So you think you're fast at skinning deer?

[fr0sty]

Not as fast as this guy. Wow!

http://www.liveleak.com/view?i=d80_1383100836

[erikwells]

I'm flipping amazed. If thats not a skill then I don't know what is.

[Sorgy]

let that animal cool down for a day in 15 degree weather. I bet he is a little slower.

Pretty dammmmm fast thou.

[eyeguy 54]

lol, I enjoy skinning them a little slower and having a cold one.

[leech~~]

Wow, didn't even have it gutted out yet.

I wonder how many he can get in the freezer before the warden comes by?

[Kyle]

They don't gut them in a field it seems a lot of southern states. They often hang them upside down like that and do it all at once. This guy most likely works at a butcher shop. Amazing.

[PurpleFloyd]

Was it head shot or was this not even taken in hunting season? Didn't see any blood on it or any holes in the kill zone.

[eyeguy 54]

it was done with mirrors... lol

[JackPineGuy]

that was rad, wish the dude lived by me. id give 50 bux to do mea 2 min deer.

[Hammer Handle]

I timed my dad once. It took him around 5 minutes on a small warm deer. But, the deer was already gutted and body shot, which makes it tougher.

He also cut up a small deer (and did all the de-boning) in under 30 minutes.

Yes, he used to work in a butcher shop.

This guy must have one sharp knife. And, to not even have the skin stick to the deer...even when warm...surprises me. Kill to skinning must have a matter of minutes between them.

[fr0sty]

Not sure, but I wondered the same thing. Maybe farm raised and killed with a head shot?

[hockeybc69]

I need a new knife.......

[nonteepical]

whats the hurry.

[TruthWalleyes]

I would be missing a finger or maybe a few if i tried to go that fast.

Impressive to say the least, however as pointed out, yearling deer, no fat, warm, fresh, all make for easier skinning. He probably could have made two slits, grabbed the hide and yanked it off. But again...Impressive!!

[picksbigwagon]

Our group in Iowa has 4 guys who used to work at Dubuque Pack, the first year I hunted with them, I learned a ton on how to skin and process deer. We process all of our deer (6-8 usually) in about 2 hours, including beverages and a couple of ham sandwiches....

I loved the knife flip'n stick in the hams...

[nwhunter]

I need a new knife.......

Was thinking the same thing. I don't know that any of my knifes would be able to pull that off, and I've spent a pretty penny on mine.

[Walleyehooker]

Definitly goes a lot faster with a warm fresh deer but that is fast and he has had a lot of practice.

[Black_Bay]

There would be more of my own blood on the floor than the deer's if I tried that.

[Wanderer]

I loved the knife flip'n stick in the hams...

That amused me too but I thought, "QUIT STABBING MY STEAKS!!"

Yeah, he's a production line prodigy for sure. Wow.

[MNHunter65]

I saw this on facebook. The guy works for a processor in South Carolina. Looking around on their page, nobody brings in a gutted deer.They have pics that show piles of deer and all are ungutted. I've always gutted right away to get the deer cooled down and to get the cavity clean in case the guts were punctured. The guy does have some crazy knife skills though.

[SartellMN]

That deer is the size of a fawn here in Minnesota.