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Ask The Meatman™ THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home AND Learn How The Professionals Do It We Only Sell Products We Use - So YOU Only Buy The BEST Products! We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001 FREE Shipping On All Orders In The United States - No Minimum Order - No End Date |
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BBQ
Seasoning |
Miscellaneous |
Meat Cutting and Slaughtering DVD's.
Items that you need when processing your own Beef, Hog or Deer! We use the 5 Inch Boning Knife for Processing Beefs, Hogs and Deer.
Victorinox 6 Inch Skinning Knife
25 Inch KASCO
We now have 5 Inch Boning Knife AND 8 Inch Breaking Knife 5 Inch Boning Knife AND our Norton Combination Knife Sharpening Stone 5 Inch Boning Knife AND Granton Knife Steel 5 Inch Boning Knife AND Butcher Apron 5 Inch Boning Knife AND Cut Resistant Glove 5 Inch Boning Knife, Granton Knife Steel and Butcher Apron | ||
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Our DVD's Are The BEST Selling & MOST Popular Items in Our Entire Store!!
Video Clips of all of our DVD's!
Click Here To View.
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We Now Accept Orders By
Phone With Credit/Debit Cards!
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (Central Standard Time) Monday through Friday. To place your order by telephone call : 573-837-7651 | ||
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We have received a very
thoughtful and helpful review of
our Beef Processing and Beef
Slaughtering DVD's from Jill
Winger at
The Prairie Homestead. For
anyone wanting to learn how to
"live off the land" - we highly
recommend this website. This is an unbiased review (along with photo's) that we think those interested in purchasing any of our DVD's will be very interested in! You can read the review by clicking here. Jill Winger now has an e-book available on homesteading. You can find more information from her webpage "Your Custom Homestead". | ||
All of our DVD's are now indexed! | ||
Even if you are not planning on processing or
slaughtering beefs, hogs or deer, our DVD's are
informative and educational. | ||
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Craig, Thanks for your reply about the meat grinder… the one you recommended is very nice. The reviews were all 5-star. I plan to get it when I get the money together… I know it will last a life time. Also, a little about myself… I  I look forward to doing business with you for some time to come and will recommend people as often as I can. By the way, the survey I took has a coding error where on one question that asks how important certain factors were in ordering, it won’t let you choose the same level of importance on multiple choices, for example, I could only choose “very important” for one of the five or so criteria. I hope this makes sense. Here’s a picture of my first big buck with a bow from two weeks ago. (October 17, 2012) Best Regards,Quintin McClellan Radford, VA | ||
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Attention Wild Game
Hunters Ask The Meatman would like to see the pictures of your latest Deer, Elk, Moose, Antelope, etc. If you would like us to put them up on Ask The Meatman.com, just email your picture, along with a description to us by clicking here. | ||
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Craig, Overall, we could
not have done the quality of work without your
video. Thank you for
making it!!!! Great Job! Dave | ||
| I wanted to thank you for your video’s. With them I was able to take my time and process this years deer into wonderful tasty cuts of steaks and stews and other treats. It helps me to appreciate it so much more then just sending it into grind. Thanks again, sincerely, Mike Palmer, Grants Pass, Oregon. | ||
| Thanks for your fast reply. I learned a lot from the YouTube videos. Butchers are a dying breed not much of yall are left. Good luck to you and your business. Thanks Weldon | ||
| Hello Craig Just a quick note to say I received the replacement DVD's. They all work fine thank you. I can't imagine what could have happened to the first ones, maybe the Post Office abused them somehow. Anyway, I am in good shape and I sure appreciate your quick response in fixing the problem. I will buying more supplies from you. Thanks again David | ||
Hello, My name is Allen Townsend I ordered some DVD's earlier this year and I went to watch my DVD on making deer sausage and snack sticks this weekend and found out that the DVD in the box is actually deer processing and knife sharpening, with I also purchased at the same time. I was wondering if you would send me out the correct DVD. I am really looking forward to making sausage with my deer this year. Your company has taught me a lot about butchering. I feel you have a GREAT selection for a beginner like me, to the professional. The Video clips really help as well. Thanks for all you help and great products! Allen Townsend | ||
