How to Butcher a Deer at Home | The Bearded Butchers
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It's 2021, it's time for an update! Our last how to butcher a deer video ( • The Best How to Butche... ) is over 3 million views, but the video is not the Bearded Butcher quality you've all come to expect. We have an Ohio whitetail in the dry ager, so it's time for a refresh. Grab your deer and your knife and follow along! This is the initial breakdown that anybody can do anywhere. This will take you from a carcass to sub-primals.
19:14 - After you butcher your deer (same for elk), here's pretty much all of the deer trimmings laid out on the table at the same time with explanations of every cut.
10:54 - Instructions how to remove the hindquarter gland between the top, bottom, and eye of rounds.
12:09 - There's another gland here in the front shoulder to remove as well.
To further break down your deer, check out these other great videos from The Bearded Butchers:
Missed a step? • The BEST how to skin a... How to skin a deer
How to field dress your deer • How to field dress a d...
Economy style processing • How to Butcher a Deer ...
Meat snacks • How to Make Commercial...
Deer Jerky • How to make Deer Jerky...
Deer Sticks (Smokies) • How to make Deer Smoki...
We have more than 20 deer processing videos on TH-cam. Just go to TH-cam and search for "bearded butcher deer"
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Index:
2:00 - First thing to do is cut off the venison flank. At the same time, reach inside the carcass and carve out the venison tenderloins right along the vertebrae. These can be called inner loins, tenderloins, or fish tenders.
3:28 - After the inner loins are out, find the ball joint by the H bone, cut through the knuckle, and peel off the entire venison hindquarter with the venison sirloin attached. Then, slide off the venison flank meat and send it to the trim pile.
4:45 - Venison front shoulder is next. It should be easy to remove. The venison back strap is next. Slowly work along the ribs with the tip of your knife.
9:31 - Back to the venison hindquarters. Get the femur out first, then the venison sirloin and venison round tip (or the sirloin tip).
11:57 - Front shoulders. There's a venison top blade (flat iron) steak here. You can use the entire shoulder as a bone in venison blade roast as well.
15:06 - How to trim the venison backstraps. You'll definitely get a better flavor if you remove all of the silver skin. You'll end up fileting them like a fish.
17:10 - How to trim the venison inner loins.
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Processed a deer on my own for the first time this weekend. Videos helped tremendously but also made me realize how easy you make it look!
Age the meat if you can. Makes for a better meat.....
My Dad taught me 40 years ago. I work up all of the deer that I bag myself. I trust Dad and Me!
Every year I always do a refresher with their videos!
Yeah these guys are good
I'm doing it right now lol help tremendously
for years I have hunted to feed my family. I have made numerous mistakes but my family has lived and enjoyed what GOD has provided for us. Wish I could have found all this info before now, but thank the lord we survived. Bottom line...Thank You for your work to bring this to us. GOD BLESS.
God Bless
I was a commercial meat cutter for 24yrs starting in 1978 learning on swinging beef and pork. There is a big difference between what I learned in a grocery store meat room and what is shown here. This video is the best I've seen and doing deer and could be used on moose as well. Well done!!
This information can be used on any ungulate. Naked, they're al the same. 😎
You are correct, but cutting beef in a retail grocery setting is very different than how it is done in this vid esp the process of breaking down swinging beef as mentioned. There are many ways to do this work. Watching a few of these similar videos will show that in spades.@@HardRockMiner
Needed this video. My son and my self are going Deer hunting for the first time in 2 weeks down in Alabama. Thanx guys
Awesome, Have fun, be safe!
Do your self a favor if your going to continue hunting learn to process your deer and buy proper equipment needed cheap usually isn’t good mid range and up is better and better higher you go be money ahead and not having to use some expensive processing shop to pay and do for you
Good luck. Be safe!
Excellent. Good luck from Pete in Illinois
This video does a great job of explaining . Your 1st time your cuts aren't gonna be very pretty but it'll get the job done and get some good meat on the table. You get better every time.
My dad and I have been processing our Minnesota grown deer for the past 50 plus years. This video is one of the best, you explained all your cuts clearly. Impressed on how you you processed this deer effortlessly. I will be checking your products out for sure. Thanks for taking time to do this video.
