It was historically considered to be a great job it wasn’t really till recently with in the last 60 years butchers began to be look down on which is very sad considering how important the art is both in today’s world and the historic one as well
I really appreciate the fact that you guys explain everything in detail including the temperatures that the meat should be cooked at that is so important I think you.
Guys, I have been hunting & prossessing my own game for over 50 years but I have learned so many tips from your very informative videos. Thank you so much all that I have learned from you guys!!!.... Sincerely, Frank Scherping, the old Montana cowboy.
Watched this video 4 times now. It amazes me after processing my own elk sense I was a kid to see all thee unique cuts you can do with a elk and a band saw. Thanks again for the video super useful.
I found you by accident, I stayed and subscribed due to your content. What a presentation! Your commitment to educate the viewers is more than outstanding, it presents a set of principles worthy to follow...well done! The added bonus is to watch expert butchers at their craft: Your knife work is superb and on point. Your soft sales presentations are more than fun to watch, for you then go the extra step and prove how valuable those items are. Can it get any better? The beards are a hook, fine with that. The slim bodies are right in line too. You boys have your game more than down...you are riding a super success story not only in your home town, but now the internet which means worldwide. Be proud and keep up the great work!
I have butchered my wild game myself for years. I was amazed watching your video at how much I didn’t know and how much I could improve! Very impressive! I need a butcher room like that now...
Anyone who has done their own butchering could learn something it seems. You start just hacking it into chunks, basically, but you end up getting some real good cuts once you've done it a bit. Love the process of learning and improving on my own harvested meat.
I'm absolutely thrilled by this video. The closest I ever got to field stripping an Elk is peeling a banana. But it was fun to watch and very educational. I also loved the serving suggestions and how organized he made the entire session by laying the meat out there and identifying each cut. Showing us the grisle , the seams to look for while cutting and cutting around different bones was an invaluable lesson. This young man has hooked me.
I watched this from start to finish and I was riveted. This was an amazing master class guys, absolutely fantastic episode that I’m keeping to watch again and again until I learn all of these cuts, seams etc. thanks so much Seth & Scott. (John from California)
I was a meatcutter for31 years,you are the best I have seen you are like my self you pride yourself in what you do.i would not put something in counter I would not buy myself George sanders barrie Ontario canada
As usual you did a fantastic job of showing how a caucus is broke down to extract the most desirable cuts of meat. And not to.forget to mention that no part of the carcass was wasted. Thank you for showing how professional you are with a bandsaw and a sharp knife.
Thanks for this great video! I processed half my elk today using this video as I went; Produced some really great looking cuts. Name of the cuts plus suggestions on their use was invaluable. Heartfelt thanks
I’ve been processing my own elk off and on for past 30 years, who would have known I had so much to learn! Another outstanding production! You are correct that it isn’t always possible or practical to pack them out in halves. However, when I pack out on horses and mules we basically quarter them as you show at about 2 minutes. Still pretty much able to take it from there in the manner you show. Keep up the great work!
Once again enjoyed watching Seth breaking down the Elk. Real precision and neat cutting of the portions. A good lesson for a Butcher/Meat cutter in the making. The video should be used in Community College setting for the skilled trades. I am an educator by profession also and I find this video very useful in the skilled trades departments in schools in North America.
Man these guys have such crazy skill this video became not so useful for me because I dont get a butcher shop to cut up my elk. I wish I could see this done how 90% of us have to do it (without a band saw, starting in the field, how to quarter and break down then working the rest at home). When they break it down with the band saw to this extent, I get lost as to what they are working with.
You guys are Senastional at your craft. So addictive to watch! I am a chef from years previous, I wished I had taken the the time to learn more about butchery . 👍👍🙌🏻
I always wanted to do my own butchering and from your videos I have learned so much it's unreal. Thank you guys and for all the tips I'm going to do my own deer this year
Excellent video. Growing up in Colorado for the past 60 years has given me the opportunity to harvest and process nearly 100 elk between family and friends. Obviously still learning… and this video provided me even more knowledge. There are a few areas that weren’t discussed. For the hunter, the importance of properly field dressing and cleaning your harvest ASAP. Even after having my elk tested for Chronic Wasting Disease (CWD), it is not recommended to cut/saw through bones. How long do you like to age your meat? Personally, I only make jerky from the smaller cuts of meat as larger cuts for steaks are cherished!
