How to Butcher a Deer at Home | The Bearded Butchers
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- Опубліковано 28 вер 2024
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It's 2021, it's time for an update! Our last how to butcher a deer video ( • The Best How to Butche... ) is over 3 million views, but the video is not the Bearded Butcher quality you've all come to expect. We have an Ohio whitetail in the dry ager, so it's time for a refresh. Grab your deer and your knife and follow along! This is the initial breakdown that anybody can do anywhere. This will take you from a carcass to sub-primals.
19:14 - After you butcher your deer (same for elk), here's pretty much all of the deer trimmings laid out on the table at the same time with explanations of every cut.
10:54 - Instructions how to remove the hindquarter gland between the top, bottom, and eye of rounds.
12:09 - There's another gland here in the front shoulder to remove as well.
To further break down your deer, check out these other great videos from The Bearded Butchers:
Missed a step? • The BEST how to skin a... How to skin a deer
How to field dress your deer • How to field dress a d...
Economy style processing • How to Butcher a Deer ...
Meat snacks • How to Make Commercial...
Deer Jerky • How to make Deer Jerky...
Deer Sticks (Smokies) • How to make Deer Smoki...
We have more than 20 deer processing videos on UA-cam. Just go to UA-cam and search for "bearded butcher deer"
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Index:
2:00 - First thing to do is cut off the venison flank. At the same time, reach inside the carcass and carve out the venison tenderloins right along the vertebrae. These can be called inner loins, tenderloins, or fish tenders.
3:28 - After the inner loins are out, find the ball joint by the H bone, cut through the knuckle, and peel off the entire venison hindquarter with the venison sirloin attached. Then, slide off the venison flank meat and send it to the trim pile.
4:45 - Venison front shoulder is next. It should be easy to remove. The venison back strap is next. Slowly work along the ribs with the tip of your knife.
9:31 - Back to the venison hindquarters. Get the femur out first, then the venison sirloin and venison round tip (or the sirloin tip).
11:57 - Front shoulders. There's a venison top blade (flat iron) steak here. You can use the entire shoulder as a bone in venison blade roast as well.
15:06 - How to trim the venison backstraps. You'll definitely get a better flavor if you remove all of the silver skin. You'll end up fileting them like a fish.
17:10 - How to trim the venison inner loins.
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Processed a deer on my own for the first time this weekend. Videos helped tremendously but also made me realize how easy you make it look!
Age the meat if you can. Makes for a better meat.....
My Dad taught me 40 years ago. I work up all of the deer that I bag myself. I trust Dad and Me!
Every year I always do a refresher with their videos!
Yeah these guys are good
I'm doing it right now lol help tremendously
My dad and I have been processing our Minnesota grown deer for the past 50 plus years. This video is one of the best, you explained all your cuts clearly. Impressed on how you you processed this deer effortlessly. I will be checking your products out for sure. Thanks for taking time to do this video.
My dad and I process ours too. It’s good quality time with dad and it’s fun too! Great times man. Edit: …and we’re in Minnesota too
I don't care anything about cutting/butchering meat.
But for some reason I just keep watching your videos. Very educational.
👍
UA-cam recommended you guys 2 years ago when I broke my leg. My wife was trained in butchery in Oregon. The only animal in North America she hasn't done is a Bear. We've broken down a dozen deer and have an 82" band saw and an 8' processing table. Your ideas and your approach are awesome. You have completely made me rethink the way I buy meat, and how I process it.
When you skin a bear, you realize you have a dog-man lying on your table and that you have murdered him. It's uncanny and unsettling.
@@ianallen738killed*
I'm watching with a broken leg. Lol.
Where you located
Can't thank y'all enough for this video. Processed two deer today and for the first time in my life I had a clue of what I was doing to make intelligent cuts of meat. You guys are awesome!
Interesting watching this. Back when I was first married in the mid-1970's, we were practically saved from starvation by a friend who have us a deer. We had an "authentic" Thanksgiving that year with a venison roast we served his aunt and uncle. Good times.
This video really takes me back..... I am 68, but when I was 11, my father, an avid bow hunter, brought home a spike elk in Oregon. I had the pleasure of learning how to butcher an elk! So many great memories, never forgotten and valued to this day. Btw, elk meat is the best of all game meats, imho, better that beef, and far superior to deer. Great video, guys!
Right on!
I'm a bucher all so for 12 years . Love your guys videos.
Thanks for tuning in, Hector!
Been doing this at home for a long time. It can be done with very minimal tools! It is not quite as easy as he makes it look though. Lol. Gotta love watching an expert in his element.