My dad and I process ours too. It’s good quality time with dad and it’s fun too! Great times man. Edit: …and we’re in Minnesota too
I know it is a very simple idea and task. But when I was first learning how to butcher deer by myself, I didn’t know what to trim off to grind. And I know it seems simple but coming from you guys, who taught me ALOT, I know it would help someone else!
Great video. Iv been watching all your deer processing videos for the past two weeks over and over again in preparation for our first deer this season. We even bought the meat your maker grinder, Victoriaknox 6” boning knife, and outdoor edge hunting knife set. Should hopefully take our first deer this weekend.
You guys rock.
Another great breakdown. Your in depth video was awesome. I literally started processing my own deer by working along with it. I would just pause or jump back if I needed to. Yall probably make the best processing videos on the Tube. Well done boys 👍🏻
Can't thank y'all enough for this video. Processed two deer today and for the first time in my life I had a clue of what I was doing to make intelligent cuts of meat. You guys are awesome!
Interesting watching this. Back when I was first married in the mid-1970's, we were practically saved from starvation by a friend who have us a deer. We had an "authentic" Thanksgiving that year with a venison roast we served his aunt and uncle. Good times.
Been doing this at home for a long time. It can be done with very minimal tools! It is not quite as easy as he makes it look though. Lol. Gotta love watching an expert in his element.
I watched your previous video, I bet you 20x to successfully process last year's deer. Thank you for the remake, it gives me confidence to process my deer at home. You guys are the best!
TH-cam recommended you guys 2 years ago when I broke my leg. My wife was trained in butchery in Oregon. The only animal in North America she hasn't done is a Bear. We've broken down a dozen deer and have an 82" band saw and an 8' processing table. Your ideas and your approach are awesome. You have completely made me rethink the way I buy meat, and how I process it.
When you skin a bear, you realize you have a dog-man lying on your table and that you have murdered him. It's uncanny and unsettling.
@@ianallen738killed*
I'm watching with a broken leg. Lol.
Where you located
You guys are a huge blessing. There’s not many butchers out there anymore. Love the work you do🤟💪🇺🇸👍
Ok🎉
Got my first deer last fall. Needed a bit of guidance from my buddy on the skinning side of things. Had some butchery training in cooking school but this is a great addition to what knowledge I had. I did a pancetta treatment on the belly flaps and enjoyed the finished product, not so much when I rendered it though. I’m looking forward to the season kicking off up here in Michigan soon and want to do prosciutto with a leg. I appreciate the content guys! Thanks!
Been dear hunting all my life. Never tried to process my own deer because I thought it was too difficult. This video remedied that feeling. Easy, straight to the point. Thanks for the video. Just subscribed.
I have always processed my own deer. I typically try to make most of the roasts boneless and then process the bones to can bone broth. I know several folks who just hack-a-wack at their deer and then can all the meat. The skinny end of the backstrap I slice into thin "breakfast" steaks - wonderful to sear in butter and have with eggs. Also makes a great cheesesteak sandwich. I could go on and on with what to use the cuts for, but I won't.. Love watching you guys work!
Found you guys from the original deer processing video. Been watching and subscribed ever since. Always great for a refresher. I’ve been processing my own for years. Bought the victorinox and steel at your recommendation too. Game changer
Thanks guys
Thank you for the refresher video! I subscribed last year and have learned so much. I'm hoping to be blessed with another deer or two this season and I'm feeling more confident in the butchering process after doing my first deer 2 weeks ago (with the help of your videos). Thanks again!
Down to business was perfect for my son and I to work through our first deer. Thank you for what you do, you inspire so many.
This video really takes me back..... I am 68, but when I was 11, my father, an avid bow hunter, brought home a spike elk in Oregon. I had the pleasure of learning how to butcher an elk! So many great memories, never forgotten and valued to this day. Btw, elk meat is the best of all game meats, imho, better that beef, and far superior to deer. Great video, guys!
Right on!
Going in a couple weeks and hoping to get one this year. Watched almost all of your deer videos and many of the others. Have a friend that gets his family in on the processing as an assembly line. Never been able to join them, but after watching you guys, I feel pretty confident to do a...decent job of it. 😀 Keep the great videos coming.
Did you get one last year. I got my first one on Sunday.
