Deep Dive
Shownotes Transcript
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As a guide and hunter, I've spent thousands of days in the field. This show is about translating my hard-won experiences into tips and tactics that'll get you closer to your ultimate goal, success in the field. I'm Remy Warren. This is Cutting the Distance.
When it comes to processing and butchering wild game, if I think about it, I've literally cut up meat everywhere. I'm talking hotels, motels, back of the truck, one time in this multimillion dollar condo, which is kind of an interesting story, at a friend's house, on boats, various parking lots. And most of this for me is because I've been trapped, like just traveling to different places, out of state hunts.
what have you. So maybe you're traveling for a hunt this season, or maybe you're just not fully set up with a complete butcher station at your house. Not everybody has space to hang a whole elk or have a walk-in freezer, but you do want to process the animal yourself.
As a self-proclaimed, I would say small space butcher expert. It's kind of a tongue twister. I have a few trips to help you successfully manage the butchering task with limited room and how to make the job more simple with limited time. But first, I want to answer the question, where's the strangest place I've processed game meat? Now,
For most people, if somebody said, what's the weirdest place you've processed game meat? That would probably be a strange question. But for me, that's a tough question to answer because there's been a lot of strange places that I've cut up and done some butchering. Now, are we talking big game or just any wild meat? Because I know that off the top of my head, I can think of a few funny stories. The weirdest place I've cut up any meat would probably be
Oh yeah. This one time in Alaska, we were fishing and just staying in this motel and we caught some salmon and, and some other stuff. We processed some of it down by the boat, but we came back and we're like, Oh, we want to, we're going to do up like a good sushi, like essentially sashimi feast. I caught an octopus on that trip. And so we had like no space and
I had a cutting board and I was really like literally cutting, using the back of the toilet in this motel room. Like the, as it was like the only flat spot that,
In the hotel, it was like a fairly small room that didn't have anywhere to do anything. So we have the cooler in there. We pull out this octopus. We're like slicing up sashimi on the cutting board on the back of the toilet in the motel room and then went out back and had our ourselves a sashimi, a sashimi dinner. That was that was pretty fantastic.
strange. We called it toilet sushi. I know it sounds disgusting, but it was really good. It was a long day. Nothing better than a little bit of fresh sushi cut up on the back of a toilet. I don't know why that makes me laugh. If we're talking big game, the whole story is kind of long, but we actually got invited on this hunt and kind of somehow lucked into getting this
really nice condo to stay in that was kind of comped. So it was like, they were anyways, we got this condo and it was like this multimillion dollar mansion on the ocean, which you're like, sweet. This is really awesome. Except for this place was just pure white. And we were hunting in an area that's just like red dirt. And we happened to shoot quite a few deer and there was no place to put them. Um, so that like, honestly, that condo never looked the same and, and we never got the invite to stay in that condo again after the fact, um,
I think another really random place that I butchered deer was actually in Maui. It was my wife's first hunt or the first time she was successful harvesting a deer. But it just so happened that the day that we could hunt was pretty much the day we had to leave. So we had like an evening flight out.
And we went hunting with my friend Robin and she shoots her buck. And we're like, okay, we're like looking at the time. We're like, we gotta, dude, we gotta get to the airport. Cause as things go when you're hunting, it's like, oh, we'll do that one more stock. We'll do that one more, whatever. So we shoot this deer, we pack it back. We get it in the truck. He's got a big Yeti in the back. We throw the meat in there. And we're just thinking like, dude, we don't have time to run back to your house, get to the airport, um,
whatever. Generally when I'm traveling, I bring everything. I've got like a Yeti backflip soft side cooler. And then I generally like will vacuum seal the meat or put it in bags somehow, freeze it, put it in that bag and go home. But I did bring some of these Yeti ice packs. So they, they actually colder than, than I said, will freeze stuff that's in there, but it'll definitely keep it cold. So I had enough forethought to bring this with me. They were pre-frozen.
