I simply cannot express how much I love your videos. I really appreciate how you show respect to the animals, God, and your family. I will be making the short trip to your shop to support the great work that you do. I don't know why I didn't find you sooner, but now that I have, I have binged watched most of your videos. You embody the essence of what honest people are, and it shows with every video. Keep it up guys!
WAY more SATISFYING than eating a Deer... Moose and Elk good eating... I gotta cut up some ROAD KILL deer... not sure WHY i tossed it in the back of the truck ???
Stand your ground.. your a great American example of what people come to this country for... FREEDOM and the right to bare arms and to defend our life and our loved ones!
loved this vid, much like i cut up deer. one tip i add and others may also have added this. use a small torch to singe off any hair stuck to the meat.it just pops and dissapears. goes a long way to making deer meat smell better while cooking
Of all the videos I've watched, this is the easiest approach by far. Still can't process my own at home (no space in the kitchen, too hot in general even in the winter to do safely in garage, no place to hand/cold store. Glad to see this though to have better conversations with my processor.
I'm a Native Canadian we in the Community go out and Hunter 5-6 Dear Bear Duck Rabbit and many other wildlife to support us we share the Dear meat For the Winter. Women are to Skin dear ducks and geese Rabbits while one Hunter stays with us in case a of an attack of an other bear. Greatest time ever when the Women come together to feed our men on the Great hunt !
Awesome video planning on going hunting for the first time within the next season so I am trying I learn everything I’ll need to know to make sure I am harvesting the deer properly. I am going to order some bearded butcher seasoning to go with it!
Good video I do mine hanging in the back feet by hooks with a sharp knife! Also... I wash my knife off after sharpening so you don't get stainless steel chunks in my meat
Very good. Very well done. Love to see the how to vids like this. One disagreement, top, bottom, and eye of round are way better as steaks cut and cooked rare like a filet mignon. I would never consider making them into jerky.. maybe I'll try it and be proven wrong though...
Please...please.... when you do these videos add links or a complete description of your products that I should use for each piece of meat. We are going to make jerk for the first time and would love to order from you. Make it simple for us. Thanks for all of your videos. My son and I love watching you guys. Dying to order products from you...just done know which.
Not fish or tender loins.... theyre inner loins. And most processers will keep them because alot of hunters dont even know how tender and suculent they are. I remove themafter field dressing and eat that day.
Yup, inner loins are sometimes called "fish," especially by the older generations. Anyway, here's a more updated video where we clarify that: ua-cam.com/video/x3OaFdP3psc/v-deo.html Thanks for giving us a watch! 😁
We can see you have AT LEAST 10 years of experience in cutting meat just by looking on how confortable you are while doing the job. I've done it on a lamb (it's really the same) and it took me at least 1 to 2 hours to process it like in the end of the video. And I was surprised that your entire process is different than mine.
Awesome video guys. You mentioned in the video that you harvested 2 nights prior to cutting it up. I have heard you need to hang it for a week before processing, is there validity to that? Or does it not make a difference?
Yes, we typically let our venison hang for about a week. In this particular situation we needed this deer for a demo that we were doing at our local sporting goods store. Check out the video below: ua-cam.com/video/sP7Xd0PC8B8/v-deo.html
Best Comment ever: "There is moee to hunting than killing." That is so true. I pray before I shoot and thank God for the foos he has placed before my scope. I thank the Deer in my scope for his/ her life that will become life for my family. Then I thank Mr. Smith and Mr. Wesson for building such a good pew pew!😀😎👍
Good video showing the basics of butchering a deer. THE most important thing, is to have nothing left but red meat. I dissect EVERY muscle and remove ALL fat, sinew, and muscle membrane. There is a LOT of sinew inside the muscles that must be cut out. This is not possible for a commercial processing facility due to the time and labor needed. It will take me two days to complete one large deer, not including packaging and cutting the jerky meat, which I cut very very thin by hand. I never use a saw, as you do not want bone dust in your meat. It can ruin the taste. My family prefers my venison to any other meat, weather grilled, roasted in a crock pot, or floured and fried with onions in bacon grease. Bottom line. You want NO white anything in the meat for the best taste.
You harvested this deer 2 days ago in this video but in other video you told us: I will hang this deer for 8 days in the freezer to season the meat. I'm confused. Can you tell me what is the perfect way of doing it? 1st day kill/field dress and skin off the deer. 2nd day Butcher a Deer? 3rd, 4th, 5th, 6th, 7th, 8th meat In the fridge? Day nr 9 Dinner or I got everything wrong. BTW your knife skills are awesome.
