Content

• Steps
• Tips
• Warnings
• What do you need

If your hunt is successful and you have gotten a deer, then you will most likely be faced with a very important question: "How to butcher it?" In this article, in fact, we will tell you about how to butcher deer carcasses.

Steps

1. 1 Hang the carcass head up.
2. 2 Put on rubber gloves.
3. 3 Take a hacksaw and saw off the deer's legs just below the knee joint.
4. 4 Refresh the carcass by making a sharp cut on the inside of each leg towards the centerline of the chest. Make an incision from the neck down towards the deer's pelvis. Make an incision around the neck.
   • Start pulling the hide from the neck. A knife can be used to cut through the connective tissue on which the skin is attached to the muscles.
5. 5 Separate the deer's front legs from the body. Cut through the muscles holding the legs to the ribcage and shoulder joint. Support your leg with your free hand.
6. 6 Cut the fillets by making cuts on either side of the ridge from the neck to the pelvis. Slice along the bottom of the ribs to create a long, narrow piece of meat. Make an incision along the top of the ribs and ridge to separate the muscles from the bones.
   • Remove the top layer of connective tissue from the top of the notch.
   • The closer the meat is to the neck, the narrower and thinner it is.
   • Cut the fillet into thirds for easy storage.
7. 7 Find the joint where the hind legs are attached to the torso.
8. 8 Cut off the hind legs of the deer. Make an incision between the leg and hip joint. Cut the meat from the top of the legs as you like. You can saw off the bone with a hacksaw.
9. 9 Use a hacksaw to saw off the deer's head from the ridge at the base of the skull. Alternatively, you can also saw off the neck.
   • The neck is great for stews and soups.
10. 10 Wrap the meat in a double layer of good quality blood-proof paper (thick parchment).
11. 11 Freeze the meat, having previously written the date of freezing with a marker on paper. The meat must be used within six months.

Tips

• The main thing is to make sure that the deer you caught was not sick.

Warnings

• Do not inadvertently cut open the scent glands on the deer's legs - this will ruin the meat!

What do you need

• Place to hang the carcass
• Latex gloves
• Hacksaw
• Sharp knife
• Bone saw
• Thick parchment
• Marker or pen