How to Remove Backstraps from a Deer | MeatEater Butchering Ep. 1
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- čas přidán 1. 08. 2020
- We've put together a series of in-depth butchering videos to help you make the most of your kills and catches. MeatEater's Janis Putelis and Ryan Callaghan will share knife tips and techniques they’ve learned over decades of handling wild game. These videos all feature whitetail deer, but you can use these techniques on mule deer, pronghorn, elk, moose, and any other ungulate you can hunt.
In this episode, MeatEater Producer Janis Putelis demonstrates how to remove one of the most prized cuts of venison there is, the backstrap. The backstraps, or loins, are many people’s favorite pieces of venison. They’re relatively easy to remove, but lazy knife work can leave a lot of meat on the bone. Janis likes to get every last mouthful of meat off any animal he kills, so he takes a very deliberate approach to removing backstraps off a deer or any other ungulates. Following these steps will produce a damn good product.
#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 store, or online here: bit.ly/2P3zdmo
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I’m 15 and I’ve been trying to convince my dad to go hunting for awhile now and your show was super helpful, we have a trip planed this season and I just wanted to say thanks.
Their is a lot to it guys, and some people just aren't cut out for it. That's a good thing, not enough room in the world for everyone to be a hunter! Find a friend or someone you can go out with, or get all your gear ready, study up and practice until your 18. I'm 24 and will be going out for my first deer season this fall. Just because Dad doesn't want to hunt, doesn't mean you can't!
I really wish you the best of luck and hopefully you'll get as hooked as the rest of us ☺️
Scott said it well! I'm 22 and just got my first buck yesterday, it was a nice little 2x3 blacktail. My family is not big into hunting or fishing, I did this all solo. It's not easy work and requires a little cash if you want to make things easier on yourself. If you can find a friend that wants to come it'll make the grind a little more fun and the pack out a lot easier.
@@Evan_Almighty556 nice! Congrats on the buck my friend. I've gotta say you're lucky tho, all we get in TN is plain old whitetails. They still taste good 😉
That's awesome! I am so glad to see the youngest generation get excited about hunting. And to get your dad excited (again?) too!
Thanks to the meat eater crew, I was able to scout, kill, gut, clean, and butcher my deer all by myself last year. These guys do a hell of a job recruiting new hunters.
This year I have 2 deer tags and an elk tag.
Same here - a hunting show like no other.
Good job Jani!!! Your butchering tutorials are great for beginners
Awesome set of videos. Been 2 years since I butchered a deer... Nice little refresher set of videos!!
Really love meateater....Its like hanging out with my cool uncles. Thanks for the info
My wife will love this.😊
Awesome video as always
Keep em coming!
Just awesome content - well done.
Of course I’ve done this myself like so many others. But who the hell doesn’t wanna see how Janis does it?!
I’ve never done it, but who’s Janis?
Watch the show Meateater, there you’ll know who Janis is.
@@jeffnix3307 he's a producer for Meat Eater, and a friend of Steve's. He's pretty much a main character in the show now and really skilled at it.
2:19 "careful you're not whacking off" 🤣
More butcher vids please. Esp things other than deer like boar and other game to show fill progressing down to primal cuts
That deer looks like my Janis after a lonely weekend.
great video!
Thank you!
Don't whack off meat...got it.
Love the channel. Im 43 and and hopfully going on my fist hunting excursion in a couple months. Mostly because of guys. I always wanted to be responsible for my own food and this channel helped me to realise that dream. Thanks.
Nice
Yesterday I got my first antlerless deer tag! Can't wait for Oct 17th.
Gonna murder Bambi’s mom? 🥱
Kill a buck, like a man.
@@mustafam956 LOL ever think maybe the population has been doing well so you have to take a couple of does to not have over-population? Sounds to me like your not so much of a thinker.
Good luck! You’re correct that harvesting females is important to herd management. Besides, a young doe can yield better textured meat than an old buck.
Mustafa M did you know that females are also involved in overpopulation? Kill deer, like a real hunter.
"You're not whacking off".... "chunks of meat there"... you couldn't have paused at a funnier spot Janis! 😆😅😂😂
In light of the Red Cutter Podcast episode is there anything you would do differently? Specifically when it comes to the timing of butchering?
Could you show some best practices for trimming whole briskets?
