Complete Game Processing - Start To Finish - DIY Butchering - Field to Freezer
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- Опубликовано: 10 дек 2023
- Total utilization of a whitetail deer. Field Dressing, Tagging, Skinning, Hanging, Quartering, Organs, Backstraps, Tenderloin, Roasts, De-boning, Grinding, Packaging, and into the Freezer. You can do this yourself at home.
This video contains complete footage of harvesting an animal. Show your children where food comes from.
@CanadianPrepper main hunt video:
• Deer Hunting From Star...
Uncensored Hunt video with CP and me:
• (Restricted video) The...
#deer #butcher #diy
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I'm glad that your video isn't age restricted. Because I can't watch Nate's full one...
You _can_ ... if you have your parents login to view. Never hurts to just ask!
You are the best, Tomorrow morning I will watch again with the kids, Cheers
Seeing you and Nate together...🔥🔥🔥
So much fun.
This was great for us leading a fluffy sanitized life where animal flesh comes all package in pretty little packets. I can only dream of this. Thank you for sharing.
Very well done and appreciate the time and effort you put into making this video/tutorial! Watched this right after CP's video! Congrats to you both on a successful hunt. This province is full of incredible wildlife
I have showed all 5 of my kids since they were very young.
Healthy looking deer
She was. 👍
Done 4 this year for other people
Burning the hair off great idea thanks buddy
The best idea. A butcher showed me that years ago.
Nate sent me here ❤
yummy is right . . . much thanks for the video, thank God my daughter has been skinin deer for years.
Thank you for the step-by-step video and comments.
Nice video, but IDK about the "field" part of Field to Freezer. For me anyhow, the least enjoyable part is all the stuff that you already had done off-camera (the blood, guts, and skin part). Once I get my cadaver looking like you had yours when you started the video, I'm usually feeling like, "Phew! I'm glad the hard work's done!" There's still a fair bit left to do though (as you showed). Good video for those parts. I learned a lot about better ways of doing the deer. Most of my butchering hours are on birds, not deer.
Thanks. Nate did our hunt video. We have to be careful for RUclips. We kept removing footage because demonetization. I think we still were able to cover everything though. Thanks again buddy. ✌️
No, you did a great job on this video. RUclips does make it hard to share these skills. I wasn't aware of there being a goal to avoid washing the bodies down. I've always been pretty liberal about washing the bodies, maybe that's not such a good idea. Did you explain why not to wash? I missed it if you did, but I'm curious about the reason to not wash. @@ArkopiaRUclips
On a skinned animal, it makes the meat slimy and hard to work with. Watery to grind, can’t vaccum seal it, and all around not good. Water on the inside can be okay if you need because of the membrane inside the animal. Or when torching hair off like a pig, you can pressure wash the skin because the skin protects meat from water. I might have cut that explanation part out of the video.
That makes sense and was about what I was presuming (it makes it harder to work). I wasn't aware of the vacuum seal issue on ground though. I've never done ground before. Thanks for the info!
Oh and I really appreciated that you took a moment at the end of the video to acknowledge the deer's contribution to all of this. I think people too easily (intentionally) forget about that part. People always tell me to use tricks to avoid feeling any connection with my animals that I raise for food - so it won't bother me as much when I have to kill one. I think that's a mistake; killing SHOULD feel like it carries a weight with it. People who don't feel that weight (I think) are far too quick to disregard life.@@ArkopiaRUclips
I can just see that stuff going so much faster than you think at time of processing.
Thanks Dean. Very helpful video. Your shop kitchen is the shizzy.
Best thing ever. We do all our big stuff in there. Canning, freeze drying, rendering tallow, garden harvest. Our house kitchen is only for preparing finished meals. It’s a good system.
Great job butching that thing! And thank you for taking the time to video it. Now all that needs to be done before next season is to help nate sight in a proper bolt action so he doesn't bust out his sks next time or some other weird looking paintball gun like the one he showed with😂
Right? 😂
I butterfl6 the loin thus doubling the size. Deer stew meat coated in egg then seasoned flour and fried with mushrooms and onions are to die for. 🥰. Deer fat is disgusting and i soend ALOT of time triming that all off. It sometimes takes me several days to process my deer while working in my wheelchair. I feel blessed even for the roadkill i pick up. ❣️
I like that…. Butterflying the loin. I didn’t even mention stewing meat, did I. We use a crazy amount of ground in our house. Just a batch of sausage would be the whole deer. ✌️
My exhusband, son and I could do up a deer from field to freezer in two hours. Now on my own it takes me a couple days but nothing is wasted. I can up dog food and bone broth.