I'll come back to this in September. I usually just take whatever muscle groups I can into roasts minus the more obvious steaks. The rest makes burger. I'll be getting fancy this year. Thanks
Lean, game mest is so dangerously underrated. Everyone loves a fatty ribeye, but there's something about venison that always got me going. Elk meat is the next tier for me, I can't get enough. I'm excited to try sous vide on some soon.
I'm from the school of thought that a meat saw should never touch game meat as the bone morrow gives it the "wild" taste. That said, I don't know if that is true or not...it's just what the ol' boy who taught me many years ago said. For 35 years I always de-boned the elk as part of the butchering process. I also took the time to break it down into most of the cuts this professional does (and I say professional because he is good at what he does). Two years ago, my wife and adult son suggested we keep just the backstraps and tenderloin and grind the rest, as we have always bemoaned the fact that we run out of burger too soon in the year and we like to make a lot of things with ground meat. So for the past two years, that is what I've done. My elk burger is great as I use only lean elk meat (cut all that fat, tallow, and silverskin out of it) and mix it with ground beef. I use one part ground beef (30% fat) to 3 parts ground elk for the hamburger (makes it 92.5% lean). For breakfast sausage, I use a 50/50 mix of ground elk and ground Boston butt (along with appropriate spices). After watching this video, I've decided that in the future, if we are lucky enough to draw more than one elk permit (and are successful at harvesting the elk), I'm going to save a bit of that elk for some of those cuts I like.
Wow, thanks! Years of practice makes it look effortless, but you really need a lot of patience and hard work to do this. And we strive to keep improving 💪
Love this :) Always never felt comfortable in doing my own butchering, but have done my last 2 caribou and always learn something new. Vids like this are a wealth of info...THANK YOU :)
Morakniv makes an excellent ( EXCELLENT) knife for field work as well for about 20$, or if you wanna blow around 60-100$ go out and purchase a proper puukko (Traditional Finnish Sheath Knife) or a keukku it is WORTH IT. Just reminded me when you showed how you can change out the blade on the knife. A Mora or Puukko will hold an excellent edge and for me personally, its very impractical to carry around extra blades (I have to have my knife on my person, Im working around stock, limited back space, ect. but if that system works for you I'm glad!) HUGE FAN!
MABUHAY!!! ur new friend frm Philippines. I always watch your videos and it gives me joy. Ur techniques and method really amazed me. Since we are under quarantine due to covid19, so staying at home is not really boring because of ur post videos. Keep it up and God bless.
Dude. You're a f'ing bad ass. Straight up! In my younger years I wanted to be a butcher. Your videos inspire me to say f the system, quit working for the man, and follow a dream. Keep them coming. I'm all caught up. Thx for what you guys do. Peace from CA
Take your loin/backstrap/tomahawk steaks to 119 degrees exactly (like the millisecond your remote probe goes from 118 to 119, pull it) on the grill. Then pull, wrap (in butcher or parchment paper), and put in small cooler to rest for 10 mins. Will rise to internal temp of around 135. Don’t let it get to 135 on the grill though! Great video, thank you!
craftsmanship in perfection. Guys you are the the ornament of your profession! If meat industry was getting perverted the last 40 years...you guys stand for what meat culture and craftsmanship is standing for! Thats why i buy without feeling guilty my meat at my local butcher...maybe for some bucks more expensive but NICE AND TASTY AND CLEAN! GO on with what you are doing! I am really impressed.
Nice video, helps a lot of young hunters out there. A lot of us would like to breakdown our own hunts. Not that we don't want to pay a butcher or that we don't trust them, but there is a good feeling in doing 100% of a job from start to finish. Couple generations back, that's what people did and that's very fulfilling to try doing the same thing. On the side: You guys should do a complete breakdown of a moose. I know I'd watch the heck of it!
