@@joesmo2840 The only thing left on that carcass that could have been used were the ribs and there's barely any meat on a deer rib. Very few people that I know of that eat venison even mess with the ribs.
@@DL101ca left the flank meat on there, all the neck meat which is quite a bit, there’s a ton of meat left where the back straps were, all around that pelvic bone 😳, the rear tender loins, plus that tendony meat on all 4 legs goes into a grinder well and makes burger. What about that heart and liver but it was gut shot so I get it. I’d say he left 10lbs on that carcass. To each their own, in a state where you get a bunch of tags I get it but for other states with buck only tags we safe as much as we can.
Excellent video. In Jackson, Mississippi today it was 73 degrees and our deer seasons are still open. We sometimes hunt in short pants and tee shirts so it is essential to recover the meat from a fresh deer kill and get it on ice or in a cooler ASAP. I shot one with my bow three days ago and followed the same process as in this video, more or less, which I have used for years. So I will offer a couple of tips. A hunter can recover several more pounds of tasty, edible meat by removing two more parts. One is to remove the liver, which is a very mild tasting organ from a deer. Although the liver is within the body cavity, there's still no need to field dress or gut a deer in the normal way. Once the carcass is cut away and dropped from the two rear hind quarters, all I do is tilt the carcass so that the body cavity is in a head up position. Gravity will pull the intestines, stomach, and all the other organs down from their normal position. The liver is immediately exposed and can simply be effortlessly cut free and put on ice. Two, the heart is also an excellent piece of muscle meat to eat. All that is needed is to reach up inside the rib cage until you feel the heart. It's a very solid muscle and easy to tell from the softer parts. It will be firmly attached and will need to be cut out. There's a neat trick to be able to do this without splitting the rib cage. All I do is use a long bladed knife to poke through the rib cage and cut the heart free. You will need a 5 inch or longer blade and to exercise care so that you don't cut your hand holding the heart. You will not be able to see the cuts you are making but after doing it a time or two, it will be easy to get the hang of it. Once you have made the cuts, just pull the heart right out. Wear gloves if you are squeamish!
@@TheJharp515 Deer liver is milder than pork, chicken, or cow's liver so I like it much better. I slice it in thin strips, stir fry it in it's own gravy, along with bell peppers and onions. Pretty tasty. Deer liver is pure muscle meat so a little goes a long ways. Deer heart is really a nice, tasty cut of meat. The heart is the most developed muscle in any animal because it is always being exercised. Clean it well, the slice it in thin slices. It cooks very quickly so don''t over cook it. Give it a try!
What do you do with a buck? Step 5 he says to take the V portion and pull it up and over. However this is a doe. WHat about the kibble and bits? What do you do there?
I’ve processed many deer over the years and tried a variety of methods. Adaptation, innovation and implementation of techniques helps you develop your own method.
As someone who didn't grow up hunting, and has never killed anything bigger than a rabbit... I'm looking at getting into hunting deer and possibly elk. I'm starting my research and I must say this is one of the absolute best videos on this subject I have found this far. Also. How does someone who didn't grow up with this get used to this? I have a hard time cleaning a fish but have gotten over that in the last few years. I'm afraid I'll fail at this simply due to lack of exposure
You will not fail. There is no failing. "If you mess it up, grind it up." Words my old man told me. I hang deep neck up. People think I'm weird. I think everyone else does it wrong. An 8" fillet knife is a you need. There is no reason to cut through any bones. Do not cut the pelvis field dressing. That cut pelvic bone will cut your hand sooner or later. Biggest things to remember. NEVER CUT TOWARD YOU. Ever! Find a different way to move the knife. Skin deer when they're fresh. Remove tenderloins 1st and eat 1 that night. Don't place meat in scented bags. Ot contaminates the meat. An empty cooler is the only thing you should ever use. Saw out the ribs and grill with Lawrys. They are delicious and people need to stop throwing them away. Anything below knees and elbows is not edible. Don't package 10# of meat in package unless you plan to eat 10# at once. I learned each of the above the hard way. Now you don't have to. Enjoy the hunt even if you do not get anything!
If you’d feel better doing it with someone who can walk you through it. Find a hunting club and ask if any of them would mind walking you through it. You can also offer a portion of the deer. I know most people would be happy to teach a newcomer, especially if there was a little free meat in the deal.
I've been doing the no gutting method now for a couple of deer now, including the last one I shot this year. I learned it after I got hurt and it really isn't feasible for me to drag out a whole deer but a game bag is easier. It takes longer on the ground where you can't hang it but I do one side, peel the hide off and then roll it over and do the other side. A good folding hand saw takes the place of the sawzall. I also use a filet knife but a good knife like a Havalon or an Outdoor Edge with a couple of extra blades with you and you don't have to worry about dulling the blade, swap one out if need be. Once you learn this process it's pretty easy. The only reason I wouldn't do it is if I got a really big deer and wanted all the rib meat.
dont know your hunting area ( field, hills or woods) but if in woods you can always pack a rope and a couple small pullies . to lift that sucker right up into a tree.
@AdirondackBuzzard would you be able to post a demonstration like this one of your technique? It sounds really helpful and effective for the same approach but in the field!
Thing too about bone dust & small slivers is no 1 remembers or knows about a bone brush. Basically looks like a tongue scraper, which I've used in a pinch.
I’m an expert. Lol. I’ve got my own methods, which are pretty good and efficient. Many years of practice. I like butchering my own deer. Full control from kill to grill.