Great video. I appreciate the time you took with detailed information and tips. 🤠
It was educational but the problem for me is my wife, she never going to eat deers again😢. 4 me no problem 😊 thanks to Nate too👍
Great instructional video
Your content is the best Dean.
Appreciate it. I try my best. ✌️
Excellent videos of the hunt & processing. Enjoyed watching, Thanks to both of you guys from Texas!
Great to hear. Thanks so much. ✌️
Awesome video thank you sir
Thanks very much, great video!
Spot on Video!! Many thanks for sharing.
Rhis was a very valuable learning experience for me. Thank you for the detailed information and the respect for the animal is a must. I feel much more confident i can do this after watching this video. Ty!!
I've just recently got my firearms license and have been wondering about butchering game. I'm keen to put this into practice hopefully in the near future.
Bravo!
Nice B×llP^P. That thing is sweet and absolutely necessary !
#catchmeifyoucan
#lostemcanoein
#dontevenownaslingshot
#clownforleader
Really great work!
Thank you for sharing this. I'll be 74 in nine days and had never seen a butchering. ❤
You’re welcome. And happy birthday 🎂
@ArkopiaRUclips Thank you! And not only did I enjoy your vid, but I shared it with my friend, Chuck who goes hunting in Arizona every year, my son-in-law, Todd who owns a 30-acre spread in Eastern Washington, and my cousin, Shawna who just went through a painful breakup in South Dakota. I told her if Canadian Prepper could bring down a deer on the plains of Saskatchewan she could damned well bring one down on the plains of the Dakotas. I'll let you know if she takes me up on the suggestion.
Great video, another bit of advice from a professional butcher, try taking the shoulders off first before the loins. It gives you an easier way to "shuck" the loins faster and longer. You can take the loins clear to the nape of the neck
Very good tip 👍. I will definitely be doing that next time. 🙏✌️
nice work. that'll help a lot of people.
If it's cold enough, I've always left the hide on through the 2 week aging process. You save a lot of steak meat that would otherwise be turned into ground meat.😊 Been doing it since I was 10 and I'm 45.
Aged is great. I did that one year. This was just 3 days in the cooler. One of these years I’d like a band saw and learn how to do all the fine cuts, from a beef especially. 👍
@@ArkopiaRUclips a smaller one doesn't really need to be aged much, but a old doe or big buck aging makes a huge difference. I've been watching The Bearded Butchers on RUclips. They break down beef and deer cuts in detail. I bought a Victorinox 6 inch semi-stiff boning knife because of them, have a big doe aging in the fridge right now and can't wait to use it. I'm in Central Illinois and it was too warm so had to quarter it and age in the fridge. Thank you for your videos brother. 😏
@@shannonlandre4442 I didn’t know that about young vs old deer… thanks. 🙏✌️👌
thanks for sharing this knowledge and showing how it's done Dean, very informative.
Thank you!
Ground? As in minced right?
Great video - bookmarked and will download for SHTF!!!
Probably the MOST important video out there (aside from ensuring one has clean water - which is relatively easier and less daunting to secure)
This video is a must for anyone looking to survive a collapse
Thanks Dean! I know all of it, but always nice to see how others do it . Didn't get a deer this fall, but our crew got 2 moose, so...I'm good for winter!
*For the hair on the meat, try a fat srcubber (3 steel ring at the END of a handle) works pretty well.
Cool. I can see that working well. Been doing the torch for years now 👍✌️
Ive always called this tool a bone scraper because when making bone-in cuts with the saw this tool is used to remove the gritty bone dust that is left behind before packing. There are a couple main styles out there but they probably would work great for that.
@ArkopiaRUclips Dean what's the reason for not using water to wash?
@@akcevans10210 Water in contact with meat makes it slimy. Never use water on meat. On skin-covered meat, or inside membrane is okay. 👌
Infuckingcredibly well explained, shame you couldn't show the gralloching or disembowelling of the carcass. And though you mentioned it to not open up the stomach & innards to contaminate the meat with potential heavy amount of bacteria from guts contents; cheers Dean! =GunZenBomZ= ps: the thanks to the deer was wonderful
As a professional butcher, who owns his own business, I'm quite impressed.
Trust me, try not cutting the brisket bone. Instead, just cut the windpipe, free the wind pipe from the body all the way into the chest cavity. Just like the "back plumbing " just pull the wind pipe through after you cut the diaphragm. Doing this leaves less hair on the carcass to burn.