I’ve watched you guys for a long time I don’t know how I missed watching these videos on how to break down a bison and an elk that’s what I was looking for again you guys are Real professionals I hope someday I can come out to your place 👍🇺🇸
Yeah he's good with the knife, in a previous recording he said that he'd been a butcher for twenty or thirty years I can't remember if it was 20 or 30,either way he's been do it for a long time, that's why he skills area a mfer. I give him his props
Ever since I found these guys I've been really impressed with them and I really like there products and keep ordering more and more thanks again for your videos.
That elk rib chop looks delicious. You guys in my opinion have one of the best (and useful) jobs out there. I sell red wing shoes, and proud to own a nice selection of rare, and highly coveted boots. Next thing I know I’d like to do is learn the craft of butchery and experience it’s reward.
I’m pretty good at field dressing, quartering, and deboning any game animal. But, your skills at deboning and butchering, in terms of speed and quality, are PhD level and mine are bachelors degree level. Great job gentlemen.
That sirloin,back strap,fillet , tomahawk style steaks ,flat iron ,tri tip ,flank steaks , I wouldn't be sure where to start eating wise would be standing back admiring my haul after it was all processed and then having the friend and family over for a cookout and some bottles of beer make a day out of it hell be quite a fews days during the summer months and we don't put our grill away in the winter it comes up on the porch and gets covered because we use it during the winter also.
Thank you. My son got his first elk a couple of days ago and we may try to butcher it ourselves. I've taken ~20 elk over the years, but always took them to a processor.
Very informative video friend! I'm used to the "classic" cuts off of deer and elk. Back-straps, Tenderloin, Sausage, Hamburger and Jerky. Never realized there were so many cuts on an Elk! Enjoyed the video. Your certainly a master of your craft. Well done!
46:38..."remove a little of this excess fat." In my opinion, remove as much fat as you can from your game. It makes the difference between night and day in how your game meat will taste. Even in my ground meat, I remove the fat and replace it with some beef fat (some use pork fat). Doing this makes your elk taste spectacular! Again, just my opinion after doing my own game processing for over 30 years. For the first-timer, I suggest experimenting with leaving the fat on some steaks and removing the fat on some steaks, and adding a little olive oil to the steak. Some people really enjoy the complete taste of the elk with its own fat. More power to 'em! You guys do great videos and butchering...wish I had a video like this to refer back to when I started doing my own processing!
@@Matthew_S_1985 I do not know if soaking the fat in milk would take out any of the gaminess. Just know that the guy who taught me to butcher deer and elk was a fanatic about removing all the fat. When I started doing this, I noticed a real difference in the taste (as opposed to having a meat processor doing it as I had done a few years before this). But hey, give it a try!
My Grandfather taught me to never cut through bone when processing wild game, always "bone it out". He said the bone dust and marrow will give your meat a real gamey taste. I don't know if it's true or not because I always bone out my wild game and it tastes wonderful...
Damn, you guys are the gold standard of professionalism, how you handle the meat, how you handle yourself, and how you handle the knives. I've seen elk field dressed but never processed a whole elk. That kit is amazing I got my brother-in-law it last year as he takes, all the nieces and nephews hunting, and he usually guts, and butchers, all the whitetails we get. A couple questions for you guys, I'm sorry to bother you guys, as I am sure you got a lot going on, and you don't make any money, answering me back, but anything is much appreciated. 1. Is skinning and butchering the elk really any different than a white tail, other than elk are 5x bigger? Have you guys ever thought, about trying to do anything with "the Meateater", Steven Rinella? It seems to me, a lot of good with food, could come from that, lol? Do you guys have issues, with your hands from butchering all day, I'm in my late 40's and even processing a dear or 2, once a year, is hard my hands, as my hands are cramping up and sore and hurt for days. And are you guys happy about the RMEF reintroducing elk, all over the US. I know elk have been reintroduced into my current state of PA, and a state I lived in before Kentucky, with extreme success. Sorry, for all he questions, but I love your guys videos. Once again great video, Thanks.