Thank you so much for this video. My friend got his first ever deer and didn't know how to clean it. I've cleaned birds, rabbits, fish, turtle, even squirrel... but never a deer. Over the years I've watched tons of videos on it but I wanted a quick refresher and this video popped up. I watched it, and it went exactly like you described. Quite intuitive actually.
One pointer for beginners. We learned one thing really fast, it's never OK to have 2 knives working on a hanging carcass. If you have two people cutting, two can pull the hide but only one person cuts, and then one person cuts primes,, the other person processes the sub-primes...
Guys, I just want to thank you for your videos. I have been hunting and cutting up my own deer for 45 years and your videos are the best. I know I am getting professional advise, by professional butchers. Awesome and thanks again!!
You got so many subscribers because you explain shit so good. Meat processors around here shut down wild game processing during the pandemic and food prices went crazy. I had you guys telling me what to do on my Bluetooth speaker in my shop while I butchered deer. Now I do all my friends and mine. Thank you
Great videos, youtube really is a lifesaver when coming to learning about hunting as none of the men in my family thought it was worth passing it down to me.
Thanks for watching!
Im in the same boat as you brotha! never hunted til 4 years ago! now I've been fortunate enough to harvest an elk, mulie and antelope on public in CO!!
Great video. I wish this knowledge was out many years ago. However,I'm 84 years old and still deer hunting. I did get a deer last year,wish I saw this video sooner. Took my deer to a butcher ,and got robbed. It was a large doe, and I got a box of meat back that measured 12 by 12 INCHES, and 12 INCHES DEEP..
Thank you foe your video, I will be doing my own, if I get one this season. Again, great video and thanks again
I'm also going to buy that box of seasonings😊😊
I shot my 1st doe with a bow last year and used this video. I'm back this year with my 1st buck! These guys are great. Thanks or your video and your help.
I've been butchering deer my whole life, but this video was very helpful, learned a lot, Thanks!
Thanks for your video content. I have a lot of time on my hands these days, and your videos, among others help pass the time. I was diagnosed with Pancreatic cancer in April this year, the surgery was no fun at all. Coming off my 10th round of chemotherapy (2 more to go) right now.
I am a Surgical Technician, for the past 48 years, and a retired 91W Army Combat Medic, Baghdad, class of 2004.
You show a lot of skill with your knife.
Have a great Thanksgiving.
So sorry to hear about your medical condition! Know that our hearts and prayers are with you and your family!
All the best fella we wish you well 🍁 72+ Manitoba hunter expat
Praying for u 🙏🏻
i love watching these videos a few months before the season starts just to brush up again
Came by the shop today and saw you all working hard back there! First time there for me, drove from Cambridge! Next time I want a tour! Picked up some elk, and a bunch of seasoning! Looking forward to giving y’all’s stuff a shot and will surely be back! Top notch facility guys!
I found you guys because of that first deer processing video, glad to see the updated version. Congratulations on your success with your business, thanks for teaching us!!!!
Awesome! Thank you!
I don't know where I would be without this video. I was lucky enough to fill a moose tag. I started the meat cutting process at 4pm. It's now 11pm. I have 1 front leg to go. Thanks for all the advice and guidance. Without this I would have become overwhelmed and taken twice as long all the while risking losing meat.
Glad it helped!
I've cleaned a few deer in my time. I'm amazed at the speed the knowledge demonstrated when y'all are doing it. I always learn something new. Thanks for sharing and best of luck to you all.
Been processing my own deer since I was a kid and I still learned something new. Liked the way you cut the front shoulders up, never did it that way; usually just put it into grind. Always enjoy your videos.
I live in the SF bay area...not a hunter nor do I think I will ever come in contact with a whole animal...yet I find myself watching the Bearded Butchers for hours and hours...great to see the pros at work...also their seasonings are amazing! I ordered previously and it's my go to seasoning. Keep up the great work!
Thank you guys for the videos. Always learning something different and I've been doing my own deer for 35 yrs. Great ideas for the BBQ. My Pitboss Memphis Ultimate just took a dirt nap 😭😭😭. Watched video of how the family came about and yall are blessed!
Good stuff, Mark! Happy grilling!
Love watching your videos and how well you explain everything that you are doing using your commercial equipment and then how to do processing at home without the commercial equipment.
