Would love to know what knife he has. Click link below Cut Deer 8 minutes Heid Wild Game, Bone.MOV - YouTube
I saw that on facebook the other day. That's definitely not a sanitary way to skin deer. I would not take one of my deer there, stabbing the knife in the meat after cutting the hide and fur isn't sanitary at all.
^exactly. i know butchers that COULD do the same thing, but stabbing the meat to hold the knife is something they would CRINGE at- not just for the sanitary reasons (way to point that out), but it makes future work with the meat more awkward and you may limit how you could process it. there are several butcher brands, nothing fancy- really sharp knife, hard rubber handle- sharpened to a dangerous level. I purchased a Damascus steel, hand hammered Japanese chef's knife and my knife skills instantly quadrupled- didn't know that level of sharp before. fish beware.
^there are some great youtube videos. that is how I learned. between field dressing, skinning, butchering, and even tanning the hide. i can look up what videos.
My grandpa is a butcher It's really not hard at all. I taught my buddy how to do it last year, and now we can tag team a doe and have it done in one night. If we didn't drink so many whiskey and cokes we could have it done a lot faster
Its cool that he was able to do that so fast. i personally don't care to do it that fast because eventually tour going to slip and do some real damage to your self.
My brother showed me his method, which is nice when you have less time. He skins the deer, and then takes the meat off the bone while it's still hanging. End up with a meatless carcass intact. Then, the boneless meat gets cut into manageable chunks, trimmed of fat and packaged for freezing. This gets a deer from the meathook to the freezer in a very short time. The meat freezes better too because it's not a bunch of smaller pieces with all that surface area. When he thaws a package out later for dinner, he does a few minutes of prep (i.e. cuts it into steaks or whatever) and he's good to go. We butcher a deer in about a third the time it normally takes. I don't mind a few minutes extra during dinner prep every time, because it makes it so much faster initially. It just redistributes a large chunk of that time into tiny little minutes of time here and there.
Just watched it done a couple times, then dove in. While, nowhere near perfect, or even to some people's standards, our methods work great for us. First thing we do, is cut out the inner loins & backstraps. Once, that is done, usually quarter, & de-bone. I suppose it's all in how you like to eat it, & what you are doing with the meat. We usually eat the loins, & straps as steaks, & the rest of it, is either canned or made into jerky. The wife usually wants a roast or two a year but, other than that..... that's how it goes.
Cutting the hide from the outside, which is why the fur was flying everywhere. Also, stabbing the same knife that he used to skin into the meat is a great way to contaminate the meat. Cutting the poop chute like he did is a great way to spread E. coli.
