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!
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.
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 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.
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.
little tip for anyone who might see this when you are gutting your deer the inside tenderloins are usually much easier to remove before the meat is chilled (from the weather or ice chest) i’ve always learned that way and then usually those are the first we cook up sort of as a reward
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👍
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
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 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.
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
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.
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.
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
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.
@@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
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.
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 😂
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 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.
Makin a second comment but w the deer ribs, I usually cut most of the meat off too, then w the leftover I make a venison bone broth and let the remaining bits of meat just kinda get all tendre and fall of the bones and let the bones disintegrate into the broth as you do when makin a bone broth lol but yeah that’s usually what I do w pretty much any cut leftover that’s low on meat or any skinned bones if I don’t give em to the dogs for calcium or char em down or make em into bonemeal.
Yes, we try to get all the flank meat off the ribs for sure. The meat in between the ribs can be a little fatty sometimes so it can take a little more time to deal with.
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????
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.
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
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.
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?
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.
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.
This is a great way to process a cow. Not so much for deer. If you want better tasting meat, ditch the saw all together. All you need is 3 knives. A filet, skinning and a serrated. You and others have inspired me to make my own video. I've been processing my own deer for over 20 years. I haven't seen one video on youtube that does it in the manner that I do. My method is not exactly fast but it will yield the absolute best tasting venison possible. I have some suggestions for you. Remove the backstrap right after removing the front shoulder in a whole strip. You only had about a third of it in your video. Also remove the tenderloin before any sawing. Hint: When using a saw on deer, the saw spreads bone marrow and tallow across the cuts of meat which has an unpleasant taste and leaves a waxy film in your mouth. NO SAWS!!!! EVER!!!
Yes, I've actually seen guys fry up venison with cut bones in it. This will really kill the flavor. But as far as a little bone dust, just a quick wipe off and it's a non-issue. Everyone does it a little different and that's totally cool. This is just how we do it and how my dad has been doing it for over 50 years. My dad is well known in the town we live in (and beyond) for having literally 1000's of satisfied customers from when he used to cut deer as a side job. He just cuts for friends and family now, but still has people come up to him and mention how they wish he still cut deer because they were so happy with his services. Again, everyone does it a little different and that's awesome. And if this video has inspired you to make your own video that's awesome too. You will be giving people more options for cutting deer and I'm all for it, KPO.
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.
You are so blessed to have Him for a Dad!
I know it, KPO.
There's something about watching someone skillfully perform their passion that intrigues me.
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.
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.
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.
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.
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!
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.
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!
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.
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
Knife magician! Makes it look so easy, years of his profession! Thanks for sharing.
Welcome, KPO.
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
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.
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.
Absolutely love your videos! I’m glad I found them! Reminds me of when I was little watching my grandpa!
Glad you like them!
Your dad's hands are impressive! Thank you for helping me!!
thanks and welcome
I cleaned six shoulders yesterday wish I’d watched this before …. master butcher at work makes it look easy
thanks
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!
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!
great video with very simple and clear instruction. Of course your father makes it look easy. Experience is everything.
Absolutely!
That old fella is a master at work.
Yes sir!
@ I just processed my first deer Monday from watching this video. It wasn’t anywhere close to how smooth your dad did it.
I’ve been doing this myself for 10 years and I still keep learning.
Me too, KPO.
The ole “Sewer Pipe “ joke. Never stops being funny! Brilliant! Cheers mates!!
Glad you enjoyed it!
little tip for anyone who might see this when you are gutting your deer the inside tenderloins are usually much easier to remove before the meat is chilled (from the weather or ice chest) i’ve always learned that way and then usually those are the first we cook up sort of as a reward
Very true
Your dad is a legend!! Master crafts man!!!
Thanks, KPO.
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.
Heard that! Yous guys working side by each, aye!
Hurley
I love watching your Dad process a deer! So cool!
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.
This level of expertice is so satisfying to witness!
Thanks for that.
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
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
A true master of his craft. I thoroughly enjoy learning from old time master craftsmen.
thanks
Got my license today I’m 19 and from hale mi, on Monday gun season opens I hope you also have a successful hunt
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!
That man's hands are magic, amazing!
Right?!
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
"As tender as Mother's love." ❤
He doesn't know my mother 😂
@@user-cs3zs6jn1d haha
@@user-cs3zs6jn1d i was thinking the same thing ☹
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!