Top notch knife skills with these guys 👍👍excellent video Seth I live in New Zealand and butcher all of my own meat and have picked up lots of good ideas and tips from your videos, really good stuff guys
Used a bottom dollar outdoor edge to process my first 2 deer this year. Stayed sharp through both. I am far from a good butcher but was very surprised how much easier the knife made it
Yo I live a couple hours from y’all. I might just drive by and get me some meat. I respect how professional and caring you are with the animals in not wasting any portion of the meat, fat, bones, etc. You will certainly be getting my money soon. You can bet on that!
I have never had a whole elk until this year. I always have to quarter and pack out. Great video. Not being a butcher I really enjoyed learning how to do these cuts. I have been considered getting a bandsaw. I know a guy that uses a battery operated sawsall in the field to do the same kind of cuts. I have considered doing that but I would have to buy a new one of those because use mine for cutting everything under the sun. I have been wanting to do the tomahawk cops. But when I cut my elk in the field it is not possible. Great video thanks for putting it up.
Who thinks I should do a video with these fellas? I really enjoy there videos and have never met or spoke with them. 👍
Do it man, your channel is quality.
deermeatfordinner I was thinking the same two weeks I really hope u do it would be epic
Heck yeah!! 🔪👊🏼
Yea do it
Rob you that would be awesome
Swear to God these Bearded Butchers videos just came across my list of recommends about a month ago out of nowhere... and now I'm addicted.
Greg Smith - RIGHT? I watch the boys on freaking saturday mornings!!!
Same bro.
Butchers becoming the new culinary artists in the market which is awesome
It was historically considered to be a great job it wasn’t really till recently with in the last 60 years butchers began to be look down on which is very sad considering how important the art is both in today’s world and the historic one as well
I really appreciate the fact that you guys explain everything in detail including the temperatures that the meat should be cooked at that is so important I think you.
No ads,no clickbait,no unnecessary long talks. Imma sub right now
Man, I watch these instead of watching tv, movies, or playing video games. All so satisfying.
Guys, I have been hunting & prossessing my own game for over 50 years but I have learned so many tips from your very informative videos. Thank you so much all that I have learned from you guys!!!.... Sincerely,
Frank Scherping, the old Montana cowboy.
Watched this video 4 times now. It amazes me after processing my own elk sense I was a kid to see all thee unique cuts you can do with a elk and a band saw. Thanks again for the video super useful.
I found you by accident, I stayed and subscribed due to your content. What a presentation! Your commitment to educate the viewers is more than outstanding, it presents a set of principles worthy to follow...well done! The added bonus is to watch expert butchers at their craft: Your knife work is superb and on point. Your soft sales presentations are more than fun to watch, for you then go the extra step and prove how valuable those items are.
Can it get any better? The beards are a hook, fine with that. The slim bodies are right in line too. You boys have your game more than down...you are riding a super success story not only in your home town, but now the internet which means worldwide. Be proud and keep up the great work!
Thank you for the message! We greatly appreciate it!
I have butchered my wild game myself for years. I was amazed watching your video at how much I didn’t know and how much I could improve! Very impressive! I need a butcher room like that now...
You can do it!
Anyone who has done their own butchering could learn something it seems. You start just hacking it into chunks, basically, but you end up getting some real good cuts once you've done it a bit. Love the process of learning and improving on my own harvested meat.
I'm absolutely thrilled by this video. The closest I ever got to field stripping an Elk is peeling a banana. But it was fun to watch and very educational. I also loved the serving suggestions and how organized he made the entire session by laying the meat out there and identifying each cut. Showing us the grisle , the seams to look for while cutting and cutting around different bones was an invaluable lesson. This young man has hooked me.
We really appreciate your kind words, Randy!
I watched this from start to finish and I was riveted. This was an amazing master class guys, absolutely fantastic episode that I’m keeping to watch again and again until I learn all of these cuts, seams etc. thanks so much Seth & Scott.
(John from California)
Will never do an Elk but can't get enough of the trade techniques.
And I know what to buy my son for Christmas as far as knifes go.
