Below is part three of Seth and Scott Perkins, the Bearded Butchers from Creston Ohio, breaking down, portioning and slicing a whole Deer carcass. Links for part one on, How to Field Dressing Your Deer and part two on How to Skin Your Deer are at the bottom of the article.
These guys have a thriving butchering business where they supply the finest quality meats to their customers from a variety of meat types. They slaughter the stock themselves, cut and prepare for their customers and they also have their own brand of Bearded Butchers Spice Blend that home delivers across the states and internationally.
They have kindly given me permission to share their video and I strongly implore that you give their sites Bearded Butchers Spice Blends and White Feather Meats a visit and try out the fine products. They are real butchers providing quality products to meat lovers.
Venison Carcass Breakdown…
Enjoy the video and excellently presented by Seth and Scott. They explain perfectly on where to cut the joints and on how to use various holding, cutting and slicing techniques to make the whole job easier and also get the most out of the deer with minimal waste. They explain which cuts can be used for various cooking methods and show how you can make sausages with the left over meat trimmings with their own spice blend seasoning. The video goes for just over an hour as it is in depth so get yourself set up comfortably and enjoy.
I hope you enjoyed the video and I have added a few links for some of the machinery they have used to make the breakdown cutting easier for your next cutting adventure
Visit my Kitchener Meat Grinder Review for a top class meat mincer.
For the sausage filler visit my Sausages at Home article where I have a great sausage stuffer recommendation and also list the items needed for making sausages such as casings and seasonings. I also have a few recipes from scratch where you can use as a base and then add your own desired ingredients to make your own signature sausage. There is also a hamburger press to make hamburger pattie making a breeze.
For the knives, visit my Best Butchers Knives article where I outline the knives that I use and have used for many years over my butchering career. These knives are professional and give a great cut when used correctly but they are very sharp so handle them with safety care.
If you want to Vacuum Pack your meat then check out my VacMaster Chamber Vacuum Sealing Machine article. Vacuum packing machines are a brilliant way of preserving your meat for good lengths of time and lock in the freshness and keep the quality well protected.
For other items just browse my site or drop me a line and I will help you out.
For a Venison cuts chart visit here where you can see the cuts that Seth and Scott talk about and prepare.
Field Dressing and How to Skin a Deer..
Links to pages of the videos for part one and two for the harvesting of your deer below.
If your interested in other animal breakdown, cutting preparation videos and cut charts, visit my Ask John The Butcher site and scroll over the Meat Cuts Chart & Videos tab at the top of the page for a selection of articles explaining everything you need to know about various animal primal cuts and how to prepare them.
I hope you enjoyed Seth and Scotts video and it helped you with working out how to breakdown and cut a deer. Getting the most out of your carcass is key to not only wasting nothing but also saving money when going for the bulk purchase.