Seth Greene Archer & Butcher

Seth Greene Archer & Butcher Professional Archer & Craft Butcher
Sharing tips of both trades

Check out my YouTube channel!

09/03/2026

You don’t need fat for aging to work. Here’s why…
When I age a deer, I’m giving the enzymes that are already in that muscle time to break down proteins and help tenderize the meat. That happens in venison, just like it does in beef. Now, fat cover does help protect meat from drying out. That part is true. With lean venison, you have to account for that. Drying and tenderizing/aging can happen at the same time. Just because the outside is drying doesn’t mean nothing’s happening inside.

09/03/2026

Thankful for the crisp early mornings we spend together

09/03/2026

You just can’t beat this summer sausage!! I love the The Bearded Butchers seasonings and cheese! Absolutely phenomenal turnout. Taste and texture is perfect.

09/03/2026

I keep getting this question—some hunters are truly curious, others are criticizing. The truth is, you can process your harvest however you want to. I choose to do it this way because not only can I taste the difference, my customers, friends & family can to. Figure out how to enjoy your harvest the best, and do it that way!

09/02/2026

This is how I skin deer in my shop. It’s been much more efficient for me.

09/01/2026

I get asked questions about my shop all the time. Drop specific questions on this video & I’ll try to answer as many as I can.

09/01/2026

After harvest, the deer already has natural enzymes inside the muscle called calpains. Those enzymes slowly break down the structural proteins that make meat tough. That’s why properly aged venison becomes noticeably more tender—-it’s biology, not spoilage.

09/01/2026

I teach hunters how to get better venison from their harvest. If that’s something you want, hey, I’m Seth! You’re in the right place.

08/31/2026

One of our favorite venison snacks! Putting it in ice water after you pull it off the smoker helps cool that temperature down quickly.

08/31/2026

Good venison starts long before it hits the plate. If you want to learn how to get better quality meat out of your harvest, you’re in the right place.

Address

5801 N Aurelius Rd
Lansing, MI
48911

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