Venison - Deer processing video. Cut it yourself and save your bucks!

This 90 minute educational and instructional DVD video begins after you arrive at home from the field. Your venison has properly aged and it is now time to cut and wrap your meat. With the simple tools required, meat saw, boning knife, steaking knife, boning stone and a steel, you will be instructed in simple detail how to cut and wrap your venison in the convenience of your home. and you'll have great meat cuts ready to enjoy throughout the year.

By following the step by step color coded segments in this very detailed video you will find that the quality of your game meat will be a delight to you, your family and friends. You will learn how break, bone, and separate each muscle group in your animal, be it venison, moose, elk, bear, or domestic beef or pork. The muscle groups are the same. You will know, just as sure as if you’d bought it in a meat market, what cut you are cooking (NO MORE MYSTERY MEAT!).

With less waste I'm sure you will be pleased with how much more meat you put in your freezer as well as how much easier your meat cutting day is by using what you learn from this video. With more meat packed in your freezer, the only thing left for you to do is plan your next hunting trip!

LeRoi Gilkison - your host and instructor, has over 41 years experience with domestic and game animals. He will demonstrate proven methods for obtaining the highest quality cuts of meat. You will also gain valuable insights into following nature's convenient map for processing your game to insure the best table fare long after the hunting season has passed.

Color Coded DVD Video Segments

Front Quarters
Hind Quarters
Rib, Neck & Ribeye
Steak-in' Ribeye (Backstrap)
De-Bone-in' The Shoulder
Steak-in' & Utilizing The Shoulder
Steak-in' The Sirloin Tip
Separating & Steak-in' The Top & Bottom Round
De-Bone-in' & Steak-in' The Loin
De-Bone-in' The Steak
Rap-in'
Traumatized Meat

CUT IT YOURSELF AND SAVE YOUR BUCKS

CUT IT YOURSELF AND
SAVE YOUR BUCKS