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hey folks scott perkins here from
bearded butchers along with seth perkins
seth's got a deer here he's going to
show you how to cut it up the video that
kicked off the whole series of bearded
butcher videos on youtube was
pretty much this video however
it wasn't as clear as this one's going
to be the audio wasn't as good we simply
did it on a cell phone here we are a few
years later
upgraded equipment and a ton more videos
and a ton more subscribers
pushing towards that million mark on
youtube with subscribers so appreciate
you all it's been an incredible ride
let's get down to business
we have
ohio whitetail doe shot during archery
season what i'm going to do is i'm going
to go through this and i'm just going to
break down
into subprimals
just going to be using our favorite six
inch victorinox boning knife
you can snag one of these on the website
we even have some with our beard butcher
logo on them yeah we're just going to
work through this deer bust it into sub
primals i'm going to lay everything out
on a table and show you how you can
get it to that point and then do with it
what you wish from there so
let's get started
first thing we want to do is pull this
flank off
you want to reach
inside your deer
and pull these inner loins out
so just follow
right up along the vertebrae here
get your fingers underneath these inner
loins
make a couple initial cuts along
both sides
and then you can
pretty much just pull those out of there
so that's a
deer tenderloin
parts of the country call them fish
tenders some people call them inner
loins
tenderloins
we call them delicious
now i do have to mention
this deer
has been
dry aged
for eight days
at 32
30 32 to 34 degrees
fahrenheit
about 85 percent humidity in our cooler
so
does make it a little bit more difficult
to process when it's
stiff like this
but you'll get the idea
so
after those inner loins are out
what we'll do
is we'll start right here by this
h bone
and there's a ball joint right here you
want
find
just remember that you can use downward
pressure through this process
and
gravity is your friend
so finding that ball joint
cutting through that knuckle
locating that h bone
and then just
peeling this whole
hindquarter out of here
with the sirloin attached
just like that
so there's your hindquarters
so far hind quarters and inner loins
have been removed
now what we'll do
just remove a little bit of this
flank meat start a trim pile
we're going to remove the front shoulder
get to know the anatomy of the animal
that way you can find all these muscle
seams
this is where the shoulder blade is
just simply held on by some
tendons and
pretty easy to take off
once that's been completed
we're gonna go ahead and take the back
strap out you can start by just
making a little cut
up along the ribs
taking the tip of your knife
and just slowly working
down these ribs
keep in mind this deer like i mentioned
earlier has been aged for eight days so
it's
a little bit more difficult to work on
so once you make your initial cut down
along those ribs in that vertebrae come
on the top side here
make a cut this is
just along the back here along these
vertebrae this is similar to like a
gutless method
however we field dressed it but if
you're going to do a breakdown in the
field with you know say an elk or
wild game in the field this is a similar
process
just going all the way up into the neck
there's one back strap
now what we'll do is
remove a little bit of this rib meat
so what i'm showing you here is just an
initial breakdown
this is something that just about
anybody can do you know
in their shop
you can
some some people get a way of doing it
in their kitchens
however you want to do it but this is
going to be your initial breakdown to
get this busted down into these sub
primals
so that you can further process it from
there
so with the neck you can just take some
of this
meat
just trim it off there that'll go into
our grinds
you can cut that off whole if you want
leave the bone in it
make a bone in
neck roast if you'd like
pull the flank off this side
spin it around
now we're going to start up here and do
the same thing
making a cut down along these ribs
starting up here at the top side
following with your blade
all the way down along those vertebraes
once you follow those rib bones down
get your knife start right along the
vertebrae
slowly working that back strap out
you can take the shoulder off before or
after
whichever
it's convenient for you
some of that rib meat off there
so there you have it with all the sub
primals
the deer carcass is pretty much stripped
of all of those
we are going to spend a little bit more
time on this we're going to go down
through each rib we're going to get this
meat off here we certainly don't want
anything to go to waste
so
we've got our our trimmings pile started
what i'm going to do now is i'm going to
move these sub primals over to our other
table just go through a little bit of a
breakdown on those and some different
things you can do with them but um
for the time being for the sake of the
the length of the video this one's going
to get aside we'll go through it we'll
get it cleaned up a little bit more
bearded butcher blend black described as
deep and dark it's got a nice richness
with the addition of the instant coffee
and the molasses powder that we put in
there makes a really nice bark the spice
will actually turn dark on the outside
of meats one of my favorites i simply