Also as a homesteader, we use a weed burner torch. Only because doing several hundred deer a year means we need speed, and I use it at hone of course.
Another great tip. Appreciate it. We do have a tiger torch if needed. 👍✌️
@ArkopiaRUclips I tried to leave comments as I re watched it, in order as I watched it. Hopefully not annoying just passionate
Yaaaas. This vid is really good
Excellent. Thanks so much. 👌👍
Well done, thanks for sharing - I've never seen something like that!
Impressive!
It’s what I wished someone showed me a long time ago, all in one quick sitting. 🙏✌️
Cool
EXCELLENT video Dean. incredibly relevant. I pop the bones in an instant pot, peel the bones clean once cooked& then pressure can the bone broth with wee pressure cooked bits for ramen bowls
Thank you thank you. please if you can show the whole process with smaller animals too. us city folk running from the sheep in the next few months will need these skills so badly. Also we will need to know how to preserve when the electricity goes off.
I’ll do my best to make videos as we do these things on the homestead. Working on getting some help for video editing. Mg problem is time constraints. ✌️🙏
I loved this video. Pretty sure I could do this now that I watched you as I have experience "butchering" and "skinning" but at the morgue- a whole year = lots of bodies in a large city, when I was an undergrad. And yes Its a lot of physical work too😊
😬 The basics are the same for any…. Animal. 😬✌️
Question.. I know beef and sheep are hung for a while (14-18 days) beforehand.. Did you hang it beforehand as well? And if yes how long?
I don’t know nothing about butchering, so my next question might make me look dumb.
But why there can’t be used water to wash a deer?
And how come on o pig you can use a pressure washer, as opposed to a deer?
Water in contact with meat makes it slimy. On a pig you leave the skin on and burn the hair, then pressure wash the skin that is protecting the meat. The inside of a deer has a coating or membrane where all the organs were, so if you need to use a little water there, it’s okay. Water on meat makes it slimy, sloppy to grind, slippery, impossible to vacuum seal, and is just a no no. 👍✌️ Hope that was helpful. ✌️
We have been using those white bags for ground meat for a few years now and love them- cheap, fast, decent to freeze. Vacuum is great but those bags are expensive. I like the butcher paper as well, you are doing good. So you are cutting directly on the stainless steel sheet? I guess it is easy to clean but you probably need to put a new edge on your knife afterwards? I have always done it on the wooden butcher blocks.
A wooden block would be great. I will touch up the knives after for sure for next time 👍
This was great‼️ Thanks for sharing.
Vary Nice thank you , hope this doesn’t sound stupid but one thing why not use water to clean I think I know why not share an didn’t notice you saying why 👍✌️
Water on meat is a no no. Makes it slimy.
There was a good amount of meat on the neck.
Question 🙋♂️ after cleaning, do you leave the deer carcasses rest for a day or so, before cutting everything up?
I hung mine while for 3 days in my cooler, and let the quarters of Nate’s rest for the same in the cooler. It’s good to let it rest for sure. 👍
My wife is wondering why you don't just use a lint roller. 😂
Haha.
Thank you < I learned a lot from this video !
Great to hear that. I’m no full time butcher, but have done it enough to teach the basics now. 👍
3:28
If you use any water used only distilled so you don’t grow bacteria and things related.
Good God! How could you fail with those guns? I doubt any civilian in the UK could legally own one.
Like a sharp knife, good tools are very important.
This is quite interesting - I'm not sure what deer corn is?
Corned Deer. Made same way as corned beef. It is my favourite. Wife cans it and I’ll eat it cold straight out of the jar. Best ever.
Oh that sounds good - I tried to google and got a bunch of don't feed deer corn (the vegetable) lol@@ArkopiaRUclips
That was excellent Dean. But there are many tools to obtain prior to the hunting process. I don't think it is wise to hunt until I have every top quality tool needed to process the animal .
I know it would bother me .
So do you have a list of manufacturers of that fully featured meat grinder that you would highly recommend?
The knives ,tubs,packaging tools are pretty easy to source I'm assuming, but a manual powered meat grinder from the 60's is what my parents had until 1 of the screw clamp legs broke . All I'm looking for is the make & model number of the machine you use.
I have to start somewhere in the knowledge base .
I refuse to buy junk .
Thanks to both you and Nathan.
I have slowly accumulated things over the years, and found out what works fir me. My grinder is a 3/4 hp cabelas brand, and never let me down. Got a foot pedal on/off switch that’s awesome working alone. A good grinder comes with all the main components you need. Local Butcher supply shops are great for most other things. I’d really like a big butcher block, and eventually a meat band saw as well. You don’t know what works for you until you get into it, but set up best you can to start. ✌️
@@ArkopiaRUclips Thank you Dean for responding so quickly.
