How to Butcher a Deer Front Quarter * SECRET TENDER CUT *
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- I harvested this whitetail deer in Pennsylvania and it's time to process the meat! In this video I show you step by step how I butcher the entire front shoulder of a deer at home. I talk through each cut of meat and explain how I like to use each cut when cooking. #venison
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Hi, I'm Allie! I'm an archer, hunter, angler, and public lands advocate. But really, I'm lover of all things outdoors! I enjoy sharing my adventures here on TH-cam including the good and the bad. Learning how to enjoy the outdoors is a PROCESS and I'm here to share mine with you.
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Great job on this video. I wish more people would take the time to process their own deer. To me that's part of the whole experience.
Thanks Daniel!
Been hunting and processing our Minnesota grown white tails for 55 plus years. Your videos are well done and thoroughly thought out. THANK YOU!
Thanks Al!
I like to use a fillet knife to remove the silver skin from the flat iron. The flexibility in the blade helps you stay very close to the silver skin. Just like filleting fish.
Allie if you rehydrate the meat it will be somewhat soft again! Soak it in ice water until it looks like it's not aged!
try fileting the silkver skin off the flat iron the same way you would filet a fish. I hold the knife still and pull the silver skin towards the knife.
Excellent job in breaking down the shoulder part. People can literally take the knowledge and become butchers for themselves which is more satisfying to do your own harvest
Agreed. Thanks for watching!
One tip that might help someone. I always have what I call a "dirty" knife alongside my nice sharp boning knife. During the skinning AND butchering phase. I use it when i need to do hard-core work around the bones. Cutting off legs, head, neck, or getting in between the knee joints and separating the shanks from the quarter. It allows me to always have a sharp knife for skinning or deboning. I can go through a whole animal without the need to sharpen my boning knife. My dirty knife is just a stiff like 4" knife. Hope this helps someone.
I like that idea! Thanks.
My son for the first time is hunting for deer in Arizona. Unfortunately I am not able to be there for him and help him out after taking a deer cause that’s when the real work begins. Your videos will be coming in very handy for him. I shared just about every video that you have I like how you go through detail from step to step, very helpful just about everything I was telling him over the phone you talked about. It is good that he have something to look at as he’s going through each step and procedure of removing the meat and doing the cuts. I appreciate you taking all the time and sharing your videos.
Thanks for sharing Leonard. Tell him I said good luck!
Finally someone who shows you what to do that takes their time.👍🏻🇦🇺
Glad you enjoyed it!
For the silver skin , esp large section, i poke knife under shallow in the middle and cut almost to the end blade up filet type and then go back and cut almost to the end of the other side. Leaves a lot of meat and then you can pull silver skin off. Great video like all of them.
Thanks Rob!
Use a fillet knife on the flat iron Allie. It will make the process better and faster.
I have always been amazed at those that will argue that there is no such gland in the shoulder!
I live in Canada and have hunted and processed game for many years. I must say this is the best vid I have ever seen. The filming, explanation is exceptional. If anyone cannot learn from this vid they should stay at home. Excellent job. Thanks very much
I appreciate that! Thanks!
6:04 It's actually the equivalent of the wrist joint.
Definatly grind the Dry aged skin . in UK many butcher dry age beef and it develops a thick almost black crust which they cut back to make Roasts and steaks the Crust is added to freash Grind meat to add extra flavour . so experiment and try some maybe add in more freash to it or add the removed skin from aged haunches to freash Shoulders for grind . you can also Wet age thou for deer we jsut hang in the skin for 1 to 2 weeks . oh its an Elbow joint dosnt have a Knee cap like the rear leg
Interesting. Thanks for the feedback!
I age (hang whole deer at around 40 degrees in an old fridge) for 6-7 days.
Definitely grind the outer "crust", it is good for overall flavor.
Hey Allie, great video. I never knew about the flat iron steak. I usually ground the front legs for burger. That's good to know. Have to tell you, Nick has what every man wishes they had. A fantastic cook, hunter, butcher and a lovely wife all in one. Love you and your videos. Can't wait till you get your cookbook volume one done. Best of luck deer hunting the rest of the season. Take care and be safe.
