Honestly tried not to comment, but such a waste of of meat on the hide, ive worked at a meat plant for a year and a half and this is just sad to see everyone congratulate this process, if the hunter is happy with the amount of hard earned money they paid for this process then fine, but you've cut them out by at least 20-30 pounds of meat. Wether it's sausage or ground, 20 to 30 pounds
To each their own I guess, down south we don't completely different. Our deer are smaller and there really isn't any reliable meat from the rib cage so we take the shoulders, hams, and straps. No need to open the rib cage to expose the organs unless you are looking to harvest those specifically. We do pride ourselves on accuracy with shooting so gut shots are avoided because we don't shoot unless we have the correct angle to get a clean kill for the meat we are looking to harvest. Also, if it runs, it is only about 30 yards and we clean and quarter them within 30 minutes and put the meat on ice to keep it below 41 degrees before taking it to a processor to mix with the amount of fat desired . Still a rock solid video to show how things are done up north. Much appreciated bud
Never processed a deer but I've skinned many deer and the way you're doing it except for the winch and the anchor in the floor is the exact same way my father in law taught me and everyone else in the gang. He also made sure that we skinned it right away (it's much easier) and cleaned it well "after all you are going to eat it" he would say. We would keep that meat that was left on the skin. Now that he's passed, I've quit hunting but I might get back into next year and I intend to process the meat myself since I've got the space in the garage. 10' stainless steel counter with sink. I truly miss hunting with my father in law but I do know my son would be very happy if I got back into it! Great video, thanks for sharing.
24 Comments
This is professional level
This is Horrible never want to see this again
By far the best tutorial of many that I’ve watched! Nice work
Wow , respect for you,seeing this s process was relaxing ,you make it look easy. It's quite a process , amazing and edgecational.thanks
Thank you for this. Always wanted to hunt but never knew how to dress a deer the proper way.. great video!
How do get off that mucus membrane between the Hyde and meat?
Honestly tried not to comment, but such a waste of of meat on the hide, ive worked at a meat plant for a year and a half and this is just sad to see everyone congratulate this process, if the hunter is happy with the amount of hard earned money they paid for this process then fine, but you've cut them out by at least 20-30 pounds of meat. Wether it's sausage or ground, 20 to 30 pounds
Superb tutorial. thanks. Jim Rodgers
To each their own I guess, down south we don't completely different. Our deer are smaller and there really isn't any reliable meat from the rib cage so we take the shoulders, hams, and straps. No need to open the rib cage to expose the organs unless you are looking to harvest those specifically. We do pride ourselves on accuracy with shooting so gut shots are avoided because we don't shoot unless we have the correct angle to get a clean kill for the meat we are looking to harvest. Also, if it runs, it is only about 30 yards and we clean and quarter them within 30 minutes and put the meat on ice to keep it below 41 degrees before taking it to a processor to mix with the amount of fat desired . Still a rock solid video to show how things are done up north. Much appreciated bud
Actually 4 roasts in the hind Q. Bottom, sirloin tip, eye and inside round roast.
How to eliminate the smell of grass of deer meat?
I’m curious why was the bulgarian wedding music necessary throughout. ?
Nice job
What Abt the cubed steak
Can you share what knife that is? Thanks for a great video!
This guy is good
This is a great instructional video, especially for first timers!
Never processed a deer but I've skinned many deer and the way you're doing it except for the winch and the anchor in the floor is the exact same way my father in law taught me and everyone else in the gang. He also made sure that we skinned it right away (it's much easier) and cleaned it well "after all you are going to eat it" he would say. We would keep that meat that was left on the skin. Now that he's passed, I've quit hunting but I might get back into next year and I intend to process the meat myself since I've got the space in the garage. 10' stainless steel counter with sink. I truly miss hunting with my father in law but I do know my son would be very happy if I got back into it! Great video, thanks for sharing.
Delicous deer
Awesome video, you are very skilled and the explanations are clear and concise. Many thanks 👊🏻
Nice job man . Thanks
Thank you very much. Sometimes, we do not have access to water when we gut the deer.
Does this hurt the animal?
Nice last name👍🏻🎄