I've been skinning deer for along time. Having a 2800 acre cattle and dairy farm to hunt on and get around 8 to 10 crop permits every year. But anyway this guy really showed me somethings I've never seen before especially the saw part. Thanks for sharing.
thank you from a home cutter who gutted at kill site but in pa we let our deer hang in cold weather for 14 days to let the muscle brake down appreciate your method good stuff
I acknowledge that there is no one “right way” to skin/process, BUT, I have processed deer professionally for the past 5 years (2500+/season) in a warm climate (North AL). Field dressing (gutting) to me is critical. Less than 10% of the deer I process come in this way, but the faster the animal is bled, the better quality the meat is. I have conducted many “experiments “ and come to this form conclusion. Also, a good sharp knife is all anyone needs to remove any part of the animal. Saws aren’t “better” or “faster”, as they drag hair into the meat. There’s lots of usable meat on ribs and neck for grinding, and we can get all of it in under 10 minutes. Again, our way isn’t the only or the best, just different. Good job all around.
Hate to tell you but that was a fillet off the loin not tenderloin. Tenderloin is back side of backstraps mid to upper section behind guts and either side of spine. Also no wasted meat? I carve between ribs for ground, heart, liver is also being wasted. I would like to see a field dress weight vs processed weight. I pulled 61lbs deboned processed off a 119 field dressed doe.
I've used this method every since this video was "originally" posted years ago! I'll never go back to how I was doing it before! I reflect back to this video every year!
@@DDHONLINE the guts have fermenting organic matter. It's hot as heck. You gotta get it open first minute it hits the dirt. All you gutless method guys are clowns. Put it head up, open the guts. Reach in, cut esophagus and arteries, and drop the guts right out the bottom. Then do detail work on the bladder and kidneys and privates. Then you remove the quarters and cut to the bone. Open them up to cool. You have no clue what you're doing. All this heat ruins the meat. Wild cats always go straight in and eat lungs and liver, and spill the guts. And if they can, they eat the rest later. But they get it cool fast by opening the guts. The faster it cools, the less it makes scent for other animals. Man, TH-cam sucks. You all suck at your job. What a bunch of clowns.
My husband is hoping to get one today or tomorrow. I have cleaned pigs but not deer. I will be cleaning if he gets one. Do you cut around the anus first? It wasn't in the video.
@@LiveLaughLolaKB I just got my first buck last Sunday. But I was shown how to field dress it. So still haven’t done it on my own. I saw a product on Amazon called BUTTOUT. Look into. I purchased it and hopefully Xmas eve I’ll get me a doe and try it out for the first time. It saves having to cut around the anus and makes it easy for field dressing.
After making the initial cuts,my blade doesn't touch the hide or flesh while skinning. While the deer is laying on the table,one hand holds the skin while the other is being forced underneath the skin with the fist and knuckles across the body seperating the skin away from the flesh. Im 64yrs old and learned to do this as a young boy watching my great uncle.
I skin mine the same way but I use my knife instead of a saw to cut the legs and hip balls off the front and back legs have natural tendons that’ll cut to separate the feet and the hip balls will roll right out of the socket without dulling your knife
Thanks. This worked out a lot better than my previous attempts. I didn't have a sawsall, which made it a pain, but I will definitely have one next time!
I agree with everything involving the skinning HOWEVER there are certain modifications I'd make. First, weather permitting, allowing the carcass to dry is essential to sealing the meat from external bacteria. Since he isn't removing the entrails, placing the quarters into separate bags will help. The backstrap and tenderloins being the only exception, which go directly into an impermeable bag and ice or right on to the grill. The second comment I have is the use of water. A knife edge, if the skin was carefully removed, is enough to scrape off dirt and hair. Applying water is also applying the medium for bacteria to grow. If the quarters are allowed to properly dry in a game bag, the "second skin" that developes is trimmed off with any impurities on it, exposing very clean and untainted meat. Using water will drive external bacteria between fascia of muscle groups and is in my opinion the NUMBER ONE reason meat becomes "gamey". I have converted many sworn haters of venison into connoisseurs as a result of NEVER using water and following the other steps. Incidentally, I was taught this by an old Italian who told me this was the way it was done before coolers and refrigerators. He also went on to teach me the art of salumerie. I certainly miss Seniore Bertolani.
Thanks for sharing your thoughtful and useful information which makes perfect sense. I also love eating the ❤ but never cared much for the liver. Any chance you have any tips to enhance the taste of deer liver?
@@BiggerAlan . As you know the bigger and older the deer the liver gets extremely tuff and strong. My great grandmother didn't waste anything from our deer. So in her old deep freezer she had was always stocked up good with deer hearts and liver along with deer burger and deer roast. Anyway she'd take the liver and soak it all day in cold water and raw cut up white potatoes. Afterwards she'd put it in a slow cooker with onions and celery and carrots along with potatoes and homemade sausage gravy. We all loved her cooking especially that deer liver. Our entire family still uses her cooking methods. I've had friends come over and try this liver and they love it. We love coon hunting and have always had black and tan hounds. We had one named Toby. Anyway whenever we had a deer hanging he'd be waiting outside the barn waiting for the heart. The only coon hound we ever had that loved deer hearts.
We dock the back feet off with the sawzall fist and hang the hooks off clean back legs at the tendons then we do almost the same process as you show. Love your work 👍
We used to use this method years ago. It's probably been 30+ years since I've got to hunt but I've moved to the country and have at least 3 nice bucks that come to the feeder
10lbs neck roast, trashed 6 to 8lbs rib trimmings for grind, trashed And either deer are way different down there or you left half the inside loin in the deer
Every use of the sawzall could easily be done with the knife in every joint, same as how he found the spot in the tail... every cut can be done this way without wasting meat and getting all those little bone frags all over the place (not that they don't wash off easy enough). And I know they "mentioned" it, but the neck meat is a huge amount for grind, as well as the meat between each rib... oh and don't forget the very best part, the heart and liver (I personally prefer the heart). Everyone has a "way" of doing this (cleaning an animal)
@@MannElite The leg ends dismissed as worthless also slow cook well, a high end cut for some. If not gutshot the rib flap and inter-rib pieces (it can be removed as an entire side flap like "skinning" the ribcage) stuffed and rolled, then slow roasted is another option seldom done. Best with young animals for all those cuts.