I work in the OR. The way you break down the deer and other animals is great. The hip socket is pretty cool. I am used to a humans.
The tri-tip is the best cut on the whole deer!
Loved the "slow is smooth, smooth is fast" reference. maybe not a military phrase. but as a veteran ive heard it alot and its always made sense to me. love the videos. keep her up!
Thanks for your video content. I have a lot of time on my hands these days, and your videos, among others help pass the time. I was diagnosed with Pancreatic cancer in April this year, the surgery was no fun at all. Coming off my 10th round of chemotherapy (2 more to go) right now.
I am a Surgical Technician, for the past 48 years, and a retired 91W Army Combat Medic, Baghdad, class of 2004.
You show a lot of skill with your knife.
Have a great Thanksgiving.
So sorry to hear about your medical condition! Know that our hearts and prayers are with you and your family!
All the best fella we wish you well 🍁 72+ Manitoba hunter expat
Praying for u 🙏🏻
Guys, I just want to thank you for your videos. I have been hunting and cutting up my own deer for 45 years and your videos are the best. I know I am getting professional advise, by professional butchers. Awesome and thanks again!!
Great video to remind hunters it's not just about the kill ...... it's about the harvest of that great meat!
Always 💯
It should always be about the blessing of the meat, kill for sport is b.s. should be outlawed imo
I shot my 1st doe with a bow last year and used this video. I'm back this year with my 1st buck! These guys are great. Thanks or your video and your help.
I've been butchering deer my whole life, but this video was very helpful, learned a lot, Thanks!
This family has blessed me with their work
Thank you for sharing with us all!!😊
Needed this video. My son and my self are going Deer hunting for the first time in 2 weeks down in Alabama. Thanx guys
Awesome, Have fun, be safe!
Do your self a favor if your going to continue hunting learn to process your deer and buy proper equipment needed cheap usually isn’t good mid range and up is better and better higher you go be money ahead and not having to use some expensive processing shop to pay and do for you
Good luck. Be safe!
Excellent. Good luck from Pete in Illinois
This video does a great job of explaining . Your 1st time your cuts aren't gonna be very pretty but it'll get the job done and get some good meat on the table. You get better every time.
Processed a deer today for the first time, and it is NUTS how easy you made this look.
I have always processed my own deer. I typically try to make most of the roasts boneless and then process the bones to can bone broth. I know several folks who just hack-a-wack at their deer and then can all the meat. The skinny end of the backstrap I slice into thin "breakfast" steaks - wonderful to sear in butter and have with eggs. Also makes a great cheesesteak sandwich. I could go on and on with what to use the cuts for, but I won't.. Love watching you guys work!
Love watching these guys, I’ve hunted and processed all the meat I’ve harvested from white tail to moose and am always learning and modifying my techniques, love these guys
Wow thank you
Y’all got me hyped for Wisconsin’s rifle season in 2 days
Here we are two years later, watching this for the first time myself, y’all have been doing an outstanding job! Thank you for the video! A little long overdue but regardless, I love it!
I only started hunting a few years ago and have always butchered my own deer. Videos like yours have helped tremendously with getting the large cuts out. One thing I struggle with is determining what is good enough for "trim" to be ground up. Since it's been drilled into me to eliminate fat, silverskin or anything that remotely looks like it, I feel like I toss a lot of meat out, and I worry I'm being too picky. Neck, shank, flank, rib all have a ton of silverskin and fat in them. By the time I trim out to clean red meat, a lot goes in the trash.
You will toss a decent amount not gonna lie. If you leave the hide on while it hangs it will take longer to skin it when you go to process it but also Keeps a lot of the meet from getting dry on the outside. Skin while it’s warm rolls right off. From there. Usually my front shoulders are burger meet (grind) the inner tenderloins and back straps separate. Rear quarts. Cut some roasts out. And steak meat then burger the rest on the bone. Meet grinder will catch some silver skin but also gotta remember it’s getting caught in the grinder. I’m 25 I’ve been hunting and processing with my dad sense I was little. I’ve definitely learned a lot but not all.
A pleasure to watch a true professional break down a deer. Great tune up to view every season!
Tune in next time, Adam!
Another great breakdown. Your in depth video was awesome. I literally started processing my own deer by working along with it. I would just pause or jump back if I needed to. Yall probably make the best processing videos on the Tube. Well done boys 👍🏻
These butcher vids are awesome. I'm not saying I'm an expert but watching you guys has helped me butcher my deer this year. Thanks
Kills me to watch y’all filet that backstrap like that when mine looks like a used a chainsaw! Good stuff! Thank you!