Yummy!
who shot that thing lol right into the backstrap
Looks like an exit wound from a quartering shot
Definitely an exit wound, the size of that hole tells the whole story
Any higher would have wasted good meat, I'll stick to broadside lung shots.
Looks like the deer was small enough Seth could have shot it with something smaller like the .243 Win instead of his go-to 30-06. Big exit hole.
What happened with the back 40 give away?
What an exit wound!
Eagle said "wacking off"
Ole jaaaaaanis
I call that deer “Mr George Romero”
SWEET KNIFE....
Ryan and Janis sitting in a tree shooting out the backstaps for everyone to see
😂
2:20
Just keep clicking this ^ when you feel tempted. ☺️
I’m new to Archery Hunting for mule deer here in South East California,How long has that deer been aged? And what is the process for aging meat after the kill?
Usually we hang them for 3-4 days in a cool spot to pull the most blood out so it’s not as “gamey” the one we got the other day we couldn’t hang up so we processed it about an hour after it was killed. For those instances I’ve found it’s important to brine the meat for 12-24 fours changing out the brine every 4 hours or so. Worked great for us
I typically like to hang my deer for about 4 days sometimes even a week
No animals were hurt during the making of this video!
Is the deer ok
Yes
he made full recovery
no deer were harmed it was a stand in actor
he got pwned
Janis! How about taking an old crippled veteran hunting or fishing with ya?
My wife would never let me do this in the kitchen
Get rid of her.
No different than having a steak on your counter/cutting board?
The Meat crafter from benchmade is an awesome knife.
Worlds longest backstrap video.
It's funny that he explained the entire process of how to do it before before finally sticking his knife in at the 3 min mark of the video. Start cutting my dude!
There looking for any excuse to show off that danged fancy knife.
Actually it's a really good knife. I got hold of one a couple weeks ago and it's great for precision work on any carcass. I've done 4 hogs and a pair of sheep, so far I'm impressed, just wish the handle was nonslip
@@randysparks1271 it looks a little too long/thick for some of this work. Did you think so? I've found I prefer a shorter, thinner knife for this stuff.
@@publiuslxi I use a longer knife all the time, it saves your blade because you get a longer stroke out of each cut. The more often you use one small section of the blade the more you sharpen it. If you aren't careful you'll roll the edge on the rest of your blade trying to sharpen the bit you've used. A long blade also let's you get down to bone quickly instead of sawing through meat to get at it, doesn't clog up the teeth nearly as much so you can break down the carcass quick and clean. The only thing about fillet knives is that you can't force a cut. Short blades are great for final cuts but breaking down is easier with a long stroke.
You’re one bowtie away from awesome
First!
At 2:20 "you wanna be careful your not waking off"..... Janis I thought this was about removing you backstrap or maybe that is Latvian for something else ;)
Wacking**
Y’all need a chest cam for Yanni
Salad. That is what food eats.
2:20 be careful you're not wacking off
Janis, you and @kayak catfish related? Lol #longlostbrothers #lookalike
That’s either a yearling or a coues.
I've already killed and butchered one deer. So as an expert, I agree.
You said deer tenderloin. Why are you using a cocker spaniel? Where’s the rest of the “deer”.
I go to you guys for anything I need for tips and tricks but not your products always way over priced!!! I really wish you guys would calibrate with people like you weren't getting that Netflix and Oudoor Channel money so us who make a modest living can use your products.
Even from the early seasons when they didn’t have nearly the following and make as much they have always advocated for people to buy the best they can afford.
You can tell how many deer a man has slaughtered by the way he does it.
With the wound damage...do you boneheads (that I love) really think this was the right carcass to make this video.
Its a good example in my opinion as most beginning hunters aren't gonna make a perfect shot with their first couple deer. It could also just be they were butchering this particular deer and wanted to just do the video with this deer for some reasom
Not a very good shot, but good video
A 300$ boning knife😂😂 it must be benchmade..F-that...
Over 3 minutes of yapping my god dude start cutting
Great vid, but Benchmade can go get bent....
DeY cUt DuH gUnS!
@@potatoboy6129 DeY gIb DuH mUnEy!
Dont take lesson we don't have exam to write just show how to cut not yours words it makes headache
Kindof a crappy shot on that deer.
Stop feeding this guy crack. He is wayyy off.
This guy looks like a serial killer. Total sociopath!! Look at the way he handles the deer and the wicked smirk on his face!! Total psycho!!
What the fuck are you talking about.
It’s called food and feeding your family
Nice