Thread: Bush butchery with Nato

Good on him for putting up the video. Really enjoyed it. Was great seeing what a clean finish he got (wish he would put his knife and sharper down on a clean surface though - like the inside of the deer skin peeled off).

I've tried using a light pulley system - a lot of hassle. I can't see the benefit over gutless on the ground method which you get more proficient and cleaner with each time, and saves any nasty deer hanging injuries. Meat taken off the hot carcass and hung in shade-light wind (particularly overnight) will drain brilliantly - kept chilled and processed at home. Have never lost any meat. The dog scraps pile is generous - as he does all the hard work.

I made this up year or five ago. Something you don't see done often but if you happen to leave pack behind or are on your own with large deer close to vechille.it has its uses. photo is a red stag....I had eye fillets in coat pocket...

https://www.huntingnut.com/index.php...wtopic&t=10864

Definitely a different way of doing it .wish i could get my knife that sharp

Far out his knife is sharp!

Yanks process with head hung deer ,

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Looking forward to Baz's video

Not sure who Baz is?

That seemed more of a hassle than any value gained imo. The cutting of strips of a disaster as it leaves tiny little cuts pieces of hair everywhere.

I've used the upside down deer a bunch of times and also pigs. But then that's when I'd use a quad or ute to just pull a skin off. It just had no value in the bush. As for carrying around a gambrel. Yeah nah.

But as said above. Do what you do. There is plenty that I think is weird and other would call me lazy leaving certain bits on the hill.

Anyone watching that has got to learn something unless they have a closed mind. Im halfway through and enjoying it.

Opening up I prefer single inside out cuts running with the direction of the hair.

I wish I could get the hocks off that cleanly.

I imagine just the naming of the cuts would help a lot of people.

By picking the skin up and cutting toward you, you don't cut through the second layer (Nate refers to it as the layer he is "marking").
And you end up with a tidier finish.
Pulling the skin up, the cut once started comes from under the skin so not actually cutting hair.

Originally Posted by Tahr

Anyone watching that has got to learn something unless they have a closed mind. Im halfway through and enjoying it.

Opening up I prefer single inside out cuts running with the direction of the hair.

I wish I could get the hocks off that cleanly.

I imagine just the naming of the cuts would help a lot of people.

little bit of a skill to cut in just the exact place for hocks seen some bloody disasters - but even I occasionally dont get it right

Originally Posted by Barry the hunter

little bit of a skill to cut in just the exact place for hocks seen some bloody disasters - but even I occasionally dont get it right

Well I’ve done many hundreds and have about a 80 percent success rate. The rest come off but pretty ungainly. I find deer more difficult to do than sheep. Sheep I get right.

I’ve finished the vid now and really enjoyed it. I learnt a few things. Especially the boning. We can all learn.

Originally Posted by Tahr

Well I’ve done many hundreds and have about a 80 percent success rate. The rest come off but pretty ungainly. I find deer more difficult to do than sheep. Sheep I get right.

I’ve finished the vid now and really enjoyed it. I learnt a few things. Especially the boning. We can all learn.

You are not the only one.
Mind you most of us have done a lot more sheep.

ya not wrong erniec as a young junior shepherd on Makomako station Tokomaru bay sat morning we would do up to 10 sheep - 4 for the houses meat- and 6 for the dogs - bloody old rams hard work

I'll watch tonight when the wife's not home, can put it on the big screen