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 neck meat to the rib meat to the shanks are kept for consumption. In the long run, knowing how to butcher a deer and how to identify the different cuts of meat will save you time and money.
The video stresses that for the best-tasting wild game meat, you should keep the carcass clean of gut-tainted substances 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.
Should You Process Your Own Deer?
Deer processing your own deer can be intimidating which is why we often pay someone. However, when butchering a deer it's important to focus on the seams. Get yourself a sharp knife, a bone saw, and a meat grinder and you're in business.
After one or two times of trial and error, turning a deer carcass into the best cuts for a variety of cooking will become second nature.