Never thought that I would need a lap top for hunting! But it sure is coming in handy today, using this video as a guide to process a deer. Watch, pause, cut, back up, cut some more. Thanks for this video. I will be enjoying it all year long. I even found a big piece of cardboard to cover my table!
This was great! I remember my dad walking me through this a few times before he passed. He was a butcher for 25years. He showed me the gland in the rear quarter, this is the 1st video ive seen it mentioned. I enjoyed this very much!
I love watching a man work that has made a living at it and cares what he does. Integrity,morals and values. One of the best videos and instructions I have seen. Deeply appreciated sir.
Great job! I've been cutting up deer and elk and antelope for around 55 years. worked in a butchershop when I was 17-19 before I went into AF. I come from a family of butchers. You dad used a phrase we used in the shop. " Tender as a mothers love". Loved that. we do our game nearly exactly as your dad. Probably nearly same age as I am 70.
The esophagus makes a great grunt tube, when cleaned up and dried try dragging a short thin stick across the rib sections as you make your grunt call. It makes that soft staccato sound that bucks make when they grunt.
Looks like that time of year again. Dear season in Wisconsin will be ending this coming Sunday. Makes me wish I would have paid more attention during my first few years hunting. Now I’m back for my third season after not hunting for 12 years. Wish me luck! Thanks for the informative video👍
This video's been out for a while, but what a cool Father son experience! Dad seems like a great guy, treasure the time you get with him, one day he'll be gone!
Ooh Dad is a career meatcutter! This is the sort of video I need! I got to take a condensed meatcutting class in culinary school, but it focused more on fabricating cuts. A career meatcutter is exactly who I want talking to me about this. That was the perfect ad to get people to watch more of your videos. Edit: Oh that loin looks perfect for curing, like italian lomo. Imagine curing that whole leg spanish style. All that grind as a fermented sausage. That brings up a good point, can you use the deers own intestines to make sausages? I've usually worked with commercial hog casings. They say beef is too thick but I've used beef bung before too. I remember out instructor used to torment us by describing ewe rosette, hair still on & everything.
Great tutorial and it was much appreciated just got out of the Marine corps and haven't hunted in 6 years now so it'll be nice to have this knowledge. I'll subscribe to this Channel all day long
It's easier than you might think. I should have a vid of my wife cleaning up her deer for the first time coming out soon. We're gonna keep it real basic in that video.
@@KnettersPracticalOutdoors I always give my dad a hard time when he does it with salmon fillets. Just cuz the fish is so delicate. Always though it was funny too
This guy is an absolute artist he makes that look so easy. Just sit back and watch a pro at work but don't think it's going to go that smoothly if you haven't done it before even if you've done 500 it probably wouldn't go that smooth
This was great video I took my time and had everything cut up. Everything I did was boneless. If you don't have a decent saw I found that lopping shears work pretty well.
36:23 I thought I was going to see you go through the tub. I would like to see you do that. I think I spend too much time cleaning up the pile for the grind. Thanks again for all your processing videos. Kind of funny how you get dad to do all the work.
MJ, yes! I just keep telling my dad we should do another video and he does all the work! LOL. As far as the clean up on the grind, I think I spend more time than needed getting most of the fat off too. But the less fat the better, it's just a matter of how much time you want to spend on it. Maybe I should do a video on that next deer. But my dad is the meat cutter so he should do all the work again right!? LOL. Thanks for the support, KPO.
I get my Son/guide to do most of the stuff your Dad does, and it still takes me longer to do the pile for grind. I would be interested in how well you clean it and what you do with the shanks with all that connective tissue. Thanks in advance.
I do try to get off all the white fat. The thin silver doesn't seem to be as much of an issue once it's ran thru a grinding twice with beef suit. The shank you see at the 15:35 mark, I would try to get a lot of the white tissue off of it. As you know some of it will just pull off. Usually what is left is the thin silver. I don't worry as much about that when making burger. I should still do a vid on this sometime though, but I'll have to wait for another deer right! I hope this helps. KPO
I love this video. Especially your interaction with your dad. Keep up the good work. Is it possible to list your tools - saw, cut resistant gloves, and knives? My apologies if already listed in the threads below.
