Learn How To Break Down a Venison Hind Quarter | Front Shoulder From a Chef's Perspective
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- Today you will Learn How To Butcher Venison Subprime Cuts! (Subprime cuts are the individual muscles from each quarter) Chef Wutsch will show you how to properly prepare, the tenderloins and backstrap, then how to break down a front shoulder and hind quarter, all while explaining proper cooking methods for each muscle. PH
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Again your videos are by far the most informative and well done on TH-cam.
Thank you Tom, we are glad you like them. Chef Albert will have some more coming out soon.
Outdoor Solutions and Chef ALBERT , Thank you for this very informative and detailed video. I have been fortunate to process my own deer for more than 25 years. Watched hundreds of “how to butcher” venison videos. In my humble opinion, although no help from camera person , this is one of the top ten best. I learned plenty. Thanks
Thank you Anthony, glad you liked it and yes, we agree on the camera work. We have a new full time camera person now, all the recent videos are his work. Be on the look out for a follow up video to this one.
Very knowledgeable and informative. One of the best videos I have seen so far. You know you stuff. Thanks!
Thank you Craig, glad you liked it and yes we agree. We have a new camera person and videos are much more steady.
These videos are super helpful.
Glad you like them!
Excellent Job Chef, Thank You.
yes sir.
What a fantastic tutorial, I’m just getting into hunting (age 60) and I’m trying to learn all I can before I get out there to hunt. This is invaluable teaching for me thank you so very much. I’m your newest subscriber.
(John from California)
That’s awesome John. We have plenty more videos coming.
Feel free to ask questions anytime. Our website fromfieldtotable.com is a great resource, as are, our classes.
Thank you for subscribing
@@OutdoorSolutions oh fantastic, I’ll check out your website. Thanks again. 😁
@@ChezJohn Let us know if we can help.
Yes great videa, ive never cut up an a big game animal before and bam now im a pro lolz. Thank you so much for this great videa. We now have a freezer backed with roasts. And the knowledge to do it better next time
Thanks Justin. We have a follow up video to this one coming soon.
You explain the process so well, great video.
Chef Albert knows his stuff. Check out his other videos.
Thanks for the info, Chef Al. I watched it a day too late after bagging an axis and lost a ton of color and flavor from the meat by setting in an ice bath for 2 days. I still appreciate the tutorial and used it to successfully break down my animal and look forward to eating it!
Glad you liked the video and learned something from it. Thanks for watching.
I must say congratulations very well broke down
Thanks for watching.
Such great information. Makes me want to go get one right now! (Too early though, have to wait a couple of months.)
Yes sir. Thanks for watching. Checkout our other videos.
Great tutorial but bad camera focusing. Can't use autofocus when up close video-ing
Yea, that camera person no longer works for us. Our new camera person is now with us full time and does a great job. Al the newer videos are from him. Check them out. We will remake this video sometime soon.
Thanks for the comment
Great watch! TY 🦌
Thanks for watching
Nice! This helped a lot. I use a chef knife for almost eveything
Glad you liked it. Thanks for watching
YOUR VIDEOS ARE GREAT... your camera man (not so much). Almost threw up from all the camera's blurry adjustments...
😂 that was a early video. New camera people now. Much better, thanks for watching.
Obviously a pro. Good stuff. I hate commercial processors, that give you 'deer roast' on anything that is not ground. Prefer to do it myself. Based on what I saw here...I do a quite good job.
That’s awesome Bob, it’s not as hard as people think. What’s your favorite cut and how do you prepare it?
It's amazing how much there is to know. You almost have to be an expert in butchering in addition to being a hunter. This is why I just take my deer to someone else.
It’s actually quite simple. Like anything else it just takes some practice, plus you know what your getting when you do it yourself.
Our website fromfieldtotable.com has more explanation. Thanks for watching.
What cut of venison do I use for a Wellington
Any tender cut, we recommend backstrap or cutting top round into the proper size for your Wellingtons. Thank you for watching.
Based on some of the comments you made in the video, is gamey meat just a product of poor processing practices? Ive never had a problem with my game tasting bad from a processor but a lot of people seem to have reservations about game meat just because of a single bad experience - which is a shame because its much better than going to the grocery store imo
Excellent question/ comment. Yes “games meat” is typically the case of poor handling in the field or the processing.
Wild game is all we eat at home, it’s the best.
get a better cameraman next time cause this one goes out of focus too many times. Many of the camera shots he didn't need to go in so close.
Yep already done. New camera person is full time with us now. All of our latest videos are with the new camera person.
@@OutdoorSolutions Alright, can't wait for the next video one more, Do you ever show types of recipes that would go good with the types of cuts?.
We sure do. Go to www.fromfieldtotable.com click on butchering and it will show all the cuts of meat plus recipes that go with them. Enjoy!
I wonder if Moose and Elk are bigger than deer??
Just ask Chef Albert, he will tell you. 😊
@@OutdoorSolutions LOL great video by the way. Best one I've seen explaining the cuts/breakdown of deer
@@j_phillips Awesome!! Thanks for the compliment. Chef Al does a great job. Thanks for Watching. Merry Christmas.
not trimming before you freeze the mrat will allow the silver to put a bad taste in the meat. Always trim first.
Interesting perspective but we disagree. The silver skin will not leave a bad taste unless you leave it on when you cook. the Silver Skin can actually protect the meat from freezer burn. Thanks for the comment.
I take off before freezing and no fot in my ground meat
We do both depends on how much time we have. We pretty much always add fat just because we make a lot of burgers and venison can get pretty dry. Thanks for watching.
@OutdoorSolutions your welcome but I personally hate the taste off the fat so I add alittle butter and mix it in before cooking the fat,free burger
Great video. The constant focusing was really distracting. I think a higher aperture would have been helpful. Otherwise enjoyed it all.
Thanks for watching Yes, you are correct, we have a new camera person now and resolved the issue.
Hamburger or stew
We did both!
@@OutdoorSolutions I do the same
You will never chew that loin with all the sulver skin left on it
Exactly correct. We leave it on for freezing and remove it prior to cooking. Thanks for watching and the comment.
No its not silver skin and all fat needs to be removed
Not too sure which part you are referring to but we remove both silver skin and fascia.
Very bad edge on ur knife
Thanks for the comment