hey guys Dave here I got a great video for you today um you know a lot of people have an accident Oh Dave do you do your own dear do you cut up your own there the process your own dear yes I do and I'm going to show you some videos and make some of those for you so today I'm going to start the very first one of it and this is how to trim a deer shoulder okay so once you've gone ahead and skin too dear and you know you've quoted it into quarters like your eros your leg your back legs your strips your back straps you know you've gotten your your your rib cage is already processed so at this point I'm go ahead and I'm going to do the shoulder so I got the shoulder here and i'm going to show you that real quick how to trim you meet so going to hit go ahead and get started just let you know warning this is very explicit so let's get started okay so the first thing I'm going to do is go ahead I have a knife sharpened I have two different up types of knife one knife that's a long night and a short knife okay and what I've already started to do if I got messed up bad duck separated this is my shoulder my shoulder states or often I'll also use this for jerky so I got that in bed I use zip lock bags which is a great thing to use you know to separate your meat I got my brown bag right here this is my ground meat then I got my Brussels this is all my stuff that I'm gonna toss away and then i have my rose so I'm just going to go ahead and start with this now on what you just showed you down you see the shoulder there it's a pretty big shoulder big big big deal so I put my shoulder flat side this is the bat this is the leg so I put that side down I have my my knuckle where my where the leg is I have that point to my left side there is a bone and this is the left leg left shoulder there is a bone that runs along here and what I'm going to do go ahead and save my life enter it in enter it in and brought it along that bone as you can see I made that cut already right it along the bone then I pull it down and I'm just going to cut it as a pulled back away that is a cool back away pull back and cut pull back and cut just like go into fish then you label your late night volleyball and cut away just a little short strokes will do just fine as you can see i just cut down in there and now what I want to do is go ahead and cut this away because I can trim that now set that aside now all the little white lines and there are the little white lines you want to cut that out that's what you call sin you send you is what makes the gamey taste in the deer and the fact also the fact does the same thing so you want to call all the fat and they send you away so I'll set that aside then I'm going to go along the other side of the ball cut down cut along the harm as you can see as I say it pull back cut in keep your fingers out of the way obviously and i'm going to put around and longer so as you just keep your knife along their bone and you basically want to always cut away from you and this is where a nice sharp knife it's different so got my cut right there that's another neat I can trim all that once again trying to send you off and get to go so as you can see that's relatively clean you know I've got most of my meat out of there so now i'm going to go along the bone here's the here's the bone right here as I said the knuckles right there so I'm going to go ahead and cut lay my knife along that ball cut down that ball makeup cut straight down peel it back and keep riding along the ball and what that's going to do is make a roast so I can cuddle on the opposite side also okay pillar that rather one you just cutting it off of the bond that's all you do so keep riding it along the bone and keep adding now cut it away from the car lips and you want to be mindful one little sip is to always put your finger like this on the blade so you know where your blade tip is and that way that will decrease the risk of you cutting yourself ok so you're basically just cutting around that ball and once I've gotten that relatively hanging down I can cut long knife all knife and cut right through that and I can trim this up and I'll have a rose trim it up or I can cut out my little slabs of meat in there and make jerky out of that but most of the shoulder your shoulder front parts they go into your ground me so you grind those up because they have a lot of gristle in it and what of the gristle that you can't get out it'll work out once you put it in your sausage so mainly that's what I do for my assembly is used for sausage as you can see that's relatively clean that is that bone is and it's just bone it's just bone right there and you can take that and some people you know think to give it to a give it to a dog you know you can use that with discretion talk to your veterinarian about that but as you can see I just pretty much trim off the fat I throw that away and then I have a nother this is the shoulder blade right here now kind of weird how that goes but it has like an indenture in it it's like curved in so what I want to do is also the stick my knife in there and rot it along just kind of cut it out and then I once again lay lay your blade long along your bone and then you can pit once you're able to pull it back you can just trim where the meat is touching the ball it'll you'll be able to see it so let's trim that away and now the funny thing is the the shoulder blade is kind of made like a hatchet of a hatchet hatchet that's probably what came man used to use tooth but no um it has some cartilage in there so what you can do is you just lay the knife right on that and cut down and awake now you will feel how tight it is to cut through it that means you have a very tough meat it'll be a tough meat once you cook it so that's why I said you want to use this in your sausage in your crown alright so now I'll cut the other side and I'll just turn that down and cut it away there you go now i have my shoulder as you can see the leg shoulders me i said it's the left side deer walks like that no by the deer leg is basically made like that actually it's the right side I'll sure that it's the right side because the deer leg goes forward and as they step for it bends up towards the body so yes the right the right quarter but um I shot that deer and it went through both both the shoulders bless the shoulders up you know and this new year just really had it had a head shot it right through the heart so good deal there you go so the next part we're going to toss this away and next part is just trimming your chimney your meats into your eros that's all of this and just going to show you a short part of this right now so I can take this as you can see that's got a lot of meat there so I'll shrim that out and I have another roast here so I'll just come back and cut my roast away now this will be good for on the grill you know it's got a nice cut in it it'll be really good from the grill you can marinate that but a lot of this I will take and cut it up and put it into my sausage my ground making it the sausage that's a nice main piece of meat the lighter color meats are leaner meats they're really really tender and the lighter they are contenders they are so that's it this part