It takes me almost an hour to disassemble a store bought turkey for different meals/dishes. Watching your father break down an entire dear in half the time (even with editing) makes me want to hire a hunter for cooking lessons 😂
Not to take anything away from his great skills but he grew up learning the hard way. I've yet to process a big mammal but getting these great video tutorials makes a huge difference. I watched a few chicken processing videos and my first bird way far easier and quicker than I anticipated and after a few I feel pretty proficient. Thanks to videos like these the time it takes to learn these skills is greatly diminished and so I am so appreciative of a well learned master like this sharing his hard earned knowledge with us all. May we all waste less meat with each kill.
Yep...i cut meat , deer meat for around 3o years ...we opened mainly for our family and friends and the business grew from there ...when i had to close down, because of health reasons, we had around 350 customers from fla to nc
Thanks for the video , I learned some from my Dad . the video of your Dad explaining the cuts and how he did it ,taught me a lot> I was always told to get rid of all the fat, and that the deer bone is bad to leave in?? Your dad talks about leaving it in the neack roast????
Yea he’s very good . I just butchered one 2 days ago and wish I woulda seen how he did it first (I know I couldn’t of still done it as good as him) but it definitely would have helped some such a good video and props to dad on this one with his cutting
Wonderful video! I know you guys know this but for others that aren’t as experienced, a person wouldn’t need to use a saw for any of this if you didn’t want to.
Great video!! My dad was also a meat cutter. He used to take sides of beef and split them down when I was a kid. I wish I had learned those skills when i worked in the meat market years ago, would they have really come in handy now. Im not sure Im there yet to accomplish all this, especially since I live in the south where its generally warmer during the hunting season and I really dont have a place to process the deer. Thanks again for the great tips.
I believe he’s done this before 😂 👍 & I don’t care what size it was or even if it’s legal, none of it’s going to waste. To me there’s a difference in harvesting meat for the freezer & poaching but I know it’s legal & you know what you’re doing. Thanks for sharing ya’ll’s knowledge & expertise.
when you process your own harvest, you get way more lbs & better quality venison than you receive from dropping it off at your local busy processor. the hard part is all of the man hours of skill building it takes to get to these dudes’ level(s) of ability. there’re pros & cons to both processing options, but these guys are All-Pro.
@@KnettersPracticalOutdoors - I look forward to using the KPO venison processing series this fall. I’ve gone about whitetail processing in my own way, with knives & grinder only, but this video seems to be the Professional way. I hope to share positive results & any beginner tips/tricks to this video, after I follow along. thanks, KPO.
It really depends on the weather/air temp. If it is warm out, we may have to cut it up right away. Freezing out, we may have to cut up before it is froze solid. Ideally it would hang for 3-4 days in 38-42 deg. F temps.
Shoot I tell ya learn lot from these ole timers. Not being mean. Heck I’m 47 getting there. Lol. I love watching and learning about things I enjoy. Love a good hunt and I like processing my own meat 🥩. Have grinder ,food sealer, oh and good appetite. Lol. Good job 👍🏻 pops. U did great. Keep up great videos. I’m subbing up. Lol. Stay safe from ur wv hillbilly buddy.
First year I am going to hunt and I would like to try to self process if I harvest one. Do you use the bones at all? I like to make bone broth with chicken and pork. Have you ever used the bones?
Practice makes it alot quicker. Split the work into different days. I skin and quarter after the shot and keep on ice for 3-5 days, then debone and slice steaks after ice, then grind/ cube the next day. Maybe 15 min to skin and quarter, hour to debone and slice, hour to grind and cube, 20 mins to vac seal.
I’ve been processing my deer for several years and I have always cut the meat off of the bone, put it in a cooler, cover with ice. Salt the ice and let the meat set for roughly 3 days (drain excess water daily). I’ve never asked anyone if this is really necessary - is it?
I'm just starting to get into hunting etc, so please excuse me for the possible dumb question...What do you do with the bones? Trash? Make a stock, then trash? Give them to the dog?
Sean, no dumb questions at my channel. We have done a few different things over the years. Back when my dad was cleaning deer as a side job, a company out of Green Bay would provide bone barrels and pick them up weekly. I think this company made products for soap and make-up. Now, I will often keep what's left and put it in the woods on my property after I am all done hunting. Put game cameras on it and see what comes in. Eagles, coyotes, wolves, hawks, fox, pretty much anything that eats meat. Sometimes, if the weather is too warm to keep the left overs until after deer season, I will throw them in the garbage. I don't like to give deer bones to our dogs. It gives them a taste for deer and often they will just barf the stuff up anyways. Thanks for the question, KPO.
so watching these videos there is one glaring thing that i have been missing my whole life of processing deer.....A MEAT HOOK. That makes handling all the cuts so much easier. Definetly getting a few. Ive always used butcher knives....even gotten used ones at local butcher shops....but always had cuts slipping and sliding or falling.