I was raised in the country and never seen a butchered like you guys.We always had mishmash of different pieces of meat.Great on the job training video.
I only started hunting a few years ago and have always butchered my own deer. Videos like yours have helped tremendously with getting the large cuts out. One thing I struggle with is determining what is good enough for "trim" to be ground up. Since it's been drilled into me to eliminate fat, silverskin or anything that remotely looks like it, I feel like I toss a lot of meat out, and I worry I'm being too picky. Neck, shank, flank, rib all have a ton of silverskin and fat in them. By the time I trim out to clean red meat, a lot goes in the trash.
You will toss a decent amount not gonna lie. If you leave the hide on while it hangs it will take longer to skin it when you go to process it but also Keeps a lot of the meet from getting dry on the outside. Skin while it’s warm rolls right off. From there. Usually my front shoulders are burger meet (grind) the inner tenderloins and back straps separate. Rear quarts. Cut some roasts out. And steak meat then burger the rest on the bone. Meet grinder will catch some silver skin but also gotta remember it’s getting caught in the grinder. I’m 25 I’ve been hunting and processing with my dad sense I was little. I’ve definitely learned a lot but not all.
Y’all got me hyped for Wisconsin’s rifle season in 2 days
I've been a butcher for 23 years, 80 % self taught, the break down and proceeding of the deer is exactly the way I do it. Absolutely love being a butcher, I believe it's truly an art or craft if you will. I've done a whole gamete of wild game down to a zebra and wildebeest and every type of livestock. I've been farm to table, literally. Love the kinship of knowing exactly how you guys do what you do as I do the exact thing you guys do,. Love it, great job guys.
I was taught by my Dad and Uncle and have always done my own deer….I passed it down to my sons. But videos like this by pro’s still show me that I can learn new and better techniques. I do one thing that some people dont know about….i go to my local butcher shop and they give me their old knives when they get to the size you are using in the video….almost filet like. They are still razor sharp and hold an edge for a deer or two.
I’ve broke down only about 10 deer so far but wow you make it look so damn easy. I guess it’s not hard but I wish I could do it that fast. Thanks for the info!
I have watched pretty much all of your videos. I’m 43 and want to become a professional butcher. I thought I had average/ok processing skills but every video I watch, I have a new appreciation for you guys and definitely realized I want to educate myself and explore deeper into the butcher life. I have 8 more years to retirement, and saying that, at 51 I’m going back to school for meat processing. Thanks for the inspiration guys.
Urqr
Urqrfik
I've been a meat cutter for almost 20 years now
There are still things I'd love too learn to do
Outside the grocery business
But I love it
Love watching your guys videos. Learn so much from them from deer butchering to what you can do to cook it. Awesome!!!
I used my bearded butcher black seasoning today on my chicken for a chicken fajita dip. It turned out awesome. I am enjoying my 6 pack of seasonings, Hollywood is still my favorite. Thanks guys. God bless!
Kills me to watch y’all filet that backstrap like that when mine looks like a used a chainsaw! Good stuff! Thank you!
Awesome video watched the original a while ago. I started processing my own deer years ago when I realized how much meat you get doing it yourself I don't blame the processors the more deer the better the profit for them but taking my time I average at least 30 percent more meat. Processing my own I used the money I saved to purchase all of my equipment.
Plus you know you are getting the deer you harvested.
You all are the best. Always enjoy your videos.
I shot my buck here in Vermont yesterday and I just watched this as a refresher before I tackle him. Btw the inner loins were the first thing removed and eaten for dinner last night. Lol Thank you sirs.
Looking forward to finishing my first season archery hunting. Hoping to bag one and use your videos to process it myself.
Make it happen Wayne! From a fellow 🏹
@UCah_ay5jo4n3rnYLZ-ydrCw same here im okla hoping to get my son his first at sunrise stay safe
Awesome video on break down never knew about the gland removal this will step up my game for sure subbing thanks guys
We appreciate the sub, Basil!
Glad y'all do this. I feel like I get better each time I harvest a deer. Alot of respect to the animal harvesting as much meat possible.
I work in the OR. The way you break down the deer and other animals is great. The hip socket is pretty cool. I am used to a humans.