Thanks for watching Fred!
I agree with Fred. If I found a hunter, butcher, and loving girl, I might get married! 😀
She has a cook book in the works? I'd definitely buy it, I'll keep an eye out for it
Your series of videos outlining butchering a whitetail are the best I've seen (and I've seen a lot). Thanks for the formakingthem! I'll definitely be reviewing them again this autumn!
Another great video. I typically roast the whole shoulder (less the lower shank) without breaking it down. As for the pellicle, I have never hesitated to add it to my grind. As you've noted, it's important to trim away all fat as well as the big tendons, but the pellicle (assuming it's clean) has never caused my any issues for the grinding! Cheers (and thanks)!
Thanks for the feedback Darren!
Very nice video. You have knowledge and skills. BTW It's an elbow (or cubital or humeroradioulnar joint - your friendly veterinarian)
Thank you!!
I don't dry age. I age deer meat in an ice bath for 5 to 7 days. Soaks out the blood and adrenaline. I also put lemon juice in the mix to tenderize before processing. Haven't had any complaints.
I hope you don’t take this as rude as it’s not intended to be. But can you imagine getting a ribeye steak from a butcher that’s been soaked in water for days?
Don't think I've ever tasted adrenaline and all of mine has gone straight from an icy cooler to freezer bags in under 24 hours.
Don't be afraid to go longer. Keep it cold and drain off the bloody water. Good eats! Not kidding. @@LittleRayOfSnshine69
Jusnuts- that’s how I do mine. Been doing it that way for years. When I first started, I had it dry aged by a butcher that I used. Have been doing it myself for many years and I age in an ice cooler, draining the water daily and adding ice. Always turns out great. And I leave it on ice for 10 days to 2 weeks.
@michaelcobb3935, you're right, but deer isn't cow ribeye. I soak mine deer overnight before I cook it. After doing so, besides it being leaner, it tastes the exact same as beef. If you like the taste of deer it's not worth it. If you or someone else you're feeding doesn't like the "gamey" taste it's a great trick.
Great video Allie! I just watched the "Bearded Butchers" video on dry aging. If you keep the area where you're hanging the meat between 70 to 90% humidity, you won't get that crusty skin around the outside nor have to spend all the time and wasted meat. That might not be possible if you're hanging it in a garage, but something to consider. I really enjoy the attention to detail you give your videos though!
Thanks Jeff. The dream is to have a walk in cooler one day!
I like your programmes would you like to come and hunt in South Africa next year
I do like your videos, thanks, I would like to say I am very sure there is no glands in the legs but lymph nodes, or probably they may call them like that too 😊
Great video for those of us whom are detail oriented.
Glad you enjoyed it!
Hey Allie!
Great video. To make it easier on yourself when separating the two flat iron steaks from the connective silver skin, after you make that first cut down thru the meat to the connective tissue, get a piece of paper towel or a clean rag and trap that little tail that you made, keep your knife angled down slightly toward the silver skin and pull withe the left hand holding g the cloth and that small tab of meat and skin that you created. Don’t cut with the knife hand- pull in a left to right motion with that cloth and meat tab agains the knife. You’ll get 99% of the meat off that skin faster and easier.
Great videos though!!
Thanks for the feedback!
Silver skin needs to come off as well as tendon. I simply grind front shoulders for summer sausage. Nice video
Thanks for watching Scott!
The pellicle can be added with the bone for stock. It can also be separated from the regular grind and added to ground beef for flavor. And boy can you some to your chili meat.
Thanks for this vid, Allie. I have processed A LOT of deer and elk in the past but I never have saved the flat iron. I will next time.
Worth it!
Another great tutorial video, I like reading the comments especially the "I didn't know that" ones. I agree dry aging the shoulders is a bit unproductive. I typically wrap the front shoulders in one layer of 1/2 mil poly (used by painters to cover furniture,etc) and keep in the frig until I have time to process. This keeps the surface from drying out.
