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Remove Neck Roast and Tenderloins

1:18
7:35
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How to clean a deer for the Best Flavored Meat!

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What happens here

Using a reciprocating saw, carefully cut off the neck roast from the deer's carcass. This is often the only cut of meat that retains the bone for certain cooking preparations. Once the neck roast is removed, locate and extract the tenderloins, which are smaller, highly prized cuts found along the underside of the spine. These are typically smaller than the backstraps and are also removed by carefully cutting them away from the bone.

Goal: Separate the neck roast and tenderloins from the carcass.

Tools and materials

  • Butchering Knife — Carefully separating the tenderloins
  • Deer Carcass — The carcass from which neck roast and tenderloins are removed
  • Reciprocating Saw Milwaukee — Cutting through bone for the neck roast

What they say

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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.

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