Absolutely impressive. He knew the deer he knew the knife he knew the sawzall he knew the camera first time I ever seen a deer being trust or any animal
I did this on a very heavy deer that was old this year. Only difference was that I had to do it on the ground. I had feed sacks with me to achieve the same process. My 1st load was the front shoulders, both backstraps (inside loins included) & the cape & head. The cape was a half body cape. It took enough weight off the total load to make the 2nd load do-able. The goal was to gutt the animal the way u did & I knew the quality was worth the hauling of the additional 50 pounds. Most meat went into burger & the other portions I wasn't able to age due to no additional refrigeration. But I just marinate overnight & keep it in the fridge a couple if days b4 I cooked it for dinner. Great video even though many public hunters like me won't haul back everything but it's nice to have options. The feed sacks really helped to complete the process until I could hang the back end & rib section up @ 🏡 👍.
Im a butcher and if someone brought me what this guy threw in the cooler my job would be very easy. Theres a lot of “scrap” meat for grinding on almost everything he drops in the gut bucket. I understand if he was doing 200 deer a year and needs to be flying but thats a lot of usable meat there. I prefer a 4” fillet knife to get cuts out like the backstraps and detail out bones after rough cutting.
Also, when he says “no hair” at the end... you can see hair all over even after the water spray down. Im a head up guy just because its easier to go in between hairs than cut them and have them all over
@@johncochran9772 head up as in using the front limbs instead of the back limbs to hang a deer? pretty sure you mean that but just clarifying . my real question is why would having the carcass head up make it easier to cut between hairs? and I agree with all the usable meat he left on. looks like he left a near dinner's worth of back strap on the ribs!
@@willmontgomery79 processing it head up probably means you are cutting mostly down with the hair. Your knife will hang up on hair more going the opposite way. 🤷♂️
When I went to a ranch down in Texas to hunt deer and boar. The guide didn’t gut out my deer. The guide said “you don’t gut here in the south, that’s time wasted.”Plenty of lost meat, in my opinion they do this because it’s easier. It’s all smoke and mirrors.
Hunting in the PNW, and because I like heart and liver, I skin one side at a time while carcass is on the ground and bone out that side. I place the meat on the hide as I go. The side of the hide I’ve skinned off, laid over like a tarp. When one side is done, I put the meat into my plastic bag and then do the other side. I always have my hides tanned so I’m careful to keep them as full as possible. I’m old school I guess. It’s important to me to honor the deer and use as much as I can. Yep, it’s a bit longer process but I like to make stews and chili with all the meat that many would waste. Packing out boned out meat is quicker than packing out quarters too. I understand that there’s a big difference between hunting and processing in hotter states than I hunt in up here. Each of us have reasons for why we do it our own way and there’s justification for each. I always have multiple knives with me too, as I believe most guys who hunt hard do. No one way is right for every situation. I guess I failed to mention that I gut mine before I begin the process. Blood is a bit of a pain in the butt but I’m typically not too worried about the ambient temperature here. The pieces of meat cool very quickly sitting spaced out on the hide as I work. I’ve seen several videos on the gutless method and I agree it can be done quickly but I like to get everything I can from my deer, elk and bear. To each their own. Seeing how others do anything is informative and can be added to the how-to knowledge base. I like tongue too. I gotta draw the line at the brains though. Was gonna try it once, but cutting the skullcap off and looking at the brain…NOPE. Happy hunting guys.
When he cut that backbone to let it drop I was thinking WAIT what about the neck meat ? And then you backed up lol. Nice video I think I will try this on my next deer
Pretty much how I skin deer, but I never use sawzall for cutting the ball joint in hind legs. You can actually use your knife to cut the ball joint out of socket. Just be careful not to cut bone and dull the knife while doing it. Haven’t gutted a deer in 15 years.
I gotta be honest- I find this disgusting, but I will have to do this some Day soon, I wish I had someone in RL to walk me through it.... That is why I am watching this. I'm prepping to never have a PC again. I wish I'd had a Father who could have shown me how to do things like this. You have a great channel.
GREAT VID! TY! VG tip on removing inside tenders! In my younger years, I utilized the heart/liver. Then, as older, found it not good for me, personally. Thanx to your tip, I can short-cut tenders, and not even disturb the rest.
I agree with Joe Lee. Deer liver ,heart and tenderloins are good. I did learn a few more tips on skinning tho. I use a vet scalpel with throw away blades cleaner cuts and more precise work . Good video you can always improve your skinning skills
My ma can do this in four five mins as well , never believed sh3 still had it in her and she cleaned this seasons first in minutes . Excellent video my son is now following to learn as well , thank you for this guy's
Loved the zip line top to bottom and carving shoulders technic. Cant use a sawzall in the wilderness so its knife all the way. great process if you get the animal to the shop quickly. For those who hunt wilderness, on foot or horseback, 10 miles from trailhead where the truck is, some quarter and some debone, but everyone guts on the ground pretty much the ole fashion way, except the new leave hide on cutaway crap that i think is waste of meat. I learned some tricks here i like.. Thanks for the video..
