I definitely count myself lucky! Been doing my own butchering for 7 years. In the last 4 years it has significantly improved because of these guys videos!! Thanks again fellas!!
As an apprentice butcher I find these videos extremely useful. Not only do they help me learn the anatomy, but you use different techniques. I gotta show this to my boss.
Did you notice the movement of the different muscle groups in that caveman steak? In my opinion it really shows how different muscles contract and why you'd maybe want to separate them. A little tip for learning the anatomy, which helps me, is locating the same muscles on your own body. Most mammals have a fairly similar structure. If you know the placement on your own body, you can feel the movement it could make.
I watch for the same reason. I've been butchering in a processing shop for years, and there's always something new to learn. I turned the owner on to these videos, and we're finally trying some new techniques, and products this year. He's an old mountain man pretty stuck in his ways. Good thing these guys have beards or he wouldn't have listened to me LOL.
@greenbat8018 This comment just feels weird. Who wants to think about a human body as a butcher or chef would? Humans are different because we are bi-pedal. So our muscles are smaller, weaker, less pronounced as a quadraped animal. Seriously though, who would want to imagine the human body as a butcher would a cow?
My 80 year old grandfather ran his own butcher shop for 40 years. I harvested a buck last Saturday, the second buck I've ever taken. My first buck that I harvested back in 2022 was butchered by my hillbilly uncles, and it was a very rudimentary operation... They just took out any steak worthy cuts (back straps, and hind quarters), and then the rest of it was jerky meat. I took my most recent buck to my grandpa, and he helped me through the process, he provided me with a wealth of information on how to make the most of what I had to work with. I can't wait for next hunting season. I'm absolutely referring back to this video next year... This was the single most informative video on the topic of butchering a deer that I've found on TH-cam. Thank you for sharing your knowledge.
Excellent video !!! Iam a retired butcher of 45 years experience. I love watching your videos,I really miss cutting meat,and both of you cut with excellence and quality. Keep up the the good craftsmanship and pride that you both excel at !!!!
I learn so much from yall! Thank you! 65 year young huntin great grandmother. My husband and I hunt, dress and process our deer. Last year I began canning the meat (all but tenderloin and backstraps) with and electric canner. I hope everyone gets a chance to taste canned deer meat. The shanks in particular. It takes on flavors you can’t imagine. Also possible to can stews, steaks, ground…so many choices! And the meat lasts practically forever if stored properly. Thank you again for wonderful lessons!
Would love to know how you do it! Im up in Ontario Canada and my wife and I are new to canning, would you be willing to share your info? Cheers Kameron
When canning meat you can take some of the toughest cuts and make them tender I do this every year makes for some of the best hot roast beef sandwiches you will ever get. The only thing I have to say is get yourself a pressure canner to do it properly
You put a smile om my face from some great memories growing up hunting with my dad when you pulled out that heart. We always had to carry bags with us to put the heart and liver in when we field dressed our deer. He loved them.
Really appreciated the “trimming” description. I’ve always tried to take as much silver skin out just because I didnt know better. This will really speed up my processing time. Thanks for another great video
Awesome!! I enjoy watching and picking up tips from y’all, and the food looks incredible. My Father in Law could break down a deer in minutes and he had no formal training, but he grew up poor and worked hard. What a great mentor he was. RIP!!
been watching these videos every year for past like 6 years just to get a refresher. best videos online imo. I've done atleast a dozen deer now and you guys still make it look like nothing. i was expecting like 40 lbs of meat not 68, thats crazy. also from your trimming pile, im definitely pickier. i trim off the outer dried meat from aging and what not. but i guess it might make sense cuz its basically the same as the rib meat where it'll be dry on the inside and i keep that
Those kids have no idea how fortunate they are. Awesome video guys! I'm sure your dad, grand dad, great grand dad and many before them are so, so very proud. Delicious. From nose to tail, mother nature appreciates your commitment. Cheers from Texas
Elk hunter here. I've done my own processing since the mid 80s. Have used your videos in the past for review. Over the past several years, we've used the gutless method in field dressing, and take the quarters, backstraps, and tenderloins. However, my son shot a small calf this year and we did the traditional gut 'em, carried the whole carcass home with us, and let hang for a few days in the garage. How fortunate this video was just posted to use as a review. Might try that cave man steak into tacos someday. Thanks!