So I'm like, okay, here's the plan. We're going to cut this meat up. We're going to put it in baggies. Then we're going to stuff it in the cooler. And then I'm going to use those ice packs to freeze it. It's like, okay. And we're thinking like, well, we're pretty dirty. Uh,
probably should shower. So he's like, oh, there's a country club. I'm a member too, along the way. So we're like, sweet, this will be perfect. Right? So we roll up to the country club and it's like, we're parked in their dirty vehicle. There's all these like nice cars, golf course, whatever. So he's like, okay, I can get you in. We go in, shower up and I'm like, okay, we're going to have to butcher this thing like right here in the parking lot. So we've got the back of the car open and I don't know why this is funny, but
Well, I know it's funny. It's just kind of funny. So I'm thinking like somebody's going to, somebody's going to get like, see, what are we doing? We're getting like all these weird looks like, what are these guys doing? We've got like a butcher set up going slicing Dyson on the top of the cooler. And then we're like assembly line into bags. And then we're going to be stuffing it into this backpack cooler to go.
And we're like in the middle of like processing, people are like looking kind of like skirting around. And then this one old guy goes up to my buddy Robin and he's like, Meredith? And we're like covered in blood, in camo, butchering a deer. And this guy, like, I think maybe he thought like,
We were where he was parked or if he was just trying to like, didn't notice us and looked past. So we're like laughing because it's like, here's two guys butchering a deer and
in a parking lot in a country club and he thinks that one of us might be his wife so we're like oh man um are you okay man like are you confused and i think he was slightly confused but then he kind of was like wait this is obviously maybe he was trying to talk past us we didn't know what was going on but we're laughing because here we are butchering a deer and uh
Robin got mistaken for this guy's wife, which makes no sense. I don't know. It was just random. Of all the things that you think somebody is going to say while you're butchering a deer, that was not one of them. So we got this deer butchered. Now,
Like we run in, shower real quick, come back out, make it to the airport just in time. And yeah, that was the processing the buck in the back of the truck at the country club. But I say that to say you can really butcher an animal wherever you are, whatever your space or limited availability. I get a lot of questions of guys like, hey, I live in an apartment or I've got a small house, not a lot of storage area. How do I get...
uh an animal process without just having to drop it off i want to go through the process myself so these tips are really good for that or especially people traveling somewhere where you might be staying in a motel staying in a tent camp staying wherever and you've got a long trip back how to get that meat butchered and processed for the trip home or if you've got limited space
I'm going to set this up with three scenarios that I think a lot of people will encounter at some point. So the first scenario would be maybe you're that traveling hunter. You shot a deer. Maybe you say, hey, you drew a Wyoming deer tag, went out to Wyoming, staying at a local motel. And you're like, well, what do I do? I've got a deer, but I've got a long drive home or I've got extra time. Maybe your buddy's got a tag or you guys have a couple of days before you got to head home. Well, what do you do?
Now, another scenario would be you shot an elk and maybe you live in a small house or apartment with no yard. I get that question a lot. And then the third scenario would be, let's say you had a, what, it doesn't even matter, but let's say it's a cow elk tag, right? You go out the last day you're hunting weekend, Sunday, you shoot a cow elk. You're like, sweet. You get home late, but Monday morning, you have to go to work. Now what?
So this series is going to be breaking down and answering these questions on a good way to process with small space and what to do or kind of this methodology of setting up your processing when maybe you've got a limited amount of time or you've got to be back and doing something the next day. But you don't want to have to drop it off at a butcher. You just want to do it yourself.
So the first thing we'll do, we'll kind of touch on those first two questions starting off. The limited space thing, the motel, whether you're traveling, maybe you flew, whatever, or you've just got a small area. So here's the gear. Let's start with the gear that I kind of recommend.
I always travel with these items. So I'm going on a hunt. Let's say I'm flying to a recent one. I just flew to Hawaii hunting access deer. That recent hunt was a little bit different because I had access to a lot of different processing equipment. But here's some items that I always bring with me wherever I'm going. A cutting mat.
