HOW A PROFESSIONAL BUTCHER PROCESSES A DEER - WITH SIMPLE HAND TOOLS

today's video we're going to show the final step in processing your own dear Jay intarsia meat packing has been showing us he gave us some tips in the first video on just how you want to handle the carcass how you want to kill the deer anything you can do to get better quality meat in the second video Jay shared with us the right way to skin a deer so that hey you have great tasting meat but also you have a high that you could use maybe 10 in today's video Judy's gonna show us how to cut up your deer not to be the quickest way to cut it up not how to make a bunch of burger he's going to show us how to cut beautiful steaks so that you can be proud of the food you're putting on your family's table you have the best tasting venison possible the first thing I'm gonna do is I'm gonna cut this right here just on the inside and then during handle silo-based have your kidney back tenderloins there and then just want to go straight down that's the same thing that is what I'm going to do on this side is just cut the flank here I'm not gonna come back there she is that's going to be my whole hold dear from before and then you can read right through the ribs make yourself a little handle is what we're going to do is we're going to cut this deer in two pieces you know the front half trying to throw on the table now and behind us we'll be heading up here a lot of guys will go through they'll remove all this first but what they don't realize is then you leave a lot of applying in here that's a shoulders your anyway so we're gonna take all this stuff off first the last thing we'll do is remove the longer the one exam we're back straps I don't like that word these are points so those we're going to call all right so now that that's done it right here where the hip meets the one there's a line just a cup I'm not going to use the tenderloins because [Music] they're too small anyway they usually makes three tangos or something else but they're really nothing special coming straight across just like that there's a the backbone is there sorry to cut through that now when you cut through this go very easy as if you go like a crazy man or woman you go too fast you're gonna have a cutting right through it's gonna hit the floor and it's gonna be dirty everywhere so just just take it easy let the saw do the cutting that's it so that all the work I didn't know anything a lot of that is hammer through it and then after you on the bottom hook in order to put a handle in there for you so we'll just use the hammer right now through the ribs here and then cut across here and then we're gonna take this with us just go straight and that's it throw this guy in the table now depending on where this animals you know where you shoot the analyte I hit mine in the neck over here so under here there's a lot of hemorrhaging that I want to take care of right away because I first of all I don't want to make a mess of everything and I don't need to be dragging this stuff around the table because I'm not going to eat it anyway so it will just take this right out of here I'll show you what okay see this here no one's gonna eat that don't make your time fixing it trying to salvage anything out of it it's just it's not going to happen just get rid of it the first thing you do is get rid of it don't cut anything else get rid of all the damage first so it keeps everything clean got a little bit more here I want to take care of and it's pretty much gonna be in through this stuff so we want to get rid of all that there might be a little bit left over on the other side that I can't see right now but I'll cross that bridge when I get to it just wash my hands all right so what I'm gonna do now is I'm going to remove this leg bone remember the first thing about boning any kind of meat is you want to follow the bone and once you can get that down following the bone you'll start to realize where they are or where the corners are the joints and everything on its it really not that hard just to take your time and this is where that boning that comes in so that way you have to have your fingers and your nails so here's the leg bone here you can actually feel the bottom that's going through here just follow [Music] so there's the bone right here the next thing we're going to do is just follow the ball that's what we're doing now since these tendons down here are pretty nasty and they're very heavy I don't want to put them in anything and I'm making so I'm just going to cut around them so they stay on the bone then I'm gonna throw in the garbage the same thing over here and just be very careful to take your time go through this use the hook yeah just be very careful and the how much time you have to spend on cleaning up these bones that's up to you I can get mine relatively clean because it will do us a long time so it takes a little bit of time just to be patient then when you get up to here this is where the shoulder and the leg bone meet was a joint right here takes a little bit of work to get in there but we're just gonna go around your sockets all that I'll let the knife do all the cutting don't force anything and you just go around the bones just feel it you'll and it'll start to go through and then just just take your time you come out with a pretty beautiful clean ball make that work next thing I'm gonna do is I'm gonna take out the shoulder blade but first if you have like Pierre that usually same thing on the cattle there's a pretty good chunk of fabric here let's just get rid of that right away we don't need it save us some time here and on the blade there's a the center of the shoulder blade is right here you can feel it you're gonna go on either side first we're gonna take the side closest thing you also take your book let's take your knife in there and just follow that Ridge all the way down and then just pull it towards you and that stuff has been appeal right off the bone everything has a seam will recover and you want to make sure you pull this out this would make a nice