I’ve processed every deer of mine and my buddies the last 4 years from these videos! Still come back to sharpen and learn something new every year! Makes me so much more proud when I’m sharing with friends and family. Thank you guys for sharing this!
Y’all should do a review on the iced down deer vs y’all hanging in cooler deer. Jerky and steak compared. Ice watered deer vs hanging deer Hunters are divided on this! Most hunters don’t have a walk in cooler. Would be a good experiment for y’all to debunk or prove if there’s a difference
Not only get to learn from you.. get to see what a true American dream and family is all about. Every family in the world should envy you. I love you guys you give me inspiration
One time at deer camp.... great video guys I'm in pumpville Texas trying to fill the freezer with Gods groceries. Only my second year deer hunting so still learning.
I just got me a buck this last Sunday. All of the lockers near me were packed because of the local fair animals. Your video really helped me and my wife understand the butchering process so we could do it at home! Thank you guys!
Awesome video. Thanks again. I do agree with you when you say most people too lazy when it comes to removing the meat from the ribs. But some of it too is that several folks look at it and say looks like more deer fat than meat. And of course lots of references get made that deer fat is waxy and makes meat more gamey and not taste as good. So maybe talk more about what’s more necessary to remove and how much is ok to leave to maintain good flavor? I know my scrape pile is definitely more than yours. lol. I do pretty good but I’m working on trying to utilize even more.
This is my 3rd year as a butchery apprentice, and while deer processing is not common here in retail, videos like this are extremely helpful for future home kill opportunities. Thanks!
Man I can’t explain the empowerment this provides. What was such a daunting task due to lack of knowledge is now not anywhere near as overwhelming. Can’t explain how much help this has been and a guy from Michigan giving this crew from Ohio its flowers. Well done gentleman and go blue hahahaha
You can tell by the way he sets his knife down he is usually moving at a much higher rate of speed! Good knowledgable content!! I work in a deer processing shop and i must say great job
14:47 So, I'm a lifetime hobby archer, I was a soldier briefly. I have a deep love for the Canadian wilderness. Raising a young family, 2 kids, under 12 right now, and trying to reclaim and connect with a lost heritage of Canadian First Nations and European lineage. This will be my first year taking hobby archery, into the forest for meat. But I'm loving these informative videos. I recently had the opportunity to help a friend skin and butcher their deer, and I can say it's been a great confidence booster. Just knowing that I can reliably resolve the situation that we create, and personally ensure that we maximize our harvest, with minimal 'waste'. I do consider this a blessing and a privilege, and I'm extremely thankful for Learning resources like this video. Thank you.
But. I'm so happy that, being the rookie in the field in many ways, I do have the privilege of bringing in experience gutting, skinning, butchering, and tanning. Just like you said. A great way to bond with the team. IMHO
Hello guys. I live in the northeast but I have been watching you guys for a couple of years and I truly enjoy your teaching us all how to cut meat properly. Also, it was really exciting when you guys expanded and built the new space. I can only imagine how that has not only blessed your business but your families as well. I pray that the Lord continues to bless you all and thank you for being such wonderful examples for the rest of us.
Just when I think you guys can't make a better video,you come out with this! Your videos are not only informative,but entertaining as well. I felt like I was right there with you guys in the cutting room and around the grill! Amazing work!
Thank you so much for these helpful videos!!! My son (13yr old) got his first deer this year and I had to field dress my first deer this year. We have watched these videos at least a dozen times just to make sure we are doing the right thing.
I've always had a lengthy question and I feel like there's nobody better to give an accurate answer than you guys. So here it goes: As someone that tends to quarter a deer right in the field and bring it home in game bags to trim and prepare, I don't have a big freezer or do any dry aging. Is there a specific way you guys recommend preparing field quartered deer? For instance, should I bring it right home and trim everything and package it? Or should I somehow age it before processing? Should I wait to eat it to allow the muscle to become more tender or does it even matter? Essentially my question is, what would you guys do if you field quartered the deer and brought it straight home. Love your videos btw. Keep doing your thing!
Shot my first buck opening weekend, took it to a butcher to get done but I’ll be back in the woods this weekend and hopefully use this video! Thank you guys so much for what yall do, really awesome information!
Your vids are how I learned how to do this when I was struggling to feed my family and it filled my freezer and feed my fam for the past 4 yrs. I watch yalls vids a refresher to to get better. Yall saved my family and I thank you. Just wish I could dry age it like yall to give it a try.