A fillet knife. So I really like the Gerber controller fillet knife. It's made for fish, but it's incredible for processing, cutting up big game, small game, whatever. I use it as a butcher knife and there's a folding version as well as just like, I like the one that goes into the hard sheet that has a sharpener on it. Just a six inch fillet knife.
And then some sort of cooler. So even if I'm traveling, flying somewhere, I use a cooler that I could pack a soft sided cooler. You know, if I'm driving or whatever, I always have, you know, a big cooler full ice somewhere to keep the meat cold. And then I've got bags of some kind, whether they're vacuum seal bags or big Ziplocs and then a marker to label stuff.
And then generally I will bring some form of vacuum sealer. So there's smaller vacuum sealers. I use the meat brand vacuum sealers found at meetyourmaker.com. So they've got a small one and then they've got more of the pro version. It depends on the type of trip, how I'm going, where I'm going. I don't generally bring like a chamber vac with me, which is absolutely the best kind of vacuum sealer. We can talk about all the processing equipment later, but some
Some kind of vacuum sealer, because it's actually a really good way, especially if you're traveling or if you have limited space, because when you vacuum seal it, you can store it in a different way. And we'll talk about that here in a minute. To give yourself to provide more space while you're butchering in between putting things in the, like if you need time for things to age, you can age them in the fridge in the vacuum sealer by itself.
wet aging them, or you can also use it if you're traveling because it doesn't leak as much. Now the vacuum sealer, I would say it can be faster to wrap stuff. If you are going to wrap, I always would double wrap. So I use Saran wrap and then wrap in butcher paper. But for stuff like traveling, I like that extra assurance of having it in the vacuum sealed plastic. And it's also like a really good preservation
preservation method that works really well. Now I will say this too, we're kind of, I'm talking about two different things, small space while you're traveling in small space where you live small space while you're traveling, you can always do like, just get everything broken down and use Ziploc bags. I use that a lot, but the key about butchering in small space is kind of compartmentalizing. So what we're doing is we're taking a big animal,
And we're breaking it down into pieces of work that can be managed in an area that doesn't really matter where it's at. So,
I broke this down into a few different steps. So step one is going to be the field breakdown. So think about it. We're going big to small. It's really great if you've got a lot of room, you know, where I guide out of in Montana, we've got a walk-in chiller. We can put everything in there. If somebody wants to butcher, we can pull out pieces at a time from the chiller. We've got plenty of room, big table, all the processing gear in essentially a giant shop warehouse. Plenty of room for that.
But that's not the case all the time. That's a very rare case. So what we need to think about is, well, we don't have room to take care of an entire animal. We need to kind of figure out the steps along the way and where to do these steps to make it super manageable in an area the size of your tailgate. So step one is going to be the field breakdown. What the field breakdown is going to be is skinning and quartering the animal in the field.
This is the, this is, I always pack everything out. I use the gutless method. So I always skin and quarter in the field anyways, but I know there's a lot of people that do the gut and drag method. If you've got limited space and you're saying like, Hey, I got to come, come home and I got to process this in an apartment building and you've got an entire whole deer in your truck. It's going to be really hard. I mean, I guess you could do it in your bathtub or whatever, but it's probably not, not recommended. So what I would do is I would
essentially break the animal down in the field somewhere. You know, it's a great place because you've got the room, you've got the space and you're going to have your cooler with you. One of those essential pieces of gear. So you can start breaking down the pieces, breaking down the quarters. I remove the hind quarter and front shoulder. I then can remove the back strap either off the rib or leave it on and use a saw, cut it in half. Doesn't really matter. You're just breaking it down into manageable pieces that you can fit in your cooler and
to take home. So that's going to be your first stage of like, where do I keep this stuff? How's it all going to work out? You're going to use your cooler as the storage space while you're processing those individual pieces. Now let's say we get back to our motel, our hotel, the back of the truck, wherever, and it's time to break down. So step two is going to be breaking down those pieces into the butcher portion. So while you're butchering one piece, everything else is going to be chilled in your cooler.