I love when people are against deer hunting but yet they'll go to the store and buying a steak or go to a steakhouse order a meal guess what somebody killed that animal what a great video thank you guys
Being Native American, I was taught to use every part of the animal I can possibly use. This animal gave its life for me, so I should honor it by letting nothing go to waste. I know the vast majority of non-native hunters just throw the hide away, along with the head, feet, etc, everything but the meat. That is a shame. I use the deer's brain to tan the hide and make brain-tan buckskin, I use the feet (hocks) to make traditional armbands for dancing, I use the antlers for arrowheads, buttons, etc, I use the sinew from the backstraps, legs, and feet to make thread and bowstrings. I know many people who eat the heart , liver, and kidneys. Think about how much you just throw away next time you kill one of these animals. It is a dishonor to its life and sacrifice.
@@TheBeardedButchers - That's good to know. My comment wasn't necessarily directed at you guys, but the average hunter out there. It pains me how many hunters throw even the hides away. Brain tanning is a skill that is dying and should be learned by anyone not afraid of some work. I know many hunters who only take the back straps and leave the rest to rot. It's shameful.
"I took this deer's life so it could give us life and that we could continue to live. We respect these animals a lot." It's cool to learn how much hunters appreciate the animals that gave them their food. I'm a vegan myself but I'm also an open-minded person and like learning about the other side of certain points of view I have. Recently. exploring those other points has really changed some of my opinions I've held for all my life and I think it's a good way to live.
I really like this video. I've butchered my deer all my life (well since I was a little kid and I'm closer to 60 than 50 now), and I still picked up some tips from this video. I used this in a class at school where we have been talking about hunter's ed. This was a good video to show the kids as not only did it break down the process, but showed respect for the animal and God. Thanks!
Exactly as a kid people tell me I should not hunt I ask them why and they say “because your killing animals “ I ask them “ do you eat meat “ 95% of the time they say yes and I say “ you know someone has to kill that chicken pig or cow so why not do it yourself “ and that usually shuts them up
Very much like my dad taught me to butcher deer and elk. Once we were done getting almost all the meat off the bones, I would take an extra 20 minutes or so and go over the remains and get a bunch of little meat slices or bloodshot meat salvaged that I could cook up and give to the dogs during the winter. When wrapping, we used a marker to label the packages... usually with meat type, cut and year it was butchered... examples: elk backstrap 1979 deer stew meat 1983 I didn't care if my salvaged bits of fat and meat came off an elk or deer, I just wanted to label it so I knew it was for the pets, so those packages were labeled such as... 'Dog 1979' My dad laughed at me and said he hoped no one from the Humane Society ever peaked inside my freezer.
Finally, somebody who knows how to strip the silverskin off the backstrap! I don't know how many guys I've seen "pushing a rope" trying to run the knife through the meat close to the silverskin and not only taking a lot of time, but wasting half the backstrap in the process. Experienced long time deer hunters doing this. I finally said "You're killing me here, didn't you ever skin a fish?" and stepped in to show them how. Great vid, guys. Sharp knife, good advice.
Was it skinned before you hung it for three days? You started this video saying that most guys don't have a meat band saw in our garage, how do you recommend we cool it to 34 degrees at home? My fridge isn't that big.
I greatly appreciate and admire your respect for the animals. Your techniques were excellent. I learned alot. I also appreciate your referance to God. He is so good! Be blessed and have a great season my brothers!
Dude that started yelling in the background sounded like Chris Farley. He even mentioned going down to the river. I wonder if he lives in a van down there.
Speaking of not wasting, one further step that I never hear mentioned is, after I have stripped every edible piece of meat from the carcass, anything still clinging to the bone (and including the bone) gets thrown into a large turkey fryer stock pot and gets boiled until nothing continues to cling to the bone. This includes the spine, ribs, and thanks. This rich stock gets frozen in medium size tubs and stuck in the deep freezer until the coldest part of winter, then it gets thawed and mixed with dog food. With seven dogs to feed, it helps cut cost, provides them a treat they go nuts about, and keeps from wasting anything on the animal. Just my two cents worth.
steven grant we Natives don't cut all the meaty parts we leave it on and cut it into pieces with bone on..even use the insides, guts and all. At times even blood even skin gets turn into moccasins or mukluks or some clothing... From a Native point of view most of you people waste more then you think..even heads of the animal gets used best part of the animal is the tongue lol...nothing goes go waste....in winter we just set nets for the dogs...
i have a wild game butcher shop and this is the first time ive seen a video on how to cut up a deer and it was done properly. good job guys... the butcher shop☺
@@TheBeardedButchers Best I ever found, was carcass hung in a Ga. processing location, across from our Eufaula, Al. lease. Aged in cooler, 2 weeks at 33 to 34 degrees, then cut to order. Tasted just like beef. Beats the field dressed, skinned, and into that 120 qt. Gott cooler with ice of course. I'm guessing that awesome boning knife is high carbon steel. Those bacon wrapped tenderlions, beat out two porterhouse steaks lol, one evening after a hunt. You aren't kidding about deer fat, on your deer jerky, tastes horrible. So no fat made it to the mason jar. You are as good as I've ever seen. Professional. Kudo's for teaching.