I watch you guys every year just to refresh and refine my harvesting skills. It has helped get so much more meat out of my deer and I have way better quality of cuts now. Hats off to ya 👍
I have always filleted off the dried out meat exterior after the aging process before adding to my grind pile or cuts. I see you have left this in the grind pile. Does this essentially rehydrate after mixed with pork, h20, seasonings, etc. for whatever processing you are going to do? Thank you, you guys are amazing and have cut my butchering time in half!! Best channel out there!
Great job 👏 you guys inspire me to get off the couch and get into the woods so I can try to provide healthy food for my family. Awesome videos. I have learned quite a bit from watching your channel. Thank you so much. God bless 🙏🏻
Growing up Greek we would roast lamb on our home-made spit My Dad was the Pit Master my Mom was the master cook Great Family gathering We owned and worked in our Family Restaurant I can relate Huge fan.. Amazing videos You too Spencer Writing in from Toronto,Canada RnR
Hey guys,big fan. My Brother and I are teaching our sons the art of processing our deer harvest. We have our own little processing shop for our deer with a walk in cooler. Non-commercial. For our harvest only. This video is highly educational. For those who don't know how to break an animal down. Keep up the good work and will keep promoting where our meat comes from. To our next generation. Thanks again🙏z
I been cleaning my own deer self taught for about the last 20 years I feel pretty good about now because I clean my deer exactly how you showed you for your 😊 except for the hind quarters I've always broke them down into individual muscles
I’ve still yet to go hunting but I look forward to it In the future and may need to come back to this video. I thank talk for this and appreciate how professional y’all were throughout the entire thing.
Great vid guys! Years ago, I showed up to buddy's and his dad had a deer on his big oak kitchen table and he showed me how to pull the backstraps, ive always remembered how to do it and now it's nice to know the rest as I'm looking to get back into archery hunting!🍻
Not bad the beginners can learn the basics to full break down.My brothers and me where doing that at 16 yrs of age from are dad and uncles . I'm 78 now. Good show..
Thank you very much for sharing this knowledge. Makesnme believe my son and i can do it ourselves. Grandpa was too old to hunt and teach me, and my father never hunted.
Certified Deer Trimming Class Thanks Bearded Butchers I been here since the beginning I'm still loving this channel 😁💯❤️🔥👍🇺🇲 Perfect cook on that Steak yummy 😋
Decades ago I watched a live presentation by the MO. Department of Conservation in which a retired butcher processed a deer into a single meat blanket. The skeleton was intact and disposed of into a large plastic bag. It was impressive thing to see first hand.
@zevgoldman6769 i object because it is pointless, no practical purpose. Might seem cool to guys who dont hunt and never have to process deer in the field, but it is dumb for anyone with years experience.
Another fantastic video. I process all my own deer but still learn from you guys. With your growth, I believe the Lord Jesus is blessing your business because you are genuine in wanting to provide useful content and quality meat, spices, and products. Stay the course, men!
Definitely your best deer breakdown video. I do have to point out that YOUR Ohio does are much smaller than “typical” Ohio does. I have never shot a doe lighter than 150# on the hoof and I live in central OH. None of the Ohio hunters I know target does lighter than 125# because they’re probably fawns. 150-180# on the hoof is a “typical” weight for an Ohio doe. You guys have more like Michigan-sized deer.
This video is great, Thank you for making it. One request would be to go into a little more detail on how you separate those shanks so quickly. Also, I'd love to see more timelapse or something of y'all trimming to see examples of what you trim/leave/etc too. Thanks guys!
U guys rock. I've been butchering and making venison products for a lot of years but your videos always teach good info. Cave man steak will be on my to do list. Thanks
I've never butchered anything before but this was quite interesting. Appreciate showing how to do it with simple tools! Also any time you were pulling meat away from the connective tissues that was some crazy ASMR. Never thought I would like that sound so much, ahah.
Thanks for the videos, I've learned so much. I talked with a couple butchers to process our large game like moose and elk. They both wanted to receive the animals quartered like a cow where it's cut along the spine. Love to see you guys do a video on how to do that in the field and what saw to use to quarter it that way.
Even though I'm subscribed, your videos aren't really popping up in my YT feed anymore; I'm having to navigate to your channel specifically ... great content as always !