piece of stoop clean that up make some stew meat out of it we're not big fans of stew so we're gonna throw that on the ground venison we just put that over here because that doesn't need much clean now in here in this big fat pocket you have a big gland inside of here so just take this here don't ever throw this into your food into your ground because you're gonna have that in there and that you don't want that's gonna taste real nasty so take that whole whole thing of fat here even with the meat on this actually this mean isn't that battery here is pretty thick so easy to take off but throw that whole thing right in the garbage because there's little glands and there also besides that big now after that parts taken out we're going to go to this side of the shoulder blade and just run your knife down it all the way to the end I hope you can see this Austin this is called the shoulder clod right here we're gonna take our knife the brisket here and just cut around you'll have to go deep just make a cut like that so then we're gonna do because after that cut was made you're just gonna pull the meat back a little bit with your hook if you happen and then the front of this is where the shoulder blade is loosen that up a little bit this is gonna be hard to do if you've never done this before but there's plenty of times though it looks easy is then you run the knife along that shoulder blade now with your hook you should be able to pull that right off about any of but there's the that's a call the shoulder o'clock there's not much we're gonna do with that mainly Stu if you want any Stuart just grant then you should be able to pick up that shoulder blade now and just run your knife be careful don't slip and just go tight against it with the tip of the blade and take the cartilage part with you on the end of the blade and just pull and let the knife do the cutting we won't force anything and that's it that you clean a little bit that's it for them throw that away alright the next thing that I do so a lot of guys do this hanging up I'm going to do the laying down which is the laser now that the shoulder is gone to take this piece out here this part of the shot dear fat is kind of nasty I don't like it myself so try to get as much of that stuff off as possible okay now the next thing I want to do is where the spine is want to go on one side be very careful when you're doing this a lot of guys are doing it up in the air but do it on a date they get that for me okay it's that side and then take your knife and go on the other side that's fine we do the same thing and angle your knife towards the bottom that way you can get most of the meat off and you know take it forever using a lot of spare time to take off be here to try to get most of it off in one shot next thing you do is right here and make a line with your knife right where you cut down through the flank and go parallel with this that's it and now we're going to take the balloon up we start from this end here you see Austin so you take your hook or your fingers or be very careful you're just going to follow the ribs I said let the knife do the cutting don't force anything okay just keep following the ribs so a lot of guys well that's a lot easier at hanging upside you know hanging on the hook there and doing it that's fine you can do that too but I prefer you do it like this as if you do this can you take this line out lies on a hook there and if you happen to make the joint just right with your knife the rest of it will fall on the floor just when it's on the table like this you don't have to worry about them all the way down through the neck usually with the neck curves or attaches they're just cut it off I'll throw that over there for right now I'll get back to that stuff later okay this site is done there's a bunch of meat here on the ribs I'll take the heavy stuff off you said try to leave as much fat off that meat as possible you don't like that taste which I don't some other people don't mind it and they just already this is pretty this is pretty much done here so I'm not gonna mess around with this anymore pull this off here this is really not a lie here either use this flank here take right off now I'm not going to do anything else with these rips sometimes we have people that want them for their game dinners or you want to put them under smoke or whatever I'm not going to mess around with it so that's good enough for me I'll use this for coyote bait do that here it is again I'll take and clean up this damage over here first before I go too much farther and I want to make a mess over there just throw that away get yourself a damper - it's nice to wipe your hands up we're going to do the same process again on this side this second half is exactly the same as the first half what you just saw so J just went through it did the same thing on the other side of the deer then he gets the deboning the hindquarters let's get into them [Music] so what I'm gonna do here now I'm just going to take out the half of the fillets because we leave that data it protects them for the most part the little discolored but that's what's going to happen with age now everything's going to be the rough right now I'm fine to miss in a few minutes I'm well done with this I'm just going to toss it now bring us up to the farm later use it for coyotes and then hopefully we'll do a video on done that one day all right so that that completes the front half of the animal what we're going to do took the shoulders out at the loins are out and whatever trim we're going to use there Stewie next we're going to tackle the hindquarters you do not need a saw with this period he's just some patience take off the spat why it's still together like this that way it's easier to work on you're not chasing it all over the table just a nice bad this is pretty good up there but she should have been there's no dearie it's funny to go around this is probably the worst season I've ever had this year really and there's a bunch of outdoor things on Facebook through Connecticut yeah they get [ __ ] a lot of guy stuff like yeah and I've seen it how many times everybody saying the same thing or all fear and then some guys on the other hand you just yaps got a really good year so usually I'm tagged up by day one in the morning it's very hard you want to take this stuff off because you don't need it it tastes kind of nasty and it's very hard to work on spec it's really hard right now we got most of that so the next thing you're gonna do is after you get rid of that fat if it has any fan on it at all spread the legs as far as you can okay and just follow this hip bone just follow the bone just take little strokes with your knife go crazy and you're trying to follow the bone especially if you don't know the anatomy just take your time once you get around this you're going to go down the rest of the it's all over if your knife is good it'll be able to go over it through this stuff and just get right off the bone it's that side and you repeat the same thing on the other side just follow the hip bone it's been nice and easy see my knife is just going through this stuff like like nothing so I don't have to put any effort into it okay and you also when you use your knife use your knife not just to cut but to pull the meat away at the same time I'm using this for two different things to cut it and pull it away so I can see what I'm doing anyway I'll have to put my hand in I just followed okay now this is what's gonna look like like that so a lot about compromise from the other way where yes pretty much back that's let me see that's it perfect when the tail would be to the ball okay start from here you go around this little I guess I don't know what this is called here and then just go straight down the back and off the side when we get to that point we're gonna flip this whole thing right over just like that so now we're looking at this take off this bed here because we don't need it this is why I leave the fat out because it protects this meat and you want to take that fat out of there because there's a lot of heavy glands inside this kidney big arteries in here - we wanna get rid here if you manage to leave the flank on and everything as you're skinning inside this bat here you want to get rid of all this because there's a big gland in there also just take that right off and there's a scene there it just was nice and easy just polish your cup here's your milk bag we'll just clean that off there now this is what I want to show you before I go any farther and if you see any black stuff on here keep that in mind all right so before we're going you further with this and I'm just going to trim a little bit of this stuff off from the singeing it's a little discolored but it's not going to hurt you it's not dirt all right this is what the hind quarter should look like after you skinned it see how nice and clean that is there's no discoloration no browning no drying no dirt no leaves it's all usable meat so that's why I always tell people do not split the crotch when you feel dressed just leave it alone okay so now what we're gonna do here is hip bones right here again just follow up on you hear that popping that's the socket right there now follow the book when you get here do not cut this all the way through again just let it hang there still attached if you take this off this will pop up so use this as a counterweight to hold this side from that way you can work on and then do the same thing it's like filleting a fish yeah exactly the one side on ya and then you hit that joint right there now you can go in on this side the hind quarter is now free and same thing here now you can go throw if you want and pick all this a little bit of meat out just be careful because it's not much in there you think there's a lot but there's not you don't cut yourself and if you split these in half first you be a little easier to pull those little chunks of meat up and other than that that's pretty much it I'm not going to salvage much more off there so we're going to decay ways alright now that we have our Hinds with the hip bone removed what I want to do now is I want to take the leg bone out I'm gonna take the saw in one piece this is very easy first thing we're going to do is here on the inside so when you separate all this and this and now there's a gland and couple Ian's in here you want to take out so just even if you take a little bit a little bit of meat with it it's okay just take this fat out of here because there's some glands in here you want to get around may not look look like much but they're right there and next thing we're going to do is this is the remainder of the flight which I'm not a big fan of personally so I don't care if they go in a hamburger a lot of guys will keep them for themselves but me I'm not interested and I'll clean up all of this stuff here what I do next this is just I want to loosen up this hip bone here so just take the tip of the knife and just follow the bone it's what I got to do nice and easy it's just loosen this up okay I'm gonna turn it over now now then a bonus whole entire thing first I'm going to do it just like on the front legs I'm going to cut this right here because I don't want these heavy tendons or anywhere near the ground the ground meat so just pull them off and leave them there now it's fairly you're pretty much gone now here everything is on a seam seams are everywhere this has a seam this has a scene this has seams you have to follow the seams if you want this to come out the way that it would come out the grocery store all the separate cuts it's very easy to follow once you find the scene it's all along the bone just right against the bone this and just wiggle the knife around there and say if you don't know the anatomy of it just take your time you'll figure it out it's not hard all you're doing is following the bone with the seen now this here this is the sirloin tip I'm pulling off right now there's the kneecap is right here you could take it off with this or you gonna leave it on the bone I'll take it off just for show you how to get rid of it later