Debone and Extract Prime Cuts
0:13
27:15
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Passing down Survival skills 4K
What happens here
After the deer is skinned, the process moves to deboning and extracting the most prized cuts of meat. This includes the backstraps, which are large, lean muscles running along the spine, and the tenderloins, smaller and more delicate cuts found inside the abdominal cavity. These are carefully removed using a sharp butchering knife, cutting as close to the bone as possible to maximize yield and minimize waste. This step focuses on precision to preserve the quality and quantity of these high-value cuts.
Goal: Obtain backstraps and tenderloins with minimal waste
Tools and materials
- Butchering Knife — Deboning and separating meat cuts
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