Y’all should do this every year like yall have been for content and it’s just amazing to watch new ways of processing. Yall have made me confident in start to finish processing my own deer. Thank yall for everything yall do. Keep up the fantastic work.
I was a GO-FOR at a small Supermarket,,, made sausages, hamburgers, and served at the meat counter...in the hunting season, had to help in Moose and Heiffer break down....the meat storage and rail locker , look the same after 30 years
Great Video. Loved the tacos at the end too. We do our deer/elk ourselves. Never knew the names of all the inner muscles of the hind quarters before. You guys are great. Keep doing what your doing!
Ive been cutting deer for years but never heard of or tried a caveman steak. Definitely will be trying it soon though. Thanks guys this video was superb!
I've always liked processing my own game. You guys are awesome to share your techniques with us. I appreciate it and have picked up some sweet tips as well. Thanks! You eating that caveman steak at the end made me hungry!! That looked delicious!
Been watching yalls videos for a long time. I’ve been blessed to learn so much from ya’ll. Skills that are valuable for people with a small homestead. I’m kinda considering making a profession change. Would you guys mind making a video on what one needs to do to become a butcher and perhaps open their own butcher shop?
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Been hunting and cutting my own meat for 25 years. I hope people realize how lucky they are to have your content available. Awesome episode!!!!
Thank you so much!
I definitely count myself lucky!
Been doing my own butchering for 7 years.
In the last 4 years it has significantly improved because of these guys videos!!
Thanks again fellas!!
As an apprentice butcher I find these videos extremely useful. Not only do they help me learn the anatomy, but you use different techniques. I gotta show this to my boss.
Glad to help!
Did you notice the movement of the different muscle groups in that caveman steak? In my opinion it really shows how different muscles contract and why you'd maybe want to separate them.
A little tip for learning the anatomy, which helps me, is locating the same muscles on your own body. Most mammals have a fairly similar structure. If you know the placement on your own body, you can feel the movement it could make.
I watch for the same reason. I've been butchering in a processing shop for years, and there's always something new to learn. I turned the owner on to these videos, and we're finally trying some new techniques, and products this year. He's an old mountain man pretty stuck in his ways. Good thing these guys have beards or he wouldn't have listened to me LOL.
@@bigdaddy4691Ha ha. Nice.
@greenbat8018 This comment just feels weird. Who wants to think about a human body as a butcher or chef would? Humans are different because we are bi-pedal. So our muscles are smaller, weaker, less pronounced as a quadraped animal.
Seriously though, who would want to imagine the human body as a butcher would a cow?
My 80 year old grandfather ran his own butcher shop for 40 years.
I harvested a buck last Saturday, the second buck I've ever taken.
My first buck that I harvested back in 2022 was butchered by my hillbilly uncles, and it was a very rudimentary operation... They just took out any steak worthy cuts (back straps, and hind quarters), and then the rest of it was jerky meat.
I took my most recent buck to my grandpa, and he helped me through the process, he provided me with a wealth of information on how to make the most of what I had to work with.
I can't wait for next hunting season.
I'm absolutely referring back to this video next year... This was the single most informative video on the topic of butchering a deer that I've found on TH-cam.
Thank you for sharing your knowledge.
Excellent video !!! Iam a retired butcher of 45 years experience. I love watching your videos,I really miss cutting meat,and both of you cut with excellence and quality. Keep up the the good craftsmanship and pride that you both excel at !!!!
Thank you, we appreciate that!
"You'll impress your buddies if you can break this down". No, you'll be stuck breaking down everyone's deer 🤣
Nope. I demonstrate the 1st time. Help the 2nd deer, after that, on their own. Lol
You got to learn to say no
True!
Hell yeah I charge 10lbs
Ain't that the truth!
I learn so much from yall! Thank you! 65 year young huntin great grandmother. My husband and I hunt, dress and process our deer. Last year I began canning the meat (all but tenderloin and backstraps) with and electric canner.
I hope everyone gets a chance to taste canned deer meat. The shanks in particular. It takes on flavors you can’t imagine. Also possible to can stews, steaks, ground…so many choices! And the meat lasts practically forever if stored properly.
Thank you again for wonderful lessons!
