Live stream preview

Next video will start in 30 seconds

Field to Freezer Part 3 • Deboning the Front Shoulders and Neck

In Part 3 of the 4-part Field to Freezer series, expert processor Adam Eller, shows you how to debone the front shoulders and neck meat.

Replay Video
Close Open

Field to Freezer

Field to Freezer Part 2 • Backstrap and Inside Tenders

8m 18s
1 comment

In Part 2 of the 4-part Field to Freezer series, expert processor Adam Eller, shows you how to remove and cut the backstraps and tenderloins.

Up Next in Whitetail

1 Comment

×