Thanks for the tip!
I also use the painter's furniture cover poly to wrap all of my deer quarters while they are in the frig (if it is too warm to leave hanging with hide on).
You are using a rather still knife for doing that filleting work. A bendable fillet knife works much easier and you will get more meat too. Thanks for sharing!
Grind the rind. You never know it's there. As long as the meat is clean.
Love the flat irons! Also, I take the middle section (between the shank and the blade) and roast that bone in. Make a great roast. I believe I saw someone mentioned it above but you can either rehydrate the “crust” or I just add it to the grind pile and do a fine grind.
Might have to give it a try!
Good timing, I just shot a buck on Saturday and now I’m trying to learn how to butcher it. Thanks!
You got this!!
That was very informative. The last elk I processed produced a very nice flat iron steak. Your process will make my next one easier. We tend to leave the shank meat whole on the bone and slow cook it in a crock pot. Very nice video. Your husband is a lucky guy!
Thanks for watching!
Great video Allie. One of the best I've seen as far as step-by-step goes. Really learned the details and glad you talked about the pros and cons, as well as the dry aging. No all I have to do is get my deer! Thanks.
Glad you enjoyed it!
Just a tip, its much easier to remove the outer crust before cutting the meat of the bone.
I usually can the front shoulders. However I have taken the Flat Irons before. I really like to use the shanks for canning the silver skin and everything cook down and dissolve, it becomes a very tender meat. I have enjoyed your butchering videos. Have a BLESSED day and keep SHARING your PASSION
Thanks for watching!! Much appreciated. I haven't canned much at all, but multiple people have suggested it.
@@OutdoorsAllie So tender and good over egg noodles with a gravy
I love your videos !!!! Subscribing !!! Your hind quarter video is amazing. Never knew about the gland i think i always just cut through it but so happy to find this. Usually my hands smell like deer after butchering for all day and next day i have no smelly hands so i can’t wait to eat this venison !!!! Thank you !!!
Thank you very much Mike!
You need to do a book on filddresing and cutting up all the meet
Coming soon...
Good Job again!!
I've been processing my own deer for 3 years now. I have a few deer dry aging. They are on 2 days and I'm going to cut off the front shoulders today so I don't develop that outer crust. The flat iron is awesome for fajitas by the way. Great video and I definitely learned a few new tips!
Thanks for watching!
I seriously do not know how you learned so much about hunting and game breakdown in just a few years.
I like learning 👍
So pleased you demonstrated the flat iron!
I have wanted to know how to do that for some considerable time.
Glad you enjoyed it!
The Flatiron steak is my favorite steak. It really comes into its own from an elk. I think it has more flavor than any other cut on the animal….well done…
Thanks Mark!
Thank you! I had a very successful butcher today! Your video was totally amazing and perfect! Thank you!!!
Glad it helped!
Great video Allie! Throw that trimmed pellicle right into the grind pile. The meat will completely rehydrate when mixed with the fresh meat in the grinding process. No flavor alteration at all..
I'll give it a shot!
Thanks for the detailed videos of the front and rear quarters always trying to find better ways to process our deer so thank you
Glad you enjoyed it Chris!
Your videos are top shelf! You do a very good job and explain things perfectly. I've been doing artisan butchering for 40 years and can say that you are doing everything perfectly.
The flatiron is my favorite steak. I make sure to harvest them from all of my deer, antelope, elk and moose. I'll take a flatiron over a tenderloin any day.
Thank you Mike!
Just found your channel great stuff! I grew up in a hunting and fishing family. Our deer were either roasts, steaks or stew meat we also did mostly bone in roasts. My all time favorite is the whole bone in neck surrounded with a bunch of vegetables. but then again the shanks are amazing as well. Everyone likes something different I guess. The great thing about bone in is almost zero waste. thanks again for the great content.
Thanks for the feedback John!
I trim up several shoulders annually but nice to get refresher, Thank You Allie!