To purchase a MEAT GRINDER - amzn.to/49Yci3I
I love watching a master at work...I dont care what they are a master of, it just is a delight to watch.
I’m the same way. All of my close family before me are blue collar craftsmen and I’m always amazed to watch them work as masters of their craft.
There's something about watching someone skillfully perform their passion that intrigues me.
You are so blessed to have Him for a Dad!
I know it, KPO.
I haven't processed my own dear since I was a kid 16 or 17 years old (34 now) but I still remember how it's good survival knowledge
The earth provides everything we need we tend to forget
Never thought that I would need a lap top for hunting! But it sure is coming in handy today, using this video as a guide to process a deer. Watch, pause, cut, back up, cut some more. Thanks for this video. I will be enjoying it all year long. I even found a big piece of cardboard to cover my table!
Great to hear it.
Your dad's skill is amazing, and his calm demeanor kind of reminds me of the joy of watching Bob Ross as a kid.
You might be the 3rd or 4th person to compare him to Bob Ross. He appreciates that.
Something tells me dad has done this MAYBE once or twice before. 🤔🤔🤔 what a pro!!!! Amazing.
Thanks for that. He has done literally 1000s of deer. For over 30 years he did it as a side job, KPO.
Love the way he sharpens his knife, years of experience are obvious.
Didn't he have a knife sharpening video?
I'm trying desperately to find it
This was great! I remember my dad walking me through this a few times before he passed. He was a butcher for 25years. He showed me the gland in the rear quarter, this is the 1st video ive seen it mentioned. I enjoyed this very much!
Thanks for the kind comment. Glad you enjoyed it, KPO.
I just processed my first deer and this guy just makes it look so easy. I assure you it is not easy but practice makes perfect.
Great job sir.
I hope this helped, KPO.
@@KnettersPracticalOutdoors Absolutely, thank you.
I love watching a man work that has made a living at it and cares what he does. Integrity,morals and values. One of the best videos and instructions I have seen. Deeply appreciated sir.
I appreciate that!
Great job! I've been cutting up deer and elk and antelope for around 55 years. worked in a butchershop when I was 17-19 before I went into AF. I come from a family of butchers. You dad used a phrase we used in the shop. " Tender as a mothers love". Loved that. we do our game nearly exactly as your dad. Probably nearly same age as I am 70.
Thanks so much for the comment! My dad will enjoy it too. He is 75, so yes pretty close.
Knife magician! Makes it look so easy, years of his profession! Thanks for sharing.
Welcome, KPO.
Absolutely love your videos! I’m glad I found them! Reminds me of when I was little watching my grandpa!
Glad you like them!
The esophagus makes a great grunt tube, when cleaned up and dried try dragging a short thin stick across the rib sections as you make your grunt call. It makes that soft staccato sound that bucks make when they grunt.
Thanks for the info.
Great idea!
wow take it from someone who literally cleaned 10 deer this deer season by myself.....you taught me a whole lot. Thank you for the video!
Those are some kind words, thank you.
Your dad's hands are impressive! Thank you for helping me!!
thanks and welcome
Looks like that time of year again. Dear season in Wisconsin will be ending this coming Sunday. Makes me wish I would have paid more attention during my first few years hunting.
Now I’m back for my third season after not hunting for 12 years. Wish me luck!
Thanks for the informative video👍
Im from Wisconsin too!
I was born in Rhinelander, KPO.
I knew by the title your pops would put on a clinic! He is a magician with a knife.
Another good one Dave and Don!
He is good, thanks for watching, KPO.
great video with very simple and clear instruction. Of course your father makes it look easy. Experience is everything.
Absolutely!
Thank you, you have the best deer processing videos on youtube! Your dad is a true craftsman. I love to watch him work.
He is good
This man is an artist, surgeon, and master! WoW! I would gladly pay to be in his classes, fantastic learning experience, thank you ! New sub here now
Welcome ALPHA JACK!
This video's been out for a while, but what a cool Father son experience! Dad seems like a great guy, treasure the time you get with him, one day he'll be gone!
I try to!
I love watching your Dad process a deer! So cool!
Your dad is a legend!! Master crafts man!!!
Thanks, KPO.
