Killing the deer is just the initial step of bringing your prize home. Properly butchering the game ensures the freshness of its meat and its viability as human food.
MATERIALS NEEDED IN BUTCHERING A DEER
The materials needed are hack saw, sharp knife, rubber gloves, trash bag, cutting board and aluminum foil.
PROPERLY FIELD DRESSING THE DEER
One of the important things that you need to know when butchering your kill is how to field dress it correctly. You have to make a small cut at the crotch of the game. The incision should be made below the hide of the deer.
Carefully cut the hide of the animal until its sternum. Create a cut in the same area where you have made the incision. The cut should be at least ½ inch deep. You have to make sure that you will not damage the animal’s internal organs or its stomach when you create the cut.
REMOVING THE INTERNAL ORGANS AND SKINNING THE HIDE
You can now begin removing the organs of the game after cutting its whole body cavity. Make sure that you properly dispose its organs with the help of a trash bag to prevent any flies or wild animals from accessing it.
After that, begin separating the hide of the meat from the rest of its body with the help of the tip of a very sharp knife. Make sure that you only use the upper part of the knife for this endeavor. Work from the bottom of the hide until you reach the top and separate it completely.
REMOVING THE HEAD OF THE DEER
Use a hacksaw to remove the head of the dear from its body. Dispose it carefully by placing it inside a trash bag. After that, create some incisions in the ankles of the animal. Then hang it upside down from a branch of a tree.
SLICING THE BACKBONE
Use the hacksaw to cut off the backbone of the animal. Begin at the deer’s buttocks and work your way up to the sternum. Cut the body into two parts.
SLICING THE SHOULDERS
After cutting the animal into two parts, cut the joints of the deer’s shoulders. Then slice the ham joints. Place the parts that you have cut in a plastic bag or wrap it in aluminum foil. Finish the process by cutting the tenderloin portion as well as the backstrap area of the deer’s spine.
These parts offer the best meat so you have to make sure that you cut it properly to avoid any waste. Wrap the parts with plastic or aluminum foil and label it for additional convenience.
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