Tenderloin Removal and Final Clean-up

What happens here

The final stage of preparation involves meticulously cleaning the carcass. The tenderloins, highly prized cuts, are carefully cut out from along the backbone. Any remaining stray hairs on the carcass are then removed, either by hand or by briefly using a blowtorch to singe them off (though a blowtorch is mentioned, it's not explicitly shown). This ensures the meat is clean and ready for further butchering into individual cuts. The video concludes with the deer fully prepped for the supper table, highlighting the entire process from field to preparation.

Goal: Prepare the carcass for final butchering by removing tenderloins and ensuring cleanliness.