PART VI – Harvesting Meat
Today we launch the next segment of our feature film Awaken The Hunter Within – Part Six (Harvesting Meat). If you haven’t yet seen Parts I-V you can watch them here. We will release the one remaining part of the film next Friday so you can follow the journey of Becca, Pierce and Alex as they explore the world of hunting. If you’d like instant access to all seven parts of the film right now just complete the form below and we’ll send you an all-access pass. There’s no cost for the pass and you’ll be able to watch the entire film for the next 72 hours.
After requesting an all-access pass you will receive two emails. The first will be confirming that you truly intended to sign up for Modern Carnivore access and updates. Once you confirm your email address is valid we will send you an email with your all-access pass code. Check your Spam or Promotions (in Gmail) folders if you don’t see the emails soon after you request them.
AWAKEN THE HUNTER WITHIN – PART VI
If you haven’t yet seen Parts 1-5 you can watch them here. You can also subscribe to our YouTube Channel here.
TRANSCRIPT – Awaken The Hunter Within Part Six – Harvesting Meat
00:11 [Ben:] Hey, Alex and Pierce glad you made it. We got a deer and we’re going to break it down. With this one. We’re going to skin ‘er quarter her and then we’ll cut some roasts, steaks, and some grind material. And the rest will pretty much be scraps. And you guys get to help out. And then you get to take a little bit home with us. For safety sake, I’ve got some gloves over here that you guys can put on and we’ll get going on it, all right?
00:35 Sounds good.
00:35 Do does typically have more fat than bucks?
HARVESTING MEAT
00:58 [Ben:] Yep.
00:58 [Alex:] They don’t run as much, or…?
01:01 [Ben:] They don’t run as much, but also because they’re gonna be pregnant…
01:07 So you should be able to pull it right off.
01:35 That’s where you shot it? (yep)
HARVESTING MEAT
01:35 [Ben:] Right here, and a little bit of blood…we’ll find a little more inside here. That’s caused by the shock and that’s how you want to dispatch an animal quickly. Now you can see the good fat layer that’s on her and so the back straps are from right here down to behind the shoulders. Then we can do neck meat. You’ve got your front shoulder. We’re actually going to split it right here and we’re going to do a shank. You can actually do a shoulder roast where you keep this intact. This is the same thing as the brisket right here. It goes from here right around, so you can fillet that off. We might try that with this one since there’s so much fat on her. There’s a layer of fat on the inside. On a doe, it’s a little harder because of the fat, there’s more fat layers. You end up peeling, the fat off. So you end up separating those, versus that buck. I mean there was no fat like you’re seeing here. He was all muscle like that.
02:43 Pull this back…and the same thing. So right here from the bullet wound. Then keep the knife up and down. And just do the same thing.
02:55 [Ben:] Up here, the shoulder blade actually comes back this way. So take one hand, and then finish that cut. The other one will be a little bit easier.
03:30 [Alex:] There you go.
HARVESTING MEAT
03:45 [Ben:] Take my knife and work right underneath it and cut right through.
04:05 [Ben:] Same thing. You just finesse it off. The more methodical you are with this, the more meat you’ll get.
04:48 Look at how thick that is.
04:48 [Ben:] So we had the deer. You guys got to get your hands on it, and helped out a little bit. And now we actually have all the quarters and the animal broken down. So, from this side, we had one kidney, front shoulders, tenderloins, back straps, and I rolled the neck right off. We’ve got the ribs intact, and the rear quarters of the hams. Front shoulders, we’ll gets some steaks out of those. And I’ll keep the shanks for roasting. Same thing with the rears. I’ll cut the shanks off and then we’ll break some steaks and roasts out of that. And then I’ll show you how to how I break down the back straps, because I like to keep them intact. And then I’ll do a neck roast and then you guys get to pick what you want. And we’ll package that up for you.
05:31 That’s awesome.
05:32 It sounds good?
05:33 All right, but you don’t get my tenderloin.
HARVESTING MEAT
Awaken The Hunter Within Part Six – Harvesting Meat
