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How to Butcher a Deer for the Expert and the Amateur

Learning how to butcher a deer can save you time and money, as well as the hassle of transporting a carcass. 

The Bearded Butchers, who are professional butchers from Whitefeather Meats Butcher Shop, give a detailed tutorial on how to butcher a deer while saving the most deer meat possible.

Everything from the rib meat to the shanks are kept for consumption. In the long run knowing how to butcher a deer will save you time and money.

The video stresses that for the best tasting meat, you should keep the carcass clean of feces and debris when field dressing and during the skinning process. Additionally, butchering with a sharp hunting knife or (better yet) a good set of butchering knives will make this process a lot easier. It will spare a you headache when maneuvering the muscles in the different quarters of the deer.

The Bearded Butcher shows in detail how to carve out the tenderloins, back strap, stew meat, rib meat, ground meat, sirloin tips, and roasts.

What I like about this video is the step-by-step process of how to break down the front shoulders, hind quarters, and other muscle groups. He meticulously shows how to remove the silver skin from the back straps as well. Similarly, he identifies how to cut against the grain when slicing so the venison is more tender and desirable to eat.

Deer processing can be intimidating which is why we often pay someone. However, when butchering a deer it's important to focus on the seams. After one or two times of trial and error it will become second nature.

Like what you see here? Read more hunting articles by Nathan Unger at whitetailguruhunting.com. Nathan is also the host of the Whitetail Guru Hunting Podcast.

NEXT:GRILLED VENISON BACKSTRAP RECIPE IS A MOUTHWATERING FAVORITE

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How to Butcher a Deer for the Expert and the Amateur