How to Remove Deer & Elk Shanks | MeatEater Butchering Ep. 5
Vložit
- čas přidán 1. 08. 2020
- In this video, MeatEater's Director of Conservation, Ryan Callaghan shares how to properly pop the shanks on a whitetail deer-his way. A whole, bone-in shank will tenderize nicely without much trimming. In this video Cal demonstrates how to seperate your shank from your shoulder, and your shank from your ham, using just your knife. Give it a watch, and don't be one of those mugs who lets this delicious cut of meat go to waste.
#fueledbynature #benchmadepartner
We worked with the Benchmade Knife Company to make the perfect knife for turning a deer carcass into pretty packages of meat in the freezer. It’s called The Meatcrafter Knife--Steven Rinella Edition, and you should check it out. Available for purchase at your local Scheels location or online here: bit.ly/2P3zdmo
----------------
Watch full MeatEater episodes here: episodes.themeateater.com
Shop our Merch Store: store.themeateater.com
Follow us:
Web: www.themeateater.com
Instagram: / meateater
Facebook: / stevenrinell. .
Twitter: / meateatertv - Sport
I think cal is starting to become one of the most entertaining people on meat eater.
Great video from MeatEater's favorite mustache model
Nice haircut Cal. Good lesson.
You guys just gave me a few episodes to watch and learn even more. Thank you guys
You need to show how you guys make your stock!
I would absolutely die to see Callahan play in a wild western movie something that has a lot of lawlessness. Where Callahan is to portray a kind hearted yet scruff and tough man who gets his job done as a bounty hunter for only the most notorious outlaws of his time.
At first I thought you couldn't cut. Lol. Your stash is crooked. Blue meat and tip exploration sold me. Sure am glad I found you. Thanks for the great work.
would love to see a video of the "stock pot" and what to do with that.
Made it look easy, nicely done.
Awesome! I don’t waste any of it. Shanks usually get ground. What is your favorite way to cook them I will try it.
ryans a hat guy
I aways take the heel with the shank. I get more meat outta my shanks. Great video
"Smell us now lady."
- Ryan Callaghan
Hahaha I’m currently wearing that shirt
Shanks are the best meat on the deer in my opinion, bone in; for every 2 whitetail shanks (2 feed one person), add a packet of Lipton Onion/Mushroom soup mix dissolved in enough chicken or deer stock to cover the shanks. Cook on 325 till falling off the bone, I eat it right out of the pot. Or you can add a can of cream of mushroom/garlic condensed soup instead, the bomb! Just add enough liquid to cover and do not sear first.
Novice question here, how does he transport the deer home to get such a clean, rich color? Does he hang it?
I always have the lighter red color and the slimy coating that I have to remove.
Excellent question. I’m also wondering this!
Skin and put on ice, WITH A DRAIN, in trash bags (don't tie em), put ice on top and make sure meat stays dry, and wrapped in ice. Leave a week, REPLENISH ICE as needed, change bags make sure meat is dry, leave another week, then your good to go.
A little hint if you’re going to use Rinella’s Osso bucolic recipe. Freeze them first before sawing into 1.5 - 2” disc. Much easier than if thawed. Also great with any lamb shank recipe you have in a slow cooker if you want to them whole
Lies
Lies? It was a cooking tip
@@walterdudek9752 yes lies you dont know what your doing
Meatcrafter.. @1:52 sounds real sexual Cal... lol
😂
Better keep practicing...miss...miss lol jks it happens
thats a scary way to hold a knife
Not if you're a butcher that knows what you're doing.
If you press the blade on the outside of the elbow/joint, ie it’s side. Make that incision on the top like he does. But you know the leg damn near falls off he’s piddling half this video bad cutting technique