Obviously depending on the weather, you can go a few different ways. When I’m guiding during early archer in September, it can still be in the 90’s. I felt it was so risky, I invested in a cooler that’s on a trailer. I would field dress the buck, haul butt to the cooler and break down the deer into more manageable cuts. It was the best money I’ve spent because it saved me from spoiling a clients game. I could quickly get back to another client, which was a good deal while the iron is hot. I tend to slow down my skinning and deboning the meat, paying special attention to blades not cross contaminating, special care for trophy prep. It’s good for people to learn how to break down a deer in quick order when they don’t have that kind of resources. Although a cheap way to get it cold fast is to buy a good condition used chest freezer ( not funky smelling) used and throw it in the bed of the truck, you can use a generator. If you can’t find yourself a good hanging spot, I suggest a product called Kooler Bag… again a very reliable method. Thanks for the video’s
excellent video. excellent filming especially at dark period with good lighting quality details from A to z .. Taught a Mississippi Arkansawer a thing or two.. and then some... thank you very much.. happy hunting season and :)cooking **excellent **processed deer for the 21- 22 season
New hunter here. Was the colon intact until he cut it with a Sawzall and dropped the torso down into the gut bucket? I couldn't tell if he had already got it out of the way when he removed the tenderloins.
great video! thought i might find a different/better way to process my deer, but this is how i do it for the most part. i DID learn some even easier tricks, though, thanks! (also loved the edited for time message about the torso meat cause some of that meat is REALLY good for fajitas)
My grandmother never cleaned the meat until she was ready to cook it. My grandparents butchered their own meat. She said the water will reduce the life span of the meat causing freezer burn over time. She said when you dont wash it it will last forever if frozen. Can you verify this?
I find this method the best in subzero weather, processor is losed on weekends and, you're ahead of the contamination & spoilage factor...get the task over with asap, get some rest, let the processor handle the cuts, wrap, labeling, etc.
Try using a 5 inc victorinox for boning them out. You wont lose your edge cutting bone and youll get everything clean off the bone especially the back straps
Field dressed my first deer last season.. I give everyone props that do it, what a pain... lol. Definitely gunna give this a try. Hunted with my dad's cousin for 20yrs, he was a butcher. So all I had to do was get the deer to his house that was a mile from where we hunted, He did the rest.
Great video. I learned a lot. But I’ll suggest just deboning the hindquarters while hanging. No need to split. Careful not to drop the meat. I usually cut a handhold when it’s almost cut free.
In a chronic waste disease area we’re not supposed to cut through the spinal cord, but I think this could be done without cutting through the spinal cord
Good Video , my only concern is here in Pennsylvania there are cases of Tuberculosis in deer.. Which is only detectable by examining the inner rib cage.
I love how the deer is so calm through the whole process
The deer was paid for this demonstration.
That deer's been through anger management... Only way she could have kept that still through the whole ordeal. God bless the little deer!
🤣🤣🤣🤣🤣🤣
Fuvk man u made me spit my coffee our you win the Internet today
@@Wec89 the deer is obviously dead. They paid the deer’s family handsomely for this.
I’ve watched a lot of deer skinning videos and this is by far the most efficient and practical way I’ve seen no wasted motion
No just wasted meat
@@joesmo2840 meat ? Bones and some scraps maybe...
@@joesmo2840 The only thing left on that carcass that could have been used were the ribs and there's barely any meat on a deer rib. Very few people that I know of that eat venison even mess with the ribs.
A knife takes only a few minutes and much cleaner
@@DL101ca left the flank meat on there, all the neck meat which is quite a bit, there’s a ton of meat left where the back straps were, all around that pelvic bone 😳, the rear tender loins, plus that tendony meat on all 4 legs goes into a grinder well and makes burger. What about that heart and liver but it was gut shot so I get it. I’d say he left 10lbs on that carcass. To each their own, in a state where you get a bunch of tags I get it but for other states with buck only tags we safe as much as we can.
Excellent video. In Jackson, Mississippi today it was 73 degrees and our deer seasons are still open. We sometimes hunt in short pants and tee shirts so it is essential to recover the meat from a fresh deer kill and get it on ice or in a cooler ASAP. I shot one with my bow three days ago and followed the same process as in this video, more or less, which I have used for years. So I will offer a couple of tips.
A hunter can recover several more pounds of tasty, edible meat by removing two more parts. One is to remove the liver, which is a very mild tasting organ from a deer. Although the liver is within the body cavity, there's still no need to field dress or gut a deer in the normal way. Once the carcass is cut away and dropped from the two rear hind quarters, all I do is tilt the carcass so that the body cavity is in a head up position. Gravity will pull the intestines, stomach, and all the other organs down from their normal position. The liver is immediately exposed and can simply be effortlessly cut free and put on ice.
Two, the heart is also an excellent piece of muscle meat to eat. All that is needed is to reach up inside the rib cage until you feel the heart. It's a very solid muscle and easy to tell from the softer parts. It will be firmly attached and will need to be cut out. There's a neat trick to be able to do this without splitting the rib cage. All I do is use a long bladed knife to poke through the rib cage and cut the heart free. You will need a 5 inch or longer blade and to exercise care so that you don't cut your hand holding the heart. You will not be able to see the cuts you are making but after doing it a time or two, it will be easy to get the hang of it. Once you have made the cuts, just pull the heart right out. Wear gloves if you are squeamish!
Well put, I've never had the heart or liver, but i heart they are very tasty if cooked correctly.
@@TheJharp515 Deer liver is milder than pork, chicken, or cow's liver so I like it much better. I slice it in thin strips, stir fry it in it's own gravy, along with bell peppers and onions. Pretty tasty. Deer liver is pure muscle meat so a little goes a long ways.
Deer heart is really a nice, tasty cut of meat. The heart is the most developed muscle in any animal because it is always being exercised. Clean it well, the slice it in thin slices. It cooks very quickly so don''t over cook it. Give it a try!
I’d like to not eat the organ that filters toxins out of their body!
What do you do with a buck? Step 5 he says to take the V portion and pull it up and over. However this is a doe. WHat about the kibble and bits? What do you do there?
I’ve processed many deer over the years and tried a variety of methods. Adaptation, innovation and implementation of techniques helps you develop your own method.
As someone who didn't grow up hunting, and has never killed anything bigger than a rabbit... I'm looking at getting into hunting deer and possibly elk. I'm starting my research and I must say this is one of the absolute best videos on this subject I have found this far. Also. How does someone who didn't grow up with this get used to this? I have a hard time cleaning a fish but have gotten over that in the last few years. I'm afraid I'll fail at this simply due to lack of exposure
You will not fail. There is no failing. "If you mess it up, grind it up." Words my old man told me.
