It's been a year since my last comment. Just watching it again. Cut up my first deer last year and I must say, with the guidance from this flick I did a pretty darned good professional job. Took longer than the pros but the result was the same. Thanks again to the producers. This is the ONLY guide you need to doing up your deer right.
136.5k views as of this writing. I'm 64 this year and I only started processing my own deer a couple of years ago. Yes, it's nuts. Frankly I just wanted to get closer to nature and see if I could do a job of it. And I do good work, if just a tad slower than the pros here. The reason is because of this video. I always do a refresher with it before I make my first cut. It's the only video (and mentor) you'll ever need to do the job right. Can't say enough good things about it! Thanks again to EatWild Dylan. You did good!
Great video as well as the one on butchering a moose hind quarter. Commenting on your meat wrapping, my wife and I view our butcher paper wrap as a protective layer for the plastic wrap we first use on the cuts. I find the 'saran' type wrap as well as light duty sandwich 'flip top' bags cling against the meat, thus preventing freezer burn. 1 1/2 pounds of burger goes great in the sandwich bags. The package then is wrapped with butcher paper with all keeping well for two to three years.
Very good butchering technique. A lot of your techniques are similar to the ones taught to me by my old grandad some 50+ years ago. One suggestion, ask some technically oriented individual to assist you in upgrading your audio system.
Just wondering how long you age your deer prior to processing? I find its easier to process when the carcase is around 32-38 degrees. The carcase looks like you butchered it right after or shortly after the kill?
Question, On the roast you tied up the silver skin inside will cook down and taste ok? How would you prepare that piece of meat? Ive always been worried that it will taste awful and try and cut out as much silver skin as possible, same thing with the ribs, we have always tossed them or use them for broth.
I learned a lot about cuts of meat, but I totally disagree with your views on deer fat and leaving it on when you freeze meat. In my experience freezing venison with tallow on it totally destroys the meat. Even discolors it in some cases. As a general rule I remove every ounce of tallow. And if I want to eat the ribs I cook them immediately.
Hi Nick, I agree with removing all the fat on stronger tasting game animals. On a mule deer or an elk or moose in the rut I would trim more fat. On a whitetail or early season elk it doesn't seem to be a problem
The butchering process a bit little messy (I personally prefer a more accurate game butchering -- deer included). But anyway, thank you for the video, guys!
Hide Iba for sure we messed up the audio. Its been a leaving process. Our more recent videos are better. I will probably redo these videos this year with improved audio.
I have a fabulous venison crock pot roast recipe. However, with this prion caused CWD everywhere, I am hesitant to eat the meat I was given by someone who did NOT field dress the deer, left the guts in for who knows how long, then had it processed by a commercial processor where an unknown number of other animals have been processed. Kind of makes it not safe to eat.
The guy with the beard mumbles so bad you cannot understand him. I can hear and understand the main butcher just fine. Anyway...don't leave all that fat on the meat.
It's been a year since my last comment. Just watching it again. Cut up my first deer last year and I must say, with the guidance from this flick I did a pretty darned good professional job. Took longer than the pros but the result was the same. Thanks again to the producers. This is the ONLY guide you need to doing up your deer right.
136.5k views as of this writing. I'm 64 this year and I only started processing my own deer a couple of years ago. Yes, it's nuts. Frankly I just wanted to get closer to nature and see if I could do a job of it. And I do good work, if just a tad slower than the pros here. The reason is because of this video. I always do a refresher with it before I make my first cut. It's the only video (and mentor) you'll ever need to do the job right. Can't say enough good things about it! Thanks again to EatWild Dylan. You did good!
Thanks as always Dylan for helping to educate hunters. Keep up the great work!
Great video as well as the one on butchering a moose hind quarter. Commenting on your meat wrapping, my wife and I view our butcher paper wrap as a protective layer for the plastic wrap we first use on the cuts. I find the 'saran' type wrap as well as light duty sandwich 'flip top' bags cling against the meat, thus preventing freezer burn. 1 1/2 pounds of burger goes great in the sandwich bags. The package then is wrapped with butcher paper with all keeping well for two to three years.