Really glad I found this. It was great to watch your dad do his work very precise and confident really cool to watch.
thank you
"As tender as Mother's love." ❤
He doesn't know my mother 😂
@@user-cs3zs6jn1d haha
@@user-cs3zs6jn1d i was thinking the same thing ☹
I’ve been doing this myself for 10 years and I still keep learning.
Me too, KPO.
Your dad is the Bob Ross of deer processing
You are the 2nd person to say that, thanks.
@@KnettersPracticalOutdoors as well as a fricken wizard with his knife skills
This level of expertice is so satisfying to witness!
Thanks for that.
That man's hands are magic, amazing!
Right?!
Got my license today I’m 19 and from hale mi, on Monday gun season opens I hope you also have a successful hunt
Another great video. KPO for the win. Pops did his thang on breaking down the deer. Keep up the great work 👍🏼👊🏼
Realest, thanks for the comment and support, KPO.
The ole “Sewer Pipe “ joke. Never stops being funny! Brilliant! Cheers mates!!
Glad you enjoyed it!
A true master of his craft. I thoroughly enjoy learning from old time master craftsmen.
thanks
Ooh Dad is a career meatcutter! This is the sort of video I need! I got to take a condensed meatcutting class in culinary school, but it focused more on fabricating cuts. A career meatcutter is exactly who I want talking to me about this. That was the perfect ad to get people to watch more of your videos.
Edit: Oh that loin looks perfect for curing, like italian lomo. Imagine curing that whole leg spanish style. All that grind as a fermented sausage.
That brings up a good point, can you use the deers own intestines to make sausages? I've usually worked with commercial hog casings. They say beef is too thick but I've used beef bung before too. I remember out instructor used to torment us by describing ewe rosette, hair still on & everything.
Awesome! I do have a whole playlist for processing deer too - th-cam.com/video/il2BlZbgMTg/w-d-xo.html
I cleaned six shoulders yesterday wish I’d watched this before …. master butcher at work makes it look easy
thanks
Thank you Sir, for sharing your wisdom. Much appreciated.
You are welcome, KPO.
I was giving a nice size doe that I have hanging in the tree getting ready to skin it and cut it up Great Video Your Dad is A Master at this
Great tutorial and it was much appreciated just got out of the Marine corps and haven't hunted in 6 years now so it'll be nice to have this knowledge. I'll subscribe to this Channel all day long
Thank you so much and welcome to the channel!
I've canned deer but never had to do this part of it. Gotta alot to learn. Thank you.
It's easier than you might think. I should have a vid of my wife cleaning up her deer for the first time coming out soon. We're gonna keep it real basic in that video.
Mesmerizing to watch! Love how he slaps the meat on the table!
Yes!
@@KnettersPracticalOutdoors I always give my dad a hard time when he does it with salmon fillets. Just cuz the fish is so delicate. Always though it was funny too
I love this video! It's so soothing and satisfying to watch but so informative!
Thanks for that comment Angel. I agree, it can be mesmerizing to watch a pro cut meat, KPO.
Great condensed version! Maybe a video on taking care of and preparing a heart or canning some shanks!
It's all possible. Thanks for watching, KPO.
This guy is an absolute artist he makes that look so easy. Just sit back and watch a pro at work but don't think it's going to go that smoothly if you haven't done it before even if you've done 500 it probably wouldn't go that smooth
Wow, thanks for the comment, KPO.
This was great video I took my time and had everything cut up. Everything I did was boneless. If you don't have a decent saw I found that lopping shears work pretty well.
Nice work!
Your dad is amazing!!! Thanks for the education. Great video.
Thanks
36:23 I thought I was going to see you go through the tub. I would like to see you do that. I think I spend too much time cleaning up the pile for the grind.
Thanks again for all your processing videos. Kind of funny how you get dad to do all the work.
MJ, yes! I just keep telling my dad we should do another video and he does all the work! LOL. As far as the clean up on the grind, I think I spend more time than needed getting most of the fat off too. But the less fat the better, it's just a matter of how much time you want to spend on it. Maybe I should do a video on that next deer. But my dad is the meat cutter so he should do all the work again right!? LOL. Thanks for the support, KPO.
I get my Son/guide to do most of the stuff your Dad does, and it still takes me longer to do the pile for grind. I would be interested in how well you clean it and what you do with the shanks with all that connective tissue.
Thanks in advance.