Natelostgetoverit CryBaby even if it occasionally jumped a fence and ate a crop. It’s a far sight better than anything that is commercially offered...nuff said!
Sustainable farming and conservation minded environmental protections will preserve this for generations to come. We loose thousands of acres a day in America
Thank you for this. My wonderful neighbors try to give me a whole deer or elk every season. With 4 hunters in the one family they usually can afford to let one come to me. I will be 73 and on super tight budget so this is such a huge and welcome gift. Your video is going to make it so much easier for me. I will also be making some changes in my garage to make processing easier. I will get the old table covered with something I can keep clean and break the deer down on it before I bring it in. I usually break it down while still hanging. They usuallu cut it in half some times quarters. But I can see how much easer it would be to break those joints when laying on a hard surface. I can slide that table over under the hanging carcus and just let it down. Easy peesy. Thank you so much!
I've been a butcher for over 10 years now. This is my first attempt at deer today and your video was very well detailed and informative. Thanks for the confidence boost.
Excellent vid. We do it very much the same except that I take the major pieces off a hanging deer, bring it inside and cut on cutting boards on diningroom table. Thanks
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I really appreciate the respect you have for your animal. I was taught the same from my Dad; that it's a blessing to get a deer, and its refreshing to hear you feel the same. Thanks guys.
as an enrolled member of mesqalero apache tribe , thank you for the ending , our culture has always thanked our game for its life , we still do till this very day !...
What you call "fish tenders", we call "true loins". No matter. I've seen many people rip them out or destroy them while field dressing. That is the only thing I removed before taking it to the local locker. We have them on the grill first evening. Do not over cook those babies! Great videos MB BAR RANCH
This is the most informative video on butchering the deer I have ever seen the muscle information was great and most of all at the end I can appreciate how you appreciate and respect the animal ! Thank you very much 👍🏻
I have been cutting up my own deer for years. Some of the techniques you use I do as well. But I learned some things that I did not know before and I thank you for making this video. Excellent quality meat treated properly and without waste. Also thanks for making sure your kid got out hunting too. A hand with a gun in it isn't playing some useless video game. You taught your boy how to appreciate nature and put the most quality meat on the table that can be found in this earth.
This was actually Pleasant to watch. As a woman, I thought it would be terrifying but I've always wanted to see it. It was very clean and you talked this through. Nice sharp knife. Very respectfully done.
Have never even thought of butchering an animal myself. Not sure how I came upon this video... late night UA-cam I guess but I am sure glad I did! Nothing but respect especially not killing just to kill. After watching video kind of want to try it myself!
Just friggin awesome... great techniques and good down to earth explanations. Our family looks forward to quality time around the cutting table breaking down deer that we harvest. Definitely gonna use some of your techniques. Thanks very much from South Western Ontario.
Your doing a professional job with the process, extremely informative. Thank you for sharing, I intend to do my own in the woods this year. I’ll be 66 this month and developed asthma so I’m definitely not dragging this year. I’m going to do lots of burger this year, my son and I love venison burgers.
I'm really proud of how y'all have grown your channel over the years, it's always been great content and the production value has only ever gotten better. Love it.
when he makes the little cut and then just pulls the meat right off like they are lego pieces. So satisfying lol. That knife is like a guitar or a paint brush to this guy. Amazing.
Anyone who makes something like this look so easy, has experience . He's really good at this . Hopefully I will be a little better at this. Good video!
Exactly what my deer camp does...skin and quarter at camp and get the meat in a cooler - imo biggest difference in having a great tasting deer. When butchering the quarters I breakdown the muscle groups similarly...just not quite as fast or accurately :-) love watching real butchers work.
Thanks for the video. I just learned a couple good cuts to help make the meat test better. I have never before peaked off the membrane from the Backstrap. I'll try that from now on.
We did this every year growing up but not nearly as pro. The dog got a lot of left overs and bombed the house with stinky farts for the next few weeks.
I like taking a backstrap and cutting it into medallions 3/4"-1" thick and marinating in red wine and ( your ) favorite seasoning 24 hrs. Then sauteed in clarified butter. Melts in your mouth.
