hi my name is John welcome to the hunting at home safe what you're trying on YouTube this is part two of how to butcher a deer in part one of how to put your idea I basically just boned out two deer and today we're going to take those giants that we've deboned and we're going to turn them into oven-ready joints and steaks so this is one of my hindquarters that I pull and out I've taken the Hichborn out so now what do i do on it next I'm gonna make a knitted rod so this so I'm going to take out the bones what I do is I'm going to keep it and gonna leave it as a bone in shank as well so I'm gonna debone it but leave this piece with the meat on it so this is the top side here so I'm just going to slice down here and seam out this top side so far the board you're only going down to the edge of the board and your seat to me to open up as you go so working with in nursing nice and slowly and now I can see the top of the shank here it's just this piece of meat here so this is this here I want to keep that in one piece so go down the other side of the bone here released us the kneecap there then come under the board to talk and then the other side and that's the one released you know I do is I just see Mouse shank so it's kind of like skinning a deer see me you're just cutting the membrane in between two joints take out each cap and that's mate roast ready for netting so I usually just fold it up like this put Internet and that would be nice little roast leave that one side this is my born inch shank so what I'm going to do with that is I'm gonna close it across their back they're a little bit back there and they're gonna cut across to here with the salt so I'll do that later and when I have more done and I'll show you then because if I do it now I get born dust on the table and it would just get on everything so for my second leg I'll do the same again so at least we have a pair of shanks so as before I'm gonna see much they have the centreboard to feel let me again just see mouth to shank so now we got to take out right kneecap there's a little bit of a gland here this is the silver site here this piece in the middle and there's a clan between the silver side and the silver role we just take that out it's just a piece of fat which is a gland in it I do the same just for now as I'm a Jewish so there's my two joints ready for knitting so with these watches what I'm going to do is I'm going to Bournemouth again and I'll leave the shanks again no dude if only this time is I want to make steaks of this serve rose so they're a very simple piece of me - born out shrink the shanks are gorgeous winter slow-cooked under born just cooking with some root vegetables and give him a good long time to cook I generally slow cooking for about six hours and sometimes overnight but the flavor is amazing of them so this is our top site here so I'm going to seam out you can use your fingers to seem as well you just run between the meat and the meat just falls apart so this is a top site here we have and this piece here is the knuckle and then take it off just cutting across there to release it it just rolls off that's our silver side there this is the silver side and this is our rump so this is a nice little piece of meat in the side this is the wrong cap here just little trying or piece here it's often referred to as a tri-tip not anything there it's very small in there it's not locked and already in a calf like this you could make a steak of it there's a little muscle here in the rump just pull it out and that's it there it was little small there's a prison here in the toughest I'm going to cut that off and that is a rump steak and you get too many's paramah basically and I just flash frame under under pan and there are gorgeous nice little things you do inside so that's our top sight I'm do the other leg now and then what I do is I cut these into steaks that's our silver site what we're going to do is take the silver skin off the side of it here so what you do is slice the knife underneath pull it out then pull the skin tight and just run your knife round it underneath you basically just shave it off so you can see there in a minute let's go see good next one I use for some reason once again it'll seem off my top side here no cool rump and silver site once again take the silver skin off nice clean skin is that Glander told you about earlier it's in between two silver side with silver road one side here's my rump that's it of her skin there I'm going to take that little piece over that's quite chewy as our tri-tip that looks long desirable geez this is a piece of meat okay this is a strip line that I'd be born in Park one and this is the bottom end of the line here so this will be down towards the wrong print and this a bit in end up here so I'm gonna basically just separate the muscle completely and I'm going to take out the D I need to hold me along the filler to such I have to release it there first and then I can just pull it apart like this this is just some shoulder me to the top here and this thing here is called paddywhack you might remember the nursery rhyme from your childhood knick-knack paddywhack that's it it's basically a very very powerful tendon just holds up the the animal's head and it is like a piece of rubber here his dare it's really strong and elastic I used to meet her apparently it's a delicacy in some countries a healthy cooker so that's a shorter meat that could go back in for burgers so you can see that the fit of tapers out to the end here so this is the neck end here so I'm just gonna knock off about here and because the most it starts to separate there and into different components that's not exactly what we want in a steak so I'm going to take the silver skin off so just like that showed you there a second ago knife wound or put it silver skin tight and gently run your knife from underneath if you don't take this off you'll have a quite a chewy piece of meat so that's this today I'm going to do with that isn't it already portion enough so I cut it in half and this one's quite small here so there's two portions so to cook them you just chuck them in the pan good searing hot pan and roll them over in the pan and cook them rare here's our strip light separated like before I'm going to just seem it absolutely down here as if we don't it's going to rip remove our paddywhack there's no sausage meat burger meat so we're going to take off the the neck end here of the finish and generally just about where there's silver skin ends there that's what I do versus versus team as best we can so you pushed a knife up against it and let the knife do the work for you as long as you keep the silver skin tight it should come off nice little to no waste let's grant go for two again now I'll show you an alternative method of what you can do with the strip lines so this panel is has a nice layer of fatness no what we can do here is I can make little mini chops so I'm going to take the top end off of this so there's a nice layer of fat along here let me take it off but there so that was the line inch there and I can just separate this earth I make mini steak uh down there don't forget to pack chili burger if you put that in I have another one here I'll do the same with this one so nice narrow fat - Derek that's a smaller then do into the daughter make sure you get all the putty my gosh right step chopping board we cut some steaks you