How Do You Cut Up A Deer

13 Steps to Butcher a Deer:

  • Hang up the Deer. So you wake up early in the morning and head out to go bring home meat for your family.
  • Start Cutting at the Hip Flap. There is a piece of skin between the hip and the stomach.
  • Handle the First Front Shoulder.
  • Break the Hoof Off.
  • Pull the Skin Loose.
  • Rinse and Repeat.
  • Start Cutting at the Pelvic Area.
  • Work on the Tail.
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    How do you cut up a whole deer? (video)

    How do you cut deer meat? (video)

    Can you cut up a deer right away?

    Sometimes, temperatures are not ideally suited for hanging deer, and the deer meat can deteriorate rapidly. If you don't want the backstraps and tenderloins to dry up on your meat and form a hard membrane around it, you should remove them right away – in 24 hours at most. via

    How do you skin and butcher a deer? (video)

    Do you cut deer meat with the grain or against?

    For tender meat, you have to cut it against the grain. But some cuts have fibers running in different directions, making it difficult to identify the grain. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. via

    How long after killing a deer is the meat good?

    If you wait too long to recover the deer, the blood will spoil and ruin the meat. The old bowhunters' rule is to wait eight to 12 hours before following a gut-shot deer. If you wait that long when it's 50 degrees or above, your intentions may be good, but there's a good chance you will lose that meat. via

    Should you rinse deer meat?

    Rinsing out the cavity with cold water soon after the deer has been killed can help by removing any bacteria that is a part of the spilled material. In most cases, leaving the hide on the deer keeps the meat surface clean (prevents bacterial contamination) and prevents the outside of the carcass from drying out. via

    Should you wash deer meat before cooking?

    Many people who cook deer meat use a soaking of some sort before getting into the actual preparation. We don't say this is necessary, but if you want to do it, fine. It won't hurt anything. After the soaking, empty the pan, rinse the meat then proceed. via

    What is the silver skin on deer meat?

    Named for its silvery white sheen, silver skin is the thin membrane of connective tissue found on various meats. via

    Should you gut a deer in the woods?

    If you will be skinning your deer or delivering it to a processor within a couple hours, you may be ahead to leave the innards in. This will help prevent leaves and sticks from getting into the gut cavity while you transport your critter out of the woods. It will also provide less opportunity for flies to lay eggs. via

    Why do you hang a deer after killing it?

    Some hunters prefer to hang it head up, while others prefer to hang it head down. The key is to hang it, because this lets remaining blood drain out of the deer. Once the deer is hung, take a saw — preferably a hack saw — and cut through the deer's ribs. via

    Can you hang a deer with the hide on?

    With the entrails out, a hung deer can cool pretty quickly if the temperature is right. Once the animal is completely cool, the hide does no harm. In fact if night temperatures are cool, the hide can keep the meat cooler during the days until it is cut up. It can also protect from insects and dirt. via

    Where to cut a deer to bleed it out?

    I butcher my own game, that said I cut the glands off in the field and gut the deer out. If you hit it in the lungs or heart most of the blood will be in the chest when you open it up. Make sure that you get the entire windpipe out, I then open up the chest and pelvis to cool the meat; use a stick or an arrow. via

    Do you have to skin a deer before taking it to a processor?

    Sportsmanship includes the responsible care and use of meat obtained while hunting. Some hunters have a meat pole or skinning shed where they hang their deer to remove the entrails. That's great, but most hunters field-dress their deer on the ground prior to bringing them home or taking them to the meat processor. via

    Can you process your own deer?

    Let's begin broadly with the three stages of processing your own deer. First, you have to gut the animal then skin and hang it and finally process all that natural, lean venison into table-ready cuts. Within each stage, there are multiple steps involved to do it right and put quality meat in the freezer. via

    How do you tell if you're cutting against the grain? (video)

    What is the best part of deer meat?

    The inner loin is the most tender part of the deer, giving you a succulent and delicious piece of meat that can be grilled with as little doctoring as possible, often just some salt and pepper. The backstraps are also a popular source for steaks, and like the loins, they are often cut out and grilled right at the camp. via

    What are the best cuts of deer meat?

    The tenderloin, striploin, knuckle and rump are the most tender cuts. Medium-tender cuts are the eight rib rack, top round and bottom round. The flank steak and osso buco are the least tender. Less tender cuts generally require slower cooking. via

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