We all know that things are a changing faster than most people can adjust too .
Going from a pre carbon tax environment with a comfortable lifestyle with a good job,nice car ,wife children and the freedom to travel affordably, go fishing ,hunting and exploring.
Now we are facing a complete reversal of the structure.
Now it's back to hunting and fishing for quick food and planting gardens for long term survival.
And those who don't have the skills or equipment to function properly in this new scenario will become desperate folks after they lose their homes due to outrageous costs and loss of employment will become a helpless group .
What I think you and Nathan should do a series of videos on the basic structure building utilizing 10 hand tools to cut trees,hand plane the bark off ,square the edges ,drill holes in wood, pound stakes in the ground, build a rocket stove .( second video)
My reasons are that both of you have intelligence, physical abilities and wisdom to foresee a world after systems begin to collapse around us .
My list of beginners tools would be a top quality axe (,4 lb )a folding 16 inch saw( 2 lb) ,brace and bit set( 6 lbs) ,speed square .125 lbs) ,shovel(3 ~4lbs,200 feet of string line (3/4 lb) ,, 25 foot tape measure (1 lb),3 inch line level(2 ounces), 6~10 inch pocket knife (1 lb),20 feet of 1/2" rope .( 3lbs). 8 inch torpedo level,(1/8 th lb).and last but not least, a 12 inch bark planer (1~2lb)
Bring the total roughly to 28 lbs and ofcourse a backpack to carry all the tools safety.
So I think the 32 lb weight is reasonable for the average person of 145 lbs could manage to carry for short trips (1/2 mile every 2 hours).
Optional tools would include; pick axe (6~9 lb,) hatchet(2lb), sledge hammer .(8lb)
I'm looking at the basic tools one can move around in a back pack,travel to destination, and after rest and carefully planning the site ,begin with the layout and harvesting of materials.
I know Nathan has done a bug out location build and you both built the tiny house but that's definitely out of the realm of the scenario.
Now you being a fellow carpenter ,is there anything else you would add to the list ? Remember that there are no nails,screws in this concept.
Let me know if you have enough time in your busy schedule to tackle this grid down scenario with Nathan.
This would be a very realistic experience to show the viewers of what they would be facing.
Thanks for the great video. What to you estimate the deer weighed pre-gutted; and what was the final estimated yield weight in the freezer?
Just guessing, but mine was small at 110 pounds on the hoof, and 35 pounds in the freezer. Nate’s was bigger at 130-140 on the hoof, and 45 pounds freezer. Again, just an estimate from what I got for meat. ✌️
Thank you SO Much ! @@ArkopiaRUclips
👀💪🏻👍🏻
Arkopia, Dean, I was told years ago after cut meat to soak in water for awhile to get a lot of the blood out of the meat. How long if so, or is it not really have to do?
Salt and water. Soaking after deboning it all can get any of the gamey taste and blood out. Yup. I will usually do it overnight before I cook it, not at the meat processing stage.
@@ArkopiaRUclips I don't recall being told about the salt. Thanks.
buenisimo(:
Could those front quarter cuts be used for chicken fried steaks? 🤔
I never have, but yes. Don’t need a lean cut for that I beleive.
@@ArkopiaRUclips thanks! ☺️
Why no water?
Water in meat makes it slimy. No water processing meat. 👍
Not very complete from start to finish. But thanks for sharing anyway.
Recipes episode?
We’ll see. So much work trying to do things and also film then edit. Going to do pretty much the whole deer into 1 batch of sausage.
excellent video, pace, editing, energy and the shots used alongside the explanation. a masterful display of competence that is greatly appreciated.
you are better off thanking The God of heaven and earth for the deer. it is He Who created the deer and you, the earth, the sun and everything pertaining to life. He is able to receive your gratitude while the deer can no longer receive anything.
a prepper will need a god that governs more factors than deer in true times of trouble so one should choose wisely in peacetime.
i recommend Jesus, The King of kings and LORD of Lords, The Anointed One of God, The Firstborn of the dead, The Word of God, The Firstborn among many brethren. The Deliverer of man from sin, He Who governs the living and the dead.
Thank you. I appreciate it. 🙏✌️
For christ's sake joshua, leave your cult out of a god damn deer butchering video. Your _god_ gave man free will, and we thank the deer for providing food for our families. Your flying guy in the sky hasn't done shit in 2,000 years, or your baby jesus. Reported for misinformation and spam.