 I'm going to start up here and I'm going to skin down the back side of the leg here. One, two, three. There you go. That's where we leave this leg on right there. You know, you really start pulling on it and not have to cut too much, but you'll get to some points where you start tearing the meat. That's all that people do for guide. Yeah. And his guys like him so much. He's like, you want a job? You come back out a few more months. Yeah. Yep, that sounds pretty awesome. Crazy kid. Yeah, I know him. It's a school he is. I found it last year. Go ahead and pull it more. That's good. You can kind of just hold it like that for a second. It gives me just a little bit of tension that I need. You can get it on the other side there. Almost there. So, how many bones do you need? How many bones do you need to detach to get this shoulder off? What's that? None. None? Yes, that's correct. So, a shoulder blade is held on just by the muscle, yes. I'm right in between a couple of muscles right here. If I get it right, I'm not really cutting through any big muscle group. The best part of the deer. The tenderloins are good as well. But the tenderloins are small. It's a deer like this for a family like mine. A tenderloin is barely a meal. I'm going to go right down the side of the backbone. And I can really kind of do this in one long cut. Alright, so I think it's time to hold that leg right there. Just hold it so it doesn't move. Yep, that'll be the best. You guys can see this. We have a joint right there. A little ball joint where the hip socket goes in. It's easy to cut right around that. You can see that little socket right there. So you're cutting right down to that bone piece right there. And it's going to wiggle a little bit. Right? Yeah, right there. So now we're not attached to the backbone anymore. And then the last bone. We'll just go again, find that socket in there. Alright. Again, this is going to drop. We can get one more person on this. The whole carcass. The whole carcass is going to drop. I got you. Alright, don't worry. We've got a man-animal over here. That's part man, part animal. All beasts. This is all that. Yeah, that's all that. What's that? Yeah, there you go. Alright, so this is basically, you know, this is the full body, this is the most of the body right here of the carcass. First, what I'm going to do is I'm going to remove the excess meat from the outside of the ribs. What I'm going to do is I'm going to cut off the neck roast. I'm going to cut out the esophagus. So what we have right here is we have the hind quarter of the deer. On a pig, this will be called the ham. This is going to be where the most poundage of our meat is going to come from. So the first thing that I'm going to do with this, I'm just going to kind of use my dry towel right here. Or dry-ish. And I will make sure that I get off any junk. So what we're going to do now is we're going to bone it out. So we're just going to ride right down that bone right there. This right here is we're going to get a lot of good roasts and steaks from. We're going to roast out of that. You can certainly do that. You can get steaks out of this. And you can also make some really good jerky out of this as well. When people are first starting to learn how to fabricate or do any butchering, one thing that I really suggest is that use your hands a lot in the beginning. Use your hands to really find out where all these seams are and where it wants to come apart. And all of this connective tissue in here. If that ends up in the final steak and it's not stewed or anything, that connective tissue is actually going to be one of the, that's going to be the chewy part. So while the meat itself can be chewy, it's the connective tissue that is really going to give you that sense that the meat is really chewy. And I'm going to, right now on that chance, I'm going to go right here. I'm going to start peeling off a little silver skin right there. Get underneath, angle it up, and pull it away. So underneath, angle it up, underneath, angle your blade. My blade's a little sharp, so it's kind of cutting right through it now. I think it's important when you're butchering a deer or any animal that you really try to take care of a lot of the trimming right then and there. You don't want to have to take care of too much of that when you open the package up. And again, a deer steak, a venison steak that's not trimmed well could really turn people off to eating it in the first place. What I'm going to do is I'm going to cut this right down the center and I'm going to trim my blade right there and then I'll trim off a lot of that fat just by turning my blade going along the board right there. So I have that fat remaining. I'll turn this around now. And I'm going to come back through. We'll get some steaks out of this. We'll get some leg steaks out of this. And this right here, we'll cut it into some stew. I like my stew cuts to be at least an inch thick. Grind on this right here. I'm going to stew on this piece right here. So this right here is the backstrap. This is where we had a little bit of damage right in here. So I'll make sure to keep that. I'll make sure to cut some of that out right there. But only as little as possible. So the backstrap is going to have the back fat on top of it. What I like doing is I like to flip it right over like this. I like to rub my hand right underneath it. All right, so I'm going to do now my knife in there. I'll angle it up slightly. I'm going to try to make a nice long piece of silver skin coming off. So again, this is like one of the best cuts of meat on the animal right here. So what you don't want to do is keep the silver skin on and have people eat like one of the worst cuts of meat. So I really want to make sure I get this silver off of here. I think this is probably one of the most important places to get all the silver off. Right there, you know, for a piece of wild game that's actually reasonably well marbled. There may not be a whole lot of fat in there, but it's more than you usually get. So we had a good year this year with mast, both soft mast and hard mast. The soft mast being apples and such and then the hard mast being acorns and beech nuts and hazelnuts and all that. So these deer have been eating really, really well. So this is going to be about one of the better years for eating wild game. This is what I'm getting out of the loin. One, two, three, four, five, six, seven, 14 excellent medallions and one roast. The first thing I'm going to do is I'm going to go over a couple of our tools that we use. You don't need to have all these tools at home. Really just one good sharp knife and you can do just about everything. But I'd say the most important thing that I have right here is a bony knife. Got a nice thin blade small so you can articulate around the joints and get underneath silver skin. I really like having one of these. I have a chef's knife right