary reason for hunting.
I feel a lot of very cookable cuts get thrown into the grind pile or are considered lesser cuts. Neck is amazing, shoulder is amazing, you just treat them like roast.
Need him to do a knife sharpening vid for us too. Wow they are sharp
Interesting contrast between the Bearded Butchers approach vs his (Commercial).
BB definitely took more meat, and made cleaner cuts. To each their own I suppose.
BB did an awesome job... this guy here did a good job too (his way is a little different though).
I can say that he showed where to remove those glands from (that gland makes alot of people dislike Venison) and I haven't seen many other butchers show where & how to remove them glands.
👍👍 to both craftsmen
Zach Carter that was my impression
I’ve watched many videos and it everyone does their deer different. I skinned one yesterday and still made mistakes. It was the 2nd one I’ve done myself but I will learn from my mistakes. The big controversy seems to be hide on or off during dry aging.
Not taking out the fillets off the get go blew my mind.
Also, i am wonderjng how to remove the flat iron steaks usijg this method fro the shoulder.
I don't think I will be a buturing anything any time soon In fact so far I have only done chickens my self but plan to do pugs soon . Thanks for the video it was very formative an educational
Pugs!!
@@davidryle1164 pigs David
Oh thanks for clarification. The hams off of those pugs would be tiny......to say the least.
Did anyone else get hungry watching this or is it just me?
Great stuff!
What brand of boning knife is he using? It's sharp! Plus, what steel is he using. This butcher is really good. He knows his meat. He makes it look simple. However, that's what 30 years plus of experience looks like.
I liked this!
I was with you till you didn't clean a single rib off and tossed them all in the trash. That deer especially with a head shot had a tremendous about of REALLY good rib meat - the best you can get for making venison bacon burgers, sausage, scrapple!! I'm at a loss...
Between the rib and neck meat, this dude threw away 5-10 pounds of excellent ground meat. I'm not even going to mention the tenderloins. This guy doesn't need to be teaching anyone how to butcher anything.
Yea...we make Hash out of ribs and neck! Boil everything off bone then fry with onion and peppers or bake....like a BBQ!!!
He also said tenderloins are stew meat, what a hack.
Fascinating! A great skill? Do you plan on doing your next carcass?
I do all my own deer, Jason was butchering one of his deer.
hey boys love your videos i only wished there was a lot more i have heard a lot of butchers calling the knuckle but theres definitly no knee caps in a hind quarters on cattle sheep pigs goats and deer
Help out a family butcher shop (between 75-90 deer, 36 beef, 12-20 hogs/year) and with what some guys want done (deer) cost them ~$300 give or take. Very few want roasts or steaks. Summer sausage, beef sticks & jerky. With that decision it boils down to trim off fat, get meat off bone, grind, mix, stuff, poach/smoke. Nothing pretty or magical about it. If you can peel a potato you can debone a deer.
IMO spend the money on a decent grinder, and a vertical stuffer (don't waste your time using the grinder as a stuffer, it's 2-3x's the work and quality is lower).
Meat shops in my area will give you all the free pork fat/beef suet you want. It frees up their dumpster space. I won't get into knowing the types of fat. It'll all work for the novice but the more experienced will sort for specific sausage types (some processors use whatever they have because they know the customer doesn't have a clue).
Well I guess I just identified why some hunters are willing to spend the money for someone else to do it. Sad....., it's so satisfying and you know it's your deer and how it was handled and not mixed with some other hunter's meat to have a full stuffer (to save time).
Only thing i'd recommend is having the garbage pail closer to you instead of stepping away each time,,
Good info!
Lots of good stuff here except using the tenderloins for stew. Cut those out as soon as you hang it up soooo good
And that's why I will never take anything to a butcher way to much waist
dont let this clown discourage you.. there's alot of actual professional butchers out there.. this is just a missled video.. this guy is less than horrible.... he has no clue
Interesting approach for deer. Good instructions. Would save the tenderloins though.
We can a lot of one broth from the farm animals - would you commend making bone broth from a venison or not? Why?