I was a meatcutter for31 years,you are the best I have seen you are like my self you pride yourself in what you do.i would not put something in counter I would not buy myself George sanders barrie Ontario canada
-Cheers! 🔪🥩
This guy should never be poor in this life. He’s very passionate at how work and knows how to sell very well.
As usual you did a fantastic job of showing how a caucus is broke down to extract the most desirable cuts of meat. And not to.forget to mention that no part of the carcass was wasted. Thank you for showing how professional you are with a bandsaw and a sharp knife.
Thanks for this great video! I processed half my elk today using this video as I went; Produced some really great looking cuts. Name of the cuts plus suggestions on their use was invaluable. Heartfelt thanks
Learn something new every vid thanks guys butchering is dying profession still glad we got good folks out there that still do it
Rogan watched this 129,000 times.
I’ve been processing my own elk off and on for past 30 years, who would have known I had so much to learn! Another outstanding production! You are correct that it isn’t always possible or practical to pack them out in halves. However, when I pack out on horses and mules we basically quarter them as you show at about 2 minutes. Still pretty much able to take it from there in the manner you show. Keep up the great work!
One of the best butchers on the planet period!!!
Robert, Thank you!
Not only do I learn a thing or 2 or 3 or much more than four but lord am I hungry for some of that Elk. You guys are great.
Go get some elk, Kevin!
Once again enjoyed watching Seth breaking down the Elk. Real precision and neat cutting of the portions. A good lesson for a Butcher/Meat cutter in the making. The video should be used in Community College setting for the skilled trades.
I am an educator by profession also and I find this video very useful in the skilled trades departments in schools in North America.
After many years of doing my own processing, I finally got my first tri-tip from my elk. Felt good! Thanks for the videos!
2 things...one I can’t believe I watched the whole video and two if I lived closer I would buy soooo much elk from you guys 👍🏻👍🏻🇺🇸🇺🇸
Butcher from Australia here, love your work! Awesome to see this kind of stuff. Definitely ordering one of those 5 inchers too, looks mint 👌
Man these guys have such crazy skill this video became not so useful for me because I dont get a butcher shop to cut up my elk. I wish I could see this done how 90% of us have to do it (without a band saw, starting in the field, how to quarter and break down then working the rest at home). When they break it down with the band saw to this extent, I get lost as to what they are working with.
With the multiple cameras, the editing on this video is fantastic. No wasted time, just time making me hungry. Fantastic job!
You guys are Senastional at your craft. So addictive to watch! I am a chef from years previous, I wished I had taken the the time to learn more about butchery . 👍👍🙌🏻
Thanks for watching and we are happy we can educate you!
Yep been using outdoor edge knifes for a few years now love it
You do a wonderful job teaching and make it look so easy, thank you for sharing your teachings.
Donna, you’re welcome and thanks for watching!
I always wanted to do my own butchering and from your videos I have learned so much it's unreal. Thank you guys and for all the tips I'm going to do my own deer this year
You’re welcome!
U guys are the best and I never I mean never loose interest during any of your episodes.....Keep them coming!!!!
This is one of the best butcher break down videos on RUclips. Awesome.
Excellent video. Growing up in Colorado for the past 60 years has given me the opportunity to harvest and process nearly 100 elk between family and friends. Obviously still learning… and this video provided me even more knowledge. There are a few areas that weren’t discussed. For the hunter, the importance of properly field dressing and cleaning your harvest ASAP. Even after having my elk tested for Chronic Wasting Disease (CWD), it is not recommended to cut/saw through bones. How long do you like to age your meat? Personally, I only make jerky from the smaller cuts of meat as larger cuts for steaks are cherished!
I'll come back to this in September. I usually just take whatever muscle groups I can into roasts minus the more obvious steaks. The rest makes burger. I'll be getting fancy this year. Thanks
Good idea, Charlie 😉
What an invalluable resource you guys have provided with high production value free of charge, I'm gunna buy some of your shit
Lean, game mest is so dangerously underrated. Everyone loves a fatty ribeye, but there's something about venison that always got me going. Elk meat is the next tier for me, I can't get enough. I'm excited to try sous vide on some soon.
