by member Oh you urban hunter TV Delaware is brought to you by black bear archery st. George's Delaware the first state's first choice for sales service expert advice all kinds of archery related supplies and bows also brought to you by marks butcher shop you've got them eat custom marks butcher shops located off Grantham Lane and New Castle Delaware this is Mark's butcher shop of expert butcher and DS design yes besides all kinds of graphics Mark's gorgeous job New Castle Delaware time to process a deer from the skinny room ready to process it this when you get it here it should be pretty clean ready to go just to stick it out roast it out ride it pack you're ready to go Paul customer don't get it they want to get a fresh they get it fresh if not if a couple David will freeze it but I prefer you getting it fresh I want to store them too long so to hike we're the three main muscle you have here explain before I take them out one at a time and play them up a little bit this just will take it off as all meat just a hammer look right just the just an inside round or the top round as far as beef names go that's that muscle all the muscle groups are pretty much the same in all these animals that's the top round how I need to do it now now I can stake that out or chip see get shooting beat down the bottle comes out take off any heavy Kris little craft that I won't think is desirable and that rescuers into the Rhine pile always looking for hairs is in this stage you gotta see all the hairs here take it separate this knuckle from the bottom round just pieces it just a sort of quarter bottom round and beef was actually called the whole bottom reduce neck which has the bottom round flat and then the I Rose here's an eye over here there's a miniature Irish kind of been a beaver calor after Betty pounds on a deer I'm not even a pounds fat check out the silver own size I go to the chicane that's having ride let's race is mortise fat I won't leave us in lock buzzes leave us up in that's why you get that gamy flavor but that's when you get after me but it's not really actually me to me if you leave it in there to make it look as more and they don't like it and it was point I didn't like it doing for myself for years I didn't want to saw for people to go assault we're out of the kid and then at the end the day when I was done girl all my customers dear oh my dear out and do it like this for like two years I was doing isn't said myself one day while I doing this for people on soul and in my dears I'm felling like this because this is the way to do it other one he needed deer carcass all the muscles are cut wrong it's just not good product so I get rid of my saw I decided that day said I'm going to do it like this everybody and took a while for people to get used to it they wanted the bones they want to dis a nap but here it is ten years later and I don't hear any complaints that muscle ready to go it's advanced muscle here this is the third best muscle there's a hip in the knuckle I'll take this right here is a tip for the sirloin I call it in beef Carter that's a nice awesome for roast actually only bigger deer like this you could get a couple of steaks out of it so they'd be good and tender when I cut a wood cut like this against the grain well I usually save this for Rose is a great piece for us knuckle here take off your little ears wrap around the bone both sides will cut off the top and that's that's the back leg there's three muscles are ready to go or whatever direction is look at the green sheet to the customer cut out I'll tell us how they want their deer this guy would say stick so he would get staked out of this what I'll do is I'll cut these down and against the grain she has the beauty of growing magic you tell them against the green they're all on your leg of one big piece with the bone you know you're cutting frost green you're not getting it the most tender color for your steak inside rounds all around that says you're a centerpiece of the top top round through the bottom round steak which has the I connected to it this is your knuckle steak we call these knuckle they're sirloin tips takes some put some people cause a football ruse why it looks like a football I guess sir yes sir sirloin steak there's three muscle designing as your steaks you pack them up three or four pack and back in seal them so they're ready to go for you marinate them put them on the grill come up a little pizza mix two out of it bottom up from their back strap me up just clean these up a little bit I take a little piece off the ends there's a shorter end piece that goes with a hit for the roast check it the silver roll without losing too much meat the silver you don't want to eat Horner that you'll never bet you don't cook down just get your shoe forever you have to take that off so take that off seems they have a little meet this is Miami visas pack that 7a me market that's that you know what it is tenderloins already can go back there's we're good to go we'll wrap down separately to mark them and shoulder there to go punch this time mistakes the neck meat right here like I want Rosa oh there's a tough tough road to go to though I said longer to get get it to tend to rot so I just went into the grind now that's of course the shoulder this tore up too much we're taking the meat for roast then you can use the neck but I don't use it from a big chunk of fat is always in the show or take that out okay this is all burger beer here or just stuffed anger and a shorter you see the shoulder that they protested here no joint or socket that attaches a shoulder to the deer is just actually closed pretty amazing how they how strong they are now physique and run and the shorter has even attached it's as close in it in that area help like garbage pretty amazing you know dark your wall like the lake will start here just to phone hello - shamed and graduate big hunk of meat as part of this lower shoulder that's a good piece of Andros I bet try to get that off with the up one piece just yeah right there find a joint hungry apart like that so anything left on the shin house burger meat so I take advantage I need all there this is no tough but it does grind up wasn't hard to Bergen a so much green stuff in it well you don't have any big hunter white bad that's where you get that well flavor time into that that's good all right and the shoulder blade as a unique muscles kind of a weird shape so it's a ball sized flat so start there first take the meat off of the bottom part of the shoulder blade right there laid flat in the bottom can see where that this is what inside the ghost connects to the deer just closed against the should webpage just foamy here well I don't know she makes little muscles on the shoulder that I get for roast one-sidedly quarter Saratoga beef this is nice little muscle that goes in the roast I run the phone down outside that almost a but boom pull the shoulder but just the butter of the deer O'Reilly cuz in the shoulder but it's called a buck name is up little [ __ ] and fat off of it that's good for us are you going to rush Wow did this probably seasoned up and jetted that's great for crock-pot six hours and some veggies and higher explore ideas and all the muscles there but I'll tell you so other Basel that's what the other side the same thing just to the opposite side so you're the same results and here to help me pack it rabbit call you up I'm gonna get it and that's pretty much it you want to try it at home give it a shot does it work with the shop so I Alton do Castle let's see you soon keep going urban hunter TV Delaware is brought to you by black bear archery st. George's Delaware the first state's first choice for sales service expert advice all kinds of archery related supplies and bows also brought to you by marks butcher shop you've got them key custom marks butcher shops located on Grantham lane in New Castle Delaware this is Mark's butcher shop an expert butcher and D s design yet designs all kinds of graphics