Great video. I wish this knowledge was out many years ago. However,I'm 84 years old and still deer hunting. I did get a deer last year,wish I saw this video sooner. Took my deer to a butcher ,and got robbed. It was a large doe, and I got a box of meat back that measured 12 by 12 INCHES, and 12 INCHES DEEP..
Thank you foe your video, I will be doing my own, if I get one this season. Again, great video and thanks again
I'm also going to buy that box of seasonings😊😊
Awesome video watched the original a while ago. I started processing my own deer years ago when I realized how much meat you get doing it yourself I don't blame the processors the more deer the better the profit for them but taking my time I average at least 30 percent more meat. Processing my own I used the money I saved to purchase all of my equipment.
Plus you know you are getting the deer you harvested.
Down to business was perfect for my son and I to work through our first deer. Thank you for what you do, you inspire so many.
I found you guys because of that first deer processing video, glad to see the updated version. Congratulations on your success with your business, thanks for teaching us!!!!
Awesome! Thank you!
I shot my buck here in Vermont yesterday and I just watched this as a refresher before I tackle him. Btw the inner loins were the first thing removed and eaten for dinner last night. Lol Thank you sirs.
Looking forward to finishing my first season archery hunting. Hoping to bag one and use your videos to process it myself.
Make it happen Wayne! From a fellow 🏹
@UCah_ay5jo4n3rnYLZ-ydrCw same here im okla hoping to get my son his first at sunrise stay safe
I've been a butcher for 23 years, 80 % self taught, the break down and proceeding of the deer is exactly the way I do it. Absolutely love being a butcher, I believe it's truly an art or craft if you will. I've done a whole gamete of wild game down to a zebra and wildebeest and every type of livestock. I've been farm to table, literally. Love the kinship of knowing exactly how you guys do what you do as I do the exact thing you guys do,. Love it, great job guys.
Going in a couple weeks and hoping to get one this year. Watched almost all of your deer videos and many of the others. Have a friend that gets his family in on the processing as an assembly line. Never been able to join them, but after watching you guys, I feel pretty confident to do a...decent job of it. 😀 Keep the great videos coming.
Did you get one last year. I got my first one on Sunday.
Thank you so much for this video. My friend got his first ever deer and didn't know how to clean it. I've cleaned birds, rabbits, fish, turtle, even squirrel... but never a deer. Over the years I've watched tons of videos on it but I wanted a quick refresher and this video popped up. I watched it, and it went exactly like you described. Quite intuitive actually.
One pointer for beginners. We learned one thing really fast, it's never OK to have 2 knives working on a hanging carcass. If you have two people cutting, two can pull the hide but only one person cuts, and then one person cuts primes,, the other person processes the sub-primes...
Ok, call me silly, but I usually leave the meat ON the ribs and break them down with a saw to make venison BBQ ribs. A lot like breaking down hog ribs...Saves me a lot of trimming.
I remove the backstraps, then hit it with a saw. Basically cut each side in half. To be fair though, I only make a few steaks, couple roasts, & ribs, the rest goes into the grinder. Just how we eat it.
You guys are great though. Always good to see how other people butcher. Always something to learn.
I leave the back strap at the ribs and split the backbone, then saw through the ribs to make short rib tips and then between the ribs through the backbone and have bone in back strap chops.
@@rickyherndon2484 I do my deer and goat this way. Never had a complaint yet.
@@rickyherndon2484 the main reason I don’t do it that way is the same reason I don’t care for NY strip steaks- the silver skin is left on, which is unpleasant to chew.
@@dwightmansburden7722 I understand what you're saying but when you slow cook the the chops, the meat pulls away from the silver skin with a fork. Cooking techniques can change the outcome. Everyone has their preferences and as well as preperation of what they prefer. My favorite part of a deer is the neck. Whole, bone in and slow cooked with minimum broth covered. Salt and pepper only. A bed of rice, neck with the broth. Cooking certain cuts of meat in certain ways creates different outcomes.
Happy and safe hunting to you and all respect. May we all be blessed by what the good lord has given us.
Thanks for the video I was a meat cutter for 5 years never realized how similar dear and cows are
Great stuff guys! And Seth, even though Scott wasn't in the shot at the time, I really appreciate you bringing back the scary knife moves! Its been awhile! :-)
Glad y'all do this. I feel like I get better each time I harvest a deer. Alot of respect to the animal harvesting as much meat possible.
I was a commercial meat cutter for 24yrs starting in 1978 learning on swinging beef and pork. There is a big difference between what I learned in a grocery store meat room and what is shown here. This video is the best I've seen and doing deer and could be used on moose as well. Well done!!