I'm from the school of thought that a meat saw should never touch game meat as the bone morrow gives it the "wild" taste. That said, I don't know if that is true or not...it's just what the ol' boy who taught me many years ago said. For 35 years I always de-boned the elk as part of the butchering process. I also took the time to break it down into most of the cuts this professional does (and I say professional because he is good at what he does).
Two years ago, my wife and adult son suggested we keep just the backstraps and tenderloin and grind the rest, as we have always bemoaned the fact that we run out of burger too soon in the year and we like to make a lot of things with ground meat. So for the past two years, that is what I've done. My elk burger is great as I use only lean elk meat (cut all that fat, tallow, and silverskin out of it) and mix it with ground beef. I use one part ground beef (30% fat) to 3 parts ground elk for the hamburger (makes it 92.5% lean). For breakfast sausage, I use a 50/50 mix of ground elk and ground Boston butt (along with appropriate spices).
After watching this video, I've decided that in the future, if we are lucky enough to draw more than one elk permit (and are successful at harvesting the elk), I'm going to save a bit of that elk for some of those cuts I like.
Your videos never fail to make my mouth water no matter what your doing
💯💯💯
I've processed 8 of my own elks. But I can say this, you know alot more than i do haha. Great educational video.
Great knife 🔪
Great knife skills 👏
Great understanding of the animals anatomy and how to process it.
A masterclass in butchery !
I make a bowl of popcorn 🍿 when I watch your videos!!
Haha. Thank you!
never seen anyone so graceful with a knife holy shit i’m impressed
Wow, thanks! Years of practice makes it look effortless, but you really need a lot of patience and hard work to do this. And we strive to keep improving 💪
Let's get the Bearded Butcher on JRE
That would be awesome
Love this :) Always never felt comfortable in doing my own butchering, but have done my last 2 caribou and always learn something new. Vids like this are a wealth of info...THANK YOU :)
Never seen an Elk, but now I know how to butcher one. Down the huge YT rabbit hole today...
Insane that your channel is free. Thank you so much. Taking so many notes.
It's an honor for us to share our knowledge!
Morakniv makes an excellent ( EXCELLENT) knife for field work as well for about 20$, or if you wanna blow around 60-100$ go out and purchase a proper puukko (Traditional Finnish Sheath Knife) or a keukku it is WORTH IT.
Just reminded me when you showed how you can change out the blade on the knife. A Mora or Puukko will hold an excellent edge and for me personally, its very impractical to carry around extra blades (I have to have my knife on my person, Im working around stock, limited back space, ect. but if that system works for you I'm glad!)
HUGE FAN!
MABUHAY!!! ur new friend frm Philippines. I always watch your videos and it gives me joy. Ur techniques and method really amazed me. Since we are under quarantine due to covid19, so staying at home is not really boring because of ur post videos. Keep it up and God bless.
Dude. You're a f'ing bad ass. Straight up! In my younger years I wanted to be a butcher. Your videos inspire me to say f the system, quit working for the man, and follow a dream. Keep them coming. I'm all caught up. Thx for what you guys do. Peace from CA
California? I thought you guys weren't allowed to eat meat
Bee Bob lol. Maybe for some... But not me by any means.
@@nPeezy-oz1gm Just busting on you. I always hear about the socialist government in the state and they try to control everything you do.
You areso good at butchering bro... I wish I lived closer to you........JJ...
Take your loin/backstrap/tomahawk steaks to 119 degrees exactly (like the millisecond your remote probe goes from 118 to 119, pull it) on the grill. Then pull, wrap (in butcher or parchment paper), and put in small cooler to rest for 10 mins. Will rise to internal temp of around 135. Don’t let it get to 135 on the grill though! Great video, thank you!
craftsmanship in perfection. Guys you are the the ornament of your profession! If meat industry was getting perverted the last 40 years...you guys stand for what meat culture and craftsmanship is standing for! Thats why i buy without feeling guilty my meat at my local butcher...maybe for some bucks more expensive but NICE AND TASTY AND CLEAN! GO on with what you are doing! I am really impressed.
