right we're gonna start by taking the front shoulders off of the animal and what we're going to be doing is because because of the nature of this shot in the amount of blood shot meat that they are we're going to be soaking this animal and water and ice 'dearest front shoulders are not connected to the body by any kind of joints cleaning it up some you're putting it in ice water yeah I'm actually trying to get rid of as much of the old blood shot stuff off of it as I can okay we've got the front shoulder kind of cleaned up now we're gonna be moving over to the ice chest to let it be soaking on ice for the night shoulder cleaned up steaks off first tallow and stuff like that won't a wild animal like that here's a lot a little bit of a bad taste I like to kind of get all this all that off of there some people don't mean nothing it's actually what it's a difference between good tasting meat bad tasting meat all right we're gonna get this over some people call it a silver skin I try to get all that stuff off of there cos is a wild animal it just has a tendency to make the meat get tough you leave it on there okay time to get the flank steak so we're gonna start right here you want to be careful now I'm not cutting into your back straps or your tenderloin which here's your tenderloins right inside here these are your tenderloins so I always like to come just don't out get around my tenderloins cut up in here it is animal to be still run away cut all the way down to the rib cage there's your rib and what I'll do is I run around that rib there's my flank steak yeah but what we do is we don't keep the state we just grind it all up for sausage now we're going to take the tenderloins out you usually stick your finger down there next to the backbone there the tenderloins they usually roll right out this side of them in here no matter which way out turning on the knife right along the edge of that backbone there I'll come just inside right here I can get my fingers your fingers they usually go right behind it right there I don't want to pull it and tear it because it will tear extremely easy there you have a perfect tenderloin okay the next phase is going to be cutting the neck off of the animal here as you can see I have the neck right here will be making probably sausage meat out of it also I've got to cut right there what I'm going to do is I'm going to go ahead cut it on off its kind of difficult holding the camera and cutting it so I'll be cutting it open and I'll get back with you okay here's the neck after we've got it cut off we're going to be cutting it up into sausage meat but we're gonna put it in here to soak for a day or two along with the rest of the deer meat we're just gradually cutting it up in pieces okay we're gonna go ahead and start beginning taking the ribs off of it you know it's finished the first year of the season I'm trying not to waste anything on this animal I want to make sure I get as much of it and get as much of the meat as I can get I mark my ribs down that side I mean I was spinning around I'll do the exact same thing on this side over here I'll cut down to the bone what we're doing is cutting down next to the backstrap there all right we've got that marked yeah you know what I think we're gonna try to keep these to look we put some of these in the crock pot and cook them so what I'm gonna do is I'm gonna go down through here and make me a mark kind of halfway through the middle of these ribs I like to do that that way I know where I'm at when I'm doing something there's not a lot of heat on it but you put it in a crock pot anything would do one hand how do we cut the outer edges ribcage off I'm gonna go ahead and take the back straps off so that I can actually get more rib with it when I cut into it now what we want to do is we're looking right here there's actually turned around here there's a bone it goes right up inside their body right there you see it right in there we're gonna cut toward that bone we're gonna come around and come up here at the back next thing I'll do is take my knife we're gonna insert it in next to the backbone cut through this old thick silver skin here we're gonna run right down the side the backbone all the way all right then what you want to do is take your knife and you want to run the course the backbone all the way out thank you down here will you kind of get a little bit of an idea about what it looks like this is what you're going to want to do kind of keep my hands out of the way but on points you better get a good visual on the backbone all are you doing is taking the tip of your knife and following the bone all right second okay Josie we can break this thing loose born in there there's no need in it oh yeah I'm sitting here debating whether I want to boil this up for the chickens or not there gonna be another bomb coming in here so I'm looking at all that meat we're going boil right off the bones yeah oh yeah I've definitely loved it you as you can see here now we have the roasts cut off of the hindquarter the rest of this will be going for cutting up in the grinding meat you look at the beauty of this roast this thing I cut it like three inches thick it's just an awesome roast I'm going to be nice to be able to put in the big old crock pot or a big Dutch oven and cook down to eat over the holidays look at that and that my friends is what's good about butchering your own meat you can actually cook one fine roast I mean that's a you don't get any better than this