Would love to know how you do it! Im up in Ontario Canada and my wife and I are new to canning, would you be willing to share your info? Cheers Kameron
When canning meat you can take some of the toughest cuts and make them tender I do this every year makes for some of the best hot roast beef sandwiches you will ever get. The only thing I have to say is get yourself a pressure canner to do it properly
Ive always cut up my own game, but I find it fascinating to watch professionals do it
I do to but after 35 years I can still learn a couple of new things
You put a smile om my face from some great memories growing up hunting with my dad when you pulled out that heart. We always had to carry bags with us to put the heart and liver in when we field dressed our deer. He loved them.
Really appreciated the “trimming” description. I’ve always tried to take as much silver skin out just because I didnt know better. This will really speed up my processing time. Thanks for another great video
Agreed. I'm a little over the top with trimming, but I'm also (apparently) spending way more time than I need to on it..
Awesome!! I enjoy watching and picking up tips from y’all, and the food looks incredible. My Father in Law could break down a deer in minutes and he had no formal training, but he grew up poor and worked hard. What a great mentor he was. RIP!!
been watching these videos every year for past like 6 years just to get a refresher. best videos online imo. I've done atleast a dozen deer now and you guys still make it look like nothing. i was expecting like 40 lbs of meat not 68, thats crazy. also from your trimming pile, im definitely pickier. i trim off the outer dried meat from aging and what not. but i guess it might make sense cuz its basically the same as the rib meat where it'll be dry on the inside and i keep that
Those kids have no idea how fortunate they are.
Awesome video guys!
I'm sure your dad, grand dad, great grand dad and many before them are so, so very proud.
Delicious. From nose to tail, mother nature appreciates your commitment.
Cheers from Texas
The kids work right along with them in butcher shop every day.
Elk hunter here. I've done my own processing since the mid 80s. Have used your videos in the past for review. Over the past several years, we've used the gutless method in field dressing, and take the quarters, backstraps, and tenderloins. However, my son shot a small calf this year and we did the traditional gut 'em, carried the whole carcass home with us, and let hang for a few days in the garage. How fortunate this video was just posted to use as a review. Might try that cave man steak into tacos someday. Thanks!
I’ve processed every deer of mine and my buddies the last 4 years from these videos! Still come back to sharpen and learn something new every year! Makes me so much more proud when I’m sharing with friends and family. Thank you guys for sharing this!
Y’all should do a review on the iced down deer vs y’all hanging in cooler deer. Jerky and steak compared. Ice watered deer vs hanging deer
Hunters are divided on this! Most hunters don’t have a walk in cooler. Would be a good experiment for y’all to debunk or prove if there’s a difference
Not only get to learn from you.. get to see what a true American dream and family is all about. Every family in the world should envy you. I love you guys you give me inspiration
One time at deer camp.... great video guys I'm in pumpville Texas trying to fill the freezer with Gods groceries. Only my second year deer hunting so still learning.
pumpville sounds like a fun place
I just got me a buck this last Sunday. All of the lockers near me were packed because of the local fair animals. Your video really helped me and my wife understand the butchering process so we could do it at home! Thank you guys!
Keep in mind if you make a mistake no big deal that's why they call it butchering lol
@@davidsignor7931 as we were removing the rear quarters I realized we cut the sirloin, oh well lol.
@@enclaveoutcasts you gotta have some burger or bologna meat
Awesome video. Thanks again. I do agree with you when you say most people too lazy when it comes to removing the meat from the ribs. But some of it too is that several folks look at it and say looks like more deer fat than meat. And of course lots of references get made that deer fat is waxy and makes meat more gamey and not taste as good. So maybe talk more about what’s more necessary to remove and how much is ok to leave to maintain good flavor? I know my scrape pile is definitely more than yours. lol. I do pretty good but I’m working on trying to utilize even more.
I should have commented after I watched whole video. lol. Scott gave nice little explanation. Well done guys. Thanks for all your videos.
This is my 3rd year as a butchery apprentice, and while deer processing is not common here in retail, videos like this are extremely helpful for future home kill opportunities.
Thanks!
Glad to hear, thank you for watching the video!
Where are you that you're doing an apprenticeship for butchery. Assuming it's not in north America as it's not really viewed as a trade anymore here.
@@DevinHeida I live in New Zealand.
It's very much viewed as a trade here. But probably has the lowest intake of apprentices out of all trades.