You're so welcome!
Good evening from Syracuse NY my friend and everyone else
Good evening Earl.
Cuse also
For years, I tossed the shank in my deer and elk as I didn't want to deal with all that connective tissue, nor did I want it in my grind. After a friend (a fantastic chef who does wild meat as well) showed me the low, slow, and long method of cooking the shank, I now cook it as an Osso Bucco dish. I love beef flat iron. Never really knew where it came from. After this video, I'll be saving my flat iron next year to see if it is as rewarding as the beef flat iron. Thanks for the video!
Thanks for watching Michael!
I’ve been processing for 35 years. Love the video.
I have just one critique…please sharpen your knife and touch up with a steel as you go. Your cuts will be so much cleaner.
Keep up the great content. 👍
Thanks for the feedback Mike!
You did a great job on your video Allie. I always wondered where the flat iron came from. Now I know. Thank You for sharing!
Thanks for watching James!
Great video! I'm not a hunter and also never hunted but I found this extremely interesting. You just popped up recommended, this my second video watching of yours within one hour lol. Good stuff!
Glad you enjoyed! Thanks!
Great video! I like to follow the blade of the shoulder with my knife. Keeps my knife sharper and makes for cleaner bone. I like the way you break it down though. I usually just debone the whole thing and grind because i dont know what else to do with it.
Glad you enjoyed it!
Awesome! Four flat irons per deer, pretty cool, didn't know
Small, but worth it!
I use an electric fillet knife and once you are used to it it really helps to separate the goods from the silver skin. I am very focused on removing as much silver skin as I can for a quality eating experience. I use a Bubba blade.
I'll check it out!
Awesome video Allie.I never knew about the flat iron steaks.I enjoyed your video and i hope you have a great Week.
Thank you Jimmy! You too!
You're a great teacher.
I appreciate that!
It's a little more challenging but I love to cut the shoulder for jerky. I usually clean and quarter my deer and dry age in a refrigerator in the garage. I then wrap shoulders, hind quarters and backstraps with several layers of stretch wrap and cut up and use in the coming months. Partially thawing makes cutting much easier. This video was awesome and I saved it and subscribed immediately 😀
Thanks Greg!
These butcher videos are awesome. I've heard of that steak before but had no idea where it came from on the animal. Thanks for the lesson
Glad you like them Ryan!
Haha I just butchered two deer a few days ago and watched your hind quarter video about 20 times… I looked and looked for this one 😂.
That is awesome! Thanks Ryan!
Fine and love wild game! You make someone a lucky person.
My wife and I just enjoyed some flat iron steaks from the buck I got. I have always found it tricky to get them from does, because there is not near as much there. But they fry up really fast and are really delicious. I'm also usually able to get a little stew meat from the front shoulder from the bigger muscle in the middle, then use the rest for burger or sausage. Good video!
Thanks Dan!
great videos, I love your channel. I would encourage you to get a nice thin filet/deboning knife. Also use the edge of your cutting board, while bending the thin filet knife you can literally get all the meat off in one swoop! My wife got me a Dalstrong filet knife from amazon and its killer for processing deer when doing things like removing the silver skin etc.
Thanks for watching and for the feedback!
Excellent video , shoulders are my least favorite part to process but you did an excellent job showing how much meat is available
Glad you enjoyed it!
I had no idea about the flat iron steaks, thanks for that. Great video and great job on those cuts..
Thanks for watching Jeff!
The flat iron is an overlooked cut of meat, but it a great cut..
Awesome video as always, you're doing a great job..
Thanks Tim 👍
Yes ma'am I did learn something I will have to start cutting up the front shoulders on larger deer instead of just grinding it all up and I will say that was a large dough 👍😉🐝
It sure was. Thanks for watching!!
We need to see you cook something, after a catch - anything maybe a rabit?
I have a bunch of videos like that on here!
Great videos, I have been learning quite a bit. Thanks for the great information.
Thanks for watching Matt!
I use everystuff I can from the deer when I grind.
