The Right Way to Properly Butcher a Deer

Deer hunting is a popular sport that hundreds of people do in order to have fun and catch some great meat for their family to live on for a month or two. But catching the deer is just one step that they take to preparing the meat. One of the most important steps that needs to be done is deer butchering.

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The first thing you need to do is to dress the deer with a small incision at the crotch. Make sure to cut it beneath the hide and bring it to the bottom of the sternum. The incision needs to be a quarter and a half inch through the skin. As you go across the stomach make sure that nothing falls out.

Knife Block

You will need to remove the internal organs by hand and dispose of them in the proper way. To skin the hide use a quarter inch tip hunting knife and carefully separate the thin membranous hide.

You will need to use a saw to remove the head. Then cut into the rear leg ankles in the meaty part that is set between the ligament and the bone. Suspend the deer from the limb of a tree using block and tackle with the hide facing the sky.

Saw through the deer's backbone starting at the buttocks and working to the sternum. Then cut the shoulder joints and ham joints and set them aside to be wrapped up. Each portion of the deer that you are butchering will need to be wrapped securely in tin foil or plastic.

The Right Way to Properly Butcher a Deer
Knife Block

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Nov 29, 2011 07:16:11

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