[Music] everybody welcome to deer talk now thanks for joining us once again today we're in a unique situation it is February and we're down in Texas there deer hunt is still going on here is a season finale for us we're with John Heaton and you know a lot of deer talk now listeners have asked you know what's the right way to process a deer and I've always said there's no right way because I matter where you travel in the country people do it different ways especially I found in the South John you do it unique you do you process your deer right away and you do it without field dressing that's right then the reason why so we can get them here quicker process them without getting hair and dirt on the meat okay down I tell you what I'm gonna give you my brand new bill Moran Signature Series spider corn knife then we're gonna watch you go to town on this deer right now alright thank you so what I do is I cut the legs off first to get them out of your way so when you're cleaning the deer it's not swinging around hitting you in the legs where you can't get get anything so I go ahead and get that knocked out first I just take the sawzall and cut the bone here and you don't want to run the saws all the way through the hair because the hair catches up in your blade so now you want to cut it with your knife the rest of the way now I'll go ahead and get the head off a lot of guys do this last then they forget that they just pull the skin all the way down and now the skins over the head and it's really hard to get the head cut off for sex purposes in the state of Texas use the sawzall to cut the vertebrae
you want to clean the head good so it's not making a mess when you gotta take it from town to town in your vehicle I'm gonna go ahead and continue with skinning the deer now that I got those out of the way first thing I do is cut here and here and a lot of people will cut all the way around and then when they go to pulling and skinning it gives it gives well if you just cut one little one little line all that hair there's gonna hold tension on your knife and you're gonna be able to cut smoother through the skin so I take the skinning knife I put it in my little hole that I've cut and then I'm gonna rip all the way down to the sternum in one movement so right now that just held it in place it didn't pull on the skin it didn't make it hard for me the next side you're gonna cut and make a y out of it the other biggest mistake that a lot of people make is they sit here and they cut cut cut cut cut cut and the first thing they do is cut through this tendon and the deer just falls on their own so I've thought of just using the knife backwards just like I do with the head and run the knife behind it so therefore what I do is I twist the knife to the back and if you have a sharp enough knife sometimes it'll just pop it's like that and on this side do the exact same thing now you don't have to worry about that tendon getting cut and your deer falling in there it's blood now I'm gonna take this this where I skin did this part I'm gonna peel this V out and flip it over the biggest thing is when you do the death of way yeah most people do it you got hair fact then you're picking it up you wash cloth or something trailing rid of it then it's really slick I like to I mean the way you're doing and it's just coming off like you pulled a sweater off but it's not it's much cleaner it's a lot created a lot more efficient wait till you see when I get this meat off [Music] it's a lot of time people make the mistake this to just start cutting through here well what ends up happening is you you dull your knife and therefore it's harder on the rest of the process of cleaning the animal so I've been taking every step I can to not cut into bone as as frequently as possible you cut here and cut down to the tail so you find see I found the button I found I found the joint between it and just cut through it and then you can just kind of pop it you grab the tail and just kind of pop it then you're done and the other thing is is when you're laying on the ground field dressing your reaming all this out all the blood urine stuff is coming through here it's getting all over your meat all over you and right now I have no blood on me at all no at this point you can pull the skin off it's faster than skinning and you're not dulling your knife more so if I don't have a good hold and I can't grab it good I'll just cut a little hole in the skin just like so it'll yeah now you got you a handle to grab on to grip it put your palm up against the deal and push it down okay look at that that's pretty slick yeah now this is usually the trickiest part for a lot of guys skinning a deer are these legs I've got a couple tricks that I do so what I do is I run my knife on the outside of this front quarter what you're basically wanting to do is keep the knife on the edge of the meat run it all the way down there for folding it in half so you come over here on this side cut it same way and you cut on the other side just cut straight now now come underneath make one cut here [Music] so basically three cuts and your shoulders exposed alright now once I get it to this point I'm gonna start getting the meat off the animal and you can just leave the skin hanging and you don't