I do try to get off all the white fat. The thin silver doesn't seem to be as much of an issue once it's ran thru a grinding twice with beef suit. The shank you see at the 15:35 mark, I would try to get a lot of the white tissue off of it. As you know some of it will just pull off. Usually what is left is the thin silver. I don't worry as much about that when making burger. I should still do a vid on this sometime though, but I'll have to wait for another deer right! I hope this helps. KPO
Dad is a pro, good stuff thanks for the expertise!!!!
Welcome!
Thanks pops for this video I've killed and processed a many of deer at home but this is going to make it so much easier
welcome!
That man is an artist with that blade
Yes sir, KPO.
I love this video. Especially your interaction with your dad. Keep up the good work. Is it possible to list your tools - saw, cut resistant gloves, and knives? My apologies if already listed in the threads below.
This may help - th-cam.com/video/iI-CmvHcJkU/w-d-xo.html Thanks for the interest.
Excellent video content !! The butcher knows his stuff!
Thanks 👍
I enjoy watching these vids seeing the different ways but unfortunately ill stick to my way allot less work same outcome
Cool, KPO.
It takes me almost an hour to disassemble a store bought turkey for different meals/dishes.
Watching your father break down an entire dear in half the time (even with editing) makes me want to hire a hunter for cooking lessons 😂
Thanks so much for that comment!
This is of great help as these huge chunks of venison he is working with are something that i had to deal with after my hunt.
Good stuff
Looks easy, it's not. He's Definitely a pro.
Not to take anything away from his great skills but he grew up learning the hard way. I've yet to process a big mammal but getting these great video tutorials makes a huge difference. I watched a few chicken processing videos and my first bird way far easier and quicker than I anticipated and after a few I feel pretty proficient. Thanks to videos like these the time it takes to learn these skills is greatly diminished and so I am so appreciative of a well learned master like this sharing his hard earned knowledge with us all. May we all waste less meat with each kill.
Those knives are insanely sharp too
Yep...i cut meat , deer meat for around 3o years ...we opened mainly for our family and friends and the business grew from there ...when i had to close down, because of health reasons, we had around 350 customers from fla to nc
Very cool Joe. Glad to have you watching, KPO.
Thanks for the video , I learned some from my Dad .
the video of your Dad explaining the cuts and how he did it ,taught me a lot> I was always told to get rid of all the fat, and that the deer bone is bad to leave in?? Your dad talks about leaving it in the neack roast????
It doesn't seem to be a problem with roasts, but I wouldn't leave in cut bones. That can add a bad taste.
Back for my refresher course
Welcome, great to have you again this season!
Yea he’s very good . I just butchered one 2 days ago and wish I woulda seen how he did it first (I know I couldn’t of still done it as good as him) but it definitely would have helped some such a good video and props to dad on this one with his cutting
Thanks, KPO.
I Miss my Dad, Thank you for the share
you bet
Very good video, nice and slow with good explanation. Good job
Glad you liked it!
Some good knowledge to be gained from you and your father. Must say good job fellas.
Thanks!
Sure makes it look easy!
Wonderful video! I know you guys know this but for others that aren’t as experienced, a person wouldn’t need to use a saw for any of this if you didn’t want to.
yes
Great video!! My dad was also a meat cutter. He used to take sides of beef and split them down when I was a kid. I wish I had learned those skills when i worked in the meat market years ago, would they have really come in handy now. Im not sure Im there yet to accomplish all this, especially since I live in the south where its generally warmer during the hunting season and I really dont have a place to process the deer. Thanks again for the great tips.
I try to pick up a little more every time we cut a deer, KPO.
Excellent overview of the process!
This was like watching the Bob Ross of deer butchering.
My dad thanks you!
I believe he’s done this before 😂 👍 & I don’t care what size it was or even if it’s legal, none of it’s going to waste. To me there’s a difference in harvesting meat for the freezer & poaching but I know it’s legal & you know what you’re doing. Thanks for sharing ya’ll’s knowledge & expertise.
Thanks for the support!
Amazing butchering skills.
when you process your own harvest, you get way more lbs & better quality venison than you receive from dropping it off at your local busy processor. the hard part is all of the man hours of skill building it takes to get to these dudes’ level(s) of ability. there’re pros & cons to both processing options, but these guys are All-Pro.
Thanks for that comment! KPO.
@@KnettersPracticalOutdoors - I look forward to using the KPO venison processing series this fall. I’ve gone about whitetail processing in my own way, with knives & grinder only, but this video seems to be the Professional way. I hope to share positive results & any beginner tips/tricks to this video, after I follow along. thanks, KPO.