I hang deep neck up. People think I'm weird. I think everyone else does it wrong. An 8" fillet knife is a you need. There is no reason to cut through any bones. Do not cut the pelvis field dressing. That cut pelvic bone will cut your hand sooner or later.
Biggest things to remember.
NEVER CUT TOWARD YOU. Ever! Find a different way to move the knife.
Skin deer when they're fresh.
Remove tenderloins 1st and eat 1 that night.
Don't place meat in scented bags. Ot contaminates the meat. An empty cooler is the only thing you should ever use.
Saw out the ribs and grill with Lawrys. They are delicious and people need to stop throwing them away.
Anything below knees and elbows is not edible.
Don't package 10# of meat in package unless you plan to eat 10# at once.
I learned each of the above the hard way. Now you don't have to. Enjoy the hunt even if you do not get anything!
If you’d feel better doing it with someone who can walk you through it. Find a hunting club and ask if any of them would mind walking you through it. You can also offer a portion of the deer. I know most people would be happy to teach a newcomer, especially if there was a little free meat in the deal.
@@sculpinator14thank you for your comment. I actually learned a few things that I think will help. Hope you have a great season.
I've been doing the no gutting method now for a couple of deer now, including the last one I shot this year. I learned it after I got hurt and it really isn't feasible for me to drag out a whole deer but a game bag is easier. It takes longer on the ground where you can't hang it but I do one side, peel the hide off and then roll it over and do the other side. A good folding hand saw takes the place of the sawzall. I also use a filet knife but a good knife like a Havalon or an Outdoor Edge with a couple of extra blades with you and you don't have to worry about dulling the blade, swap one out if need be. Once you learn this process it's pretty easy. The only reason I wouldn't do it is if I got a really big deer and wanted all the rib meat.
dont know your hunting area ( field, hills or woods) but if in woods you can always pack a rope and a couple small pullies . to lift that sucker right up into a tree.
What about flavor and taste compared to traditional field dressed?
@AdirondackBuzzard would you be able to post a demonstration like this one of your technique? It sounds really helpful and effective for the same approach but in the field!
You can use just your knife to separate hip ball from socket.Sawz-all creates too much bone dust on meat.Takes a little longer but worth it
Yep,,so much wrong here
Same thing for the front legs. He's somewhat wasteful.
Thing too about bone dust & small slivers is no 1 remembers or knows about a bone brush. Basically looks like a tongue scraper, which I've used in a pinch.
He made a total mess of that deer
Well theres more than one way to skin a deer. Steve Rinella has a great field dressing video without editing and its only 7 min or so.
I’m just here for all of the skinning experts.
It’s more entertainment than the video.
I’m an expert. Lol. I’ve got my own methods, which are pretty good and efficient. Many years of practice. I like butchering my own deer. Full control from kill to grill.
@@Brewmaster721 nothing wrong with that, I do too. It's just the hunters that are too self righteous to acknowledge any other way but their own.
I've been skinning deer for along time. Having a 2800 acre cattle and dairy farm to hunt on and get around 8 to 10 crop permits every year. But anyway this guy really showed me somethings I've never seen before especially the saw part. Thanks for sharing.
thank you from a home cutter who gutted at kill site but in pa we let our deer hang in cold weather for 14 days to let the muscle brake down appreciate your method good stuff
We'd have to have expensive walk-in coolers down here in TX. Unless we get a cold snap like last winter but during hunting season.
I acknowledge that there is no one “right way” to skin/process, BUT, I have processed deer professionally for the past 5 years (2500+/season) in a warm climate (North AL). Field dressing (gutting) to me is critical. Less than 10% of the deer I process come in this way, but the faster the animal is bled, the better quality the meat is. I have conducted many “experiments “ and come to this form conclusion.
Also, a good sharp knife is all anyone needs to remove any part of the animal. Saws aren’t “better” or “faster”, as they drag hair into the meat. There’s lots of usable meat on ribs and neck for grinding, and we can get all of it in under 10 minutes.
Again, our way isn’t the only or the best, just different. Good job all around.
Helpful video. I'm glad y'all backed up, I was freaking out thinking of the possible of wasted meat.
Yeah, might have been like a whole 3/4 lb of ground from that rib meat. 🙄
No negative here . This guy is an expert. I have been using this method for 25 years. Great for warm weather and fast handling.
@@irishman9935 Haha. The first word of your incomplete sentence shows who the real idiot is here.
Hate to tell you but that was a fillet off the loin not tenderloin. Tenderloin is back side of backstraps mid to upper section behind guts and either side of spine. Also no wasted meat? I carve between ribs for ground, heart, liver is also being wasted. I would like to see a field dress weight vs processed weight. I pulled 61lbs deboned processed off a 119 field dressed doe.
I've used this method every since this video was "originally" posted years ago! I'll never go back to how I was doing it before! I reflect back to this video every year!
What happen to the original video? Was better then this chopped up one.
@@irishman9935 Then where is your video and method at? We would love to learn from your positivity...
@@irishman9935 we know, your way is the bestest. lol get over yourself.
Thank you so much! Cleaned my first deer today. The only way I got through it was by watching your video. Went really well, thanks to you!
You can do this in minutes with nothing but a knife. Your meat will taste so much better
Try hanging it for 2 weeks then processing after aging and tell me what you think. Don’t forget to get the heart and liver!!
Congratulations. I still haven’t gotten one yet. I’ve only been out 5 times
This helped me so much on my first processing solo. Thanks a ton!
Love to hear that!
