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Thread: Boning a deer

  1. #1
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    Boning a deer

    After hearing I'd filled a late season damage control elk tag last week, a friend sent me this link. Eight, 8, ate minutes to bone a deer. Doing just a couple critters a year leaves my time more like an hour!

    http://www.youtube.com/watch?v=xijmg...&feature=share

  2. #2
    Senior Member wenus2's Avatar
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    I was a little nervous what the contents of this thread might hold in store.

    That is mighty impressive though.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  3. #3
    daveb's Avatar
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    Spelling is right for four legged deer.
    Dave
    Older and wider.

  4. #4
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    that is amazing. i assume that is a tiny meathook in his other hand?

    you really cant learn from that video..he was blazingly fast, too fast for me to learn at least. i need a slowdown and an explanation. good stuff tho. thanks for posting it up.

  5. #5
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    Quote Originally Posted by boomchakabowwow View Post
    that is amazing. i assume that is a tiny meathook in his other hand?

    you really cant learn from that video..he was blazingly fast, too fast for me to learn at least. i need a slowdown and an explanation. good stuff tho. thanks for posting it up.
    Just get one in to practice on.
    Just deboned a goat today at work, usually do 3 to 4 a week, doing a whole pig next week, and fab about 40kg of fish a week, tom ka fish head or yellow curry fish head for staff dinner.

    I'm trying to go back to basics, as in nothing from the animal gets wasted.
    I'm not using the offal, yet..
    But we are opening our Chinese restaurant soon so we can split our various animal parts between the two restaurants.
    Szechuan pigs tongue soup anyone?

  6. #6
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    offal parts are good eating. =D

    specially the heart, stomach lining, liver, kidneys.

    we asians love odd bits and ends.

  7. #7
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    Quote Originally Posted by franzb69 View Post
    offal parts are good eating. =D

    specially the heart, stomach lining, liver, kidneys.

    we asians love odd bits and ends.
    I agree, it's just whether the customers will eat them, I don't want an abundance of offal I can't sell.
    Some of them can't fathom eating goat?!?!?

  8. #8
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    Some of them can't fathom eating goat?!?!?
    that's just wrong. there's goat cheese and goat milk. why not goat meat?

  9. #9
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    I think it's the whole disconnection from where meat really comes from, sheep, chicken, beef and pork are seen as packs of steak in a supermarket, and not real animals, then when different meat comes along, goat, rabbit, geese etc they are seen as real animals and get freaked out.

  10. #10
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    I think it's the whole disconnection from where meat really comes from, sheep, chicken, beef and pork are seen as packs of steak in a supermarket, and not real animals, then when different meat comes along, goat, rabbit, geese etc they are seen as real animals and get freaked out.
    understood. they forget meat is from animals. at least around these parts, we aren't as disconnected as much. but the "modern metropolitan" filipino is starting to be the same. it's just silly really. sometimes i just wanna drop off the grid and start living off the land but my attachment to technology and access to information (the internet) just prevents me. lol.

    it's just sad really (my predicament and what goes on with what's considered food these days)

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