🔪Learn the art of deer butchering and become a master in cutting up venison
🍖Discover the different subprimals of a deer and the best cuts for each
🔬Understand the anatomy of a deer to efficiently break it down into usable pieces
👨🍳Get expert tips on trimming and saving meat for grinds
👅Don't miss the mouthwatering backstraps and tenderloins, the most prized cuts of venison
What tools do I need for deer butchering?
—A good boning knife, a sharp filet knife, and a sturdy cutting surface are the essential tools for deer butchering.
What are the best cuts of venison?
—The backstraps and tenderloins are the most prized cuts of venison, known for their tenderness and great flavor.
How do I remove the silver skin from a deer?
—To remove the silver skin, start by making a small cut at the edge and peel it back using your fingers or a sharp knife.
Can I use the trimmings for sausage?
—Yes, the trimmings can be ground and used for making sausage or other ground meat dishes.
How do I store the butchered venison?
—Properly wrap and label the venison in freezer-safe packaging, and store it in a freezer at 0°F or below for up to one year.
00:19Learn the step-by-step process of cutting up a deer
01:57Remove the inner loins and tenderloins from the deer
06:28Break down the hindquarters and separate into subprimals
09:03Trim off excess fat and prepare the meat for further processing
12:41Separate the front shoulders and explore different options for cuts
14:48Peel off the backstraps and clean them up for cooking