Ok, call me silly, but I usually leave the meat ON the ribs and break them down with a saw to make venison BBQ ribs. A lot like breaking down hog ribs...Saves me a lot of trimming.
I remove the backstraps, then hit it with a saw. Basically cut each side in half. To be fair though, I only make a few steaks, couple roasts, & ribs, the rest goes into the grinder. Just how we eat it.
You guys are great though. Always good to see how other people butcher. Always something to learn.
I leave the back strap at the ribs and split the backbone, then saw through the ribs to make short rib tips and then between the ribs through the backbone and have bone in back strap chops.
@@rickyherndon2484 I do my deer and goat this way. Never had a complaint yet.
@@rickyherndon2484 the main reason I don’t do it that way is the same reason I don’t care for NY strip steaks- the silver skin is left on, which is unpleasant to chew.
@@dwightmansburden7722 I understand what you're saying but when you slow cook the the chops, the meat pulls away from the silver skin with a fork. Cooking techniques can change the outcome. Everyone has their preferences and as well as preperation of what they prefer. My favorite part of a deer is the neck. Whole, bone in and slow cooked with minimum broth covered. Salt and pepper only. A bed of rice, neck with the broth. Cooking certain cuts of meat in certain ways creates different outcomes.
Happy and safe hunting to you and all respect. May we all be blessed by what the good lord has given us.
Great stuff guys! And Seth, even though Scott wasn't in the shot at the time, I really appreciate you bringing back the scary knife moves! Its been awhile! :-)
Awesome video guys. Learned alot over the last year watching your channel. Thank you for sharing your talents and showing how easy processing can be.
I’ve got my first two deer hanging in the garage, a whitetail doe and buck. Can’t wait to start processing!
When trimming do you need to remove the dryer outer bits that’s created from dry aging the meat before you grind up everything?
Cutting the pellicle off is optional
When you age it the outside layer gets a “crust”. I’ve always removed this. Do you not need to? That will save so much time!
It’s called the pellicle, and you should remove it since it holds bacteria basically. Not that I’ve dry aged before, also a year late lols
Loved the "slow is smooth, smooth is fast" reference. maybe not a military phrase. but as a veteran ive heard it alot and its always made sense to me. love the videos. keep her up!
Always love watching you guys
Thanks for this video, question I was just planning on hanging it in the barn for 7 to 10 days, our temp are ranging from high 20's to low 40's if even right now is that ok ?
Just depends on how long the 40s last but if you are in the low 20s at night your average temp on carcas even during the day will probably never be much higher than 35
If you are worried rub the carcas with salt and ypu will have no problem
Had a whole ribeye in a dry aging fridge. breaker popped while i was away and it sat at room temperature for 4 ish days... did not kill me so a few hours at 40 will not be a problem
I'm not sure about anything over 16 hrs.. But I've always let my deer hang over night in the upper 30 degree range is possible. To me, it allows the meat time to fully relax as it cools, Same principle as when letting cooked meat rest before carving. Processing seems easier, the meat cooks and taste better too. I don't age or cure which I think is where your going with the question. However, I don't see an issue considering the temp isn't to warm and as long it's hanging in a place where outside temp doesn't effect storage temp to much.
Hey I made fun of your original video shot on 8mm lol
As a butcher myself.........amen, literally everything, amen . Got 8 or 10 to do this weekend.
These butcher vids are awesome. I'm not saying I'm an expert but watching you guys has helped me butcher my deer this year. Thanks
Always a pleasure watching you guys work!
Thanks for all you do! Learned a lot, just watching, and using in my everyday kitchen experience!
Love watching these guys, I’ve hunted and processed all the meat I’ve harvested from white tail to moose and am always learning and modifying my techniques, love these guys
Wow thank you
Processed a deer today for the first time, and it is NUTS how easy you made this look.
Love watching yall i learn something new every time I've always done my own processing and smoking thanks 😊
My dad showed me to field dress deer. And alway had taken it to a butcher one to let it hang and then cut up.
Later I became a sous chef and chef, and I could butcher pretty much anything. My dad got a deer one time , and we butchered it in the garage. Awesome lesson.
You really make it look so easy,
You are smooth. Nicely done with the breakdown. Easy to follow. Learning a lot from your videos every time. You guys will get your million!
