How to Butcher a Deer at Home | The Bearded Butchers

you skipped all of the important DETAILS......why??? what a waste of a video and my time......could have gotten this information from a magazine...... WEAKKKKK

Next step in the Bearded Butchers legacy…start teaching classes.

Don't eat meat

Here we are two years later, watching this for the first time myself, y’all have been doing an outstanding job! Thank you for the video! A little long overdue but regardless, I love it!

In all my 40 years of hunting & processing deer myself in Central U.S. I've never seen that huge amount of fat,was it wild or farm raised,,????,great show thanx

Very well done. Thank you for this.

I've cleaned a few deer in my time. I'm amazed at the speed the knowledge demonstrated when y'all are doing it. I always learn something new. Thanks for sharing and best of luck to you all.

What do you do with the “silver skin” on some of those cuts? Do you remove that? I’ve always been told it isn’t good so I always fillet it off after I get the cuts broke down. Do I need to be doing that?

This video saved my ass tonight. Fast, informative and thorough! You earned a Sub on this video.

Thank you!

Is that a real beard?

I thoroughly enjoy your videos.

Awesome teaching video !!! My family said this looks like professional processing when I was done I’ll teach everyone I know how to do this and reference your video , not so scary after all :) thanks again guys really appreciate teaching me and everyone how to do this , I feel like a professional processor now :) have a great 2024 :)

If you're going to show how to butcher a deer from home do it in a garage like it would be done, not a butcher shop 🤔

sir please get a heavier knife

WHY ADD PORK TO IT????

I’ve never seen a deer carcass that small, what kind of deer is that?

Excellent video! Thank you brother.

I have a feeling a lot of us are gonna need to know how to do this in the future

When a customer drops off an ice chest full of deer meat, how long does it sit in your ice cooler before it will be processed and do you have a protocol on this subject?

You do a fast and good job. We do not leave anything white in/on our meat.

You make it look so easy

Funny to see the cars going backwards at the end drone shot 😅 😆

arent you suposed to take the outher layer that dry aged out

Thanks guys . Much appreciated. Great video for new guys like me . Cheers from 🍁

, Great video I love Deer meat, where can I order your Deer Meat and Liver? Thank you so much

How can I remove that sticky membrane in meat ?. Could never figure it

Great video. Simple and to the point.

you can make musk out of the gland and it cost about 400-1000 for a little bottle but it takes a while to make but it smells so nice and you can wear it as a cologne or perfume

I have just recently started to notice that I am a complete perfectionist. I do this in 5 hours, and there is not a detectable spec of fat, connective tissue, or silverskin left. I would not get 60 lb from 90.

Hey guys, got a question for ya. Hunting is open next for shot gun and I want to save the suet and other fat trimmings to render this time. One post I saw on the Internet said that if a deer hangs with its hide off the fat goes rancid. Is that so? Cause we let our deer hang outside until the end of the week with the hide off. It’s cold enough for us to do that here. That just doesn’t make sense to me cause beef hang for 14+ days and we still save the fat….

Great

@Bearded Butcher
Thanks a million fellas. Thanks to your easy breakdown, I was able to butcher my own deer for the first time. Most importantly, I am happy with the results. I aged the deer for 3 weeks outside hanging. The meat was as tender as could be. I have a question. For the minced meat part, Did you separate all the silver skin or is some okay. I kept most of the fat out of it. Also. Some of the meat was darkened on the outside. Like around an eighth of an inch. It didn't smell bad at all. I'm tempted to add it into the minced meat but I was worried about discoloration. Have you ever added it or would you leave it out. I started skinning it one day and then I had to leave it for a couple days and get back to it. During that time the exposed part that didn't have the hide still on it got a thin crust on it. It was darker but it still seemed okay. Just wondering if you know what I'm talking about and would you add it to the minced meat.

We've always aged them with the hide on and plastic on exposed inner thighs and the meat wont dry out.

Just picked up that boning knife from you guys. Didn’t have it for this year but will use it next year. My cheap boning knife just isn’t worth it anymore. Thanks guys!!

seek Jesus before it is too late… turn to him before it is too late because we never know when our time is up. You can be any age at any moment and your breath can be taken away just like that. How do you know you will go to heaven when you pass?? You may end up in hell… you may end up in hell because you allowed yourself to live a life of adultery, fornication, sexual immoralit, and just a life of sin over all… not Turing over to God allowing him to cleanse you of your sins and giving you life .. There is one way to heaven and that’s through Jesus Christ our Lord and savior (John 14:6). One thing many people get mixed up is that Christianity is a “religion” when in reality it’s the complete opposite . It’s a relationship with God. And not in that type of way but in a fatherly way.. He loves you and knows your name (John 3:16) (exodus 33:17). He knows how many hairs are on your head to this second ( Luke 12:7) … God made it easy to go into heaven but it’s up to you to accept him or not. All we have to do is firstly believe in what he done for you on the cross.. he took the punishment for sin and died on the cross for you willingly (galations 1:4) God knew before hand the pain he would have to suffer on the cross for you. But he still chose to do it because He Loves You… but not only did he die in the cross for you.. but he rose again on the third day! When believeing that truely we turn from our sins and pick up our cross ( not physically ofc) and follow him letting him lead us guide us through life.. Some people may even ask how do I know if he even real?? God said in his word seek and you will find knock and the door will be open to you (Mathew 7:7-8).. call out to Jesus even if you have to ask him to reveal himself to you he will…. He love you💕

Gospel of salvation 💕
.
1 Corinthian 15:1-4

Moreover, brethren, I declare unto you the gospel which I preached unto you, which also ye have received, and wherein ye stand;
2 By which also ye are saved, if ye keep in memory what I preached unto you, unless ye have believed in vain.
3 For I delivered unto you first of all that which I also received, how that Christ died for our sins according to the scriptures;
4 And that he was buried, and that he rose again the third day according to the scriptures:
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Processed a deer today for the first time, and it is NUTS how easy you made this look.

How important is it to take all the “silver skin” off. It seems to take forever to remove it..thoughts?

for years I have hunted to feed my family. I have made numerous mistakes but my family has lived and enjoyed what GOD has provided for us. Wish I could have found all this info before now, but thank the lord we survived. Bottom line...Thank You for your work to bring this to us. GOD BLESS.

amazing videos ....been making mistakes for years now ( i'm 70 years old ) thanks guys...ya"ll are making a positive in my life for shure... thanks and GOD BLESS YOU

Question for anyone hear. If you shot a deer that had an arrow stuck in it and the wound had puss coming out of it after skinning would you just discard all of the affected meat and butcher the rest? If the rest of the meat on the deer looked fine and had no smell?

Great video. I wish this knowledge was out many years ago. However,I'm 84 years old and still deer hunting. I did get a deer last year,wish I saw this video sooner. Took my deer to a butcher ,and got robbed. It was a large doe, and I got a box of meat back that measured 12 by 12 INCHES, and 12 INCHES DEEP..
Thank you foe your video, I will be doing my own, if I get one this season. Again, great video and thanks again
I'm also going to buy that box of seasonings😊😊

What gloves do you guys use to keep your hands from freezing when working with cold meat? Thanks

may take my first deer this year. thanks for the guide!

My front shoulders were held on by bone had to use that axe must of did something wrong

Dang guys, y'all makin' me hungry 😂

Can you smoke the cuts of meat in a smokehouse?

Does this hurt the deer