I was told to watch this by a vegan and see if I still want to eat meat after it. I watched the video, then bought a bow, hoping to bag a deer soon.
take that vegan
I hope you get a deer
i’ll take “things that didn’t happen” for 500$
I feel ya man! got so hungry watching this.
Vegans just don’t get it my mouth was watering watching this video I just could taste the back straps
I am a Butcher everything is the same as when I learned. I love the sound of pulling out the knuckle from the round. Heaven..
I simply cannot express how much I love your videos. I really appreciate how you show respect to the animals, God, and your family. I will be making the short trip to your shop to support the great work that you do. I don't know why I didn't find you sooner, but now that I have, I have binged watched most of your videos. You embody the essence of what honest people are, and it shows with every video. Keep it up guys!
Thank you so much!
I love when things of value come out of peoples mouths in my direction.
So common on youtube,
So rare in real life.
Great presentation of process. I’ve only butchered one time before and it didn’t look like that when I was done lol. Well done guys
What a great vid !!! Thanks much. Nice to see a pro do his thing. Peace on earth, goodwill towards men !!! Happy holidays to all
Why is this so satisfying to watch
Jonas Gansmeier Glad you enjoyed it!
It's the caveman or hunter syndrome effect, we want to go into the wilderness and hunt something and eat it .
People at heart are very primal lol
WAY more SATISFYING than eating a Deer... Moose and Elk good eating... I gotta cut up some ROAD KILL deer... not sure WHY i tossed it in the back of the truck ???
only true people that rely off the land understand
And all those amazing and super easy cuts done with a knife sharpened on a 300 grit stone only? Amazing!
Very good video! Happy to find someone that breaks down a deer the same way I do in Sweden. 👍👍
Per Kristensen 🔪🦌👍
@@TheBeardedButchers Hey Wat cool. Wat kind butchers are you
Stand your ground.. your a great American example of what people come to this country for... FREEDOM and the right to bare arms and to defend our life and our loved ones!
No animals were killed or injured to make this epic "how to" video.👍👍
loved this vid, much like i cut up deer. one tip i add and others may also have added this.
use a small torch to singe off any hair stuck to the meat.it just pops and dissapears.
goes a long way to making deer meat smell better while cooking
Amazing, did not know that the deer was so lean.
Of all the videos I've watched, this is the easiest approach by far. Still can't process my own at home (no space in the kitchen, too hot in general even in the winter to do safely in garage, no place to hand/cold store. Glad to see this though to have better conversations with my processor.
I'm a Native Canadian we in the Community go out and Hunter 5-6 Dear Bear Duck Rabbit and many other wildlife to support us we share the Dear meat For the Winter. Women are to Skin dear ducks and geese Rabbits while one Hunter stays with us in case a of an attack of an other bear. Greatest time ever when the Women come together to feed our men on the Great hunt !
Thank you my first time you made it easy,Awesome video you are good people I love your respect for deer
Thanks 👍
This is one of the best videos I’ve seen on YT! Thank you.
We’re butchering two deer today and this made the break down so much easier. Now if I could get a sharp knife!
Awesome video planning on going hunting for the first time within the next season so I am trying I learn everything I’ll need to know to make sure I am harvesting the deer properly. I am going to order some bearded butcher seasoning to go with it!
We hope you’re successful and thank you for watching!
Oh deer oh deer what a good butcher ☘️🇮🇪👍
His knife is on point....that what makes a difference
What kind of knife?
Good video I do mine hanging in the back feet by hooks with a sharp knife! Also... I wash my knife off after sharpening so you don't get stainless steel chunks in my meat
fish tender's are called ....Candy's.....up here in the ADK mountains of upstate NY......great video THUMBS UP !!! * cya at the gut pile... ;-)
Very good. Very well done. Love to see the how to vids like this. One disagreement, top, bottom, and eye of round are way better as steaks cut and cooked rare like a filet mignon. I would never consider making them into jerky.. maybe I'll try it and be proven wrong though...
Please...please.... when you do these videos add links or a complete description of your products that I should use for each piece of meat. We are going to make jerk for the first time and would love to order from you. Make it simple for us. Thanks for all of your videos. My son and I love watching you guys. Dying to order products from you...just done know which.
Hey Aaron! 😀 The links are under the video description!
You make this look so easy.
Not fish or tender loins.... theyre inner loins. And most processers will keep them because alot of hunters dont even know how tender and suculent they are. I remove themafter field dressing and eat that day.
