A Complete, Venison Butchery Masterclass. Simple High Yield Processing. Autumn 2022.
Вставка
- Опубліковано 28 вер 2024
- A comprehensive and easy to follow Venison masterclass. Get more from your beast by following this incredibly detailed video. You can do this...
You can help the channel along @
www.buymeacoff...
I started watching your videos about 8 years ago. I don’t know what it was, but something stirred inside me, driving me to learn about meat. No one in my immediate family was a hunter or a butcher, so I was never exposed to any of it, yet I found myself drawn to watching your videos and learning as much as I could about meat. Fast forward to now, I’ll be going on my 3rd Alaskan moose hunt 3 days from now. Your videos inspired me to keep learning and driving into this art. Thank you for your great content, and I just ordered your book!
Are you from Alaska? If not, how do you go about hunting there?
Good for you homie. Alaska is the one place I have to get to before I die.
BEST WAY IS TO LEARN FROM EXPERIENCE! YOU WILL NEVER FORGET!!!
PROPS ON GETTING AHEAD OF THE CURVE BY WATCHING THIS! JUST DONT EXPECT TO REMEMBER IT AS YOU FOLLOWED INSTRUCTIONS AS APOSE TO ACTUALLY FIGURING IT OUT FOR YOURSELF.
Jesus dude lmao😂
Bro really like meat.
As a chef and a hunter I really appreciate the work you put into your videos. You are one of the UA-cam legends in my opinion.
Love this guy. Just stumbled onto his blog
Agreed! This is great!
amen
Hear hear!
Agreed
Thinks for this video brother. I’m a 40 year old that has never hunted or grown my own food. This should be the basics of life. Some of us have no clue. Thanks again!!!
Never too late to learn! Get someone to teach you, BASC has deer stalking courses, and then guided stalks, and butchery classes, and probably some cooking classes too
Thanks Scott, I got my first deer in the fridge, skinned, and I've watch this video twice already. Sharpening the knives and tomorrow, we're on!
So glad your still killing it brother ive been studying by you for years. Now process my own deer even a half of beef! youve been an invaluable asset brother. Just want you to know your a gem of knowledge and spirit.
That's impressive. I've helped my in-laws process their kills but never on my own. I sorta think I want to give it a go
@@TingTingalingy I found it was almost better in person by yourself because there was no obligations to time and I could absorb as much as possible. Take my time. Go for it!
😅@@TingTingalingy
@@kam-wahmak9971 bot
I learned how to butcher my prey by my aunt. But reading your books and watching your vids have taught me a lot of "finesse". I'll always consider you my teacher. Gonna prepare my first fallow stag tomorrow and I'm looking forward to it!
I've been butching deer and absolutely love your approach and technique. Going to adapt some of these pointers to my process - especially with the back shanks. Can't believe how fast you went through that knee joint. Thanks so much
I just hunted and landed my first spike from my fiance's property. i can say whole heartedly I watched this from start to finish and this is goals for me to get this good and efficient LOL! thank you for this.
Spike? How old are you?
Look at this guy - keyboard warrior yeah?
Just harvested my first deer and though mine was no where near as beautiful as your work (more of a hack job honestly) i made it happen. Thank you for the knowledge and guidance sir. Just watched this again for a refresher.
Nice one Brandon, you did it mate, that's the main thing.
With practice comes proficiency....EVERY first harvest is a hack job and to be completely honest you probably did better than most as we are always critical of our own work and compare it to others who have many more under their belt...enjoy it and praise yourself for the work you completed no matter the perceived quality...there is nothing quite like knowing for a fact...you and you alone can provide for yourself and your loved ones.
You couldn’t believe how perfect the timing of this video is. I just closed on an east Texas hunting property yesterday. I’ve always hunted with friends and they handled game processing. Sure I watched but being able to watch this and rewind key points really provided the details I’m going to need. Thank you
I love how he is utilizing ever fiber of the animal . God bless you. I love deer meat and love seeing it put to use. And not wasted.
I've been a fan of this channel for years and I love your work ,as a fellow butcher i always love watching other butchers from allover the globe do their work...ever since I was young my grand ma taught me how to use a hand saw for processing meat in the fields and the butcher shop.. its a part of my butcher tools for as long as i can remember. whenever I processing a lamb,goat ,pig or a steer my customers needs bone in product so my hand saw always gets the job done.
I love your work and always looking forward for new videos.
I love the lack of waste. Bravo!!
Looks great, been processing my own deer for a couple of years, just end up grinding most of it. This is a huge help to understanding a more nuanced way to venison cuts.
I leaned so much more on this than on a paid butchery course (only a one day event).
Keep them coming.
A late friend was a butcher, he did have a food bandsaw. But not used ok the butchery.
He would cook off lots of the leftovers that didn't sell, such as brains, and freeze them in gravy as huge . blocks. Then bandsaw off lumps for his dinner.
(It was quite the clean up job when it came to us when he passed away.
Genius, one of the best presented videos of any genre I’ve seen for ages. Thanks mate!