This information can be used on any ungulate. Naked, they're al the same. 😎
You are correct, but cutting beef in a retail grocery setting is very different than how it is done in this vid esp the process of breaking down swinging beef as mentioned. There are many ways to do this work. Watching a few of these similar videos will show that in spades.@@HardRockMiner
Been dear hunting all my life. Never tried to process my own deer because I thought it was too difficult. This video remedied that feeling. Easy, straight to the point. Thanks for the video. Just subscribed.
when i watch this channel it takes me back to i was growing up really enjoy watching you awesome meat cutter..you remind me of my best friend in life look like him
When trimming do you need to remove the dryer outer bits that’s created from dry aging the meat before you grind up everything?
Cutting the pellicle off is optional
Takes a hell of a person to do this let alone walk you through it with the step by step on each cut for every ounce of a animal
Awesome video. This guy is a pros pro. He makes this process look so easy.
Seems like just yesterday that old deer video came out.. Now look at you guy you'll be at 900k subscribers in no time.. good job
This sure works. The MN cabin garage this time of year and with a heater set at 40 ended up perfect aging temp where the deer was hanging.
Since it was a through and through where both front leg bones got hit..... I did the hind quarters last. More aging.
Tenders always come out right after the gut...
Thin grinders like skirts come off right away too..
Just hung it..did front quarters deboned and steaked as much as I could..... etc.. It was even hanging with the neck boned out and between the ribs trimmed out but still both hind quarters intact. LOL
Clean no damage rear quarters... I'll let them go to day 6-7... At this point just cut the quarters off and let them hang alone on the gambrel.
Commercial free standing chamber vac... So I vac bag the trim and let it add up until I'm tagged out for the state.
These videos have been so helpful. I bought a walk in cooler, a victorinox knife, and an f-dick steel. My butchering game has increased exponentially. It's so much nicer knowing the deer I waited for to get a good shot on and took care to field dress doesn't get mixed up at the local butcher with some dude that gut shot his deer. Plus I know how long it's been hanged. Last year a buddy didn't want to be bothered at all and took it to the local shop at 10AM. They called him at 3PM same day that his deer was ready. Yup - steaks, roasts, jerky, smokies all done. And this year two other local butchers got caught by Game Commission selling venison and taking in un-tagged deer.
Got a buddy with a Hobart slicer. He made some venison chip steaks. Those are nice and offer a nice eating experience 🙂
I enjoy watching you guys cut meat. Phenomenal. Thanks, learned alot.
Glad you enjoy it!
You remind me of my dad rest his soul grew up in meat processing outstanding job that's the way we were taught if you have different sausage videos would love to see um keep up the great work
I've always butchered my own deer and started 40 years ago. No assistance, advice or smartphones. It was ugly but I figured it out. That said, I learn something new with every video you guys make!
Gosh! I wish you guys had been around 60 years ago. Much obliged. I 'mandate' my grands to watch you before they make any claims of butchering knowledge. ;}
The original video was what introduced me to y’all’s channel. glad it got a remake.
Love watching yall i learn something new every time I've always done my own processing and smoking thanks 😊
My uncle and my buddy from work helped me process my first deer yesterday and he recommended I watch your guys video!
Hopefully it helped! Congrats on your deer!!
@@TheBeardedButchers thank you very much! The way that you broke it down made it nice and easy
This is the video I like to watch. I've processed a few deer for my family. I'd like my sons to learn.
Pass your knowledge onto them!
Thanks for this video, question I was just planning on hanging it in the barn for 7 to 10 days, our temp are ranging from high 20's to low 40's if even right now is that ok ?
Just depends on how long the 40s last but if you are in the low 20s at night your average temp on carcas even during the day will probably never be much higher than 35
If you are worried rub the carcas with salt and ypu will have no problem
Had a whole ribeye in a dry aging fridge. breaker popped while i was away and it sat at room temperature for 4 ish days... did not kill me so a few hours at 40 will not be a problem
I'm not sure about anything over 16 hrs.. But I've always let my deer hang over night in the upper 30 degree range is possible. To me, it allows the meat time to fully relax as it cools, Same principle as when letting cooked meat rest before carving. Processing seems easier, the meat cooks and taste better too. I don't age or cure which I think is where your going with the question. However, I don't see an issue considering the temp isn't to warm and as long it's hanging in a place where outside temp doesn't effect storage temp to much.
Watching your videos help me in many ways we processor our own dear you guys help a bunch 👍
You guys got it kinda' nice. In Wisconsin deer has to be prosessed in a room only used for deer and wild game. I always thought that was goofy because you sanitize everything but Wisconsin is in your business like nothing else! Nice clear instruction, so easy a child could do it! Thanks guys!
