For you do it yourself home butcher's .

[Pine]

http://www.youtube.com/watch?v=xijmge8_NJw&feature=email

[Pine]

I will add , if I tried to do it that fast I would end up with a couple extra pounds of bloody meat .    

[kill shot]

I'd end up missing a finger.

[goingoldskool]

That is impressive!

[chris K.]

Wouldn't he be helpful in deer camp

[TIM B]

I think he's done that before lol

[Cyclic-Rivers]

Ive seen the video before.  He sure makes short work of it, But what takes him 8 minutes to do, I usually have done in 20, so I am not trying to speed up that process.

Tripping the meat, grinding and packaging is what takes me a  looooong time. Its my own fault because I am super meticulous.

[Ken Taylor]

Good video, thanks. Very fast and efficient.

I don't do it as fast (of course!) or exactly in that order but I will try some of his methods/variations.

[KeganM]

That's awesome!

[Jakeemt]

I really like the way he does that I think I might have to add a hook like that to my set up!

[TIM B]

He is very fast but it boils down to how 'clean' of sinue free you want your meat.  That's what takes me the most time- getting rid of the sinue for grinding
Tim

[mlsthmpsn]

I've been to several couple sports shows where Heid Wild Game had a booth and does a 1-hr butchering seminar, and then a sausage-making/cooking seminar at a different time slot. I try to sit in on them every time I get a chance (the taste-test samples at the end are worth it!)

I know on his website he sells a dvd, and also all the knives and tools he uses. They also have a good assortment of spices and cures for everything you would normally make from game meats

Him and his wife are super nice to talk to and will answer any questions and give you honest opinions about what they use and why they use it, and compare it to other ways of doing the same thing; i.e -  putting citric acid in summer sausage vs traditional fermenting and what it does and how it's different if you don't add the citric acid.

[TooManyHobbies]

That's impressive.
I look at a carcass for 8 minutes just trying to figure out my first cut.

[DanielB89]

I'd bet you any bow I own that that was not his first time to do that... WOW!!! IT takes me a little longer than 10x that amount of time. haha.

[J. Cook]

Impressive - that's one sharp knife!!!  As many have said, he's no where near done though. ...but I sure can't debone one that fast!!!  He's wicked with that meat hook!!!!

[jim phenes]

being a butcher and meat cutter both. The man knows his bone structure no doubt. although its fun to watch. I have decided going from cutting 200 deer a season and working part time as a butcher in my younger days. I prefer to really slow down and know if its cold outside I really only have to cut and package as much or as little as I want. That's just me though.

[Steve Jr]

That guy is GOOD!!!!

[catman1]

He's a very good meat cutter, but he's going to be crippled by the time he's 35 going at that pace.

[U.a.horribilis]

Wow!

[Kopper1013]

That is impressive and the amount of meat he gets that quickly leaving clean bone is amazing I'd cut the crap out of my self but I might need to add a filet style knife like that to my block