and then pull up on this and cut it at the same time just following the joints the most support part of all this right now is the tip of your knife that's all you're going to be using for all of this that's the light bulb so we don't need that anymore and we're gonna toss it okay now on some of these animals there might be because she's a little older there might be a bone here that a lot of people don't realize it's there see if she's got one I feel something here there's a bone in there hey my knife won't cut through it I'll be a grinder killer they're right but no the grand are eating right up but it'll kill your teeth now the hard crunchy thing in bite into on a burger most likely this thing see this that's a ball and it's inside the shank here that we just took out so on younger animals you're probably not going to have this but once they get to three years old they you know that they'll turn into a bone there so just take that out and throw it away now the shank here is pretty is bone free the next thing I do I'm going to take this apart piece by piece and show it to you so stacking it up over there because it's pretty much the endgame all these tendons like this cut them off don't try to chew on and put them in your brain they're tough in there there not good you know the process if you try to grind who's getting around your grinder knives and actually you know starts coming out with mush because we're all clogged up you know take it all apart if you are having problems grinding put the meat in the freezer for a while as if it gets too warm and will turn into mush all this stuff here we wanna hear I'm not gonna go crazy with it it's a heavy stuff I don't want to think so that snack wait if you have dogs you feed that to your dog there's nothing wrong with it if you want to do that there's things where you do you give the dogs yeah alright so the next thing I'm gonna do here is I'm gonna take out the sirloin tip now keep in mind this is all on seams again let me take this kneecap off just cut around it there's your kneecap don't leave that on there because that will break your grinder if you have a smaller I get to do a lot of damage deer bones are very brittle but on top of that they're very hard so right here and you can play around with this you're not gonna get it on the first shot and if you do just keep that in mind Bela just follow the seams you know all this stuff does I seen you get to a point where you can pull all this let's leave that it's comes right off all on seams this is exactly the way we do cattle this is exactly the way we do pigs it for boning out their hams or stuff here is your sewing tip now there's a lot of garbage in there too you got to get rid of like this mess here I don't want any of that my stuff and then the next thing you're going to do is right here just pull and cut this is your syrup top but sirloin than this here is the cap of the sirloin tip this for trim rid of this fad here get rid of this here now we're going to take off next is the top round or the inside round this is all on seams also you just have to find them there it is just cut just like that you should top round next year is your I round here I around there this is called the heel this piece here you want to take this out by the seam because and there is another gland that you want your roof take this all out of here take and those glands those big big ones are everywhere and pretty much I showed you where they are there's a lot of small ones that you really can't see especially out of deer they're not they're not going to hurt you but it's just a peace of mind knowing that you're not chewing on one of those big ones that's why we take them all out okay there's your your bottom round or your bottom round flat I'm going to call it and this here is the rump end the pointy end and this will be the bottom round so if we cut that in half like a rump roast and a bottom round roast if you've done this correctly right here you're gonna have your top round you're gonna have your sirloin tip you can have your top but sirloin without the cap on this is the I round this is the bottom round the bottom round flat in this end is there is the rump it's all one piece so if you go to the grocery store and you have a rump roast in the bottom round they're the same piece it's just one has a point the end the other one has a square the same piece of meat so whatever is on sale by the by the one of those instead buying a rump roast there's absolutely no difference and then this is just the part of the shank and we already took that bone out of there so be careful there is sometimes a bone in these animals and that shank you have a hard time finding it or you know know if there's one I just cut across it if your knife goes through effortlessly there's no bone so we've got rid of that right Bernie's I've already bought one hind quarter I'm gonna leave that this other one to later and we'll just get right to the trimming some states J has finished deboning behind quarters in the next video in this series you're going to see how he trims all of this meat and how he cuts it up into steaks so stay tuned for that video and if you're interested in any of the equipment chase using in these videos you can find links below to all the gear he uses if you're gonna buy them consider shopping through our links or this Amazon button right here and help support the channel and helps us make these videos for you

Channel: Homesteady

Views: 262,200

Rating: 4.7446504 out of 5

Keywords: farm, farming, homesteading, homesteady, homesteaders, backyard farming, how to butcher a deer, how to cut up a deer, deer processing, deer meat, whitetail deer, deer butchering, processing a deer, butchering a deer, butchering deer, how to butcher a deer at home, how to cut a deer, cutting up a deer, deer processing steaks, deer processing hindquarter, deer processing at home, deer processing front shoulder, deer processing table, how to butcher a deer hind quarter

Id: gH6zN1POMK0

Length: 33min 57sec (2037 seconds)

Published: Mon Mar 25 2019