How to butcher a deer

Butchering is mostly done by deer hunters and animal butchers. Knowing the anatomy of a deer will enhance the skill of butchering deer.

Required tools

• Sharp hunting knife
• Trash bags
• Hacksaw
• Rubber gloves
• Rope

Required materials

• a deer
• aluminum foil

Instructions

1. The first stage of butchering the deer is to field-dress it; this is also known as gutting the deer.
2. To field dress the deer create a tiny incision at the crotch area of the deer. This cut should be made up to sternum.
3. Repeat this incision on the same path, cutting half an inch deep from crotch to sternum.
4. Remove internal organ of the deer. Place this in a trash bag.
5. Skin the hide by using only the quarter inch tip of a well-sharpened hunting knife. Next separate the thin membranous hide by advancing the tip of the knife’s blade.
6. With gloved hands remove the head of the deer with the use of a hacksaw. Place the head in a trash bag.
7. Hang deer upside down with a rope from a tree.
8. Proceed to cut back bone straight down the middle. Start from the rear upwards creating two equal halves.
9. Cut shoulder joints and ham joint and place separately for packaging later with aluminum foil.
10. Cut the loin or “back strap” which runs down both sides of the spine.

Tips & warnings

• The cut should be made just underneath the hide portion of the deer.
• Do not cut too deeply into the stomach or entrails.
• Dispose of the organs in the trash bag used for this purpose.
• Make sure to butcher areas such as the loin and back strap of the deer precisely as these are very expensive cut of meat.