Yup, inner loins are sometimes called "fish," especially by the older generations. Anyway, here's a more updated video where we clarify that: ua-cam.com/video/x3OaFdP3psc/v-deo.html Thanks for giving us a watch! 😁
Not click bait. Thanks fellas.
Thank you for the video. Can't wait to try it myself!
The fish tender (IMO) is the worst tasting cut. I grind that up. I love your cutting abilities. You are far better with a knife then I ever will be :D
A couple of f****** Beauties right there ladies and gentlemen
Great Video,Thank You!!!!!
I Especially Am Interested In Those Beautiful French Cut Chops!!!!
Lol. Look at them short beards. Ya all make it look easy.
That's a *REALLY* razer sharp knife.
We can see you have AT LEAST 10 years of experience in cutting meat just by looking on how confortable you are while doing the job.
I've done it on a lamb (it's really the same) and it took me at least 1 to 2 hours to process it like in the end of the video. And I was surprised that your entire process is different than mine.
Awesome video guys. You mentioned in the video that you harvested 2 nights prior to cutting it up. I have heard you need to hang it for a week before processing, is there validity to that? Or does it not make a difference?
Yes, we typically let our venison hang for about a week. In this particular situation we needed this deer for a demo that we were doing at our local sporting goods store. Check out the video below:
ua-cam.com/video/sP7Xd0PC8B8/v-deo.html
Best Comment ever: "There is moee to hunting than killing." That is so true. I pray before I shoot and thank God for the foos he has placed before my scope. I thank the Deer in my scope for his/ her life that will become life for my family. Then I thank Mr. Smith and Mr. Wesson for building such a good pew pew!😀😎👍
Very good instructional video
Thank You!
Good video showing the basics of butchering a deer. THE most important thing, is to have nothing left but red meat. I dissect EVERY muscle and remove ALL fat, sinew, and muscle membrane. There is a LOT of sinew inside the muscles that must be cut out. This is not possible for a commercial processing facility due to the time and labor needed. It will take me two days to complete one large deer, not including packaging and cutting the jerky meat, which I cut very very thin by hand. I never use a saw, as you do not want bone dust in your meat. It can ruin the taste. My family prefers my venison to any other meat, weather grilled, roasted in a crock pot, or floured and fried with onions in bacon grease. Bottom line. You want NO white anything in the meat for the best taste.
The good Lord put them on this planet for us to survive. Genesis, 29 & 30
You harvested this deer 2 days ago in this video but in other video you told us: I will hang this deer for 8 days in the freezer to season the meat. I'm confused. Can you tell me what is the perfect way of doing it? 1st day kill/field dress and skin off the deer. 2nd day Butcher a Deer? 3rd, 4th, 5th, 6th, 7th, 8th meat In the fridge? Day nr 9 Dinner or I got everything wrong. BTW your knife skills are awesome.
I love when people are against deer hunting but yet they'll go to the store and buying a steak or go to a steakhouse order a meal guess what somebody killed that animal what a great video thank you guys
Great video!!! Very informative!!!
How long was this deer aged?
Is the Victorinox boning knife the curved flexible blade or the curved semi-stiff blade?
I like how I got a pizzahut ad on dis video
Crazy how UA-cam Algorithm works.
How do you get the hair off the meat??
hmmmm.... doesn't the shoulders have socket joints you have to "fight" through, too?
Nope. Just muscles and tendons.
Being Native American, I was taught to use every part of the animal I can possibly use. This animal gave its life for me, so I should honor it by letting nothing go to waste. I know the vast majority of non-native hunters just throw the hide away, along with the head, feet, etc, everything but the meat. That is a shame. I use the deer's brain to tan the hide and make brain-tan buckskin, I use the feet (hocks) to make traditional armbands for dancing, I use the antlers for arrowheads, buttons, etc, I use the sinew from the backstraps, legs, and feet to make thread and bowstrings. I know many people who eat the heart , liver, and kidneys. Think about how much you just throw away next time you kill one of these animals. It is a dishonor to its life and sacrifice.
We save it all. Nothing goes to waste!
@@TheBeardedButchers - That's good to know. My comment wasn't necessarily directed at you guys, but the average hunter out there. It pains me how many hunters throw even the hides away. Brain tanning is a skill that is dying and should be learned by anyone not afraid of some work. I know many hunters who only take the back straps and leave the rest to rot. It's shameful.
We couldn’t agree more. We grew up brain tanning hides, boiling skulls etc.
Learned alot thnks
"I took this deer's life so it could give us life and that we could continue to live. We respect these animals a lot."
It's cool to learn how much hunters appreciate the animals that gave them their food. I'm a vegan myself but I'm also an open-minded person and like learning about the other side of certain points of view I have.