I ought to already know all this stuff. But I don't. I think I watched your vid 3 times. One more to go. Thanks VERY much! A marvelous lesson!
Very in depth video! Thanks for sharing your knowledge.
PS: Found out about you from the Rookie Hunter podcast.
Great video, Dylan. Thanks for sharing. Covered a lot of stuff that's missing out there. 🤙
Very good butchering technique. A lot of your techniques are similar to the ones taught to me by my old grandad some 50+ years ago. One suggestion, ask some technically oriented individual to assist you in upgrading your audio system.
Thanks for the great video Dylan. It helps a lot. Also I was wondering if you could make a video on some good venison recipes. Thanks
Great vids! Keep up the good work!!
Deer fat and silver skin are not good left on the meat. I remove it all. And cook it with bacon fat. But everyones got there own taste
good video.. some more info on locations of glands would be great
Awesome Video, very professional. answered a lot of questions, what brand knifes do you use !
Best Regards
cwd
Just wondering how long you age your deer prior to processing? I find its easier to process when the carcase is around 32-38 degrees. The carcase looks like you butchered it right after or shortly after the kill?
I really wish I had the confidence in myself to do this and a freezer big enough to store it all in I would never be hungry again
Question, On the roast you tied up the silver skin inside will cook down and taste ok? How would you prepare that piece of meat? Ive always been worried that it will taste awful and try and cut out as much silver skin as possible, same thing with the ribs, we have always tossed them or use them for broth.
do you have a bear butchery video somewhere?
Great video !
Great video.
Looks like he took a little “off the top” there 😉 9:49
Great video, but definitely need to upgrade your audio :)
Look on it like working out the tasty parts of the deer. Work around the audio to get the good parts out.
Is that a flay knives your using
I learned a lot about cuts of meat, but I totally disagree with your views on deer fat and leaving it on when you freeze meat. In my experience freezing venison with tallow on it totally destroys the meat. Even discolors it in some cases. As a general rule I remove every ounce of tallow. And if I want to eat the ribs I cook them immediately.
Hi Nick, I agree with removing all the fat on stronger tasting game animals. On a mule deer or an elk or moose in the rut I would trim more fat. On a whitetail or early season elk it doesn't seem to be a problem
But why cut all the meat off the ribs with the back straps?
The butchering process a bit little messy (I personally prefer a more accurate game butchering -- deer included). But anyway, thank you for the video, guys!
Jungs einfach toll.
Nice tutorial, def agree with green giant. That audio made it hard to hear
These inbred hicks are far too stupid for that.
Ian Tigretti why the insults
i enjoy cutting loin chops from spine
I would enjoy being a butcher, I think.
You like playing with your meat, eh?
Mmmmmm, deer bacon!
good
Awesome content thanks, but you need to have better audio. Too much muffled voices on your wider shots
Hide Iba for sure we messed up the audio. Its been a leaving process. Our more recent videos are better. I will probably redo these videos this year with improved audio.
The sound recording on this is absolutely awful. I lasted two mins and couldn’t take it any longer, sorry.
Good video, but would have been great, if you had some sound quality.... Can't understand half of what you're saying.
I have a fabulous venison crock pot roast recipe. However, with this prion caused CWD everywhere, I am hesitant to eat the meat I was given by someone who did NOT field dress the deer, left the guts in for who knows how long, then had it processed by a commercial processor where an unknown number of other animals have been processed. Kind of makes it not safe to eat.
The guy with the beard mumbles so bad you cannot understand him. I can hear and understand the main butcher just fine. Anyway...don't leave all that fat on the meat.
Nice video.but you guys left alot of silver skin on
Check out bearded butcher
I am mot expert, but i see in youtube, people are clean skin using thin knife, and cut meat using heavy knife!!!!!!!
He's not that good of a butcher
Need better mic.
Please work on your audio.
Lots of room for improvement for sure. I am working on my audio. Bought some new equipment, so the next generation of vids should be better.
Audio is horrible, can't finish it.