cannot eat a rib eye steak without it
try it on brisket it's phenomenal beard
a butcher blend black when you want that
deep dark flavor
so we're just going to start grabbing
some of these sub primals
and moving them over here to this table
and now let's go through and do a
breakdown for you
moving removing the
shank
you can make also buco you can trim it
out into grindings
whatever you'd like
i'll follow this femur bone
in between that top round
and that round tip
it's going to break this down into the
different muscles
and show you which where they're located
and which ones they are
after we get that out
pull the
sirloin off of here
we can strip that round tip out of there
one of my favorite roasts on a deer
right here
this round tip
also known as the sirloin tip
it's an incredible tasting roast slow
cook that
make some mix some veggies with it make
some barbecued venison
incredible
now located right here in this hind
between
the top bottom and eye
is that
gland everybody asks about
so right here in the hindquarters this
gland and located inside this little
piece of fat so we always make sure that
we get that gland out of there
breaking this down into three pieces
remembering what i said about finding
the anatomy or knowing the anatomy of
the animal
following these
muscle seams
top round eye of round and now the
bottom round
if you get real creative you can even
save the
tri-tip off of your deer
on to the second hindquarter
i'm going to break this one down just
like the initial like the front
or the first one
into the different muscle structures
like you see here
and then we'll move on to another primal
front shoulders
a few different things you can do here
you can do
bone-in roasts you can pull flat irons
you can make it boneless into grinds
pretty much whatever you want there is
another gland
right here in these front shoulders to
keep in mind
you might want to remove that out of
there
so right there in that chunk of fat you
can see is that gland
so just pull that out discard it
so your shoulder blades right here you
can see that shoulder blade bone going
down through
right here is a ball joint so what we'll
do is we'll
just separate this
right at that ball joint
and then you can decide
with a piece like this
makes an excellent roast
you could make it bone in you could make
it boneless
really whatever
whatever you want
a lot of times and i'll just demo
making one boneless for you real quick a
lot of times
what we do is we trim these out into
you know grinds
things like that maybe save the flat
iron but
get that meat started on that blade bone
once you get that started
you can find the top of that bone
using the tip of your knife
once you get this
flat iron sort of started
you can just pull it out of there
like that so that is the top blade stake
otherwise known as a flat iron
and then you can just trim that up for
grinds
this is that arm portion of that
shoulder
find that knuckle
take that front shank off of there add
it to your asabuco pile
so if this makes an excellent bone-in
roast
you can trim it out for grinds
sort of whatever you want with that
so the first shoulder we made boneless
except for that arm portion
this one
we're just gonna find that ball joint
pop it off there
make a nice
bone-in style blade roast
a couple two to three pounder
this deer being dry aged this long
definitely makes it more difficult
fabricating all these pieces
off of it because it is
it's
dry but the end result of dry age
venison
can't be beat so that's why we do it
so we saved the best two things for last
those
back straps and those inner loins
so with these the way we peel them apart
is just get them started with a knife
just a they just need help in a couple
spots
then you can pretty much just use your
fingers to
pull the rest of it out of there
once you get that
fat off the back
you can then
just start cleaning it up we like to
remove all the silver skin off the back
of these because it just makes for a
better
eating experience and the way i do that
so you can see that silver skin right
here on the back
you can pretty much fillet it off there
just like a fish so without losing too
much of that loin meat
let's get your knife started
in between the back strap and the silver
skin
and just fillet it like that
like you would a fish
there's a little bit excess left on
there you can just use the
tip your knife
and just take a little bit more of it
off
so there you have a
beautiful
back strap it's ready to be cut into
chops or made into a roast or
however you want to do it keeping a
sharp knife is definitely key
so one way we do that is we have a video
on youtube on how to keep your knife
sharp but
we also have the steel on the website
occasionally
just tuning your knife on your steel
will
position that edge back into place and
just keep a nice
razor sharp knife
same thing just get that started against
that silver skin
just removing it like that
not putting a bunch of hack marks in it
gouges
just nice
smooth
slow smooth smooth as fast
type action
so there you have a couple back straps
inner loins
so with these
you just want to take this fat
this
kidney fat off of here
and there again you can just use your
fingers to pull that off
you wind up with a
beautiful
deer tenderloin
not a ton of meat there but what's there
is
incredible
so we've done the more in-depth videos
on deer processing
this is kind of the one like we said
earlier that kicked us off on youtube
with our deer with our deer processing
