I have been using your father’s methods for butchering deer for a couple of years now. I come back for a refresher when I get a deer. I scored a nice 8 point this year during the Pennsylvania archery season. Tomorrow morning I will begin processing. Thanks for the knowledge.
I love this man! He reminds me of my grandpa and all of his friends. Love the old time saying like, "tender as mother's love." Great series and great with a knife!
Y'all do a great job of explaining as you go. I like these videos. I'm not much of a fan of adding the pork to my venison, but I know a lot of people do. Adding the slices of butt the way your dad does is pretty interesting. I've never tried a roast like that. I think I may give it a shot next time. Great videos.
five0pd310, yes give the pork a try. I don't think you'll be disappointed. Thanks for the comments. I know my dad will be happy to hear you enjoyed these videos too. KPO
I loved Yalls video. I can tell your Dad has done that a time or two. He made quick work of those 2 Shoulders. I’m a a new subscriber now to your channel, I look forward to watching more of your videos.
Gordon, here is a link to another video that my dad and I did that goes into more detail on the roasts. I think you might like it, LINK - czcams.com/video/k1xZvhxbzEY/video.html Thanks for the interest, KPO.
For the front shoulder when you have the totally boneless process...how picky are you regarding cleaning the pieces up? What percentage of the tiny stuff do you remove since it is such a large amount of sinew and silver skin if it is ultimately going to scraps for sausage or sticks? TIA
just curious...is your dad wearing any kind of chain male to protect himself...or does he just take his time to prevent getting stuck...I know the Bearded Butchers have a meat shop and always wear it for safety...just curious if he thought he ever needed it
I love a front leg roast! I leave the leg bones together for one roast and separate the blade section for a second roast. End up at 2 or 2.5 pounds each. Cut the knee so it'll bend and fit in a large crockpot. Fill with water, 1 tablespoon salt, 1 tablespoon pepper, cook on low for 6 hours. Separate out the bones (for the dogs) and the tendons/silver skin. Through a couple of beef bullion cubes, potatoes, carrots, and an onion. Cook until tender. 😋
So when I go to clean my deer it seem like the meat is never as firm as it seems yours is. Do you put it in the freezer to get it really cold or something before working with it ?
Quite often I do just grind the shoulders, but venison roasts can be tasty. The key is to add pork butt. Check out this video -czcams.com/video/k1xZvhxbzEY/video.html
Absolutely incredible series with your father. Thank you both for sharing your skill and enthusiasm for hunting and the outdoors.
You are welcome, KPO.
I have been using your father’s methods for butchering deer for a couple of years now. I come back for a refresher when I get a deer. I scored a nice 8 point this year during the Pennsylvania archery season. Tomorrow morning I will begin processing. Thanks for the knowledge.
Awesome! Thanks for the feedback.
Cardboard.....the most sanitary surface ever! Love it
Thanks for your videos , they helped out a lot. God Bless you and Family
Man, pops has some mad skills! Great job.
ThunderMountain, he can clean a deer up no doubt. I've been fortunate to have access to these skills my whole life. KPO
Much appreciated on the front and hind quarters videos. I learned a lot, so thanks To your Dad.
Our pleasure!
I learn something every time I watch your dad. I have a lot of respect for him!
This man knows what he's doing
I love this man! He reminds me of my grandpa and all of his friends. Love the old time saying like, "tender as mother's love." Great series and great with a knife!
Thanks for that comment, KPO.
You have no idea how much I have learned from this! From city slicker to learning how to skin and process a deer.
Awesome! KPO
I've ground up fatback in my deer burger, but this is a new thing to me. I can't wait to try this! Old dogs can learn new tricks!
Hope you enjoy
Really love watching your dad’s butcher series he’s one of the most knowledgeable butchers I’ve seen ever. Really well done thank you
thank you
@@KnettersPracticalOutdoors my pleasure happy new year guys!!!
Nice to see one from someone who knows what they're doing, thanks
Professional butcher's rip through these cuts so darn quick. Pretty slick roast idea.
He's good, KPO.
Y'all do a great job of explaining as you go. I like these videos. I'm not much of a fan of adding the pork to my venison, but I know a lot of people do. Adding the slices of butt the way your dad does is pretty interesting. I've never tried a roast like that. I think I may give it a shot next time. Great videos.
five0pd310, yes give the pork a try. I don't think you'll be disappointed. Thanks for the comments. I know my dad will be happy to hear you enjoyed these videos too. KPO
Excellent professional butcher. He really cares about meat and doesn’t mind sharing his skills to show others. Thanks John in Alberta Canada.
Thanks for watching John, KPO.