@@DDHONLINE the guts have fermenting organic matter. It's hot as heck. You gotta get it open first minute it hits the dirt. All you gutless method guys are clowns. Put it head up, open the guts. Reach in, cut esophagus and arteries, and drop the guts right out the bottom. Then do detail work on the bladder and kidneys and privates. Then you remove the quarters and cut to the bone. Open them up to cool. You have no clue what you're doing. All this heat ruins the meat. Wild cats always go straight in and eat lungs and liver, and spill the guts. And if they can, they eat the rest later. But they get it cool fast by opening the guts. The faster it cools, the less it makes scent for other animals. Man, TH-cam sucks. You all suck at your job. What a bunch of clowns.
Just use a knife. Just as fast and your meat will taste better
My husband is hoping to get one today or tomorrow. I have cleaned pigs but not deer. I will be cleaning if he gets one. Do you cut around the anus first? It wasn't in the video.
@@LiveLaughLolaKB I just got my first buck last Sunday. But I was shown how to field dress it. So still haven’t done it on my own. I saw a product on Amazon called BUTTOUT. Look into. I purchased it and hopefully Xmas eve I’ll get me a doe and try it out for the first time. It saves having to cut around the anus and makes it easy for field dressing.
After making the initial cuts,my blade doesn't touch the hide or flesh while skinning.
While the deer is laying on the table,one hand holds the skin while the other is being forced underneath the skin with the fist and knuckles across the body seperating the skin away from the flesh.
Im 64yrs old and learned to do this as a young boy watching my great uncle.
That must take a lot of hand strength.
I skin mine the same way but I use my knife instead of a saw to cut the legs and hip balls off the front and back legs have natural tendons that’ll cut to separate the feet and the hip balls will roll right out of the socket without dulling your knife
One of the best Deer processing videos I've seen.
Well done my friend!
Thanks. This worked out a lot better than my previous attempts. I didn't have a sawsall, which made it a pain, but I will definitely have one next time!
Try loppers works just as well
I agree with everything involving the skinning HOWEVER there are certain modifications I'd make. First, weather permitting, allowing the carcass to dry is essential to sealing the meat from external bacteria.
Since he isn't removing the entrails, placing the quarters into separate bags will help. The backstrap and tenderloins being the only exception, which go directly into an impermeable bag and ice or right on to the grill.
The second comment I have is the use of water. A knife edge, if the skin was carefully removed, is enough to scrape off dirt and hair. Applying water is also applying the medium for bacteria to grow. If the quarters are allowed to properly dry in a game bag, the "second skin" that developes is trimmed off with any impurities on it, exposing very clean and untainted meat. Using water will drive external bacteria between fascia of muscle groups and is in my opinion the NUMBER ONE reason meat becomes "gamey". I have converted many sworn haters of venison into connoisseurs as a result of NEVER using water and following the other steps.
Incidentally, I was taught this by an old Italian who told me this was the way it was done before coolers and refrigerators. He also went on to teach me the art of salumerie. I certainly miss Seniore Bertolani.
Thanks for sharing your thoughtful and useful information which makes perfect sense. I also love eating the ❤ but never cared much for the liver. Any chance you have any tips to enhance the taste of deer liver?
Hey would you send me the instructions for this?
@@BiggerAlan . As you know the bigger and older the deer the liver gets extremely tuff and strong.
My great grandmother didn't waste anything from our deer. So in her old deep freezer she had was always stocked up good with deer hearts and liver along with deer burger and deer roast.
Anyway she'd take the liver and soak it all day in cold water and raw cut up white potatoes. Afterwards she'd put it in a slow cooker with onions and celery and carrots along with potatoes and homemade sausage gravy. We all loved her cooking especially that deer liver. Our entire family still uses her cooking methods. I've had friends come over and try this liver and they love it. We love coon hunting and have always had black and tan hounds. We had one named Toby. Anyway whenever we had a deer hanging he'd be waiting outside the barn waiting for the heart. The only coon hound we ever had that loved deer hearts.
@@BiggerAlan the best way to cook deer kidneys is to boil the pee out of them
@@jbfiveash636 🤣😂
We dock the back feet off with the sawzall fist and hang the hooks off clean back legs at the tendons then we do almost the same process as you show.
Love your work 👍
We used to use this method years ago. It's probably been 30+ years since I've got to hunt but I've moved to the country and have at least 3 nice bucks that come to the feeder
Does eat a lot better. I'll shoot a monster buck if I see one but I'll take a yearling doe over a ragged old 10 point every day of the week.
I use whats left of the ribs for trimmings to make sausage, brats, and snack sticks.
10lbs neck roast, trashed
6 to 8lbs rib trimmings for grind, trashed
And either deer are way different down there or you left half the inside loin in the deer
And what about the heart I can’t believe no one mentioned it
They don't teach this shit anywhere. Amazing job. So quick so clean.
Every use of the sawzall could easily be done with the knife in every joint, same as how he found the spot in the tail... every cut can be done this way without wasting meat and getting all those little bone frags all over the place (not that they don't wash off easy enough). And I know they "mentioned" it, but the neck meat is a huge amount for grind, as well as the meat between each rib... oh and don't forget the very best part, the heart and liver (I personally prefer the heart).
Everyone has a "way" of doing this (cleaning an animal)
I broke a tooth once on a steak at Texas roadhouse from some jackass butcher using a saw. Fragments of bone in a ribeye...
Neck Roast is the best! Forget Grinding that sucker the neck is delicious slow cooked.
@@MannElite The leg ends dismissed as worthless also slow cook well, a high end cut for some. If not gutshot the rib flap and inter-rib pieces (it can be removed as an entire side flap like "skinning" the ribcage) stuffed and rolled, then slow roasted is another option seldom done. Best with young animals for all those cuts.