Seth your abilities and knife skills are second to none the best I have ever seen hands down my friend!!! Keep the videos coming love it.....
Hey I made fun of your original video shot on 8mm lol
He makes it look so easy, i have a deer in the cooler now
I was so looking forward to this video, the original is great but man the quality of this new one is where it's at! Excellent work as always fellas!
Holy Cow! What an intensely good video. You are so professional. I have done many elk and a few deer. But you guys are more efficient. We aged elk in very cold with hide on for 14 to 20 days. 8 days in a cooler with hide off is great! This type of game is so yummy and so heathy!
My boys and their girls also love your show, keep them coming--we're praying for you and your families.
Thank you so much.
Carcass to 100% cut in like 15min with full explanation. The skills are professional
Holy cow I’ve been a long time fan of you guys. Because of your channel I have started making my own bacon and I’ve watched all your whole animal butchers several times!
Love the pun, Chris! Thanks for tuning in!
BB fan from 🇨🇦, SUBSCRIBED!!
Glad to see an actual carcass. I worked a season at a processor in S. Texas and a lot of times people would drop off a cooler with nothing but the backstraps (and not continued all the way up the neck) and hind quarters. And then I would wonder where the rest of it was.
It's amazing how easy you make this look
Your videos help me get better every year I hunt. Thank you.
I absolutely love this so much! I may be getting my hunting license next season so I'm able to hunt! Thanks for teaching me how to process a deer!
Incredible skills brother!
I’ve learned more from two of your videos than everything I’ve learned about hunting in the past three months. Thanks for sharing!
You are welcome! Thanks for your support, Garret!
I harvested and processed my first deer this season thanks to you guys
My brother also harvested his first deer also and I got to process his also
Great video. Still bow season in PA, just have to get close enough. First season for me in 20 years.
Deer meat mixed with brown rice, gravy, peas, onions and buttermilk biscuits tasted really good to my surprise when I first had it 3 years ago.
Good stuff!
I always end up with my mouth watering, you make me so hungry for some good cuts..
Hope you enjoyed the video, nonetheless!
Seth makes this look so easy. Hes so smooth and fast! Definitely a master at his craft!
Thank you!
Love watching your videos and how well you explain everything that you are doing using your commercial equipment and then how to do processing at home without the commercial equipment.
Thanks guys we process our own deer too at home it’s. A family day to help cut and grind and make sausage all by hand
Good stuff 👌
Toledo represent. Deer sausage is my new favorite
I really like your videos, they are very informative. One of the best things that I picked up is the wearing of food service gloves. Not that I'm worried about getting something from the blood or entrails, it's more that it lessens the amount of hair that sticks to the carcass and hands. Sure does save time in the cleaning of the meat. Thanks Guys.
Been processing my own deer since I was a kid and I still learned something new. Liked the way you cut the front shoulders up, never did it that way; usually just put it into grind. Always enjoy your videos.
Great video👍my first job was at a small deer processing facility.the OG butcher/family friend that ran the place swore by dry aging the deer for best flavor.sometimes he would age them 3 weeks or more in the cooler.thanks again,this video really took me back.
That's awesome! Thanks for watching!
Faith, family, food..I like it!
The only virtues we live by!
Got my first deer last fall. Needed a bit of guidance from my buddy on the skinning side of things. Had some butchery training in cooking school but this is a great addition to what knowledge I had. I did a pancetta treatment on the belly flaps and enjoyed the finished product, not so much when I rendered it though. I’m looking forward to the season kicking off up here in Michigan soon and want to do prosciutto with a leg. I appreciate the content guys! Thanks!
Son got one yesterday. I will have this up on the big screen!
You guys always show me how much I don't know, and I love going back over your vids for reference. Thx!
I butchered my first ever deer by following step by step with you. Thank you so much I got some really great meat. Also, I found out I love deer meat. LOVE your channel. You make it all look soooo easy.
Cool! Congratulations, Kelly!
Love watching you guys.
I learn more every time I get the chance to enjoy one of your videos
Its great to learn something new everyday!
Your knife skills are on point!!! Make it look easy
Thanks for the video guys. I always enjoy watching them.
really wish yall was closer to me, mechanic 41 years and burnt out!!! id love to come and learn this!!!! got a sub from me!!!
Wow, this works perfectly on humans too. I can't believe how easy it was, thanks so much couldn't have done it without you guys, you are THE BEST!
Thanks heaps for the video kicked my memory back in worked in a butcher many moons ago 😂