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unless it's a super far pack out, I'll actually start the deboning process right at the kill site. Like if it's an elk and I'm like, man, I'm way back here is heavy. I don't want to carry these bones, but most of the time, honestly, it's a little easier to just manage things with bone in. So I'd say 80 to 90% of the time, I don't really bone stuff out in the field unless I need that. And it's more of a space saving thing for me, honestly, as opposed to weight, but
Once I get back to wherever I'm going to start cutting up, then I bring out that fillet knife, that butcher knife. I've got my cutting mat and I'm going to start cutting
deboning those quarters where I'm at. This is, this can be on the tailgate. This could be in the kitchen of your motel room, hotel room, condo, a house apartment, whatever. So you got all your other pieces in there. You got, you pull out one quarter and now you're going to start breaking down deboning. You're removing the muscle groups and you're like, sweet. This is the first stage of the butchering process. And just as a little like hint tip,
The way the muscles grow, you know, the thing that I do, if I got a front shoulder, a hind quarter, let's start with a hind quarter. You just start separating those muscle groups out. You'll see there's a fascia that kind of holds everything together. You'll go in there, you'll take your knife and you'll just start laying out and separating out the different cuts and the different pieces of meat.
From there, once it's separated, we go to step three, and this is the cut and separate. So I'll take that one piece that I'm working on, obviously. I'll separate it out. I'll say, okay, these are stakes. I cut that, bag it, tag it right on the bag. This is what it is. And then I have a separate bag set aside for the grind because that's one thing. There's a lot of grind off these animals, and that's the thing that starts piling up. So I start one bag for grind, and then I start bagging out my individual butcher cuts.
So I've got those cuts and then I start to store and put away the grind in the freezer. So if it's in a Ziploc or a vacuum seal bag, I'll close that bag, seal it, stick that in the freezer. One thing that you want to think about is, you know, I get the question a lot. Okay, I don't have a lot of space. How do I age the animal? So there's a couple ways that I do that in the storage process before I cut it or after I cut it, depending on how much time you have and how much space you have. So that's where the vacuum sealer comes in.
One thing you'll find, like, so the aging process, what it does is it breaks down that rigor mortis and makes the meat more tender. You know, people ask like, okay, if I freeze, if I freeze it right away, if I shoot it, I cut it up and I freeze it right away, will it be tough? The answer is probably yes, because what you're going to get is a term called cold shortening, where you freeze the meat before the rigor has time to break down. And it's kind of going to always be tough.
So here's your options. You can either dry age it or wet age it. Dry aging is kind of keeping it in a climate controlled environment and giving it a little bit of time to break down. The way that I do this in my house, I use plastic meat totes. I clear out my fridge and I try to stack everything on one shelf. And then I keep the meat in the fridge for a little bit, but I try, you want it to be like spread out enough where it's got room to breathe.
If you don't have that space, you could do it in the cooler. You just want to make sure that it's not sitting in water. It's not going to dry age where it's going to develop a crust, but it will be allowed to age in that cold storage. I don't suggest aging things in the cooler though. I think that they turn out not as well.
Um, they can kind of sometimes because it's really hard to keep them out of the water. So that's your last case scenario. The next scenario would be, you could do it one of two ways, which would be a wet age. And what that is, is you're using your vacuum seal to remove any oxygen that could cause the meat to go bad. So you're kind of preserving it and then you're keeping it under cool temperature, which could be your refrigerator.
But the nice thing about this is it doesn't leak. It doesn't cause a mess and you can stack things on top of each other in the fridge. So you've got limited space. I go with this wet age process almost 90% of the time because I can start to butcher if I need to right away. And then I can use the refrigerator to let the rigor mortis break down without letting oxygen get to it, where it's going to start crusting over. You don't have as much meat loss or whatever after the fact.
and it still comes out extremely tender. So you can do this wet aging process in one of two ways. You can butcher it, vacuum seal it, store it in the fridge for a week, and then freeze it. Or even you can go up to two months like this. I've had, I've done it where I've actually just like vacuum sealed the whole hind quarter, wet aged it, let it sit in the fridge for about a month, three to four weeks, and then taken it out, butchered it,
sealed it back up and put it in the freezer. But you can do it either way. That's where that vacuum sealer comes in handy for this process. Like let's say you need a little bit of more aging to go. You've got like enough time where you're like, hey, I can butcher it in a few days. I can butcher it next weekend. Then you would probably get the vacuum seal, create a long bag, vacuum seal each individual broken down piece or maybe a big block of boned out pieces, vacuum seal it and then pull those out and start to process.