Man I can’t explain the empowerment this provides. What was such a daunting task due to lack of knowledge is now not anywhere near as overwhelming. Can’t explain how much help this has been and a guy from Michigan giving this crew from Ohio its flowers. Well done gentleman and go blue hahahaha
You can tell by the way he sets his knife down he is usually moving at a much higher rate of speed! Good knowledgable content!! I work in a deer processing shop and i must say great job
14:47
So, I'm a lifetime hobby archer, I was a soldier briefly.
I have a deep love for the Canadian wilderness.
Raising a young family, 2 kids, under 12 right now, and trying to reclaim and connect with a lost heritage of Canadian First Nations and European lineage.
This will be my first year taking hobby archery, into the forest for meat.
But I'm loving these informative videos. I recently had the opportunity to help a friend skin and butcher their deer, and I can say it's been a great confidence booster.
Just knowing that I can reliably resolve the situation that we create, and personally ensure that we maximize our harvest, with minimal 'waste'.
I do consider this a blessing and a privilege, and I'm extremely thankful for Learning resources like this video.
Thank you.
But. I'm so happy that, being the rookie in the field in many ways,
I do have the privilege of bringing in experience gutting, skinning, butchering, and tanning.
Just like you said. A great way to bond with the team.
IMHO
Hello guys. I live in the northeast but I have been watching you guys for a couple of years and I truly enjoy your teaching us all how to cut meat properly. Also, it was really exciting when you guys expanded and built the new space. I can only imagine how that has not only blessed your business but your families as well. I pray that the Lord continues to bless you all and thank you for being such wonderful examples for the rest of us.
Just when I think you guys can't make a better video,you come out with this! Your videos are not only informative,but entertaining as well. I felt like I was right there with you guys in the cutting room and around the grill! Amazing work!
Thank you! Glad you enjoyed the video!
The knowledge I gain from you guys is greatly appreciated.
Glad to help! We appreciate you watching the video!
Thank you so much for these helpful videos!!! My son (13yr old) got his first deer this year and I had to field dress my first deer this year. We have watched these videos at least a dozen times just to make sure we are doing the right thing.
I've always had a lengthy question and I feel like there's nobody better to give an accurate answer than you guys. So here it goes:
As someone that tends to quarter a deer right in the field and bring it home in game bags to trim and prepare, I don't have a big freezer or do any dry aging. Is there a specific way you guys recommend preparing field quartered deer? For instance, should I bring it right home and trim everything and package it? Or should I somehow age it before processing? Should I wait to eat it to allow the muscle to become more tender or does it even matter? Essentially my question is, what would you guys do if you field quartered the deer and brought it straight home. Love your videos btw. Keep doing your thing!
You all need to get back to doing more full videos like this one. That's what made me fall in love with yall
Shot my first buck opening weekend, took it to a butcher to get done but I’ll be back in the woods this weekend and hopefully use this video! Thank you guys so much for what yall do, really awesome information!
Your vids are how I learned how to do this when I was struggling to feed my family and it filled my freezer and feed my fam for the past 4 yrs. I watch yalls vids a refresher to to get better. Yall saved my family and I thank you. Just wish I could dry age it like yall to give it a try.
This is the greatest most informative video on TH-cam.
I watch you guys every year just to refresh and refine my harvesting skills. It has helped get so much more meat out of my deer and I have way better quality of cuts now. Hats off to ya 👍
Breaking down at camp is needed when hunting out of state in areas required to leave carcass in state disposal. Great refresher video, thanks!
I have always filleted off the dried out meat exterior after the aging process before adding to my grind pile or cuts. I see you have left this in the grind pile. Does this essentially rehydrate after mixed with pork, h20, seasonings, etc. for whatever processing you are going to do? Thank you, you guys are amazing and have cut my butchering time in half!! Best channel out there!
You all are so helpful. Thank you for the help and for showing what ethical hunters are all about.
Thank you!
Great job 👏 you guys inspire me to get off the couch and get into the woods so I can try to provide healthy food for my family. Awesome videos. I have learned quite a bit from watching your channel. Thank you so much. God bless 🙏🏻
Glad to hear, thank you!
Thanks for the info about flanks and brisket! I’ve wondered about them for a long time. Great work gentlemen!
Our pleasure! Thanks for watching the video!
Excellent video !!! Iam a retired butcher 25 years in the finland
My dad worked for a local packing house for 30 years, I have all his knives, saws, and cleavers. I don't have his skill or speed but I do enjoy it.