Ok…this guy is a proper professional meat cutter, every cut was perfect and very little waste. He makes it look so easy. Cheers ‘n beers from Canada 🇨🇦
beautiful job. I do lambs. Lots of them and I sell them as Ranch Sale here in the US, I only get to do about 4 deer per season as that's as many as my sister and I get (2 per person). My father taught me and it is so fun to watch your hands go, as that is how he did it. It's so nice to see how you respect the animal by using every bit of it. Thank you.
Scott,
Great vid.
Glad to see someone fully use all the bits and bobs. Not just put it in the grinder.
Your the bee’s knee’s.
Watching from Australia mate.
And I will say great Butchery of a carcass showing how to butcher right down to the cuts on Venison mate.
Well Done.
Scott always make it look so easy and the final product is always top notch. Wish I was half as skilled as he is....Scott you are truly an artesian
I worked two seasons at a processing business and this was about all i did was skinning and de-boning. Takes about 10 minutes or so and is slightly different than the ways hes doing it
Deer hunting season started September 1st in my area so I'm back to your video again. Thanks again for the quality content!
this is the best venison butchery video out there. Great work my guy.
first video i ever seen of this guy....hes like a chef Ramsay of the butcher world.....bravo!
The best butcher video ive ever seen he realiy knows the anatomy of a deer ....VERY NICE
This is thé best video for a step by step guide of processing venison. You should be giving masterclasses. Thank you for the video and cheerio from Holland.
Comeone, dont leave us hanging! We need few recepie videos now Scott! Steak or tenderloin would be absolute marvelous.
This is exactly how i have been doing my deer for years. Nice to have the validation from you!
Good morning Scott
Another great video, just in time for the upcoming hunting season
Great refresh how to video
May your knives stay sharp forever cheers
It's funny, I asked myself aloud why you aren't using a bandsaw and you answered right after. Thank you!
#Scott, this content is invaluable! I am as we speak, butchering a hind quarter, shoulder, and a strap that's been in ice for 2 days today.
I've been literally "butcher'n" tf out of deer for years. Messing it all up, especially to look at. Always taste fantastic. But your videos are just what i needed to impress my know it all hubs and his hunting buds! Woohoo! Thank you so very much for sharing your knowledge!
New sub here from Alabama! 💜🇺🇸💜✌️💜
Love how you use every part of the animal
Always loved going to nan and grandads for Christmas lunch as a kid and grandad pulling a venison hunch out the fridge, bone in and shank left on. Nan always cut the shank off and had that, the rest was roasted.
Seems a shame to have turkey now at Christmas instead of venison.
I might have to start this up again now they are both gone.
Thank you for an informative how to, answered all the questions I had in my head, like what to do with the bullet damage blood meat.
That’s what I’m talking about ! Not just throwing it all in the grinder. Experience the different textures and flavors of each muscle and organ. 🤤
Oh yeah here we go ! 🏹🦌🏹🦌
I'm going to apply some of these new techniques to my next deer. Thank you for the refined perspective. You are incredibly talented.
great video. just got a deer yesterday and this will come in handy.
Top way to spend an hour on a Saturday afternoon here in Japan.❤
Beautiful work, Scott. Super helpful!
Invaluable, I am looking to get into hunting as I now have the land and I want to be able to properly butcher and store all the meat I can!
These videos are fantastic! Thanks you so much for sharing your expertise!! I have just started hunting and butchering my own meat and these videos have been invaluable. And I am with you on the blood meat , my dogs worked hard for me to get the deer why shouldn’t they get to enjoy the spoils too 😊
You're an artist, sir.
Very interesting. I've stumbled through the process a couple of tines. It all tastes great.
Love you man, keep the videos flowing.
Very thorough, very inefficient.
Most customers here don’t want bone in steaks. They want the tenderloin, backstraps, a few roasts, and the rest into grinds for sausage; sometimes jerky.
I’d just leave them in the hook, on the rail, put a tub underneath it on a milk crate and giver. I’d do 16-20 deer/antelope per day during peak season and made about $60-80 per. Pork trim for mixing in the grinds was an extra fee along with any spices and supplies used in jerky or sausage.
I don’t miss those days, but the money was good.
that was a great video. I've now have a skill set better than before. Great Job.
I wish it was possible to like a video more than once! Bravo sir
First time viewer, absolutely loved this! You made fan out of me with your talents and information, I have learned so much from this, thank you 🙏
Scott, very informative video. I processed two deer this season, but your video provided additional info that will be useful for the next deer. Thanks
Wow that is beautiful, I generally just cut everything off the bones into chunks and pressure can it. I've had the best luck recipe wise just cutting venison into chunks and canning. When I would cook the whole cuts I never got the recipes down.
When looking for tips on processing I always refer to Scott Rea and the Bearded Butchers. 🤙🏻
Nice one Jase
I needed to watch this before i butchered the buck i shot this weekend. I definitely need some practice.
mr rea this is what we want and your lovely recipes !