Love watching you guys.
I was so looking forward to this video, the original is great but man the quality of this new one is where it's at! Excellent work as always fellas!
I really appreciate your videos. I processed a deer for the first time this and I was not too confident in the process. But after this, I can't wait to do it again
You got this, Joshua! Rooting for you!
Great channel guys!! I've been butchering and cooking/smoking my own meat for 30 years and still learning a thing or two from you guys. What id love to see on here is a wild game video on doing ribs, right from the butchering to the cooking on deer and elk. Sort of like how you did the rib video for pork and beef a while back. Wild game ribs and SO different from domestic and lots of people my self included struggle with how best to prepare and cook them. Thanks in advance boys!!
Glad to see an actual carcass. I worked a season at a processor in S. Texas and a lot of times people would drop off a cooler with nothing but the backstraps (and not continued all the way up the neck) and hind quarters. And then I would wonder where the rest of it was.
So I was spoiled growing up with my great uncle. I feel like the title he claimed should be shared with you.
He said “I am not a butcher I’m a fine meat cutter”. You definitely have the skill mastered and I wish I was around him more growing up.
We're honored, Kolby! Would have loved to hear more about your uncle's fine meat cutting!
Love your original video. It started me processing my own deer with ease. Been doing it ever since
I really like your videos, they are very informative. One of the best things that I picked up is the wearing of food service gloves. Not that I'm worried about getting something from the blood or entrails, it's more that it lessens the amount of hair that sticks to the carcass and hands. Sure does save time in the cleaning of the meat. Thanks Guys.
These videos have been so helpful. I bought a walk in cooler, a victorinox knife, and an f-dick steel. My butchering game has increased exponentially. It's so much nicer knowing the deer I waited for to get a good shot on and took care to field dress doesn't get mixed up at the local butcher with some dude that gut shot his deer. Plus I know how long it's been hanged. Last year a buddy didn't want to be bothered at all and took it to the local shop at 10AM. They called him at 3PM same day that his deer was ready. Yup - steaks, roasts, jerky, smokies all done. And this year two other local butchers got caught by Game Commission selling venison and taking in un-tagged deer.
Got a buddy with a Hobart slicer. He made some venison chip steaks. Those are nice and offer a nice eating experience 🙂
Just picked up that boning knife from you guys. Didn’t have it for this year but will use it next year. My cheap boning knife just isn’t worth it anymore. Thanks guys!!
Thanks for the video guys. I always enjoy watching them.
It never ceases to amaze me how fast you guys can break down an animal.
Professional Butchers. 😅
Seth your abilities and knife skills are second to none the best I have ever seen hands down my friend!!! Keep the videos coming love it.....
I don't care anything about cutting/butchering meat.
But for some reason I just keep watching your videos. Very educational.
👍
A pleasure to watch a true professional break down a deer. Great tune up to view every season!
Tune in next time, Adam!
Y'all make it look so easy. LOL. I've done wild hogs and deer. I have been watching ya'lls videos so i know what the names if the different cuts of meat are. You guys are great, no matter what video you make and what animal it is, its always a pleasure to watch and learn. Keep up the good work
You all are awesome!
You guys got it kinda' nice. In Wisconsin deer has to be prosessed in a room only used for deer and wild game. I always thought that was goofy because you sanitize everything but Wisconsin is in your business like nothing else! Nice clear instruction, so easy a child could do it! Thanks guys!
amazing videos ....been making mistakes for years now ( i'm 70 years old ) thanks guys...ya"ll are making a positive in my life for shure... thanks and GOD BLESS YOU
I've always butchered my own deer and started 40 years ago. No assistance, advice or smartphones. It was ugly but I figured it out. That said, I learn something new with every video you guys make!
The original video was what introduced me to y’all’s channel. glad it got a remake.
Love it! Sitting here enjoying a yummy grilled venison back strap seasoned with some Bearded Butcher blend seasoning while watching you process a deer!!
Your videos help me get better every year I hunt. Thank you.
Great breakdown! I’ve processed my own harvest for years, but watch a refresher every year to keep my mind on it.
Good stuff!
Awesome break down. Thanks for sharing
Been subscribed for a while now. I butchered and prepared 7 deer and 14 hogs with the help of your videos, thank you so much