| Hey there: I have been watching your videos on youtube and on your website and I am really interested in learning the butchering trade. I find that your videos are not only informative but of the highest quality. The people in the videos are some of the best I have ever seen. The point of this email is to inquire about a special deal on purchasing your DVD's. I am interested in purchasing ALL of your DVD's and I would like to know what kind of deal you might give me. Please note that I am a military veteran trying to learn a new trade! Also note that I intend on purchasing other items from you including cutlery and seasonings. Thanks for anything and everything. David Thompson | ||
| I have ordered your sausage making kits in the past and have appreciated the quality. In fact, I purchased your sausage making DVD and really learned a lot from it. Thank you! Roy Dye | ||
| Hello, I just purchased the videos on slaughtering and processing beef and wanted to tell you they were incredible! It was my first purchase from you and definitely will not be my last. Thank you for such a descriptive, informative learning tool. I will be ordering the videos on slaughtering and processing hogs shortly. To my question; I hope you would tell me if it is the norm for beef animals to drop so quickly when shot with the .22 Long rifle (as shown in the video) or was the one in the video a lucky one? I have not yet done this and want to know exactly what to expect. Thank you again. Sincerely, David | ||
| Mate I’ve been hunting and harvesting game since I was old enough to hold a firearm. I have only now just come across your web page and will be buying all of your DVD’s for my son and I. When I was growing up I pretty much self taught myself in the field but even with your short “YouTube” videos; it’s been amazing just how much I have missed out. Thank you. Cheers. Vaughan, Griffith, Australia | ||
| Thanks for the quick reply to the defective DVD’S . The three replacements work beautiful and the information is very helpful . I look forward to more business with you . Thanks Craig for great products . Walt “Woody” Webster | ||
Thanks! I have recently left the US Navy after 10 years to pursue my new career as a meat cutter and I just wanted to thank you for your (Video channel on YouTube), it was exactly what I was looking for! | ||
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Deer Processing DVD Our NEW How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD
Click Here to View the Victorinox 5 Inch Boning Knife that we use to process and skin ALL of our deer. | ||
Our Pork Processing and Pork Slaughtering Videotape's and DVD's are excellent for use in processing and slaughtering Wild Boars (Feral Hogs)! | ||
We Offer A 100% Money Back Guarantee on EVERYTHING We Sell! | ||
Hi Craig We received the replacement Beef Slaughtering DVD about a week ago and would like to thank you for your consideration and prompt action in rectifying the hiccup. I would like to emphasize that the movie was very clear and descriptive and was a boon to someone who had not gone through the process before. The slaughtering of the steer is now complete and it is hanging in the cool room awaiting our attention in the next few days. Meanwhile, I shall watch your butchering disc a few more times, just to be sure of the next stage to a good steak!!! Thank you once again for your prompt service and consideration, from both of us here in Northern New South Wales, Australia. Regards Paul Spooner | ||
| Well that was faster than I could have hoped for! You have a tremendous resource and I am excited to get my video. Most of my contemporaries think that meat comes from the store, in little Styrofoam packages, and have no idea what goes into the raising and processing of meat. I grew up in North Dakota where my grandfather ran a small cattle operation so I have some knowledge, but unfortunately I only learned a little about the processing. My grandfather did give me great tips on raising the cattle, though, before he died last July. Now all I need is a farm... Thanks again for the fast shipping - I'm sure I will be ordering more in the future! | ||
Thank you for your prompt replacement of the VHS tape. I received our replacement and the other items we ordered today (Sunday) by mail (we will be reviewing the tapes and using the casings tonight). Your information and service has been just as you advertise, and I have been happy with all products received. Keep up the good work. Elsa, Pa Deer Hunter. | ||
| I purchased the Deer Processing DVD to process mule deer and found it very educational and easy to follow along. Great job on the DVD! My question is can you use the Forschner-Victorinox 5 Inch Butcher Knife to process muleys, or will you need BOTH the Forschner-Victorinox 5 Inch Butcher Knife AND the Forschner-Victorinox Fibrox Handle 8 Inch Breaking Knife? Thanks. | ||
To Craig Meyer; Thank you very much for sorting out delivery of the deer processing DVD which I have now received. I would like to compliment you on a job well done. It is excellent! I am over the moon with it as I will now be able to butcher myself and know exactly what the proper cuts are. Again, my thanks. There is nothing like it available in Ireland. If you wish to add this to your customer satisfaction base, please feel free to do so. Thank you! Greetings from Republic of Ireland. Sean o Connor | ||
