Almost exactly the same way I've been doing my whole life. The biggest difference is that I don't cut off the hind legs until later in the process. The hoofs on the ground keeps the whole animal from swinging around as I process the rest of the deer. I just like a the stability of the hoofs on the ground method. Good job!

Your Pop is indeed a master of his craft.

To purchase a MEAT GRINDER - amzn.to/3TJl3ch

I love watching these videos and seeing you and your dad working together in the shop.

I would like to share something that I have not seen suggested on any of the venison videos I have watched. My son and I have butchering our deer meat for several years now. We make roasts from the front shoulders and from the neck meat. I do the trimming and just roll it up and vacuum pack or freezer bag the meat. Then we cook it in a crock pot for several hours starting on high then low. We add cooked potatoes, carrots and onions later on. For moisture add a can of chicken or mushroom soup and onion or garlic to your liking. The meat is very tender and falls apart or cuts with a fork. Yall must try this. After cooking the roast for a few hours you can remove from the crock pot and trim away any fat or tendons then return to pot for further cook.

I do all my deer processing in the kitchen. My Dad taught me how. However, down here in the South, quarter it up and put it on ice for 5 to 7 days before processing. And... Don't try to save bloodshot meat. Just give that to the dogs.

Beautiful work

Can you try and settle the debate on skinning the deer. Right away or later. I try and follow the commercial beef packers and do it as quick as possible.

The whole series you and your dad did should be in the Smithsonian museum. Best videos ever!

I have done a few hundred deer myself, always hanging it from the head or neck. I haven't seen many people do it this way but it seems to be the easiest for me. Great job...

Your Daddy always made it look so easy.

I would like to see how you clean hair off the meat once the skinning is done. I watched you skin the three point, and hair got on the meat in the same places it does when I skin them. I've tried burning it off with a torch, which leaves ashes and an off flavor. I've tried washing with a hose, and the water makes the hair stick more to the meat, so I'm left with picking each hair off by hand. This is also why I snap lower legs off at the joints instead of sawing them, and I hang head down so the head and neck aren't shedding hair onto my meat. If you or your dad have some tricks to make it easier, I would love to see them.

Well done, sir. Thank you.

Great videos with you dad! Two things I was wondering about: where can I learn how je ties the roasts : I think he called it a butcher knot and how does he keep or sharpen his knives, they look to be very sharp! Thank you

A+++ video!!! Thanks KPO!!!

Excellent

Damn y'all got some Big Deer.

Which brand/model meat grinder is that? Are you happy with it?

Excellent! Thanks

how about a recommendation on a good boning knife???? I'm looking for a new one. Thanks

Hi dear !! How heavy is this deer??

Great video, what brand knifes does your father use ? Thanks

Can you do this same day ? Or do you have hang it for a few days?

New hunter here. How big are the meat tubs you use? 5 gallon?

What do you do when you have no place to hand your deer

I don't understand why you hang it by the head and then cut so close to the hair I would just think you are about to get a bunch of hair on the carcass but that could change if they hang for 5 - 10 days meat would be dry and hair wouldn't stick to it

Use cardboard,get I'll as hell,u can get freezer wrap and tape it down on a work bench,it's wipeable,and good enof for quarters, after that take each piece in ur home and process it to the freezer,been doin this 50 yrs..

Si you don't eat bone meat??