Your family must eat incredibly well, very nice.
Nice video, helps a lot of young hunters out there. A lot of us would like to breakdown our own hunts. Not that we don't want to pay a butcher or that we don't trust them, but there is a good feeling in doing 100% of a job from start to finish. Couple generations back, that's what people did and that's very fulfilling to try doing the same thing.
On the side: You guys should do a complete breakdown of a moose. I know I'd watch the heck of it!
This is how you do advertising! Awesome video.
I’ve watched you guys for a long time I don’t know how I missed watching these videos on how to break down a bison and an elk that’s what I was looking for again you guys are Real professionals I hope someday I can come out to your place 👍🇺🇸
If you add pork fat to it does it cut down the gamiest of the meat?? I’m a chef and I love you guys and I use you videos to learn more more about meat
Those are the same knifes I use for a year now and love them
You have some IMPRESSIVE knife skills Sir👍
Yeah he's good with the knife, in a previous recording he said that he'd been a butcher for twenty or thirty years I can't remember if it was 20 or 30,either way he's been do it for a long time, that's why he skills area a mfer. I give him his props
Ever since I found these guys I've been really impressed with them and I really like there products and keep ordering more and more thanks again for your videos.
A good ways through I was like"Wow that's a lot of meat it would take forever for someone to eat it all," And then I realized THAT WAS ONLY HALF
By 15 minutes in you had me sold on that knife.
That elk rib chop looks delicious. You guys in my opinion have one of the best (and useful) jobs out there. I sell red wing shoes, and proud to own a nice selection of rare, and highly coveted boots. Next thing I know I’d like to do is learn the craft of butchery and experience it’s reward.
I've had the "EDC" knife since 2018 & still haven't changed the blade.... A cheap simple diamond sharpener keeps the edge nice...
Pretty impressed
mannnn i was HOPiNG after watching the cow butcher video that you had this exact video and you do!! i’m subscribed!
I’m pretty good at field dressing, quartering, and deboning any game animal. But, your skills at deboning and butchering, in terms of speed and quality, are PhD level and mine are bachelors degree level. Great job gentlemen.
Good stuff!
That sirloin,back strap,fillet , tomahawk style steaks ,flat iron ,tri tip ,flank steaks , I wouldn't be sure where to start eating wise would be standing back admiring my haul after it was all processed and then having the friend and family over for a cookout and some bottles of beer make a day out of it hell be quite a fews days during the summer months and we don't put our grill away in the winter it comes up on the porch and gets covered because we use it during the winter also.
3³3³
Thank you. My son got his first elk a couple of days ago and we may try to butcher it ourselves. I've taken ~20 elk over the years, but always took them to a processor.
Always nice to see pros at work.
My mouth is watering watching this, one more day until opening of archery season!!!
Let's go! 🔥
This guy is the Heavy D of meats..such skill.
Lol good comparison they do look alike
My niece and her family were camping at the Grand Canyon. A huge elk walked right past their campsite! Would’ve made some good eating 🥩🦴
Man, you are a master meat cutter, no question...
Thank you!
Some of the best ASMR on the internet.
dont you just love it that everything on this godforsaken platform has become an ad...
Why is this so satisfying for me to watch??
Its in your DNA.
i'd love to see them tackle a Moose breakdown :)
Maybe if we get our hands on one!
Very informative video friend! I'm used to the "classic" cuts off of deer and elk. Back-straps, Tenderloin, Sausage, Hamburger and Jerky. Never realized there were so many cuts on an Elk! Enjoyed the video. Your certainly a master of your craft. Well done!
46:38..."remove a little of this excess fat." In my opinion, remove as much fat as you can from your game. It makes the difference between night and day in how your game meat will taste. Even in my ground meat, I remove the fat and replace it with some beef fat (some use pork fat). Doing this makes your elk taste spectacular! Again, just my opinion after doing my own game processing for over 30 years. For the first-timer, I suggest experimenting with leaving the fat on some steaks and removing the fat on some steaks, and adding a little olive oil to the steak. Some people really enjoy the complete taste of the elk with its own fat. More power to 'em! You guys do great videos and butchering...wish I had a video like this to refer back to when I started doing my own processing!