| Hi Craig; It is a rainy day here in south LA, so I have been watching the videos that you sent to me. I just thought that I knew something about cleaning and butchering deer!!! Not to mention that now I have to re-sharpen all of my knives after watching Stan! There isn't much missed on your websites except a playboy video! Thanks and you WILL get a good plug in my article---wish that Grovespring, MO (where I'll be hunting) was closer to Jackson, or I would stop in. Maybe the next time on my way to St. Louis. Thanks again, bt | ||
All of our DVD's are shipped FREE in the U.S.! | ||
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PLEASE TAKE NOTE....Even though we explain most of the cuts we are making............ and try to show clearly what we are doing from different camera angles and close-ups.........You Will NOT become a Professional Journeyman Meatcutter just from watching our videos!!| Beef Processing DVD Index: | |||
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Intro Sirloin Tip Steak Flank Steak Sirloin Steak T-Bone Steak Filet Mignon |
New York Strip Steak Round Steak Rump Roast Tenderize Round Steaks Pot Roast Break Down Front Quarter |
Skirt Steak Beef Ribs Brisket Rib Steak Rib Eye Steak Chuck Roast |
Arm Roast Cut Beef Ribs Boning Tips Wrapping Knife Sharpening Credits |
| 1 Hour & 50 Minutes Long! [We re-did this video from the "ground up". We have tried to make it easier to understand and follow for the novice meat cutter!] STILL the same low price! We Show You How We Make The Primal Beef CutsMake Sub-Primal Beef CutsMake The Major Retail Beef CutsFreezer Wrap Beef CorrectlySharpen Your Knife CorrectlyUse A Steel Correctly |
This chart shows where many retail cuts are located on the beef.
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Click on the Chart Above to Enlarge It. | |||
To properly process your beef, you need to use a 25 inch Meat Handsaw. | |||||
We show how to process a beef using a commercial meat band saw, grinder, knives and meat handsaw. Below is a 5 minute video clip from our Beef Processing DVD. Just click the play button to watch. Order Your Ask The Meatman Beef Processing DVD™ | |||||
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We have received a very thoughtful and helpful review of our
Beef Processing and Beef Slaughtering DVD's from Jill Winger at
The Prairie
Homestead. For anyone wanting to learn how to "live off the
land" - we highly recommend this website. This is an unbiased review (along with photo's) that we think those interested in purchasing any of our DVD's will be very interested in! You can read the review by clicking here. | |||||
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Craig, Overall, we could not have done the quality of
work without your video. Thank you for making it!!!! Great Job! Dave | |||||
| Craig… I am cleaning out my emails when I noticed this, and I remembered that I owed you some feedback on your videos. I’d like to say that you guys did an excellent job! I was successful in my hunt this past October, and I harvested an elk that was ~500 lbs. I had viewed the videos before hunting, as I wanted to be able to debone at camp… this keeps me from needing to bring as much ice. I was able to debone a quarter quickly (for me), it took less than 5 minutes per quarter once I had them skinned and clean. BTW.. your video on removing quarters was excellent. I was able to quarter that elk (and debone) with nothing more than a 6” filet knife. Only problem that I had in the field was keeping my knife sharp enough to get through the hide… especially the neck. I brought a small field ceramic sharpener with me, but that elk hair is tough. I need to invest in a better knife for that. Any suggestions? It was a little tricky identifying the different cuts from the hind quarters of that elk, but I got through it just fine. I turned my kitchen into a butcher shop shortly after the hunt, lining the counter with a blue tarp, butcher paper, and cutting boards. The majority of the time was taken cleaning all the fat and fascia off of the meat. Luckily I have two daughters who wanted to help. We got everything sliced, diced, vacuum bagged and put away without my wife becoming too alarmed, even though my kitchen looked pretty gruesome for a short while! :-) I found my receipt from processing of my elk last year (granted, this included making sausage and jerky) but the bill was well over $300. I still have some grinding and sausage making to do, but your videos gave me the confidence to tackle this myself. Thanks again for putting these videos together and for the excellent speed in which they shipped. You guys rock! Regards, Frank Wirtz  | |||||
| Beef Slaughtering DVD Index: Killing of Cow Skinning Cow Knife Sharpening Credits |
This DVD is 1 HOUR LONG and includes Chapter Menus for EASY Navigation!
