This can be found on the inside of the backstrap. After the innards are removed, you’ll cut out the tenderloins. Then it also makes it easier to move the deer’s innards in order to dispose of it. I usually put a large wheel barrel under the deer so it can catch everything that falls out. If your deer was not field dressed, then cutting across the pelvis will expose all of the deer’s innards. Start Cutting at the Pelvic AreaĪfter your front shoulders are removed, you will begin cutting at the pelvic area. Once you’ve cut the front shoulder on one side loose, you just repeat the same steps for the other shoulder. You’ll have to pull it off of the meat and then you’ll have a front quarter. You’ll run the rounded edge of the blade all the way from the elbow to the shoulder. You’ll start this process back to where you just cut the leg off.
#Processing deer skin
Pull the Skin LooseĪfter you’ve detached the hoof on that side of the deer, you’ll use your knife to get back under the skin of the deer. People butcher deer differently everywhere you go so there is truly no right way of doing this. When we do this, we just use our knife and remove the hooves. If you use it to cut through the hair, it’ll get caught up in your blade which makes for a mess. Whatever you feel most comfortable with, but I will say if you use a Sawzall it is important to remember to only use it to cut through the bone. You can do this with a knife or use a Sawzall. Once you cut through those you are in a position to break the hoof off. Cut the joints and the tendon that are keeping the hoof attached to the bottom. Once you’ve got this piece of meat exposed, you are ready to move on to removing the hooves of the deer. The idea is to detach the area you are working with from the body as much as possible as it makes it easier to maneuver the piece of meat. Once you have cut up to the front shoulder, you’ll cut the front shoulder away from the body. Once you’ve completed this part of the process, you are ready to move on to the next step. This will get you to where you can begin to process the front quarter of the deer. You’ll run the knife down the side of the deer all the way to the shoulder.
We always cut this first as it is a good starting point. There is a piece of skin between the hip and the stomach. That way nothing drags on the ground and it makes the whole process much easier. That way you have a little hook area to slide the boom pole or gambrel through to hold the deer in place. It will be below the knee and between the shin and tendon. Once you have your tools ready, you’ll poke a hole in the deer. It is just about what you have to work with and what you feel most comfortable with. However, you can use a gambrel and meat hanging system. We have a tractor so we attach a boom pole to it and away we go. You’ll need to sharpen your knife, pull your cooler out, and you need a way to hang a deer. Now what? Well, you have to begin by getting your materials ready. Thankfully on this day you got lucky and got a great deer. (If you are unfamiliar with hunting, here is an amazing resource to get you started.) So you wake up early in the morning and head out to go bring home meat for your family.
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