have to cut it it's not in your way so the first thing I do is I start with the front shoulders I cut a moon shape cut all the way around the shit all the way around the shoulder here and once you cut that and then you can spread it out put your knife on the inside of the shoulder cut down [Music] nice clean shoulder process you know John I always wash my dear oh it's something I insist on clean cold water as long as I'm keeping it cold I see you're doing the same thing yes sir I always wash off even though with this process you have minimal blood but anybody that gets on and I go and wash it because I like to deliver my clean meat to the butcher yeah I agree so after good done with the front shoulders I go ahead and get the back straps out I run two lines down his spinal cord you don't want to cut your knife all the way into the rib because when you do that it's going to it's going to dole out the tip of your knife now what you're going to want to do is basically fillet it off the bone just like a fish you've made one cut here get your next cut and follow your rib bones up down down and the more you practice this the better you're gonna get at it after you do that cut it loose cut this tendon leave that tendon detached as you're cutting it and then pulling pull it loose and then now you're just going to rip the back strap out just doing that was sweet that's one thing I notice here is a lot of times guys will fillet this much tighter to the trap they're like actually trying to take it like they're playing a ball on its right and cutting in here you came all the way to the ribs rock and then just work your way down the ribs I learned something there too that my body is your weight you pulled it clean so now you have the shoulders off the back straps out okay we're not worried about the rib meat but what about the inside tenderloins well I'll start this as I cut this down I'm gonna let this fall we'll let the guts fall into the rib a real guy Kennedy gravity just gonna take the guts down and so that's right now you're not you reach in and pull them out that's right so I cut the tenderloin is basically on the back side of the back strap that's how you got to think about it when you're doing this so I cut down the at it right in front of the tenderloin like the see my guts are out of the way yep I come in here I cut it around right here and then I cut it pull it out now you got a clean piece of time you know that's something else yeah so now that you've got the tenderloins out what you're going to want to do is just walk this off and drop it into what we call a gut bucket so what I do is I cut I cut the the lining here and go back around and cut all the way around you want to go inside of the leg and you're gonna take your sawzall and go from the side and you're done are you done so basically what you're gonna want to do is get rid of this whole cavity here and separate the the back legs so what you do is you cut here and you're gonna want to cut here okay well there's two bones here so you're gonna come up above those now you're going to flip your legs around you're going to follow it a lot of people sit there and do this well there's a bone that comes out here the hip flexor and then you're gonna go down go around go down the biggest thing a lot of people do as well is cut like this when actually the bone is angled this way so it's a lot about the angle of your knife they take the sawzall you want to cut that ball joint out of there on each side
so now once you got your hipbone you cut you're just gonna work on getting this off of here and maximizing your meat you know one done yeah two done and you're done perfect now you're gonna pick both your back legs up and you want to cut the first don't bone just like we did the front quarters kind of just like I did before and again a lot of people cut all the way and they hit the bone now when they hit the bone you're not stole again and you got to go back to sharpen again so I just cut cut all the way through to the bone barely touch the boat when you do this and it's not necessary to cut it way down here because all of this is tendon ligament you're not going to use it anyway so if you want to cut it up a little higher so you can pack your meat tighter and take your sawzall
[Music] and don't try to fight this all the way through the tendons and stuff because a lot of times it just gets caught up and you're so long and you're fighting it so cut it to the bone breaks come on the backside these are knife and cut the rest that's pretty impressive John no hair no mess we're gonna get that all packed in a nice cooler to take home with us and what's best of all is I understand you can do this I mean you you will slow down for us for the video you can do this in five minutes yes sir from start to finish start to finish in the cooler done your dear process for John heating I'm Dan schmidt thanks for joining us for deer talk now we'll catch again in two weeks for another episode
Expert whitetail hunting guide Jon Heaton from Texas explains how he learned to fully process a deer in less than 10 minutes. Deer & Deer Hunting's "Deer Talk Now" with Daniel Schmidt. Season 5. Episode 2. Original air date March 3, 2016. Note: All trim meat was salvaged for burger and sausage.