Growing up Greek we would roast lamb on our home-made spit
My Dad was the Pit Master
my Mom was the master cook
Great Family gathering
We owned and worked in our Family Restaurant
I can relate
Huge fan..
Amazing videos
You too Spencer
Writing in from Toronto,Canada
RnR
Hey guys,big fan. My Brother and I are teaching our sons the art of processing our deer harvest. We have our own little processing shop for our deer with a walk in cooler. Non-commercial. For our harvest only. This video is highly educational. For those who don't know how to break an animal down. Keep up the good work and will keep promoting where our meat comes from. To our next generation. Thanks again🙏z
Darn fine Deere for Ohio. Late 70s and early 80s, was the last time I hunted around there. Thank you for sharing.
I learn something new every time I watch this video. Thanks for sharing your years of experience and expertise!!! Cheers 🇺🇸🦅🇺🇸
Man you make it look so easy.
It is easy. Lol
I been cleaning my own deer self taught for about the last 20 years I feel pretty good about now because I clean my deer exactly how you showed you for your 😊 except for the hind quarters I've always broke them down into individual muscles
Deer heart is so incredibly good, you guys are the best !
Doing my own for decades! But I just like watching these guys as they are pretty cool. Kurt Heid is amazing also!
I’ve still yet to go hunting but I look forward to it In the future and may need to come back to this video. I thank talk for this and appreciate how professional y’all were throughout the entire thing.
Great video. It's always great seeing you buthcher different types of game.
Watched every minute. Great wholesome content!! Exactly what this world needs.
This was a great refresher course. Thanks, guys. I'll be putting it all into practice later today on my 13 year old's first deer! 😁
Awesome Video! You guys really make it easy to follow how to break down a deer correctly. Definitely trying the Caveman this season. Well Done!
Thank you! Enjoy your Caveman Steak!
Great vid guys! Years ago, I showed up to buddy's and his dad had a deer on his big oak kitchen table and he showed me how to pull the backstraps, ive always remembered how to do it and now it's nice to know the rest as I'm looking to get back into archery hunting!🍻
Y’all always make it look so easy! Great video!
Thank you, we appreciate that very much.
Got a doe hanging in my garage right now, always enjoy these videos to look back on for refreshers
This video actually gave me the confidence (and knowledge) to start doing this on my own. Well done guys!
Not bad the beginners can learn the basics to full break down.My brothers and me where doing that at 16 yrs of age from are dad and uncles . I'm 78 now. Good show..
Gents and Crew, THANKS for the instruction and inspiration !
Greay appreciate the time and effort y'all put into your videos to teach people your master skills. Thank you.
Glad you enjoy the videos! Thanks for watching!
Thank you very much for sharing this knowledge. Makesnme believe my son and i can do it ourselves. Grandpa was too old to hunt and teach me, and my father never hunted.
Certified Deer Trimming Class Thanks Bearded Butchers I been here since the beginning I'm still loving this channel 😁💯❤️🔥👍🇺🇲 Perfect cook on that Steak yummy 😋
Awesome job boys that was very educational and I appreciate you posting it! You guys are amazing
Wooow. Between those knives and your talent. Amazing
Appreciate all the advice and time taken to show everyone how it's done! Thank you 😋
You guys are excellent, I did 27 years aviation and aerospace and I want to do some culinary.
Decades ago I watched a live presentation by the MO. Department of Conservation in which a retired butcher processed a deer into a single meat blanket. The skeleton was intact and disposed of into a large plastic bag. It was impressive thing to see first hand.
I see no point of that other than ego. Pointless demonstration
@@redrustyhill2 Or for the purpose of sharing knowledge so that others will know how to do it.
@zevgoldman6769 there is no reason to do that. None. I can actually think of reasons why it's a bad method.
@@redrustyhill2 The only reason for objecting to it is your inability to accept that sharing knowledge is worthwhile?
@zevgoldman6769 i object because it is pointless, no practical purpose. Might seem cool to guys who dont hunt and never have to process deer in the field, but it is dumb for anyone with years experience.
Another fantastic video. I process all my own deer but still learn from you guys. With your growth, I believe the Lord Jesus is blessing your business because you are genuine in wanting to provide useful content and quality meat, spices, and products. Stay the course, men!