Absolutely impressive. He knew the deer he knew the knife he knew the sawzall he knew the camera first time I ever seen a deer being trust or any animal
I did this on a very heavy deer that was old this year. Only difference was that I had to do it on the ground. I had feed sacks with me to achieve the same process. My 1st load was the front shoulders, both backstraps (inside loins included) & the cape & head. The cape was a half body cape. It took enough weight off the total load to make the 2nd load do-able. The goal was to gutt the animal the way u did & I knew the quality was worth the hauling of the additional 50 pounds. Most meat went into burger & the other portions I wasn't able to age due to no additional refrigeration. But I just marinate overnight & keep it in the fridge a couple if days b4 I cooked it for dinner. Great video even though many public hunters like me won't haul back everything but it's nice to have options. The feed sacks really helped to complete the process until I could hang the back end & rib section up @ 🏡 👍.
5 minutes is pretty impressive
If we are going to be fair, there was a good deal of meat left on the bone when he cut the tenderloin out
Super quick and efficient. Enjoyed the video.
Actually learned more off this video for my next hunting trip. Great tips in skinning dear in a cleaner way.
Never too old to learn a new trick thanks excellent video and narration kudos
Always great to see a master at work.
Im a butcher and if someone brought me what this guy threw in the cooler my job would be very easy. Theres a lot of “scrap” meat for grinding on almost everything he drops in the gut bucket. I understand if he was doing 200 deer a year and needs to be flying but thats a lot of usable meat there. I prefer a 4” fillet knife to get cuts out like the backstraps and detail out bones after rough cutting.
Also, when he says “no hair” at the end... you can see hair all over even after the water spray down. Im a head up guy just because its easier to go in between hairs than cut them and have them all over
@@johncochran9772 head up as in using the front limbs instead of the back limbs to hang a deer? pretty sure you mean that but just clarifying . my real question is why would having the carcass head up make it easier to cut between hairs? and I agree with all the usable meat he left on. looks like he left a near dinner's worth of back strap on the ribs!
@@willmontgomery79 processing it head up probably means you are cutting mostly down with the hair. Your knife will hang up on hair more going the opposite way. 🤷♂️
What else would you do as a butcher? Thank you for the tips
First year using a sawz-all and i think it a huge time saver... May just try this on my deer next year as mine is hanging and already gutted.
I fangirled hard when I saw you using a Bill Moran Spyderco. that was my dad's preferred fixed blade more than 20 years ago
Wow! I usually take an hour or two to get it to my grinder. Very Well done, I am proud of you!!
When I went to a ranch down in Texas to hunt deer and boar. The guide didn’t gut out my deer.
The guide said “you don’t gut here in the south, that’s time wasted.”Plenty of lost meat, in my opinion they do this because it’s easier. It’s all smoke and mirrors.
Do you prefer to save and eat the guts? Don't have to gut the deer.
I live in South Texas. We gut the deer. I guess its preference. I take everything, I can; including the tongue.
@@ryancole9584 I like the inner loins
this is by far the best method I have ever witnessed
That was ABSOLUTELY IMPRESSIVE!!! Learned a ton from that video!!!!!!
Hunting in the PNW, and because I like heart and liver, I skin one side at a time while carcass is on the ground and bone out that side. I place the meat on the hide as I go. The side of the hide I’ve skinned off, laid over like a tarp. When one side is done, I put the meat into my plastic bag and then do the other side. I always have my hides tanned so I’m careful to keep them as full as possible. I’m old school I guess. It’s important to me to honor the deer and use as much as I can. Yep, it’s a bit longer process but I like to make stews and chili with all the meat that many would waste. Packing out boned out meat is quicker than packing out quarters too. I understand that there’s a big difference between hunting and processing in hotter states than I hunt in up here. Each of us have reasons for why we do it our own way and there’s justification for each. I always have multiple knives with me too, as I believe most guys who hunt hard do. No one way is right for every situation. I guess I failed to mention that I gut mine before I begin the process. Blood is a bit of a pain in the butt but I’m typically not too worried about the ambient temperature here. The pieces of meat cool very quickly sitting spaced out on the hide as I work. I’ve seen several videos on the gutless method and I agree it can be done quickly but I like to get everything I can from my deer, elk and bear. To each their own. Seeing how others do anything is informative and can be added to the how-to knowledge base. I like tongue too. I gotta draw the line at the brains though. Was gonna try it once, but cutting the skullcap off and looking at the brain…NOPE. Happy hunting guys.
No saw needed.. de-joint with your knife .. also wet the deer before starting to keep hair from flying off. Same general practice though ..
Please explain "wet the deer". We processed yesterday but always willing to pick up tips
@@truthserum3960 Thank you!
Wow . This ole dog learned something valuable today . Thank you 🙏
You all will make life easier for me. Excellent video guys! Much more efficient!
When he cut that backbone to let it drop I was thinking WAIT what about the neck meat ? And then you backed up lol. Nice video I think I will try this on my next deer
Great video Thanks. I didn’t see how or when you cleared the pelvic cavity so the colon and bladder were allowed to fall into rib cage.
Pretty much how I skin deer, but I never use sawzall for cutting the ball joint in hind legs. You can actually use your knife to cut the ball joint out of socket. Just be careful not to cut bone and dull the knife while doing it. Haven’t gutted a deer in 15 years.
The 2 cuts on the back legs to make the cut down to the sternum are helpful and the hide on the shoulder cuts are much better than pulling it down
This has saved me so much time! Thanks for sharing this method
What knife are you using? I really like that thing. This is a really interesting method.
Well done sir from Pennsylvania
He makes this look way too easy... well done man...👊💯
I gotta be honest- I find this disgusting, but I will have to do this some Day soon, I wish I had someone in RL to walk me through it.... That is why I am watching this. I'm prepping to never have a PC again. I wish I'd had a Father who could have shown me how to do things like this. You have a great channel.
Thank you for watching and good luck on your journey!
I noticed a sig whiskey 3 on the rifle in the beginning. Best rifle scope for the money, hands down.
GREAT VID! TY! VG tip on removing inside tenders! In my younger years, I utilized the heart/liver. Then, as older, found it not good for me, personally. Thanx to your tip, I can short-cut tenders, and not even disturb the rest.
hack marks all over them hams....maybe need to slow down a little
Why is everyone so mad? They said they took the meat out of the gut bucket.