I loved Yalls video. I can tell your Dad has done that a time or two. He made quick work of those 2 Shoulders. I’m a a new subscriber now to your channel, I look forward to watching more of your videos.
Awesome! Thank you!
Wow....no idea how I ended up here.....but this is awesome to watch. I cook a little and this was GREAT to watch. Thanks for posting.
Thanks for watching
Watching him tie those butcher knots is mesmerizing
You can tell this man is no joke , wow awesome !
My dad thanks you, KPO.
I do a fair amount of grillin/smokin throughout the year. Strapping a piece of pork butt to a venison roast is new to me. I do have to try it. 👍
Gordon, here is a link to another video that my dad and I did that goes into more detail on the roasts. I think you might like it, LINK - czcams.com/video/k1xZvhxbzEY/video.html Thanks for the interest, KPO.
You said about a family and he likes the grind. We do a lot of can meat, then all we have to do is make gravy and put over fries.
Great job make it so easy.
Glad you think so!
That really helped me! Thank you!
You're welcome!
Awesome...and thanks👍🇺🇸🇺🇸🇺🇸.
Our pleasure!
The only complaint I have with your videos is that the make me so dang hungry! Heh Heh
Very cool
Nice VIDEO. Thanks
Thanks for watching!
MUST SEE VIDEO! Second in a series of pro level deer butchering videos that an average guy can implement himself!👍👍
I'm sure my dad will appreciate the comment BCD
That's a run , sheeeeeeeeesh
cool
Damn he’s good. Excellent video.
He is good, KPO.
He is good, KPO.
Wow that is all I can say, what a man.
Thanks for that!
Fantastic video.
Thank you very much!
Tell your dad i appreciate his time of showing how its done
will do
I want to try this
Do it Lisa, KPO.
I never thought of using a pork but on my roasts. I've always just wrapped them in bacon and grilled them. Either way I'm sure they're delicious!
You bet
Always wondered why we call them front shoulders…never seen a back shoulder😂
I know!
Good job, but don't forget those bones make great soup!
That's true!
Now, let's have video on how to tie that knot. That's quick!
We will do that this fall sometime, KPO.
minute 6:30, MASTER PIECE!!!! LIKE
My dad thanks you.
Mesmerizing
thanks
Awesomely refined as a meat carver .
he is
For the front shoulder when you have the totally boneless process...how picky are you regarding cleaning the pieces up? What percentage of the tiny stuff do you remove since it is such a large amount of sinew and silver skin if it is ultimately going to scraps for sausage or sticks? TIA
I have the video that shows how much removal we typically do. LINK-czcams.com/video/DZmV2l95qEw/video.html Thanks for the interest, KPO.
Do you guys store the pork and venison together? I'm thinking about cross contamination.
We mix pork and venison in sausage. Just treat it like pork when cooking.
just curious...is your dad wearing any kind of chain male to protect himself...or does he just take his time to prevent getting stuck...I know the Bearded Butchers have a meat shop and always wear it for safety...just curious if he thought he ever needed it
More safety stuff is always better, but no he wasn't wearing. KPO
Nice! Thanks for posting. What brand boning knife used?
Victorinox
Thank you
I love a front leg roast! I leave the leg bones together for one roast and separate the blade section for a second roast. End up at 2 or 2.5 pounds each. Cut the knee so it'll bend and fit in a large crockpot. Fill with water, 1 tablespoon salt, 1 tablespoon pepper, cook on low for 6 hours. Separate out the bones (for the dogs) and the tendons/silver skin. Through a couple of beef bullion cubes, potatoes, carrots, and an onion. Cook until tender. 😋
I should have a front legs roast vid up in the next few days, KPO.
So when I go to clean my deer it seem like the meat is never as firm as it seems yours is. Do you put it in the freezer to get it really cold or something before working with it ?
We just usually have cool temps around deer season.
Do you add the rest of that straight into grind, or trim it up more?
Lyndsay, I have a vid to answer that very question, LINK - czcams.com/video/DZmV2l95qEw/video.html thanks for watching, KPO.
''''what brand of knives are you using and where did you get them from?
Victorinox, I think Lehmans.com still carries them.
Lol 9:05 didnt know that there were such thing as back shoulders
what brand and make of knife is he using?
Mostly Victorianox
I dont bother with the forelegs. Not worth the effort
Well unless your giving them to someone else you shouldn’t be hunting....
@@thomase6787 yeah pretty much, give it to someone else don't just pitch it like some butt holes do
You can get some breakfast steaks off the shoulders but not worth the effort. Deer roasts taste terrible so just make hamburger.
Quite often I do just grind the shoulders, but venison roasts can be tasty. The key is to add pork butt. Check out this video -czcams.com/video/k1xZvhxbzEY/video.html