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Final Trimming and Cleaning of All Roasts

5:38
7:35
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At 5:38 in

How to clean a deer for the Best Flavored Meat!

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What happens here

After all major cuts have been made, collect all meat intended for roasts or sausage and meticulously remove any remaining black skin, fat, or connective tissue. This is especially important for cuts that will be ground into sausage, as any of these unwanted elements can impart an off-flavor. Examine each piece of meat closely and use your knife to trim away all undesirable parts. The goal is to have clean, lean meat ready for cooking or further processing.

Goal: Ensure all meat cuts are free of black skin, fat, and connective tissue for optimal flavor.

Tools and materials

  • Butchering Knife — Trimming and cleaning various meat cuts
  • Cutting Board — Providing a stable and sanitary surface for trimming meat
  • Various Meat Cuts N/A — All meat removed from the carcass, ready for final trimming

What they say

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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

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