Very educational but the camera shots need to be closer .

That was one of the best videos I have seen on breaking down a deer and pointing out what muscle is what cut of meat.

Short and sweet. Best one I've seen so far. Really appreciated him identifying the various names each cut of meat might be refered to as. Working the H bone through while hanging makes allot of sense. Wish I had seen this two years ago. Ill be watching this one again for sure. Thank you!

"don't have any meat to grind, so we need to shoot another deer" LOVE IT! always looking to fine tune

Best channel title ever! Meat!!!

Very good video showing the breakdown and the different muscles. Thanks

Best video out there on butchering a deer. Great explanation on the types of meat cuts obtained. Could be better with closer views but still the best out there. Thanks!

I am old. I’ve never heard anyone use the term “fish”…and now I will forever and always do this. Thank you

@JeffG929

7 ай бұрын

I'm from southern Maryland and been calling the tenderloin "fish" for 30 years and the rear leg roast "football"

Well done and explaind. I learned a lot

Great job 👍

Thank you for a very informative video. Now I gotta go cook some venison! 🦌

Very informative !

Excellent video. Thank you

Do you make a video that breaks the groups down more and how the cut them up for and how to best use them all

Is this Chris Doumitt from Gold Rush? They could be twins lol. Great video. step by step. Thank you!

And this how you save a ton of money...... Today I cooked Venison Meatloaf for dinner.... Wife loved it...

Was there a second part to this video?

I do it the same way but your knife appears sharper than mine.

when he cut off the flank i thought "Nooooo the ruladen!" other than that my only comment is using a smaller knife means smaller cuts and smaller bits (less meat) left on the bone.

What size table is that?

Excellent explanation but the video could be far better with close up shots as you explain the steps.

This is the best way too get very good eating always .never band saw venison.

But what do you do with the front legs? Cut out muscle to grind?

@OutdoorSolutions

2 жыл бұрын

You can take out the flat iron, mock tender and there is a roast you can cut out as well. We either cube or grind the rest.

I’ve never had a deer with so little fat on the back. This is so much easier to see the muscle groups lol

Nice job chef. Maybe I should be a chef of meat, Carnivores untie 🎉

Must be a southern deer no inch of fat all over like the northern deer

Pull the back straps out instead of cutting, way nicer of a job

deboning a shank is a crime against humanity

@edhamil2732

8 ай бұрын

CORRECT!

⛩

No fat on that joker