No doubt!
So before you make burgers for cooking you can add eggs and onion (chopped onions) to the burger meat before you cook the burgers
Hey that was fun, (also watched your hind quarter vid earlier), and very educational. You're good! I have 2 front shoulders left to do, gotta go! Thank you Outdoors Allie!
Thanks for watching!
Great video Allie as always. I really enjoy the flat irons like you said they are best for real fast cooking.
For sure!!
People use pellicle in grind all the time. You don't pay high prices for dry aged beef and then just throw it out lol.
Very useful video Allie and a great resource!
Glad it was helpful!
Extremely helpful. Thank you for this video!
Glad it was helpful!
Very nicely done and very very important for people know about that internal fatty gland I personally didn't know about that flat Iron steak from the shoulder...WHAT LOL Thank You great video 💯% 👍🤙
For sure!! Thanks for watching.
Another learning video for beginners keep up the great work 👍🏻 When I'm butchering I get the flat iron steaks sometimes and you are right it's a pain. I also think about what cuts I want whatever's left I grind for sausages with other meat.
Thanks Ronnie 👍
@@OutdoorsAllie enjoy the rest of your week
I want that cook book 📖
Another awesome processing video! I struggle so bad with that front shoulder it’s horrendous lol but I’m getting better watching your videos! Very well thought out and thoroughly explained. 👌🏻
You got this!
Awesome job!!! As per usual. Keep em coming!
Thanks! Will do!
Its a kneebow joint
I'm gonna get a smoker sometime in the future and smoke a deer shoulder. I've eaten that before and it is excellent! I usually take the shanks and make jerky meat out of it. The rest, I make stew meat and burger meat. I just did this last week on a doe and a button buck. Don't hate. I hunt for the meat. Horns are pretty, but don't make good stew .
Yes, smoking a shoulder is a great way to do it!
Very nice! Ty! Ive heard that people smoke joints, I didn't know you could smoke the whole leg. Well, who knew! GD Bless!!
Thanks for watching!
Yes it is awesome way to do it
Looks like your knife may have been a little dull. A good fillet knife run flat along the edge of the board would go a long way to get that second cut on the flat iron really tight to the silver skin. Good video overall though.
Thanks for the demonstration s
No problem 👍
Its called silver skin. And yes it grinds well.
Silver skin is different from the pellicle. The pellicle is the hard outer crust from dry aging.
Don’t forget to feed all your tendons, fat an such to your pets or bury them to recycle the nutrients back into the land Instead of it being lost in toxic waste lands(landfills)
I always toss that dry stuff out it I was taught its never good to grind your meat with it so never tried it lol thank you for sharing
Glad you enjoyed it!
Leave the hide on to dry age it, you won’t have that dry layer to it
Try canning the front shoulder meat. Surprisingly delicious.
Might have to give it a try!
Am I understanding you correctly? Dry aging is good for making the meat tender, but since, you choose to GRIND most of the front shoulder, being tender isn't important and the aging just leads to waste because of the need to trim off the dried meat? Can the front shoulder be wet aged, for flavor and tenderness, in a "cryopack", like beef, vacuum sealed and left in the fridge for a month or longer, IF you wanted to cook the shoulder muscles whole, instead of ground?
I think that it's cool that you use terms that I'm familiar with from breaking down primals and sub-primals from beef (Tri Tip, Top Round, etc). Most videos that I see don't use those familiar terms, "chops" seem to be used more often than "steaks", for instance, so I'll ask you, is there a "chuck" area on a deer and does it have the characteristics of a beef chuck?
Awesome
Great video !!
Glad you enjoyed it!
nice work need a good set of knives!!
Got some new ones!
Thanks, for making a great video, and for sharing it with us. Looks like a cold steel knife. Can you tell us the size of it, and what model? And, do they still make it? So, I can purchase one. Better yet, can you create link to it, on video description.
Thank you
SHANK you very much for sharing your process! 😊
My pleasure!
Nice work. Deer meat awesome 👌
You got that right!