Any part but the spine
as someone who has harvested a half dozen moose, I find that the number 1 meat quality factor is where it was shot and how much it was allowed to bleed out. more bleeding = better meat. i tried instant kill spine shots, meat was tough and bloody. lung/liver/heart allowed them to expire somewhat quickly (a few minutes) but also bleed out a lot, the meat was much better. difficult to hang the meat for a long time here as it's still too hot and humid during moose season so you need a legit cold room and the few butchers that do this have to handle way too many in a short time (moose season only lasts a few days). Similarly for our deer season it's often freezing cold. Processed an entire moose this year and there was no blood on the cutting boards
He lost me, too. Grind the tenderloins?? You gotta be kidding. Next video, please.
Are deer bones good to use for soup stock
Love your stuff....sad I live so far away!
I can't find the skinning video could you please send me the link to it
That knife is too sharp.small yet so sharp.. amazing.
what and where is the gland to remove ?? AGAIN , we are LEARNING VT
Wow! Never seen ur type of "butcher". Those coyotes are eating good.
The video was okay if you like wasting a lot of meat. I am surprised that he didn't place the in quarter/section to make it easy to process. He likes the butcher that you pay to process your deer and, in return, get half the meat back. Learned to process your own deer for faster processing and more meat return. The bearded butcher is a great video to watch to get more yield of meat.
For sure get the tender loins. Also, he sawed through the thickest part of the "back strap".
Yea...i make to angle cuts up to keep back strap all way to the tail! Then only need on cut to separate the hams!
You lost me at “I don’t use the tenderloins.” This guy is the reason I do my own butchering.
I agree, he might be a butcher, but he doesn't have the patience to process the meat to optimize the amount that can be taken off the carcass. The inner loins (i.e. filet mignon), the ribs are great to make spaghetti sauce. Butchering isn't difficult and once learned, I feel "one is served best one who serves oneself'.
If you cut the gland you should clean your knife. Might spread the taste around the meat if you won't
threw away the neck roasts. threw away the rib meat. destroyed your tenderloins. mangled your blade roasts. I guess there is a wrong way to clean a deer.
He uses it all as predator bait
My late mother in law used the neck meat for mincemeat which was Delicious and the ribs were put in a pot and cooked saved the meat and home made noodles was added for deer camy
@montanadoctor Enough to know that the neck roast makes a great meal, deer ribs are delicious and the tenderloin is the most tender meat on a deer even though we all wish it was bigger. It's your meat so do what you want, but you cannot make a legitimate argument that he sent a bunch of meat many people enjoy into the garbage.
Shockingly horrible. And to make and post a video. 😑
So true
Thank you.
94% of the comments roasting the guy on the tenderloins 😂😂.
You are amazing
Why the hell would you use the tenderloins for stue meat?
Worked packing house highschool. Pig bison cows deer. Wrapped the meat for freezing sliced bacon. Now hunting deer rabbit squirrel what ever dress all meat do jerkie fish what ever I can don't mind at all.! R
When he said he tosses the tender loin or uses it for stew meat, he lost all credibility to me, yes they are tiny but they are very tasty. In fact it is the best part of a deer....he might be a great butcher but his taste buds are dead. Meat is not just any old meat.
Leaving the skin on was a good tip. That’s what I got out of this.
Could you feed the damaged parts to a dog?
Take shots to every time this dude says be patient or take your time, see how drunk at get. 😂
Dude this was awesome
So burger the whole deer, then fatten up the coyotes. Got it.
12:55 anyone else notice the little bug that looks like a roach
He lost my interest when he said he used the inside loins for stew meat lol
lol. get off your high horse. you don't have to agree with his every opinion. apart from that loin statement everything he did is perfect and spot on. just because you don't agree with his one statement doesn't mean that rest of his knowledge and talent is bad. he is just sharing his personal opinion. he's not saying that you have only his way to follow.
Easy Karen
Stew meat? With the absolute best part of a deer. That did it for me too
@@lordjaashin you are so clueless he wasted the 2 best parts of the deer.
What state are you located. So you can do mine lol
Tenders go right in the fryin pan. I take the front shoulders off and then bone em out. Shanks are dog food , literally. What most people (try) to grind goes in my doggie stew pile. I'd take out the backstraps before cutting it in half to.
