After a successful evening stalk to protect a local farmer’s barley fields, Derbyshire-based deer manager Steve Wild is back at his larder with two fallow carcases where he shows us how to make them ready for hanging in the chiller by finishing the gralloch he started in the field.
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In this informative step-by-step video, he shares his tips and tricks as well as knife skills to make this fiddly job easier and less daunting. As well as skinning, trained butcher Steve demonstrates how to remove the lower legs, saw the brisket in half, remove the pizzle and tail.
It is imperative that the carcass is kept clean at all times so Steve shows us how to adhere to best practise by keeping hands and utensils clean.
Steve also discusses the crucial step of inspecting vital organs for disease, from the kidneys and lungs to liver and glands - learn what tell tale signs to look out for. See how the young fallow buck carcass is expertly turned into delicious looking game meat carcase ready for butchering.
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30 окт 2019
