How To Debone / Bone Out Elk or Deer Quarters with Meat Fully Intact
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- Опубліковано 27 сер 2024
- This is the most clean and efficient way I've found to remove the bones from big game shoulders and hind quarters. Highly convenient with very little waste, since the major muscles remain intact for minimal increase in surface area air exposure. Boning out meat saves a lot of weight for packing, and it helps preservation as the large mass of meat can be opened up to cool with the large heat-retaining bones removed. This isn't just a good method for use in the field, it's also a solid Step 1 to processing bone-in game quarters at home. Enjoy!
This is great video,the guy doing the camera work did an excellent job, easy to follow and up close, well done.
My dumb ass didn’t give a hoot about boning out quarters…until I had an elk down! Great post, I really appreciated the close up camera work!
Will be boning out my quartered deer out from Wyoming tomorrow so this video really helped me out and give me confidence to do it the right way.
Great video. It’s cool to see other people’s process and how they do things.
That's how I do it too, great video, Todd. I take a cheap twin bed sheet vac-sealed in my pack so I always have a clean place to work and place meat. 400 thread count cotton pillow cases make excellent game bags too 👌
Nice work! You picked great angles to show where to cut.
Awesome video, super helpful. And your video on how to hang a euro mount is also great. Thanks for taking the time to film these they both really helped me out.
Nice work, never really know how to do the front shoulders until now. Thanks
Awesome, glad it helped and thanks for watching!
cleaner bones than when I do it in my shop... good work!
Great Video Todd! Quick and easy. Keep'em coming.
Thanks and will do! 👍🏻
That meat was so clean! Great job!
You make it look easy! I want to try your method in the field this fall. Just need an Elk to practice on.😉 ..Thanks for sharing! 👍
Good luck!
Awesome video, thank you. Hopefully I draw my high country deer tag this year
Great video! I always keep a left, handed rubber dipped cotton glove just in case I accidentally get the the free hand, the that’s holding the meat side.
Great how to video. Thanks.
Very cool. This works much easier with a sharp flexible filet knife.
Love it. Keep the videos comin!
I’ll do my best!
I love the expression on your face when you check the bone over your shoulder LOL. How long did you leave that meat to cool before deboning?
That elk hung in the tree about 12 hours before getting back to it to bone and pack. Definitely a little easier after they firm up and cool like this
Awesome
Great vid, thanks!
Good video- about the least amount of hair I seen on a quarter job- don’t think I seen a one. Cold weather make it easier to brush hair off or was that all in your quarter method?
I appreciate you noticing that. I keep the quarters hair-free from the beginning. A lot has to do with how I skin them, always cutting hide from the inside-out and how I peel the hide away from the meat. There might be ~5 hairs to pick off each quarter before bagging/hanging when it’s all said and done. I would have made a video of the whole process but I quartered and skinned that bull in the dark the night before.
Next time you get a chance it would be nice to see that process- always nice to learn different ways of skinning the cat. Your quarters on early season blacktail the same? Seems those summer coats have hair just falling out of the hide.
I really wanted to do a whole animal start to finish video this season but everything that we killed was in the evening which made it inconvenient. Blacktail quarters come out nearly the same, but like you say it’s not as easy. Thanks for watching 👍🏻
@@toddharney I would love to see that process too. I always start with the goal of doing it perfect, then reality sets in. LOL
Very well done! Thanks for the video! What bino harness is this?
That’s a marsupial they are the best!
What do you typically use the quartered leg meat for? Do you grind it up into ground meat for burgers/other things, make sausage, jerky, throw it in a stew, cut for steaks, all of the above?
All of the above. Front quarters make good grind and jerky, hind quarters are full of good steaks, roasts, and more for the grind pile. 15-20% beef fat ground with the lean elk meat makes for some excellent burger.
@@toddharney thanks for the reply! I’m going big game hunting my first time in Oregon this year and am trying to gather all this type of info ahead of time. Love the taste of game and am going full boar into a fall bear backcountry hunt opening weekend. Wasn’t raised in a hunting family so I’m learning all this on my own at 30 years old; bit daunting but I’m having a ton of fun. Luckily I grew up shooting all kinds of guns so that part I’m not having to battle.
By 15-20% beef fat I’m assuming you mean 80/20 ground beef?
@@MountainMace Nice, can’t think of a better thing to get into later in life than hunting. By 20% beef fat I mean go to a butcher and have him save you pure beef fat trimming. Then grind the beef fat with your game meat to make 80/20 burger. Get a grinder and watch the Bearded Butcher guys videos. But first fill some tags! Good luck out there.
@@toddharney thanks man, appreciate it! Love your videos by the way, especially your solo mule deer hunt. Really inspiring for someone going out for solo back country hunts later this year. Can’t wait to find God out in the mountains.
Ok that’s bad ass !
What kind of knife is that
Great video! How long did it hang?
Hi Todd, great video! May I ask what scalpel you have, Looks a lot better than other options?
Thanks Dan. That’s a Kestrel Mountain Scalpel. They’re really nice, titanium handle with cerakote orange.
@@toddharney thank you sir! Really appreciate the response! Again, great video!
What knife are you using? Thanks!
What’s knife is that?
Kestrel Mountain Scalpel
I ended up getting havalons we filled our cow tags just last Sunday great video thanks
Damn bro, straight up witchcraft.
Why such a ridiculous small knife?
Light and packable, and I never need a bigger knife in the field. Big knives stay home for the final butchering.