here. It's good for like a lot of all-purpose utility cuts. This is if I had one knife in my arsenal, I'd probably have this knife right here. I've got a small slicing knife. I can make some nice long strokes and slices with this. It'll do the same as a lot of the chef's knife does. And then I have a small cleaver right here and this can help for some joints and they're almost there. I can give it a little whack and it'll be done with it. I also have a bone saw right here. It's actually just a hacksaw. I pretty much use it for a lot of my game processing. One thing with a saw is you want to make sure that when you are cutting through a bone that you make sure you cut with the meat with the knife and then the saw you only cut the bone with. And then I like to have a quick sharpening tool around just in case my knife starts losing its edge. Alright, so here's the hind quarter. And what I'm going to do first thing is I'm actually on this one, I'm going to cut out a shank. And then I'm going to cut right around here. I'll cut up here. So I'll cut this bone right here. It's all that almost all the way and then I'll go back here and I'll cut this bone. This right here is a shank. You go ahead and sear it all the way around and then just throw in the crock pot or stew it for say three or four hours at like 275 degrees or until it's tender. Now I'll continue to bone this out. The first thing I'm going to do is I'm going to get in there with my hands a little bit and I like to see what I can do with my hands first and then I know exactly where I need to cut. One major muscle section right there. What I'll do is I'll just kind of cruise through this. For grind, it doesn't need to be too, too small. Sometimes people will cut like little cubes for grind and then sometimes people will cut strips. I like doing strips because once you start feeding it into the grinder then it'll just kind of suck it the rest of the way in. This right here, I'm going to go all into grind for venison burger and sausage. When we make breakfast sausage and Italian sausage out of this animal and once we get down towards the leg right here, down towards the shank this is where all the silver skin really turns into tendons and we'll try to remove some of those. Even though we're going to grind it, we'll get in there and we'll start removing. So one of my techniques I do is I get my knife in there and I pull back on my knife as I get in there and we'll find a lot of that real tough sinewy meat. So that move where I slightly back and forth but sliding that silver skin can expose all that silver skin. Once I have it exposed like that, I can flip it upside down and kind of do the same thing on the other side. Even though I'm going to grind that, it's good to remove a lot of that silver if you can. Anybody trying this for the first time, it really doesn't matter. Some of this if you screw it up a little bit, it'll still be completely edible. And just the experience of cutting up your own deer or a deer for a friend is pretty amazing I think. This right here is part of the area of question that we question. So kind of my general rule of thumb is we have that dark meat and we have the coagulated blood in there. That's generally what I'm going to end up cutting out. Is that really coagulated or exited? Well, it may not have entered or exited right through there but that's definitely part of the wounds channel right there. So your chance of getting say bone fragments in there and metallic fragments from the projectile in there are much higher. So I generally will discard a good chunk of that. So again, that's why you really want to pay attention to where you're shooting. This right here that came off of the exterior of the ribs from the back and this is our flank steak right here. If you get a small deer, there's not really a whole lot there. I'm just putting that all in. Something like this. I might leave, I might have one or two of these pieces in there that I'll save for flank steak. And again, some of our wound channel right here. And I'll just kind of clean that up a little bit. And then here I'm just going to find a few more pieces of grind in here. But again, I'll be kind of like really trying to cut off as much of that fat as possible without getting rid of all these. That's a good piece of grind right there as well. Right, so here we have the front legs right here. There's not a whole lot of really good cuts on the front legs. The front legs tend to be a little bit tougher than the hind legs. There's not as much meat on them. All right, so good chunk of fat right there. Again, we know this animal is eating well because of that large chunk of fat right there. So the first thing I'm going to do with that is I'm just going to cut that right off. The shoulder blade right here. One of the challenging parts about shoulder blades is you can't just cut the meat right off the top because you have those bones sticking up right here. So we'll just kind of like cut around that. Again, just like the hind legs, just going to find where the bone is and just going to go right down and cut that off right there. It's quite a bit more tough. Most of the cuts are more tough than the back end. So what we'll end up doing is we're going to stew in the ground the most of this. You know what? I'm noticing I'm putting a little switch effort into cutting. So having one of these handy little knife sharpeners. We'll see how that did. All right, so here we go. Again, a little bit more part, a little part. Again, a little bit more of the blood clots and the coagulated proteins all of the blood right there. So what we'll do is we're just going to go ahead and we're going to, first thing we're going to get in there, we're going to trim off what we're not going to keep. The top of the shoulder blade will be like this. There's a piece of bone that sticks straight up on that. So what you're going to do, what you're going to want to do first is find where that comes in and then if you have a flexible boning knife, you're just going to run right down the side of it. Scoop it right off that right there on one side. Cut the rest of this out for the ground. Right around the bones and the knuckles, you can always find like some tendons and some fat in there. You can usually grab most of the wad and kind of just pull it out in one cut. One thing you can certainly think about when you're cutting up an animal is to let gravity do a lot of the work. So I'm just kind of like holding it like this and where it wants to separate, it will separate. So you guys from all the physicals are on the stage here. Definitely. All right, so we're going to go through real quick that the tendons are going to do. And so we're just going to film these quick little scenes. This is a really cool thing. We'll have a couple pairs. We'll have a pair of glasses for the person right here. This is not very loud. Okay, this is a good starter tool.