I was always taught the old way. Been doing it old school for years. Not this year. I'll try this thanks for sharing. WV Hunter.
I agree with Joe Lee. Deer liver ,heart and tenderloins are good. I did learn a few more tips on skinning tho. I use a vet scalpel with throw away blades cleaner cuts and more precise work . Good video you can always improve your skinning skills
My ma can do this in four five mins as well , never believed sh3 still had it in her and she cleaned this seasons first in minutes . Excellent video my son is now following to learn as well , thank you for this guy's
That shank you cut off is the most flavorful piece on the deer. Deer ribs cooked right are pretty good
How long is a minute these days?
Long enough for Drew Lock to tank lol I'm joking, just happy to see a fellow Denver fan
I first skinned a goat when I was 15 and the person who taught me did show me how but this video here actually was quite informative to teach me why.
Loved the zip line top to bottom and carving shoulders technic. Cant use a sawzall in the wilderness so its knife all the way. great process if you get the animal to the shop quickly. For those who hunt wilderness, on foot or horseback, 10 miles from trailhead where the truck is, some quarter and some debone, but everyone guts on the ground pretty much the ole fashion way, except the new leave hide on cutaway crap that i think is waste of meat. I learned some tricks here i like.. Thanks for the video..
Obviously depending on the weather, you can go a few different ways.
When I’m guiding during early archer in September, it can still be in the 90’s. I felt it was so risky, I invested in a cooler that’s on a trailer. I would field dress the buck, haul butt to the cooler and break down the deer into more manageable cuts. It was the best money I’ve spent because it saved me from spoiling a clients game. I could quickly get back to another client, which was a good deal while the iron is hot. I tend to slow down my skinning and deboning the meat, paying special attention to blades not cross contaminating, special care for trophy prep. It’s good for people to learn how to break down a deer in quick order when they don’t have that kind of resources. Although a cheap way to get it cold fast is to buy a good condition used chest freezer ( not funky smelling) used and throw it in the bed of the truck, you can use a generator.
If you can’t find yourself a good hanging spot, I suggest a product called Kooler Bag… again a very reliable method.
Thanks for the video’s
excellent video. excellent filming especially at dark period with good lighting quality details from A to z .. Taught a Mississippi Arkansawer a thing or two.. and then some... thank you very much.. happy hunting season and :)cooking **excellent **processed deer for the 21- 22 season
Thank you and good luck this season!
New hunter here. Was the colon intact until he cut it with a Sawzall and dropped the torso down into the gut bucket? I couldn't tell if he had already got it out of the way when he removed the tenderloins.
No deer was ever hurt in this video 😂
Very helpful video. Also, I love the Patterson Ranch sign at 10:45 and again at 11:37. I used to live out there, and I've been on that ranch before.
great video! thought i might find a different/better way to process my deer, but this is how i do it for the most part. i DID learn some even easier tricks, though, thanks! (also loved the edited for time message about the torso meat cause some of that meat is REALLY good for fajitas)
I've never not gutted a deer before processing. Interesting.
My grandmother never cleaned the meat until she was ready to cook it. My grandparents butchered their own meat. She said the water will reduce the life span of the meat causing freezer burn over time. She said when you dont wash it it will last forever if frozen. Can you verify this?
Shit they didn't use what dropped in the bucket. They just put a disclaimer not to piss people off.
I see we have a panel of experts below. lol
Lol yeah they come to learn how to clean a deer and end up being an expert 😂
Well said !! Lol
I find this method the best in subzero weather, processor is losed on weekends and, you're ahead of the contamination & spoilage factor...get the task over with asap, get some rest, let the processor handle the cuts, wrap, labeling, etc.
Never drug a deer 3 miles through the Pa. Gut em in the woods and don’t waste all the neck and rib meat for the grinder.
This would never work for me, because my favorite piece of meat on the deer is the heart.
Thanks, bin doing this since 2020 works great.40 yrs on the ground NO more lol Thanks again
Try using a 5 inc victorinox for boning them out. You wont lose your edge cutting bone and youll get everything clean off the bone especially the back straps
I leave the excess to bait coys....I do this process right at the kill sight.
Thank u for the video.
This is a great bare survival meat gathering . Thank you for this dudes! You guys explained this great for me
Field dressed my first deer last season.. I give everyone props that do it, what a pain... lol. Definitely gunna give this a try. Hunted with my dad's cousin for 20yrs, he was a butcher. So all I had to do was get the deer to his house that was a mile from where we hunted, He did the rest.
Tried it this evening. Works great
Nothing more satisfying than pulling a perfect backstrap
If u cut the back of her neck after removing head up to the back strap when u get to shoulder the hide will only be attached at the front neck
I used your method today. Great way to do it. Thanks
This guy was overly concerned with dulling his knife instead of maintaining his reputation as a reputable source for “processing” a dear carcass.
yep haha a good knife steel rod will make my knives super in a few seconds
Great video. I learned a lot. But I’ll suggest just deboning the hindquarters while hanging. No need to split. Careful not to drop the meat. I usually cut a handhold when it’s almost cut free.
Damn that was slick. That's the way to do that. Thanks Jon.. that was badass.
Thanks! Your expertise is impressive!
Great show, Kentucky
Thank you for all your cool help
I like watching smart people work!!
Nice..Can you make a video on how you sharpen your knives?
In a chronic waste disease area we’re not supposed to cut through the spinal cord, but I think this could be done without cutting through the spinal cord
Good Video , my only concern is here in Pennsylvania there are cases of Tuberculosis in deer.. Which is only detectable by examining the inner rib cage.
Thanks for the helpful process. Used last month and it certainly worked. What brand and model knife are you using?
Hi Doug - thanks for watching! That knife is a Bill Moran signature series from Spyderco. High quality steel.