Recently. exploring those other points has really changed some of my opinions I've held for all my life and I think it's a good way to live.
Right on you brother
👎🖕
God bless you brother
Chenster24 Awesome and very educational. Thank you.
Kudos to you for being open minded.
I really like this video. I've butchered my deer all my life (well since I was a little kid and I'm closer to 60 than 50 now), and I still picked up some tips from this video. I used this in a class at school where we have been talking about hunter's ed. This was a good video to show the kids as not only did it break down the process, but showed respect for the animal and God. Thanks!
"Harvesting an animal is way more than just killing" very true guys thanks for the video, and God bless you and yours.
God bless you and your family too! 😁
Hey
Amen to that philosophy! God bless!
@@TheBeardedButchers I'm a hunter too in Europe Hungary....
God bless the hunters all around the World!
@@tat2trav807 0
I just purely admire how sharp them knives are....
I wish I knew what brand it was I can sharpen any knife that sharp but it won't stay that sharp that long
Right!
@@joerambo4977 they say it's a 6 in victorianox
I can never sharpen my knives like them. Hopefully one day i will learn how
A sharp knife is the safest knife
Something must die so that we may live. Blood must flow so we can live. Hunter's have more respect for animals than any other. True pioneers.
phatdamon @
You are so right.
Exactly as a kid people tell me I should not hunt I ask them why and they say “because your killing animals “ I ask them “ do you eat meat “ 95% of the time they say yes and I say “ you know someone has to kill that chicken pig or cow so why not do it yourself “ and that usually shuts them up
Nunzi couldn't have been said any better brother
Totally appreciate your respect your opinion and open mind. Thank you.
Dude I gotta watch this a lot. Not only is it informative, but the way you do is is so fluid and it shows ways to make it faster and easier.
Those fluid movements, come from years of doing it. Learn the muscle groups, and you are on your way to being fluid too.
safer too!
Very much like my dad taught me to butcher deer and elk.
Once we were done getting almost all the meat off the bones, I would take an extra 20 minutes or so and go over the remains and get a bunch of little meat slices or bloodshot meat salvaged that I could cook up and give to the dogs during the winter.
When wrapping, we used a marker to label the packages... usually with meat type, cut and year it was butchered... examples:
elk backstrap 1979
deer stew meat 1983
I didn't care if my salvaged bits of fat and meat came off an elk or deer, I just wanted to label it so I knew it was for the pets, so those packages were labeled such as... 'Dog 1979'
My dad laughed at me and said he hoped no one from the Humane Society ever peaked inside my freezer.
Hilarious!! I can see your dad's point. There would be alot of questions.
StormyPeak p
Thank YOU Stormy!!!:-):-):-)
OMG stormy that's too funny. Just don't label a pkg human 2014. That might raise all the wrong flags.
hahaha that gave me a chuckle. thanks for sharing
Finally, somebody who knows how to strip the silverskin off the backstrap! I don't know how many guys I've seen "pushing a rope" trying to run the knife through the meat close to the silverskin and not only taking a lot of time, but wasting half the backstrap in the process. Experienced long time deer hunters doing this. I finally said "You're killing me here, didn't you ever skin a fish?" and stepped in to show them how. Great vid, guys. Sharp knife, good advice.
Linda P. Sharp ..RAZOR SHARP Is The KEY To A NICE STRAP, With Other Chores Remaining!!!:-)BYE:-):-):-)
Great I'm on the meat butchering and cleaning side of youtube again....and I love it!
Cool video and nice cuts!
Real Talk Gaming Thank You!
Real Talk Gaming I
Bearded Butchers ... few questions.. what was the temp of the deer when cutting. what about the glands on the hindquarters
fix it ur self and save The deer had hung for 3 days at 33°-34°. We went back thru the trim pile and removed those glands before grinding. 👍
Was it skinned before you hung it for three days? You started this video saying that most guys don't have a meat band saw in our garage, how do you recommend we cool it to 34 degrees at home? My fridge isn't that big.
You guys present this in a way that makes it look like something anyone with a carcass and a sharp knife can do! Well done!
I greatly appreciate and admire your respect for the animals. Your techniques were excellent. I learned alot. I also appreciate your referance to God. He is so good! Be blessed and have a great season my brothers!
Amen and Thank you!
Dude that started yelling in the background sounded like Chris Farley. He even mentioned going down to the river. I wonder if he lives in a van down there.
Keegan Turner Haha 😂
😂😂😂
O ya, hit it spot on!! Lol
It’s not just the fact that I’m Native American, But what you said Sir towards the end of your video anybody would have the upmost respect for!! 👊🏼
AHO !!
