Home Forums Hunting & Shooting Deer Hunting De-bone a deer in 8 minutes.

Getting it off the bone is not the time consuming part. It is Separating each muscle and getting the silver skin off, plus any stray hair and blood shot parts. I am choosy about what I put in the freezer, so I take a lot of time and care with my meat. I put muscles up whole or in large chunks and make steaks or stew meat when it is used. miles

One important thing about this kind of speed is he knows EXACTLY how the bones & muscles lie in the body. He can hit the right spot every time instead of messing around figuring out which way the bone goes. The only way to learn that is experience which 95% of us don't get enough of.

I would be bleeding from head to toe....

W

"There you go, it's that easy"


lol yeah, right lol

8 min Pirift ever hit and had them hang up on a well traveld road? Get,gut,skin,bone and maybe cook if you run strait pipes.Never have seen an 8 min half mile.grin

have a friend that skinned for a 3 cutters and he can skin,remove the lower legs,and head and hang on the track ready to cut in 5-6 min!!! He has said '"Practice on 500-600 a yr and you get to know what works!!" Clint

You're absolutely correct.

very slick

That's a great link. Thanks!


ddj

WOW, this reminds me of the last (and first) deer iv'e seen butchered. He took about four hours to complete the job, and that was just gutting, skinning, and quartering! Took us another two to process it.

I've heard about guys not gutting deer, but I've always wondered how you extract the fillets from inside the rib cage without gutting the deer?

That guy is good. One of the guys from our fishing club was a butcher, and I learned a lot from him about boning and butchering deer. I'll never be nearly as fast as the guy in the video though. My best takeaways were that he's using what appears to be a fillet knife-I always have used a little heavier blade than that. I like the meat hook too-looks like it makes it easier for him to control the meat, and working as fast as he does, cuts down on the risk of cuts. 'Looks like he's got a little bigger work area than I use too. My cutting table is an old 6 foot formica topped lab table out of the optical lab I worked in. i might need to come up with a little bigger work space. Also, I've always done my de-boning with the carcass hanging head up-start at the bottom and work my way up. Might have to try his method and see what I think.

Here's one method, they go in behind the ribs underneath and cut forward, doesn't show if they flip the carcass over for the other side, so I assume they do as the last cuts.

http://www.youtube.com/watch?v=2E4PCzDRkUA

I haven't tried this method, but I could see it being useful in the Northwest back country.

I've used the gutless method since the 80's when I started to hunt alone after my dad passed away. It's way easier when you're alone.

That's why i'll never come close to being fast. I bone it out in the field where the animal drops. No way I can move it to a better spot.

He's a butcher, and a big plus is he has the animal in the shop on a table. It's alittle different when you are side hill, miles from camp, boning it out to pack in. I forget the cuts, then I'm worried about keeping the deer out of the dirt, etc, minimizing hair getting on the meat, etc. I would like to know what knife he is using and what he uses to sharpen it with.

Nice video.....

I can relate to that.....

I noticed what looked like a sharpening rod laying on the table he was working on. I'm guessing he uses that to touch up the blade during cutting, but sharpens the knife mainly by some other method.

Thanks for the video link. I can see why one would go gutless in the back country, especially on a bigger animal like an elk. I've never taken an elk, and don't bone out my deer in the woods, so gutting them where they fall works for me, I guess.

that guy is goooood!

I know just enough about this subject to be dangerous. The knife appears to be a "boning" knife. Sold at cutlery and kitchen shops. My kitchen/butcher knives are German made Henckels' Professionals. They are good but there are likely better. Butchers that I have known , sharpen with stones, usually at two fine/finer grits, once the initial edge has been established with a medium stone. The steel is useful for truing the edge. My knifes are stainless. I have Mom's and Dad's carbon knifes from a long time ago, brands unknown, that are inexpensive working knifes and the boning knife gets scary sharp with just a little touch up.

It doesn't take me hours to bone a deer, but this guy is a pro and a good one at that. I admire skilled workers from most any field. The mistake most of us make is trying to do the job on a mountain/hill side with our trusty hunting knife. It will work, but it is not the best choice of a tool. I try to remember to put a boning knife in the backpack just in case. I generally bone out at camp or at home, but occasionally that is not a good choice. Best wishes, jack