How to clean a deer for the Best Flavored Meat!

Okay. So, we're going to videotape how to butcher a deer. The first thing you do is take the front leg off, Uncle Tom. Yep. Deer. Yeah. We're going to take that off with the leg. So, you don't you don't butcher I mean, you don't process the blood. You cut that off. No, we cut that off. Yeah. You don't want any of that bloody meat in there cuz it'll taint the meat even if you're making sausage or whatever, right? So, you're going to trim it right off the carcass before you even put it on the table. I don't have the blood on a table. So, your back straps. Can you point out the back straps, Uncle Tom? One of the inside the back here. Okay. You see this line here? It's about to go by stamp. Okay. You got to come right along that right to the ribs, you know. So, is this like filleting a fish a little bit right here, Uncle Tom? It's like deboning anything you're going to debone. You follow the bones along. Okay. So, when I say deboning, what what I'm referring to is the carcass is going to hang here when we're done. This meat's going to be off. Yeah. So, you're really just getting all the meat off the bone. And there's the bone. That's the bone right in there. Right there. Yep. Okay. And you're pulling that. If you want to waste a little meat, you can grab this back scrap and just pull it right out. But I try to skin it all the way down. Isabella, show us that backstrap real quick cuz I don't know if I got that on the other one. Okay. So, that's what you'll turn into butterfly steaks. Okay. So, right now, what you're doing is I'm making a big neck roast. We're going to cut it in half. Okay. All right. Don't worry about it. So now the necro is one of the few cuts of meat that you actually leave the bone in. So what are you doing there, Uncle Tom? I'm burning a little extra hair that was missed. Okay. So any hair that's missed, you just torch off. Yeah. So the tenderloin, Uncle Tom, can you point out where that tenderloin is? Tenderloin starts from there and it goes right down on the back. Should I flip it a little? Yep. On both sides. On both. So it's on the opposite side of the backstrap. Spin it around one more time, will you, Isabella? So there's your tenderloins right there and there. And that's your best cut of meat. Thank you. Here's all black skin. I'm going to throw that. That's going to go in the garbage. Okay. This is the backstrap you're working on right now, right? On the back strap. Yep. Okay. Basically, all you do is play a fish. Yeah, truth. So, after how many years of butchering deer, you've kind of got it down to a science where you know the good meat is and the bad meat and what to avoid, right? Been butchering meat since I was probably 14 years old with a handsaw. How old are you now, Uncle Tom? 710 or 72. 72. Garbage, you know. Yeah, I didn't know that either, to be honest. I didn't think you were that old. Well, I thought you're 67. Yeah. Well, I am 67 plus. for us. So, you've been butchering deer for 50 Well, almost what? 60 years. 60 years. So, beep and deer. Well, not many deer when I was a kid because there was no deer around. The reason there was no deer around cuz people were hard times. How many How many um between cows, pigs, and deer? How many animals a year do you butcher, Uncle Tom? I probably Oh, I don't know. One year I did about 10 cows. A guy had some buffalo and he they went wild on them and we had to he had to shoot them wild in the woods and he bring them over 10:00 at night and I'd be out here skinning and skinning and gutting them and Okay. What are you doing right there, Uncle Tom? I'm trying to butterfly some steaks. So, we get big. And you lay them down like so. And Okay. So, you you take the cut and you cut not quite all the way through and then you cut all the way through. So, you make two cuts. So, we're going to make two cuts. And then you open it up and then that's how you fry it. Just like this. Yep. Yep. You layer it on it and fry it like that. Okay. So, your first cuts halfway or 3/4. Yeah. And I cut them about/ inch wide. 1/2 inch thick. Okay. Not real thick. So, that's a butterfied back strap or butterfied steak. So, these are the hind quarters. Hind quarters. There is a bone in here. A pivot point. I'm going to try and come close to that pivot point. [Music] What's the point of doing that, Uncle Tom? Well, so I can debone this here quarter. You pull any steaks or anything out of there? We're going to pull steaks or roast or something or Yep. We got two roast coming up here. Here's what this one looked like when we were before. Okay. So there's your leg and it went like this. Let's put this. Let's reconstruct this. [Music] Okay. You also don't do this on your wife's table. So what do you call that hunk of meat right there? Just a round steak. Part of a round steak. Round steak. Round steak comes from there. And this part right here is called round or handle upper and lower. Upper and lower. Okay. That comes from there. [Music] steaks. We want to get this black skin off. I was going to ask you, do you get the black skin off these roasts? Yes, sir. I do. So, all of this is going to be desked. Yep. This is going to be desk-kinned. That's going to be desk-kinned. What about the meat for the sausage? I cut it off, too. You cut the black skin off the sausage meat. Okay. So you don't you make sure that fat and the black skin is gone. What you up to on Cindy videotaping how to butcher a deer now. [Laughter] So this one has been deskinned. This is the same piece of meat. Same cut of meat right there. Side by side. That's how much I took off. Before after, right? It's important fact to know. You do not want that in there. Potatoes. There's your steak. You get about six of them off there. Five. Five. Six of them. Maybe off. Jim, how many do you want to bag? Yeah. Two. Sorry. I may be cutting a little bit sick, but So, let's go back over the process really quick. You remove the two front legs from the animal, which get deboned and made into sausage. Then you remove the neck roast. You remove the back straps and the tenderloins. From that point forward, the carcass is useless. You don't try to make anything out of the rib cage. It's just a waste of time. You throw that away. The two hind quarters have round stakes in them. You take the bone out of the round stakes and then you cut the stakes out individually. Everything from that point forward has to be desk-kinned. All the black or blue skin needs to be removed. The fat and blood have to be removed to give you to give yourself the most amazing tasting meat. That's the process. Happy hunting. God bless. Go get them, guys and gals.