Now let's answer that question. Maybe you were on a hunt and you got something the last day and you don't have time to butcher it right away because you've got to go to work or whatever. This is a real life scenario. I run into this more times than not. A lot of friends I know, this is the problem.
You get home, you're like, man, I want to process this myself, but I just, I was like, I feel like I don't have the time. What do I do? How long can it last? How do I take care of it? I don't want it to go bad. Like, this is the whole reason I went out, struggled all week. You know, I finally am successful. I want the meat to be really good. Do I just drop it off at the butcher or do I do it myself? And that's a really good question to ask, but it is definitely doable to do yourself. And it's kind of on some of these things that we started to touch on.
What I like to do is I like to kind of stagger the time. So we come home, we've got the elk and you're like, man, I don't have room to hang this elk. What do I do? So the first thing that I do, this is just me, the way that like what my scenario would be. Let's say I've got room for one or two quarters in the fridge, or if I could hang in my garage and the temperature's right. Awesome. That's what I would do. You know, I like to keep it around. I mean, I kind of, I kind of play with it a little bit. You want to kind of keep it around that 40 degrees if you can, but
You know, as long as you get cool air running over it, it's okay. So what I do, if it's a little bit warmer, if I've got room in the garage, I hang up the meat in the garage and then I have a little fan and I just turn that fan on and let it blow and keep circulating air past the meat.
You will notice that it's going to dry it out pretty good, create this crust around it, but it's going to protect the meat. It's going to break down. I try not to do that for more than four or five days, but shorter is better if you got three days or whatever, but it gives you a little bit of time to then mess with the meat. So you come back from work every day that week and you just grab a quarter, process that quarter, and then you save your grind up. So you'll put all your grind into the freezer or whatever, and then as you're processing, and then you'll do all your grind at once. One reason that I like to put
the grind in the freezer is because it actually grinds up better when it's semi-frozen. So I'll just start to de-thaw that in the fridge when it's grind day. So I get all my, everything done, process done. And then I do grind day one day after I've done all the other butchering. It separates it out a little bit and also makes it easier because it's like semi-frozen. You want, you don't want it frozen, but you want it like fairly cold for your grind process.
So we're going to go into, we've got that limited time. Maybe you've got the garage set up sweet. You can use the fan. That'll buy you a little bit of time that you can pull a quarter in once a night or whatever, whenever you got time that week and start processing and do it the same way. Cut it up, vacuum seal that, put your grind in the freezer. You're good to go. Next day, you maybe grab another quarter or however much you can do within that time that you've got.
Now, if you don't have that hanging space or it's too hot, or it's like, Hey, I'm in Arizona. My garage is way too hot for this. Doesn't even matter if I've got the, got the fan on it. Then you can use a combination of the cooler, your refrigerator, or that vacuum sealing method and in the refrigerator. So I'll do a couple of different ways. You know, when you've gotten an elk in a cooler, it doesn't matter how big you're, well, there are giant coolers, but what I like to do is keep it out of the ice, but still definitely cold. You can,
continually check the temperature of it and make sure that it's not in water. And that's the biggest thing. So I'll probably pull a couple quarters out and try to make room in my refrigerator, putting them in the totes where they're separated, where air can get around them. Or I'll do that technique of getting a really long vacuum seal bag out, sealing the bottom of it, putting quarter in vacuum, sealing it and storing it in the fridge. That way I can actually stack them
They won't go bad that way. And they give me, they buy me a little bit of time to actually get to the butchering process. Then I'll pull it out, cut it up when I can. Same thing, put the grind in the freezer and then put my processed steaks in the freezer and it's ready to go. Now, when it comes to grind day,
Or, you know, if you got the time, you come back, you've got plenty of time, you can do it all at once. That's great. But even while I'm processing the entire deer, I stick or elk or whatever, I stick whatever grind. Once I get a good size bag, I then put that grind in the freezer, even if I'm doing it that day to start cooling it down to temperature.