and butchering in general um with the
videos
but what we wanted to do
is sort of
just a
quick
rough breakdown
um
with with processing and deer that way
when you go to do it things make more
sense to you you can certainly get way
more technical you can use saws you can
you know just there's there's many
different ways you can do it but we want
to just do initial breakdown of a whole
deer using just a knife
and then explain all the different
primals
i'm just going to go down through here
and
zip these into chops real quick
they're so
enjoyable to eat
obviously fun to cut so
we're just going to what you want to do
is you want to take your fingers and
hold them like this to keep that cut
nice and stable and then always take my
forefinger
and position it over top of the blade
because it just keeps everything nice
and stable so just a nice inch and a
quarter cut
moving down through this loin
and there you have
some beautiful
back strap chops
now that we have the deer broken down
into these pieces i want to go through
and explain just a few things about them
and things that you can do with them so
let's start down here at this end of the
of the pile we have those hind shanks
those front shanks
asabuko etc you can certainly trim those
out into for your grindings that sort of
thing a couple of our most
favorite
roasts on a deer elf bison you name it
those round tip roasts otherwise known
as a sirloin tip absolutely incredible
those top round roasts
many different things you can do with
those you can cut stew stir fry you can
cut those into steaks you can make
like a chicken fried steak with them you
can do cube steak swiss steak
uh
jerky i mean you name it there's tons of
different things you can do with a
venison top round so
there again phenomenal cuts eye of round
typically what we do with those we cut
them into stew meat you can make them
into a roast
jerky
that sort of thing
same goes for the bottom round so there
you have your three muscles actually
four muscles in the round three being
the main
top eye bottom and then you have that
round tip that sirloin tip on there
moving down into that back strap
we cut those boneless those gorgeous
boneless chops
you can see here you can do those like i
did them about an inch an inch and a
quarter thick you can make them
butterflied you can do french chops you
can do bone in
tons of different things you can do with
the back strap today we just did the
boneless version a couple boneless
sirloins
cook those up whole
delicious those inner loins
incredible they're small
but they're tender and they're amazing
a couple the arm portions of those
shoulders we left these bone in
make a nice bone-in roast
you can trim those out for grindings
we did a bone-in blade roast then we
also did the boneless version
um you can pull the flat iron out here
if if you wish
so there's all your cuts now this is the
average size ohio whitetail doe this one
weighed 92 pounds hanging on our rail it
did dry age for eight days so it's going
to shrink some we're going to use a
little you know lose some yield
percentage there
in the in the drying process
but overall you can see how much of the
cuts we got we have a pile of trimmings
here that we're going to further process
down into grindings we're not going to
get into that today we have other videos
on our channel specifically for
grindings but you can see the pile here
most likely we're going to end up with
somewhere
i'm thinking in that 60 pound range of
finished product 55 60 pounds give or
take um we're going to get all the fat
out of these trimmings
and then we're gonna you know add most
likely 10 pork to it
um we're going to make a bunch of
different things we're going to do
summer sausage smokies grindings just
into hamburger
there again all these videos are on our
channel so if there's anything like that
that you want to see
certainly circle back to something we've
already done but we wanted to just give
you a quick
breakdown i know it's deer season here
in ohio it's a good time for a refresher
course on a video we thought it'd be a
perfect time to throw it on youtube this
like like i mentioned this is just a
rough breakdown get your knife out get
that deer you can either do it hanging
or you can do it on your table break it
down into primals it's much easier to
work with at this point you can even
take these you can freeze them
as you know as a whole piece get them
back out of the freezer later in the
year cut them into jerky make smoked
meats and things like that so
like i said we want to get this out we
want to get it broke down so you can see
moving into the season
how easy this can be at home you can
accomplish this yourself i guarantee it
don't be intimidated by it
and by the way
don't forget
to pick up some bearded butcher blend
seasonings while you're at it fantastic
on wild game we've added some new
flavors there's black in here there's
butter blend
and this is a six pack that's completely
customizable to your liking on our
website
www.beardedbutchers.com so go grab some
spices
head into the woods
faith family food is what we like to say
because this is something we enjoy
we enjoy with our families
we love the process of hunting in the
outdoors and obviously the reward
sitting down together and eating at the
end of the day can't be beat so there
you have it deer breakdown here on
youtube
don't forget subscribe
and there's a bunch more to come see you
next time
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