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.
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
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.
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
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.
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.
Your dad is amazing!!! Thanks for the education. Great video.
Thanks
Very good video, nice and slow with good explanation. Good job
Glad you liked it!
Dad is a pro, good stuff thanks for the expertise!!!!
Welcome!
Excellent video content !! The butcher knows his stuff!
Thanks 👍
That man is an artist with that blade
Yes sir, 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.
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
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
I’m on my third deer following this video and I haven’t made a backstrap look half as neat as he does.
Massively respect for the skill
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!
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.
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.
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!
Some good knowledge to be gained from you and your father. Must say good job fellas.
Thanks!
Thank you Sir, for sharing your wisdom. Much appreciated.
You are welcome, KPO.
I enjoy watching these vids seeing the different ways but unfortunately ill stick to my way allot less work same outcome
Cool, KPO.
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!
Makin a second comment but w the deer ribs, I usually cut most of the meat off too, then w the leftover I make a venison bone broth and let the remaining bits of meat just kinda get all tendre and fall of the bones and let the bones disintegrate into the broth as you do when makin a bone broth lol but yeah that’s usually what I do w pretty much any cut leftover that’s low on meat or any skinned bones if I don’t give em to the dogs for calcium or char em down or make em into bonemeal.
Yes, we try to get all the flank meat off the ribs for sure. The meat in between the ribs can be a little fatty sometimes so it can take a little more time to deal with.
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.
I Miss my Dad, Thank you for the share
you bet
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
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
This was like watching the Bob Ross of deer butchering.
My dad thanks you!
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.
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.
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.
Enjoyed watching this process. Great job.
Glad you enjoyed it!
Great. Really love this style of processing. Thx.
Awesome!
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.
I worked at packing house in highschool. Bison hogs beef then deer. Rhonda from Ky. Thanks
Very cool!
Excellent overview of the process!
Amazing butchering skills.
about 2 and a half minutes in.... im going to watch the series!
Cool
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.
Back for my refresher course
Welcome, great to have you again this season!
Sure makes it look easy!
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.
Amazing video, I could listen to this guy butcher all day
You and me both!
Could you send me the link for the video where you field dress a deer? Thank you!
Yes! th-cam.com/video/x5QiGRrVupA/w-d-xo.html It's an old one, but I had fun doing it.
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.
My dad got 2 deer already 😁😁😁
Great video! What brand knives are those? They don’t flex too much for filet knives.
Mostly we are using boning knives. These ones are Victorinox. Thanks for the support, KPO.
What a master.
thanks!
I'm ashamed of how much meat I've thrown away. Thank you for this
Welcome, KPO.
Omg. Thank you for your knowledge. I learned so much. I will try to use my neck next yr. .
You are so welcome!
Very informative! Thank you much!
thanks
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.
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.
Looks so good I need to get some deer so i can finally stop being skinny
Alright!
Great video, the butcher has skills
Yes he does, KPO.
Excellent job fellow yooper
thanks
Would love to order the whole collection if available
This is a great way to process a cow. Not so much for deer.
If you want better tasting meat, ditch the saw all together. All you need is 3 knives. A filet, skinning and a serrated.
You and others have inspired me to make my own video. I've been processing my own deer for over 20 years. I haven't seen one video on youtube that does it in the manner that I do. My method is not exactly fast but it will yield the absolute best tasting venison possible.
I have some suggestions for you.
Remove the backstrap right after removing the front shoulder in a whole strip. You only had about a third of it in your video. Also remove the tenderloin before any sawing.
Hint: When using a saw on deer, the saw spreads bone marrow and tallow across the cuts of meat which has an unpleasant taste and leaves a waxy film in your mouth. NO SAWS!!!! EVER!!!
Yes, I've actually seen guys fry up venison with cut bones in it. This will really kill the flavor. But as far as a little bone dust, just a quick wipe off and it's a non-issue. Everyone does it a little different and that's totally cool. This is just how we do it and how my dad has been doing it for over 50 years. My dad is well known in the town we live in (and beyond) for having literally 1000's of satisfied customers from when he used to cut deer as a side job. He just cuts for friends and family now, but still has people come up to him and mention how they wish he still cut deer because they were so happy with his services. Again, everyone does it a little different and that's awesome. And if this video has inspired you to make your own video that's awesome too. You will be giving people more options for cutting deer and I'm all for it, KPO.
We need more processors