And then I'll pull out the grinder and then do it that way. I will say like when it comes to grinding your own meat, that's one thing where you probably, you want the better version of whatever you can get. So I like at least a half horse grinder. If I'm doing an elk or whatever, it's just a better process. I've owned some pretty crappy grinders in the past. So I will say like if you're butchering yourself, the two things you want to invest in,
I'd say the first thing you'd want to invest in is a good grinder. And then the second thing would be that vacuum sealer or maybe simultaneously at the same time, those two pieces of kit, because it's going to make the entire butchering process so much easier when you do it at home. If you have those two things, because it gives you the flexibility to wet age, it gives you the flexibility to get a good seal and whether you use it just for
preserving things between the breakdown process or whether you use it for the final seal up set in the freezer. It doesn't really matter. It just gives you that extra ability to move things around and storm different places with a lot of ease. And it's definitely great if you're traveling because you can, they don't leak as well.
So, especially if you've got something, a lot of times what I'll do if I'm traveling, I'll butcher it, I'll cut it up. I'll use big pieces, vacuum seal, freeze it, stick it in my cooler bag and just take it as carry on. Pretend like it's just like walk around like it's super light. I'll have about 50 pounds in that thing and stuff it in the overhead bin. So that's, that's a good way to do things. If you're traveling, if you have limited space or a limited amount of time.
I wanted to address that way of butchering because I've been getting a lot of questions. Guys are planning for their season. Maybe, you know, it's a question that comes up every year and I figured, okay, it's definitely worth talking about if so many people are asking about it.
For a little bit more in-depth, like how to butcher, if you're like, okay, that tells me, gives me an idea of the strategy. If I don't have enough space, where to store things, how to move things from stage one to stage two, or some ways of, you know, keeping the meat safe for a little bit longer period of time. But if you want more in-depth processing, butchering, field care, you
You can always go to my YouTube channel, subscribe to that because leading up to the season, I'm going to be releasing videos on pretty much every stage of breaking it down in the field, hind quarter, back quarter, backstrap, whatever, like every piece of it. And then the kind of the butchering process along the way. So feel free to check that out. And it'll kind of be a good like visual aid cue to, to,
kind of figuring out this in the field breakdown because it's really hard to explain everything just via podcast. So a little bit of an ancillary content, if you will.
Now, um, Oh, actually I forgot. Uh, I tried to work out a deal. So if you listen to the podcast, if you do need some butchering stuff, I work with meat. It's a meet your maker.com. They sell all kinds of stuff, high quality grinders, vacuum sealers, perfect up to professional grade. It's pretty good prices. But if you put my name in there, Remy, you'll get a discount. So that's cool. Um, just if it's something that you, you're like, Hey, I want to start butchering processing my own stuff. There's plenty of stuff on there. So,
something that I worked out for listeners of the show. Thought it might be sweet, get a little bit of a discount. But anyways, thank you guys for listening. Keep the messages coming. Next week is our 100th episode. It's crazy, man. 100 weeks of doing this. Wow.
That's pretty nuts. It just seems like yesterday I was talking about the biggest buck of my life. So gearing up for the 100th episode, I've got some cool, I'm going to do a little bit of a cool giveaway. Something as a thank you for everyone that listens. And we'll talk about some of my favorite tactics and go over some solid tips, maybe even a little bit of flashback session and maybe figure out the total sign off, the final sign off. So until next week, keep cutting.
Well, that works good. That was good because it's like keep cutting the distance, but I was talking about meat. That could be in the grid. That could be the goat of sign-offs. I like that one. All right. Keep cutting, guys.
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