How to de-bone a Deer

I'm guessing that is not the first deer he has deboned!! ;)
Very skilled demonstration of the process.
I only wish I was as good as him. :)
I can field dress a deer in about 10 mins, but the deboning takes considerably longer.
Regards, Eagleye
 
I haven't found a use for alot of that meat he was throwing on the table, the flank, stomach area, and ribs. Some of the pieces looked pretty ratty (not his fault, they're just ratty pieces ;) ) was that all intended for sausage and hamburger?
 
if you saw what they put in store-bought hamburger, you would think those "ratty" pieces were prime cuts....
 
Some of the slab meat, for example, needs a lot of cleanup before it goes through the grinder or it's going to be full of gross fat and long, stringy connective tissue. I spend a lot more time cleaning it up, I feed all my trim to the dogs, and I think I get better quality meat than this method produces.

Don't get me wrong - there's a lot of skill demonstrated in that video. It's a bit of a disservice to the deer though since the end quality is suffering in order to do it quickly.

The shanks should be left on the bone as they are way better stewed than ground. Same thing with the top shoulder and hock. If you leave the shoulder meat on the bone, disjoint it and run it through the band saw, you get good stewing meat that otherwise makes horrible burgers.

As long as there's no CWD in the area, I generally leave the neck meat intact, disjoint it at the bottom of the c-spine and make a neck roast in a turkey roaster. Everyone at the table can get a bone. It's damn tasty and way more fun because you get to feel like a caveman picking all the little bits of yum off.

He's cutting it up like you would a too-lean cow. I prefer to butcher a deer more like a lamb or veal.

Cool video though.
 
Redlich said:
I haven't found a use for alot of that meat he was throwing on the table, the flank, stomach area, and ribs. Some of the pieces looked pretty ratty (not his fault, they're just ratty pieces ;) ) was that all intended for sausage and hamburger?
Click to expand...

This was only deboning lots of work after that.
Next step would be trimming, so prime nice steaks and roasts some trim for burger and sausage and some discarded.

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Prime cuts from hind quoters 2 WT

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Done
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