Can you soak the fat in milk to take the gaminess out though ?
@@Matthew_S_1985 I do not know if soaking the fat in milk would take out any of the gaminess. Just know that the guy who taught me to butcher deer and elk was a fanatic about removing all the fat. When I started doing this, I noticed a real difference in the taste (as opposed to having a meat processor doing it as I had done a few years before this). But hey, give it a try!
My Grandfather taught me to never cut through bone when processing wild game, always "bone it out". He said the bone dust and marrow will give your meat a real gamey taste. I don't know if it's true or not because I always bone out my wild game and it tastes wonderful...
@@ruthless4645 I would say your grandfather is right on the money! The guy who taught me to process/butcher my own game believed in the same thing.
Damn, you guys are the gold standard of professionalism, how you handle the meat, how you handle yourself, and how you handle the knives. I've seen elk field dressed but never processed a whole elk. That kit is amazing I got my brother-in-law it last year as he takes, all the nieces and nephews hunting, and he usually guts, and butchers, all the whitetails we get. A couple questions for you guys, I'm sorry to bother you guys, as I am sure you got a lot going on, and you don't make any money, answering me back, but anything is much appreciated. 1. Is skinning and butchering the elk really any different than a white tail, other than elk are 5x bigger? Have you guys ever thought, about trying to do anything with "the Meateater", Steven Rinella? It seems to me, a lot of good with food, could come from that, lol? Do you guys have issues, with your hands from butchering all day, I'm in my late 40's and even processing a dear or 2, once a year, is hard my hands, as my hands are cramping up and sore and hurt for days. And are you guys happy about the RMEF reintroducing elk, all over the US. I know elk have been reintroduced into my current state of PA, and a state I lived in before Kentucky, with extreme success. Sorry, for all he questions, but I love your guys videos. Once again great video, Thanks.
Would love to see some cooking examples for Elk preparation.
Great suggestion!
Great way to butcher an elk !!!
Love you guys !
I'd like to see your older brother do his job on bearded butchers !
looks amazing, i ordered some elk steaks after watching this lol
Top notch knife skills with these guys 👍👍excellent video Seth I live in New Zealand and butcher all of my own meat and have picked up lots of good ideas and tips from your videos, really good stuff guys
You guys need to go on the Joe Rogan Podcast. True artists, making all of us want to strive to do better.
You guys never disappoint , excellent breakdown , keep them videos coming guys , I will keep watching
Thx now I'm starving 👍🏻
Sorry! 🤣
Used a bottom dollar outdoor edge to process my first 2 deer this year. Stayed sharp through both. I am far from a good butcher but was very surprised how much easier the knife made it
Joe Rogan has entered the chat
Love these breakdown videos. Going elk hunting a couple weeks and cant wait to get some of that delicious meat.
Man you guys do such a good job butchering 💯🔥👌🤙🏽
Appreciate that
Yo I live a couple hours from y’all. I might just drive by and get me some meat. I respect how professional and caring you are with the animals in not wasting any portion of the meat, fat, bones, etc. You will certainly be getting my money soon. You can bet on that!
Bro if this man wants you to disappear there's no hope for you
You should be watching how to play professional football videos, not elk butchering Mitch.
@@scmroman truGOATsky
I have never had a whole elk until this year. I always have to quarter and pack out. Great video. Not being a butcher I really enjoyed learning how to do these cuts. I have been considered getting a bandsaw. I know a guy that uses a battery operated sawsall in the field to do the same kind of cuts. I have considered doing that but I would have to buy a new one of those because use mine for cutting everything under the sun. I have been wanting to do the tomahawk cops. But when I cut my elk in the field it is not possible. Great video thanks for putting it up.
Elk picanha... Guga has entered the chat.
Artists with knives...looks amazing.
Thank you for this master class!
You're very welcome!
Totally awesome guys! I ordered the black rub w/ coffee last month, my whole family loves it.
Really loving this. Thanks, Dusty!