The key to successfully butchering your own venison, and coming out with great results, is knowing what you want and being ready for the entire process.

The key to successfully butchering your own venison, and coming out with great results, is knowing what you want and being ready for the entire process.
You’ve probably never removed a backstrap like this before! Use these methods to get the backstrap, rib cap and wedge meat.
Professional butcher Dan Grossbier removes a deer hindquarter and breaks down each section into what can be used for steaks, roasts and more.
Should you age your venison before butchering? If so, how long? Let’s explore every aspect of hanging your whitetail before taking knife to meat.
Processing a moose isn’t a skill you typically learn in school, but high school teacher Brian Mason isn’t your average teacher.