Dec 28, 2013
Al Gambardella, a well known and meticulous deer butcher from Connecticut shares all his secrets about how to properly break down a whitetail deer into edible parts. It's starts, not on the butcher table, but in the field when the shot is taken.
We cover every aspect of how cutting up a deer should be done, from the field dress, to the hanging, to the cutting, and the storage...
Here's what we cover in this episode:
But wait, there's more! We break down the parts of the deer for storage too!
Tips: Don't miss the tail of the ribeye! What's the correct way to take off the shoulder blade? What can you do with the neck meat and how detailed should your trim work be? What are the best ways to dissect the hind quarters?
We break down the deer into the following meat groups:
Also: Deboning the shoulder, deboning the hind quarters, the "football" aka the rump roast, following the bone with your knife, and WRAPPING: what to use, how to wrap, how to portion, and how long can each be stored?
DON'T MISS THIS EPISODE!
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