@FieldTorq: As the video states, no need to split the pelvic bone of a deer-sized animal. In fact it's a waste of meat because it exposes more to the air.
@Junior: It is not necessary to "bleed" the animal. If you make a clean shot to the vital organs (heart, lungs), nearly all the blood will come out during the field-dressing process. It never hurts, though, to flip the animal over (so it's cavity-side-down) or to hang it for a short while to drain out what's left. Thanks for watching!
Check out the Viscerator by FieldTorq Knives. Take a 10 minute field dressing job down to 3. Never puncture the intestines or bladder. Splits the pelvic bone. Safest knife I've ever used. Videos are on YouTube.
I really appreciate youre making this vid. Also, I applaude your angle of using/preserving as much of the animal as possible, through taking the time to do a god job. The critters deserve the respect of not being wasted says me. Now I also want a bacon wrapped filet and have none, lol.
This is a good video on how to handle your deer. I have been hunting for 40+ years and like to age deer but sometimes do not hang the deer to age them because it is warm and we do not have a cooler for hanging them. If I can not age it by hanging it in a cool space I will bone the deer out and age it in a spare frig at about 34°F and the meat turns out very tender. I usually age deer for about a week in the frig before processing it.
I've never hunted, but once you've killed the animal how to you drain it of all the blood. Cut the thoaut like a regular slaughter or do you leave the blood.
Very good tips. One thing I would disagree with is the aging. Read up on how to do it right. Temp and time must be considered but aging venison will really help make a tough doe or buck much easier to chew. If anything you at least want to wait till after rigor has let go of the muscle. Usually 24 to 36 hours. If you don't have a place to store a deer in a reasonable temp for 36 hours so find a place near you with a cooler that you can pay from 3 to 5 bucks a day to hang it. Well worth the cost.
@tasaman I agree. I come from a generations of hunters and my husband and I are also hunters. I remember my dad on the last day of hunting season taking a fawn (young) whitetail. It was a good clean drop kill shot, no running whatsoever. We always field dress right there so it can cool very quickly. Well being that this was such a young deer, my dad cut and wrapped it without hanging it. Very VERY tough meat versus big ol' bucks that we are used to getting. He would .....
@sdalpaca ......have to thaw it and leave it in the fridge for a week and that super tenderized it, so I agree with the hanging process if you have the right conditions and temp to do it. We hang our wild meat for at least 6 days and it's always awesome. I do say a good clean quick kill and cooling it as quick as possible and hanging is the most important of all....and of course, cutting the butthole out as is explained in this video!!
Exactly the way I learned from my Grandpa - guess the old man knew a thing or two! Miss those days with him in the woods of Alpena....nothing like it.
Great instructional video. As a new hunter this knowledge has become invaluable to me. do you have a video about how to cut the meat of the deer? Does this apply to other game to, moose, roe and so on? Or do i need to think of something else in particular when field dressing say a moose?
i just finished hunter safety course today and was told to break the pelvis to get the anus? would i still have to split the pelvis if i cut around the anus like you showed in this vid?
Hey, sleepybone321. That is correct: You don't saw through the rib cage, the breast bone or the pelvis. Doing so exposes good meat and allows it to dry out. Cut open the deer from breastbone to pelvis only and leave the fur over the meat everywhere else to protect it. Happy hunting!
What an insightful video. Thanks GNDave for posting it, and thanks Kenny for sharing your wisdom. I feel like my skills have improved just from watching and I will certainly be incorporating what you've said to my own technique. Thanks!
Great to hear it right from the meat processor. Thanks for the vid!
ilikedirt250 1 week ago
@FieldTorq: As the video states, no need to split the pelvic bone of a deer-sized animal. In fact it's a waste of meat because it exposes more to the air.
greatnortherndave 1 week ago
@Junior: It is not necessary to "bleed" the animal. If you make a clean shot to the vital organs (heart, lungs), nearly all the blood will come out during the field-dressing process. It never hurts, though, to flip the animal over (so it's cavity-side-down) or to hang it for a short while to drain out what's left. Thanks for watching!
greatnortherndave 1 week ago
@greatnortherndave when field dressing a deer, at any point is it necessary to "bleed" the animal?
JuniorInEville24 1 week ago
awesome job most informative yet
jahzzynesta 2 weeks ago
Check out the Viscerator by FieldTorq Knives. Take a 10 minute field dressing job down to 3. Never puncture the intestines or bladder. Splits the pelvic bone. Safest knife I've ever used. Videos are on YouTube.
