I harvested a whitetail deer in Florida and it’s time to process the meat! I recommend dry aging meat if possible, but with temps in the 80’s, I had no choice but to jump right into processing. In this video I show you step by step how I butcher an entire hind quarter of a deer at home. I talk through each cut of meat and explain how I like to use each cut when cooking.
#venison
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Hi, I’m Allie! I’m an archer, hunter, angler, and public lands advocate. But really, I’m lover of all things outdoors! I enjoy sharing my adventures here on YouTube including the good and the bad. Learning how to enjoy the outdoors is a PROCESS and I’m here to share mine with you.
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31 Comments
I have processed many deer over 30 years of hunting but I watched your video and I must say your video is one of the best instructional videos I have ever seen because you slowed down and took the time to explain how to do it step by step.
standard Fillet knife works well…..while very informative and detailed……when you have multiple deer need to go alot faster……steaks or roast…rest go to trim……also best way for any cut of venison…is use in Fajitas….cook fast season heavily and put in a wrap with some peppers and onions and cheese and enjoy!!
Saving this one, love that you explained what each piece is good for. I must not be picky because I steak the whole thing usually.
Will be using this tomorrow when I butcher the hind quarters.
Aging the Hines and a meat mallet make every cut tender. I like to go one step further on the sirloin tip and expose all muscles that make up the football. Pound em out, season and cook rare.. delicious!!
Great video btw š
Long time hunter and processor excellent work and description ššnew friends from Alberta Canada šØš¦ š
Great video Allie. I am 42 and just started deer hunting this season and was blessed with harvesting a doe and buck both from our property we own in the country. I processed the doe already and the buck is aging as we speak and will process on Friday. Very educational video, and fun, and you bring a positivity in promoting hunting and self sufficiency! Thank you….
Oh my gosh i am ashamed. I got some deer parts from the neighbor and i cleaned it as best as i could. I am just finished cutting it up for the freezer and now watching this video. Apparently i have no clue what i have done, since i don't knew about all the different parts. I need to watch more of your video's for next year
15:38….Also known as the Football Roast. AWESOME chunk for PotRoast and Gumbo
I have to say, what a great video. Love your passion at the end as well.
Good video. I've been doing my own butchering/processing of deer/elk since 1987. Your video will serve others well. Thanks for the video!
Great video!! Just subscribed
Awesome tutorial
Dont take the meat off the bone. Take the bone out of the meat.
Love your enthusiasm. Excellent presentation.
Thanks Allie. I only found your channel after I had finished "processing" the front half of the deer…resulting in some very unusual cuts. However I found yours by the time it came to the hind quarter…..and things have improved significantly. It might be my first deer, but it won't be my last.
Have you ever came across any pus in the hams
Ive processed my own deer for many a years now and Ive watched many many videos on breaking down meat and this one is by far the most informative one I have seen. Been thinking of doing a breakdown on my youtube channel but Ill just recommend this video instead cause I definitely cant explain the breakdown in this way.
I want to get back into my hunting when I see yummy venison like this quick bbq on pan over fire out bush mmm
I really enjoy this anatomical breakdown of the process. You pay attention to detail and you take time to explain every step of the process well. I haven't started hunting yet, but when I eventually do the butchering and taking care of the meat I harvest is what I look forward to the most, so videos like this is pure gold for me. Cheers and keep up the great content!
That's a nice piece of meatttt.
Nice job dear girl! Get the pun?
Your care and detail and love of His animal is wonderful. Thx!
Or just grind it all up with bacon so your family enjoys eating it.
two observations….. 1. sharpen your knife….i'd go nuts if i had to work that hard to make a cut. and 2. why go through the effort of cutting the shank off with the bone? you are doing way more work and dulling your knife in the process.
great quality production though, and a nice video! GREAT advice about splitting the pelvis….way too many people go that route and lose a lot of meat as a result.
Thanks for sharing, my son killed a doe an I helped him make jerky, I really could have used this video before I destroyed the Hine quarter, lol,thankyou
Outstanding video. I learned some new info. Thanks for pointing out the lymph nodes (glands). I was surprised at how many seasoned hunters in my club did not know how important it is to get rid of lymph nodes when butchering. It is important to wash your knife if you cut into them. Lymph nodes are part of the immune system in animals and humans that are basically filters for the bad stuff. Grinding your harvest with lymph nodes included will not only give the meat a bad taste, but may also pose a health issue for humans consuming the meat.
After I butcher up a deer or two, I only want to eat chicken for a day or two. I'm sick of seeing red meat! After I get past that, I'm OK with red meat again.
Wow. Great info!
Good job mentioning the gland. As with wild hogs, itās nasty. Home butchering is the best but it can be time consuming. I learned a new starting point for hindquarter butchering watching this!
Great video and great information
Your videos remind me of Bob Ross you make it easy to learn