Order Your Ask The Meatman Beef Slaughtering DVD™
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Pork (Hog) Processing DVD | |||||
Pork (Hog) Processing Scene Index: | |||||
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Break Down Process Bacon Shoulder Ham Pork Chops |
Braking of 2nd Half Slicing Shoulder Slicing Ham Slicing Pork Slicing Pork Chops Cutting Ribs |
Cutting Neck Bones Pork Cutlets Pork Sausage Wrapping Knife Sharpening Credits | |||
1 Hour & 15 Minutes Long![We re-did this video from the "ground up". We have tried to make it easier to understand and follow for the novice meat cutter!] STILL the same low price!We Show You How We Make The Primal Pork CutsMake Sub-Primal Pork CutsMake The Major Retail Pork CutsFreezer Wrap Pork CorrectlySharpen Your Knife CorrectlyUse A Steel Correctly |
This chart shows where many retail cuts are located on the pork. Order your Color Pork Processing Poster today for ONLY $24.97 - Click on the Chart Above to Enlarge It. | ||||
To properly process your hog, you need to use a 25 inch Meat Handsaw. | |||||
We show how to process a hog using a meat band saw, grinder, knives and meat handsaw. Below is a 5 minute video clip from our Pork Processing DVD. Just click the play button to watch. Order Your Ask The Meatman Pork Processing DVD™ | |||||
| Pork Slaughtering DVD Index:
Killing the Hog Skinning/Gutting Knife Sharpening Credits | |||||
Our Pork Slaughtering DVD can also be used to slaughter Wild Boars (Feral Hogs)! We demonstrate how to kill, gut and skin a hog in this DVD. This DVD is 1 HOUR LONG and includes Chapter Menus for EASY Navigation! Order Your Ask The Meatman Pork Slaughtering DVD™ | |||||
| Our Deer Processing DVD™ | |||||
1 Hour and 40 Minutes Long
Make The Basic Deer CutsMake All Your
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The chart above shows the basic breakdown cuts used on Venison. Click on the Chart Above to Enlarge It. | ||||
Deer Processing Scene Index: | |||||
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Intro Breaking Down Hind Tender Backstraps Ribs Chops Debone Ham |
Slicing Shoulders Grinding Wrapping Knife Sharpening Credits | ||||
This DVD is 1 HOUR & 40 minutes LONG and includes Chapter Menus for EASY Navigation! This is an instructional video detailing the processing of a white tail deer. We show the breakdown of the entire animal and wrapping/storage techniques. Follow along as we demonstrate how to prepare boneless hind quarter (ham) steaks, butterfly chops, tenderloins, roast and ground deer. We charge $60.00 to process a white tail deer in the above manner. With the use of this video, hunters can spend a fraction of this cost processing their own deer. Below is a 5 minute video clip from our Deer Processing DVD. Just click the play button to watch.
