Remove Backstraps

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How to clean a deer for the Best Flavored Meat!

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What happens here

Next, locate the backstraps, which are long muscles running along either side of the deer's spine. Carefully use your knife to follow the bone structure, separating the backstraps from the vertebral column. This process is akin to filleting a fish, requiring precise cuts to maximize meat yield while minimizing waste. Ensure that the backstraps are cleanly removed without leaving significant amounts of meat attached to the bone.

Goal: Extract the backstraps from the deer carcass.

Tools and materials

Butchering Knife — Precisely cutting the backstraps along the bone
Deer Carcass — The carcass from which backstraps are removed

What they say

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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

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