FieldTorq 2 weeks ago
I really appreciate youre making this vid. Also, I applaude your angle of using/preserving as much of the animal as possible, through taking the time to do a god job. The critters deserve the respect of not being wasted says me. Now I also want a bacon wrapped filet and have none, lol.
Pagansdad 2 months ago
This is a good video on how to handle your deer. I have been hunting for 40+ years and like to age deer but sometimes do not hang the deer to age them because it is warm and we do not have a cooler for hanging them. If I can not age it by hanging it in a cool space I will bone the deer out and age it in a spare frig at about 34°F and the meat turns out very tender. I usually age deer for about a week in the frig before processing it.
jkatk3v 2 months ago
I've never hunted, but once you've killed the animal how to you drain it of all the blood. Cut the thoaut like a regular slaughter or do you leave the blood.
fsxlover 2 months ago
great tips! Thank you!
MyLapuLapu 3 months ago
Very good tips. One thing I would disagree with is the aging. Read up on how to do it right. Temp and time must be considered but aging venison will really help make a tough doe or buck much easier to chew. If anything you at least want to wait till after rigor has let go of the muscle. Usually 24 to 36 hours. If you don't have a place to store a deer in a reasonable temp for 36 hours so find a place near you with a cooler that you can pay from 3 to 5 bucks a day to hang it. Well worth the cost.
tasaman 4 months ago
@tasaman well said!
floridayank22 3 months ago
@tasaman I agree. I come from a generations of hunters and my husband and I are also hunters. I remember my dad on the last day of hunting season taking a fawn (young) whitetail. It was a good clean drop kill shot, no running whatsoever. We always field dress right there so it can cool very quickly. Well being that this was such a young deer, my dad cut and wrapped it without hanging it. Very VERY tough meat versus big ol' bucks that we are used to getting. He would .....
sdalpaca 3 months ago
@sdalpaca ......have to thaw it and leave it in the fridge for a week and that super tenderized it, so I agree with the hanging process if you have the right conditions and temp to do it. We hang our wild meat for at least 6 days and it's always awesome. I do say a good clean quick kill and cooling it as quick as possible and hanging is the most important of all....and of course, cutting the butthole out as is explained in this video!!
sdalpaca 3 months ago
Great video....learned a lot, thanks for posting
ToroToker 4 months ago
Amazing! When I am able to field dress my own deer, I'll watch this.
chouser131 4 months ago
One of the better vids!
CucumberLips 4 months ago
good tips!
vektorblue 4 months ago
Exactly the way I learned from my Grandpa - guess the old man knew a thing or two! Miss those days with him in the woods of Alpena....nothing like it.
busta1n2 4 months ago
Good stuff!
ooderbraten 5 months ago
Great info!
b14w91s7 5 months ago
Very informative, thank you so much for sharing these tips!
blanzygirl 5 months ago
Great tips!
RaymondMillbrae 5 months ago
Great instructional video. As a new hunter this knowledge has become invaluable to me. do you have a video about how to cut the meat of the deer? Does this apply to other game to, moose, roe and so on? Or do i need to think of something else in particular when field dressing say a moose?
/Weav
weaveroll 6 months ago
i just finished hunter safety course today and was told to break the pelvis to get the anus? would i still have to split the pelvis if i cut around the anus like you showed in this vid?
cpaden7 6 months ago
Hey, sleepybone321. That is correct: You don't saw through the rib cage, the breast bone or the pelvis. Doing so exposes good meat and allows it to dry out. Cut open the deer from breastbone to pelvis only and leave the fur over the meat everywhere else to protect it. Happy hunting!
greatnortherndave
greatnortherndave 6 months ago
so dont saw through the rib cage? that part is the one thing that im still confused about, please if someone could answer it would be great, thanks
sleepybone321 7 months ago
You got to love a professional who knows what he's talking about. Very nice, I learned things my Grandfather did not teach me.
Reizwasche 7 months ago
Wow thanks for sharing your wisdom, it will have a great impact on my field dressing skills
fishinndave17 7 months ago
What an insightful video. Thanks GNDave for posting it, and thanks Kenny for sharing your wisdom. I feel like my skills have improved just from watching and I will certainly be incorporating what you've said to my own technique. Thanks!
FionnMarr 1 year ago
One of the best Ive seen on youtube, the important details are covered like I have not seen before.
thanks
stlamb4 1 year ago
great vid thanks for posting it
GOOBTUBE1 1 year ago