I think I’ve downloaded the wrong version of Bambi 🤔
💀
Mother?Mother?
Speaking of not wasting, one further step that I never hear mentioned is, after I have stripped every edible piece of meat from the carcass, anything still clinging to the bone (and including the bone) gets thrown into a large turkey fryer stock pot and gets boiled until nothing continues to cling to the bone. This includes the spine, ribs, and thanks. This rich stock gets frozen in medium size tubs and stuck in the deep freezer until the coldest part of winter, then it gets thawed and mixed with dog food. With seven dogs to feed, it helps cut cost, provides them a treat they go nuts about, and keeps from wasting anything on the animal. Just my two cents worth.
Hmmm,,, interesting. Think i'll try that.
I save the bones and put them in a large pot and make stock out of it. Then I pull the remaining meat off and grind it up for my dogs and cats
steven grant we Natives don't cut all the meaty parts we leave it on and cut it into pieces with bone on..even use the insides, guts and all. At times even blood even skin gets turn into moccasins or mukluks or some clothing... From a Native point of view most of you people waste more then you think..even heads of the animal gets used best part of the animal is the tongue lol...nothing goes go waste....in winter we just set nets for the dogs...
Be careful of the spinal fluids!
@@banditdad9837 caribou and moose are main source of food where I come from....
i have a wild game butcher shop and this is the first time ive seen a video on how to cut up a deer and it was done properly. good job guys... the butcher shop☺
Ray Valk Thank You Sir!
@@TheBeardedButchers
Best I ever found, was carcass hung in a Ga. processing location, across from our Eufaula, Al. lease.
Aged in cooler, 2 weeks at 33 to 34 degrees, then cut to order.
Tasted just like beef.
Beats the field dressed, skinned, and into that 120 qt. Gott cooler with ice of course.
I'm guessing that awesome boning knife is high carbon steel.
Those bacon wrapped tenderlions, beat out two porterhouse steaks lol, one evening after a hunt.
You aren't kidding about deer fat, on your deer jerky, tastes horrible.
So no fat made it to the mason jar.
You are as good as I've ever seen. Professional.
Kudo's for teaching.
You sir, are just pure stud!
The best meat wild meat ,no chemical or hormone
Joe Guzman don’t forget free-range and fair-chase!
Natelostgetoverit CryBaby even if it occasionally jumped a fence and ate a crop. It’s a far sight better than anything that is commercially offered...nuff said!
Sustainable farming and conservation minded environmental protections will preserve this for generations to come. We loose thousands of acres a day in America
Honestly in the Midwest the deer eat the ag fields right after roundup is sprayed and they are contaminated
Cronic wasting disease.
Thank you for this. My wonderful neighbors try to give me a whole deer or elk every season. With 4 hunters in the one family they usually can afford to let one come to me. I will be 73 and on super tight budget so this is such a huge and welcome gift. Your video is going to make it so much easier for me. I will also be making some changes in my garage to make processing easier. I will get the old table covered with something I can keep clean and break the deer down on it before I bring it in. I usually break it down while still hanging. They usuallu cut it in half some times quarters. But I can see how much easer it would be to break those joints when laying on a hard surface. I can slide that table over under the hanging carcus and just let it down. Easy peesy. Thank you so much!
I've been a butcher for over 10 years now. This is my first attempt at deer today and your video was very well detailed and informative. Thanks for the confidence boost.
Excellent vid. We do it very much the same except that I take the major pieces off a hanging deer, bring it inside and cut on cutting boards on diningroom table. Thanks
You’re welcome and thanks for watching!
@@TheBeardedButchers tqff4
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this dude is legit, he's better than half the damn processors I know
ScubaOz Thank You!
For real. It's impressive watching him work. Best video on breaking down a deer I've found so far.
Adam Wilson Thanks Adam!
Adam Wilson I agree, I've done it many times. Next time will be different.
well thats what ya get when ya cross bread butcher / hunter,lol
I really appreciate the respect you have for your animal. I was taught the same from my Dad; that it's a blessing to get a deer, and its refreshing to hear you feel the same. Thanks guys.
as an enrolled member of mesqalero apache tribe , thank you for the ending , our culture has always thanked our game for its life , we still do till this very day !...
I love your comment on how you took deer's life to give you life, that's what true hunting is all about, TY for your videos, GOD BLESS.
this fella knows what he is doing, I am very impressed, and learned in 10 minutes what I have been trying to learn over 40 years. Thank for sharing.
Thank-you!
What you call "fish tenders", we call "true loins". No matter. I've seen many people rip them out or destroy them while field dressing.