Dam this was unexpectedly therapeutic to watch lmao. Really dissolved my stress. Just calmly and contently getting all that good meat harvested
Thanks for that, KPO.
Enjoyed watching this process. Great job.
Glad you enjoyed it!
Great. Really love this style of processing. Thx.
Awesome!
Omg. Thank you for your knowledge. I learned so much. I will try to use my neck next yr. .
You are so welcome!
Looks so good I need to get some deer so i can finally stop being skinny
Alright!
I worked at packing house in highschool. Bison hogs beef then deer. Rhonda from Ky. Thanks
Very cool!
Amazing video, I could listen to this guy butcher all day
You and me both!
I love every single one of your videos. I am wondering how long you let the animal hang before processing?
It really depends on the weather/air temp. If it is warm out, we may have to cut it up right away. Freezing out, we may have to cut up before it is froze solid. Ideally it would hang for 3-4 days in 38-42 deg. F temps.
Very informative! Thank you much!
thanks
God bless.
about 2 and a half minutes in.... im going to watch the series!
Cool
Nice yearling he grew bigger than a spike in his first year would have loved to see what he would look like in 3 years
Yes they can grow bigger.
You guys are good!
Great video, the butcher has skills
Yes he does, KPO.
My dad got 2 deer already 😁😁😁
Excellent job fellow yooper
thanks
Shoot I tell ya learn lot from these ole timers. Not being mean. Heck I’m 47 getting there. Lol. I love watching and learning about things I enjoy. Love a good hunt and I like processing my own meat 🥩. Have grinder ,food sealer, oh and good appetite. Lol. Good job 👍🏻 pops. U did great. Keep up great videos. I’m subbing up. Lol. Stay safe from ur wv hillbilly buddy.
Welcome to the channel Paul! Thanks for that comment, KPO.
First year I am going to hunt and I would like to try to self process if I harvest one. Do you use the bones at all? I like to make bone broth with chicken and pork. Have you ever used the bones?
I will usually put the carcass out with cameras to see what come to it.
We processed our deer this year.. i thiiink we will just pay someone next time haha. A LOT of work.
Practice makes it alot quicker. Split the work into different days. I skin and quarter after the shot and keep on ice for 3-5 days, then debone and slice steaks after ice, then grind/ cube the next day. Maybe 15 min to skin and quarter, hour to debone and slice, hour to grind and cube, 20 mins to vac seal.
I cant believe how big deer get in just 5.5 years
That one aged out at 6.5 years. It didn't grow antlers until it was 4.5 yrs old.
I’ve been processing my deer for several years and I have always cut the meat off of the bone, put it in a cooler, cover with ice. Salt the ice and let the meat set for roughly 3 days (drain excess water daily). I’ve never asked anyone if this is really necessary - is it?
We have never done that.
After watching this - the $85 to have my processor do it for me seems like a bargain.
Nothing wrong with that, KPO.
I'll do it for $50
Would love to order the whole collection if available
I'm just starting to get into hunting etc, so please excuse me for the possible dumb question...What do you do with the bones? Trash? Make a stock, then trash? Give them to the dog?
Sean, no dumb questions at my channel. We have done a few different things over the years. Back when my dad was cleaning deer as a side job, a company out of Green Bay would provide bone barrels and pick them up weekly. I think this company made products for soap and make-up. Now, I will often keep what's left and put it in the woods on my property after I am all done hunting. Put game cameras on it and see what comes in. Eagles, coyotes, wolves, hawks, fox, pretty much anything that eats meat. Sometimes, if the weather is too warm to keep the left overs until after deer season, I will throw them in the garbage. I don't like to give deer bones to our dogs. It gives them a taste for deer and often they will just barf the stuff up anyways. Thanks for the question, KPO.
@@KnettersPracticalOutdoors Thank you for taking the time to reply, it was very helpful.
so watching these videos there is one glaring thing that i have been missing my whole life of processing deer.....A MEAT HOOK. That makes handling all the cuts so much easier. Definetly getting a few. Ive always used butcher knives....even gotten used ones at local butcher shops....but always had cuts slipping and sliding or falling.
yes you will never go back
Very good video, thank you. Really well done.👍
Glad you enjoyed it
I'm ashamed of how much meat I've thrown away. Thank you for this
Welcome, KPO.