Tenderloins are too small to do anything with????? I’m glad I do my own processing.
i should do a video but im sure i wont how my family for many many many years butchered there deer and how i was taught as a young kid and became my job as i got older..we would completely de bone the whole deer on the hoof hanging upside done..when its done all thats left is a completely clean skeleton that we dropped in the bed of a pick up and dumped it...ive never seen anyone do it like before.. i guess theres no rite or wrong way as long as its gets done..i personally would never ever have a deer butchered...part of the enjoyment of harvesting any game is the butchering and prepping for the table..
For being a butcher for 30 years he sure is wasteful!
this isn't your everyday beef or fresh killed deer. this is an aged deer. you have to discard most of the fat and hard tendon muscles. they don't taste good. in fact they taste rancid
Can't find the video about skinning
And he’s using the hook again which I think is a good thing since he doesn’t have any gloves so I change the on .
We always cleaned those shot damaged parts & threw them in the crock pot, pre-tenderized...yummy!
Do you use any of the waste from this process to feed other animals? I know pigs and dogs would happily take any of that stuff as a snack or chew
#askhomesteady
That's what I was gonna say!
Absolutely. Jay mentioned using for coyote bait, but we use it as dog treats or chicken protein.
Absolutely. Jay mentioned using for coyote bait, but we use it as dog treats or chicken protein.
our dogs get the raw bones that we don't use to make broth
This is his own deer folks. He’s cutting it up the way he and his family like. This does not mean he would do it this exact same way for a customer. So many keyboard warriors these days ffs.
This guy has no business cutting meat. What a joke.
you sound like a joke. jay did a great job on that deer. if you think you can do a better job then show us and make video on it or else tell what jay did wrong. don't act like a know it all jerk. be constructive in your criticism.
@@lordjaashin I have never understood why people are like this. They act like THEY are the standard and everyone should follow THEIR methods. But yet we never see them put ANYTHING out there demonstrating how they do shit. It takes a real coward to sit back and criticize all the time knowing that no one will ever confront you in person about it.
Speaking of food... How did you find out you were allergic to duck eggs? Also, do you have other egg allergies or just to duck? Our son has no problem eating our chicken eggs. We recently started getting duck eggs. He's had them in sandwich form and in waffles. Both times he became sick on his stomach. #askhomesteady
Sounds like what happened to me. I never had a doctor tell me I was allergic, just put 2 and 2 together
@@Homesteadyshow please see a doc when you have a chance. you might have a stomach/gut issue that was flaring up from the duck eggs and not an allergy issue. -from experience.
He's definitely a butcher.
Throw the fat out for the birds, they love it and it helps them through the winter.
Does anyone use any of the scraps for their pets?
Yes!!
When it comes to business... you have Perfection and Production.
This guy, having a commercial approach; I can see/understand that he may not have time to clean & salvage intensely through that animal. There could be animals for multiple clients OR vendors lined up-backed up.
Some places are Production Driven; Get em' in, get em' out & worry about quality later.
Nowadays, only a very few Businesses focus on Perfection/Quality & don't care how long it takes; and those type places usually cost more.
This being America 🇺🇸, you choose which option is best for your wallet.
That old saying is true: Work/Product gets done 3 ways. Good, Fast, and Cheap; but you can only have 2 at a time. If its Fast & Good, it ain't gonna be cheap. If its Good & Cheap, it won't be fast. If Cheap & Fast, it won't be good...
Is there any silver skin or what they call silver skin I think on a deer , I don’t hunt I am a little old for hunting now I don’t mean to ramble here I would just never do this to a piece of meat because I don’t know how and I don’t hunt . SO FAR HE HAS DONE A GREAT JOB .
WHERE IS THE SECOND VIDEO????????????
This is soo awesome!
U know I see him throwing bones away left and right. U can boil them to get stock for soup. U also want to with some animals get the marrow from the bones. But mainly I look for the stock which u can make soups and gravy or rue with. So much waste. Oh and animal fat is not as bad as processed fats. It’s actually more healthier then ur sugars and wheats
Yep, just skim the floating bits/scum off the initial parboil and discard. The rest is golden.
Or add to rawfeed for dogs and cats. We don't waste anything we can find a use for.
Good job ...fyi ... Never cut through a GLAND and keep using that knife with out cleaning it first !!!