How to breakdown a whole set of venison legs into mini roasting joints, steaks, Shanks and cubed venison. It's surprising how much can be gleaned from the legs with a little know how. Give it a try.
Even though I am subscribed and the notifications on, I get no notifications and I must go and search your videos out on my own. I am no mind reader so I don't often guess when you have a new video out. Stay well.
Hey Scott! You’ve taught me everything I know about butchery. I know you’ve done several venison breakdowns. I could watch you do venison, lamb, pig, and boar videos every day. I always find a little something that helps me in every video you produce.
I used to live in a small island in the Outer Hebrides. One day my neighbour came to my door with a 1/2 a lamb as a gift. I wish a video like this had been available, as I had great difficulty cutting it up and ended up hacking it into pieces small enough to put into my freezer. It certainly made for some unusual looking meals! 🥩🐑😕
As an american whose grandfather was a butcher, i've NEVER heard of a football roast. Its probably a regional thing. I think I'd call that a sirloin tip.
As an American hunter and amateur butcher, I’ve heard the term “football roast” often. Probably is a regional term though. I live in Oklahoma and I’ve heard quite a few Southerners refer to it that way.
@@user-ms1ix6xc5twestern North Carolina here and raised butchering professional and for myself and friends and never heard that term used. Seems reasonable though
We have a small sheep farm in Tn, and have been following you for a long time - thank you for the detailed videos! Our freezer is full of our own meat as well as venison and thanks to you we are able to use every part of our carcasses AND have a beautiful meal as well! I have learned so much from you - thank you for your great videos Mr. Rea.
Why do I talk to myself with a British accent when I cut meat? ;) Scored some free potbelly pigs (farm raised, not pets!) last week. It’s been fun cutting tiny pork. I’ve had to rethink how I do things given the cuts are so much smaller than a standard porker. I treat them more like a muntjac than a pig.
