Haunch Of Venison Breakdown. Haunch Steaks, Mini Roasting Joints, Shanks & Diced.

How to breakdown a whole set of venison legs into mini roasting joints, steaks, Shanks and cubed venison. It's surprising how much can be gleaned from the legs with a little know how. Give it a try.

[@scottwhite-f9w]

Hey Scott! You’ve taught me everything I know about butchery. I know you’ve done several venison breakdowns. I could watch you do venison, lamb, pig, and boar videos every day. I always find a little something that helps me in every video you produce.

[@stevedoy796]

As a chef of 15 yrs love watching you and the bearded butchers on here. Gets the imagination going what dishes could do with them

[@allfields]

5:05 lol great quote

[@obadiahperkins.eitherone2178]

I love all ur videos especially the skinning videos and the cooking videos and the processing video’s of deer rabbit

[@DonisP.]

Always a pleasure Scott.

[@mairi2693]

I used to live in a small island in the Outer Hebrides. One day my neighbour came to my door with a 1/2 a lamb as a gift. I wish a video like this had been available, as I had great difficulty cutting it up and ended up hacking it into pieces small enough to put into my freezer. It certainly made for some unusual looking meals! 🥩🐑😕

[@lynnkramer1211]

Even though I am subscribed and the notifications on, I get no notifications and I must go and search your videos out on my own. I am no mind reader so I don't often guess when you have a new video out. Stay well.

[@BumCucket]

I’m from the states and it’s insane how small the deer are in the uk compared

[@gibberishname]

As an american whose grandfather was a butcher, i've NEVER heard of a football roast. Its probably a regional thing. I think I'd call that a sirloin tip.

[@scottwhite-f9w]

As an American hunter and amateur butcher, I’ve heard the term “football roast” often. Probably is a regional term though. I live in Oklahoma and I’ve heard quite a few Southerners refer to it that way.

[@williamjarvis3473]

​@@scottwhite-f9wwestern North Carolina here and raised butchering professional and for myself and friends and never heard that term used. Seems reasonable though

[@folsterfarms]

We have a small sheep farm in Tn, and have been following you for a long time - thank you for the detailed videos! Our freezer is full of our own meat as well as venison and thanks to you we are able to use every part of our carcasses AND have a beautiful meal as well! I have learned so much from you - thank you for your great videos Mr. Rea.

[@TheWardagh]

Beautiful work. Do you have a sharpening video?

[@stereomike75]

I remember this one from years ago - ua-cam.com/video/Okv6N7KfR6A/v-deo.html

[@TheWardagh]

@@stereomike75 cheers, thank you

[@28DAYS77]

really is a fine art butchery 👍👍

[@rickayers3150]

Nice job Scott

[@AlfStewartsRevenge]

I do like a good bit of meat, good job Scott.

[@mlindsay527]

Why do I talk to myself with a British accent when I cut meat? ;) Scored some free potbelly pigs (farm raised, not pets!) last week. It’s been fun cutting tiny pork. I’ve had to rethink how I do things given the cuts are so much smaller than a standard porker. I treat them more like a muntjac than a pig.

[@ToslisTosliauskas]

Nice skills of butchering,
thank you so much 🍀😉👍

[@jimt6589]

Struth mate I thought your tattoos had faded I was worried there for a moment. What’s with the gloves?

[@KinapauaKutai]

Hey Scott I’ve been searching UA-cam for savaloy making and there is none on hea can u make us some savz bro

[@jonwoll6586]

your corned beef changed our lives. "wifey and me". what else to do with salt peter?

[@obadiahperkins.eitherone2178]

And everything else that you do

[@davidb9059]

I stopped watching after 22 seconds. 😮

[@TraitorVek]

... Always with the Tip on the Bone - #NiceMeat™

[@AussieHuntter]

Awesome video buddy.

[@thebellsfishmonger]

Fantastic video as always a true artist and passionate craftsman.

[@chrissy554ify]

Is the merchant of venison book available anywhere Scott would love to get it

[@MikeMoore-uf6jq]

Great vid SR as usual. 👍👍

[@darrenfarrell-bn2cb]

Any Chance Of A Goat One
Scott.

[@andrewwebster13]

This info is gold

[@cashmoney8464]

love you mate!

[@jackofalltrades8353]

Jobs a gooden

[@jobisrael8313]

👍👍

[@clrd4tkoff]

Absolutely Amazing!! I love watching you do this!!

[@kwil5379]

The Master at work! Although I've never heard of a "football roast?" Here in WV its the sirloin tip, top round, bottom round, eye of round and shank?

[@mattis8389]

Thanks for sharing all that. It's impressive how you handle that meat. Im a young chef it's just art to see you work through it.

[@AllenBrosowsky]

That was pure torture. It made me SO hungry thinking of all the cooking that you mentioned. Well worth it though. Thanks mate!

[@dsmash447]

Great as usual. Could you give description of the meat saw you use?

[@paulbower5274]

craftsman at work. another dying trade. thanks again for the vids

[@MyPancho1]

Very nice, Thanks Scott

[@jmyd83]

🤤