An awesome refresher. You guys take the time to show it correctly. Excellent visuals
Thanks for watching!
We need a new beef video. Those never get old. I probably watched that beef video a couple hundred times.
They have done an updated one. Beef outline video.
Definitely your best deer breakdown video. I do have to point out that YOUR Ohio does are much smaller than “typical” Ohio does. I have never shot a doe lighter than 150# on the hoof and I live in central OH. None of the Ohio hunters I know target does lighter than 125# because they’re probably fawns. 150-180# on the hoof is a “typical” weight for an Ohio doe. You guys have more like Michigan-sized deer.
One of my favorite videos and I have seen them all guys!
Thank you!
This video is great, Thank you for making it. One request would be to go into a little more detail on how you separate those shanks so quickly. Also, I'd love to see more timelapse or something of y'all trimming to see examples of what you trim/leave/etc too. Thanks guys!
Parabéns pelo video acompahei desde o inicio ,esse finalizaçao na brasa, e tortilha top.
Really enjoy watching you guys and your videos are very educational and your products are great 👍
those inner loins never see the freezer at my house. they go right to the grill. yum.
Another great video from you guys, best part was bringing in and sharing with the family at the end.
U guys rock. I've been butchering and making venison products for a lot of years but your videos always teach good info. Cave man steak will be on my to do list. Thanks
Awesome! Thank you!
I've never butchered anything before but this was quite interesting. Appreciate showing how to do it with simple tools! Also any time you were pulling meat away from the connective tissues that was some crazy ASMR. Never thought I would like that sound so much, ahah.
Boom. That’s the good life right there. Thanks for the insight on processing. I can always get better and you guys are the masters.
True Quality. You boys really know your stuff.
Thanks for the videos, I've learned so much. I talked with a couple butchers to process our large game like moose and elk. They both wanted to receive the animals quartered like a cow where it's cut along the spine. Love to see you guys do a video on how to do that in the field and what saw to use to quarter it that way.
Meat! Meat your maker is company they use for a hand saw for butchering.
I love coming to watch your videos. The way you break everything down into easy to follow steps. Keep up the great work and excellent videos!
Thanks for watching!
Boy you guys don't mess around great video learned a lot will need to watch a few more times. many thanks!
Even though I'm subscribed, your videos aren't really popping up in my YT feed anymore; I'm having to navigate to your channel specifically ... great content as always !
Now that right there was well worth watching all I can say is WOW .
Y’all should do this every year like yall have been for content and it’s just amazing to watch new ways of processing. Yall have made me confident in start to finish processing my own deer. Thank yall for everything yall do. Keep up the fantastic work.
I was a GO-FOR at a small Supermarket,,, made sausages, hamburgers, and served at the meat counter...in the hunting season, had to help in Moose and Heiffer break down....the meat storage and rail locker , look the same after 30 years
Spot on about the deer flat irons. They're better than beef. Awesome cuts!
Great Video. Loved the tacos at the end too. We do our deer/elk ourselves. Never knew the names of all the inner muscles of the hind quarters before. You guys are great. Keep doing what your doing!
Thank you!
Ive been cutting deer for years but never heard of or tried a caveman steak. Definitely will be trying it soon though. Thanks guys this video was superb!
Editor needs a raise! I loved every second of this
I've always liked processing my own game. You guys are awesome to share your techniques with us. I appreciate it and have picked up some sweet tips as well. Thanks!
You eating that caveman steak at the end made me hungry!! That looked delicious!
Always pretty cool to watch you guys work
Man you guys make it look so easy. Looks good. God bless.
Fantastic content, The percentage breakdown was enlightening.
Glad it was helpful! Thanks for watching the video!
Excellent presentation for butchery. 😊
SIEMPRE QUEDO IMPRESIONADO CON LOS CUCHILLOS LO AFILADO QUE ESTAN Y COMO FACILITA EL TRABAJO, Y AGILIZA LA DEPOSTACION DE LAS PIEZAS, MUY BUENO.!!
This cave man looks delicious! I'll be making it for sure. Thanks from Quebec!
Been watching yalls videos for a long time. I’ve been blessed to learn so much from ya’ll. Skills that are valuable for people with a small homestead. I’m kinda considering making a profession change. Would you guys mind making a video on what one needs to do to become a butcher and perhaps open their own butcher shop?