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We recommend using our Victorinox 5 Inch Boning Knife
to process your Deer. This is the same knife we have used
over the last 30 years to process the Deer here at Jackson
Frozen Food Locker. Only $28.97 - and Shipped FREE in the U.S.! Click Here to View. | |||||
| Craig… I am cleaning out my emails when I noticed this, and I remembered that I owed you some feedback on your videos. I’d like to say that you guys did an excellent job! I was successful in my hunt this past October, and I harvested an elk that was ~500 lbs. I had viewed the videos before hunting, as I wanted to be able to debone at camp… this keeps me from needing to bring as much ice. I was able to debone a quarter quickly (for me), it took less than 5 minutes per quarter once I had them skinned and clean. BTW.. your video on removing quarters was excellent. I was able to quarter that elk (and debone) with nothing more than a 6” filet knife. Only problem that I had in the field was keeping my knife sharp enough to get through the hide… especially the neck. I brought a small field ceramic sharpener with me, but that elk hair is tough. I need to invest in a better knife for that. Any suggestions? It was a little tricky identifying the different cuts from the hind quarters of that elk, but I got through it just fine. I turned my kitchen into a butcher shop shortly after the hunt, lining the counter with a blue tarp, butcher paper, and cutting boards. The majority of the time was taken cleaning all the fat and fascia off of the meat. Luckily I have two daughters who wanted to help. We got everything sliced, diced, vacuum bagged and put away without my wife becoming too alarmed, even though my kitchen looked pretty gruesome for a short while! :-) I found my receipt from processing of my elk last year (granted, this included making sausage and jerky) but the bill was well over $300. I still have some grinding and sausage making to do, but your videos gave me the confidence to tackle this myself. Thanks again for putting these videos together and for the excellent speed in which they shipped. You guys rock! Regards, Frank Wirtz | |||||
| I wanted to thank you for your video’s. With them I was able to take my time and process this years deer into wonderful tasty cuts of steaks and stews and other treats. It helps me to appreciate it so much more then just sending it into grind. Thanks again, sincerely, Mike Palmer, Grants Pass, Oregon. | |||||
| To get the entire video go to there web site and buy the video. It is Well worth the money !!! I more than paid for the video last deer season. !! the video is extremely detailed (This comment was from the 5 minute clip on YouTube) | |||||
Click Here to View the Victorinox 5 Inch Boning Knife that we use to process and skin ALL of our deer. | |||||
| Deer Skinning/Gutting DVD Index: Deer Field Dressing Knife Sharpening | |||||
55 Minutes long and Includes Chapter Menus for easy Navigation. This DVD+R Format will play on most High Quality DVD Players. This is an instructional video detailing the field dressing of a Whitetail Deer. Follow along as we demonstrate how to gut a deer cleanly and how to skin a deer in a hanging position and how to skin/gut a deer on the ground. Below is a 5 minute video clip from our Deer Skinning/Gutting DVD. Just click the play button to watch. Order Your Ask The Meatman Deer Skinning/Gutting DVD™ for ONLY $9.97 | |||||
I have ordered your sausage making kits in the past and have appreciated the quality. In fact, I purchased your sausage making DVD and really learned a lot from it. Thank you! | |||||
Our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD | |||||
How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky Scenes: | |||||
| Topic 1 - Deer Sausage Seasoning Grinding Stuffing |
Topic 2 - Deer Snack Sticks |
Topic 3 - Smoking Deer Sausage and Smoking Deer Snack Sticks |
Topic 4 - Deer Jerky | ||
[This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky. It is exactly the same process! Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.] This DVD is 1 HOUR & 26 minutes LONG! This is an instructional video detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks. Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse. We charge $2.66/lb to make Deer Sausage, $6.00/lb. to make Deer Snack Sticks, and $14.00/lb to make Deer Jerky! With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky! You will need a stuffer and grinder to make the deer sausage and deer snack stick. Either hand powered or electric. Below is a 5 minute video clip from our How To Make Deer Sausage, Snack Sticks & Jerky DVD. Just click the play button to watch.
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We highly recommend using Our Smoked Deer Sausage Kit when making your Deer Sausage. This is the exact same items we use in our How To Make Deer Sausage, Deer Snack Sticks and Deer Jerky DVD above. Click Here to View. | |||||
We now have
High Temperature Cheddar Cheese, High Temperature Pepper Jack Cheese
AND High Temperature Habanero Cheese!! | |||||
We are NOT JUST a Retail Home Butcher Supply Store! You may want to check out other Home Butcher Supply Web stores | |||||
Last Updated: Saturday, October 28, 2017 04:29 PM
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