That is the only thing I removed before taking it to the local locker.
We have them on the grill first evening. Do not over cook those babies! Great videos
MB BAR RANCH
I appreciate the closing message you gave. Thanks for this.
This is the most informative video on butchering the deer I have ever seen the muscle information was great and most of all at the end I can appreciate how you appreciate and respect the animal ! Thank you very much 👍🏻
This was incredible to watch. The whole process from field dressing, skinning, everything. You're awesome. Thank you for sharing this information.
Dislikes from vegans, probably
the greatest demonstrations, Beard Butchers keep it up!
Save a plant, eat a herbivore.
Very nice job, greetings from Germany. That's the best beaf you can get. Waidmannsheil 👍👌
I've harvested a few in my years but damn I'm not even close to this skilled. I need to watch this a few more times lol.
I have been cutting up my own deer for years. Some of the techniques you use I do as well. But I learned some things that I did not know before and I thank you for making this video. Excellent quality meat treated properly and without waste.
Also thanks for making sure your kid got out hunting too. A hand with a gun in it isn't playing some useless video game. You taught your boy how to appreciate nature and put the most quality meat on the table that can be found in this earth.
This was actually Pleasant to watch. As a woman, I thought it would be terrifying but I've always wanted to see it. It was very clean and you talked this through. Nice sharp knife.
Very respectfully done.
Wow, thank you!
Get rid of all the fat, it will not taste good.
@@robertwells3054 I think you watched a different video
Have never even thought of butchering an animal myself. Not sure how I came upon this video... late night UA-cam I guess but I am sure glad I did! Nothing but respect especially not killing just to kill. After watching video kind of want to try it myself!
Rhyeca08 Absolutely! You can do it...Thanks for watching!
Bearded Butchers do you guys ship any of your meat?
Your viewing some survival videos.
Just friggin awesome... great techniques and good down to earth explanations. Our family looks forward to quality time around the cutting table breaking down deer that we harvest. Definitely gonna use some of your techniques. Thanks very much from South Western Ontario.
We're always glad to share what we know! 😉 Any ideas on what we should cover next?
Tell me that was Chris Farley at 12:30 !?
South Main Auto Repair LLC , SMA If he can do it, you can do it.
I’ll be in a tree, DOWN BY THE RIVER BOTTOM! 🤣
Hahaha I heard it for sure!
Was this comment brought to us by Napa? (Not a sponsor) not enough brake cleaner in this video 🤣
😂😂😂
Your doing a professional job with the process, extremely informative. Thank you for sharing, I intend to do my own in the woods this year. I’ll be 66 this month and developed asthma so I’m definitely not dragging this year. I’m going to do lots of burger this year, my son and I love venison burgers.
Those fish tenders, a buddy of mine calls them “The Preachers Meat”. 🤣🤣🤣
I'm really proud of how y'all have grown your channel over the years, it's always been great content and the production value has only ever gotten better. Love it.
Thank you!
Finally someone that knows how to muscle out deer. Also remove gristle 👍👍👍
Not grisel , it's called fascia !
You make it look like art work. Nice job!
Scott Haliday Thank You Scott! Much appreciated!
Good knife work should always look like art
the best Butcher I've ever seen I wish every Butchers have the decent and honesty to teach butchering the animals of all kind. keep up bro.
when he makes the little cut and then just pulls the meat right off like they are lego pieces. So satisfying lol. That knife is like a guitar or a paint brush to this guy. Amazing.
Arawak_Celtic Haha. Thanks for watching and for the compliment!
Anyone who makes something like this look so easy, has experience . He's really good at this . Hopefully I will be a little better at this. Good video!
Man, I’ve been watching this for two years and I can’t nail this down as slick as you boys do it. Cheers, you have mad knife skills.
Thanks for the loyalty, Brian! 😉
Exactly what my deer camp does...skin and quarter at camp and get the meat in a cooler - imo biggest difference in having a great tasting deer. When butchering the quarters I breakdown the muscle groups similarly...just not quite as fast or accurately :-) love watching real butchers work.
ChicagoTRS Awesome!! Agreed...Thanks for watching!
Thanks for the video. I just learned a couple good cuts to help make the meat test better. I have never before peaked off the membrane from the Backstrap. I'll try that from now on.
Me either. And I am definitely going to try it this year.
We did this every year growing up but not nearly as pro. The dog got a lot of left overs and bombed the house with stinky farts for the next few weeks.
I like taking a backstrap and cutting it into medallions 3/4"-1" thick and marinating in red wine and ( your ) favorite seasoning 24 hrs. Then sauteed in clarified butter. Melts in your mouth.