haha no doubt! pretty impressive, but the driving the knife into the hindquarters several times isn't kosher. Never seen anything quite like tha
Lol.. I just wonder why? Personally I like to take my time, have a few beers with some buddies and tell war stories. I didn't know it was a race. I'm surprised the dude still has all his fingers.
Probably works at one of those deer processing places and gets paid by how many deer he skins. There's one close to me like that. I think the guy told me he gets $5 a deer. Sent from my DROID RAZR using Tapatalk
Rip the skin off and guts out of an animal then dis-member it....with love? The stabbing the ham, hair flying, pooper cut out...none of it bothered me in the least and I would worry as much about e-coli or something similiar as I would when dealing with a poorly hit deer(which is not much at all). Not to mention I have witnessed far worse hack jobs by experienced hunters, and it took them over an hour.
Not really. Cutting the intestine, then stabbing the ham is a direct contamination of the meat. There's a reason you are not allowed to do that in beef processing plants. I don't even know if that is allowed in the plant he was working in.
There are so many ways deer meat "might" get contaminated, I choose to do the best job I can as quickly as I can & get the deer on ice without really worrying about all the what if's is all I meant. Like shooting an early season deer and not finding it for several hours, a gut shot that lays over night(any time of year), hell just plain water breeds bacteria(most still rinse their deer meat). Everyone has their own system, the main thing I wondered while watching the clip was "What knife is that?"
The speed was impressive and the guy obviously has some skills. I did notice, though, that when he started, one of the more tedious parts (not the most tedious, of course) was already done. Getting started at the back hooves always takes a few minutes. I'd like to see how quickly he did that part. Then, aside from continually stabbing the hind quarters, I'd be really impressed. Oh, one question. Does anyone actually try to salvage that thin layer of muscle that's attached to the skin?
Ah, got it. I had to go back and watch it again. I was thinking that surely you couldn't be referring to that thin layer on the skin.
The guy is definitley fast but that's his job. Cleaning a deer doesnt take that long to begin with so Im not worried about getting it done in under 2 minutes. I do wonder how much hair he got on the meat.
yeah, i don't know about sticking that skinning knife in the meat several times. I use one knife for skinning and one for butchering the meat. Keeps things sanitary.