Dig the tunes. Love all your deer butchery videos. Ive used them for years now, its how i learned to do my own deer :)
That was truly an inspiring venison masterclass 👏
I just got through working up two deer yesterday. I'm at that point where I am not fond of red meat right now. I had pork chops for dinner this evening. With some squash, zucchini and onions.
Absolutely an excellent video. First one I have come across from you and already a fan. Great explinations!
So easy when you know how 🤔 great skill Scott
Cheers Jim.
Another bang up job!! Love these kinds of videos.
fun to watch Scott. Appreciate the time filming this!!
Scott! Huge fan! Thanks!! 🇨🇦
Love watching scot always bloody hungry after
Wait does that mean I would be saving a lot of money for food and still eat good everyday if I were to be able to hunt and butcher a deer? Mindblowing!
Stonking artistry Scott👍👏
Other then the Shanks, Chops, Rib-meat, and stringing sections of meat. This is how I butcher my deer every year.
The Chops go with the lion meat, the shanks/stringed up sections get ground up, and rib-meat goes to the animals.
I also try to cut off as much sinew as possible and put all the meat into a tote of cold water with a garden hose running slowly.
The water bath helps any loose hairs to rise to the surface and rinses out as much blood as possible (less wild taste).
Also other then some knife-skill involved an intact heart is the best organ meat in my opinion. (it's a tender muscle after all)
Really enjoyed your presentation...love how you do not waste anything. I try to not waste also and it always bothers me to see so much thrown out by others. In any event, if we get a local Tennessee deer in the East, we leave the bone in much as you have...there is Chronic Wasting Disease (CWD) in West Tennessee and other states, so the bone is not left in place. If we go out of state and harvest, the deer has to be completely deboned to bring home, so a traditional neck roast is out of the question as is any other bone in preparation. I have never had the lung or Kidney, so I plan to look up how that is prepared.
Beautiful work, this is art
Another great masterclass in vension butchery keep up the the great work
Beautifully done.
Hmm never thought about cutting it up on a table always did mine hanging.hell gonna do this so much easier.
Great work. I truly appreciate this video. Will undoubtedly come in handy this Fall (fingers-crossed).
Nice one Jacob. Straight shooting my friend
Great Scott!
I am going to try to do this with my deer this year.
Beautiful work!
I've never done the ribs like that definitely doing it next time
Excellent video. Thanks for sharing your skills
Beautifully done. I honestly didn’t know Brits could take deer
Beautyfull job yours skills are amazing.
happy to have found your video, thanks
thanks so much for this, really great guide and presentation
A true craftsman, thank you for sharing 😊
Im almost convinced Eddie Hall is behind the camera but man masterful work indeed
Brilliant. Just need to find myself a deer now.
SO Well Done. No Waste! Efficient! BTW... NO Americans have a Bandsaw in their home/garage... That was funny. 99% of us Deer hunters use Knives just like you... Just not at well. Thanks
I’ve hunted my entire life, cleaned hundreds of deer. I take the tender loins, then turn the reds into stew, hamburger and sausage. I do 70% venison to 30% beef fat for hamburger and sausage. This fits in my freezer best and marches how we eat. When we cook we will mix regular beef hamburger with our deer hamburger when cooking anything that called for ground beef. We do patty and link sausage for breakfast meals, but if you use sausage in a dish or dip we add pork sausage 50/50. Stew meal is great as is for soups and stews, or something like beef tips or garlic butter steak bits. Deer is ultra lean so we cook it hot and fast alone and add it back at the end.
I'm from the states! North Carolina to be exact and I absolutely love your breakdowns!
You are at the top of your game!
Could you do another video with that crown roast you make every now and then? It looks like a crown of rib bones I think, anyways thanks so much for sharing!
Ur an artist .... thanks !!!
sow nice PROVINCIALE thxs Scott
6:00 AM and I'm eating oatmeal watching a masterclass on butchery. I don't even hunt... yet...
Got ya. 😁
Well done Scott I hope to use this on my deer I harvest this fall season 👍
Amazing this is available for free on UA-cam.
Awesome video, can't imagine how long it took you to do this the first time.
out by me there's a lot of concern with CWD (despite us not knowing if its transmissible to humans) so I'd probably not cut as much bone (esp the spine etc.) but I love the idea of using up those ribs better! Great video!
Sweet Arnie!
Yeh home processing one doesn't have a band saw either.. I got a meat blade and a basic plastic handle saw from the hardware store..it works.. also the blood meat plus a some of the discard trim can all be very good dog food eating.. why waste any.. my doggies love it esp when I pressure can it to free up freezer space..
This was awesome
Cheers Harry.
i used to be a meat cutter everyone asked me if i could do a deer witch i had no idea how to break down a entire body but doesnt really seem very hard
Great break down! :)
You do honor to the craft
Scott, you are my mentor on all things deer butchery! Started stalking about 6 years ago. Watched your videos, bought your book. Back then it took me a day to butcher, now it's an hour or two!! Thanks man 👍👍😀