How To Butcher A Deer At Home

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 process a deer by yourself? (video)

    How long do you hang a deer before butchering?

    The deer stiffens during rigor mortis in the 24 hours after being killed. If it is processed during this time, the muscles shorten and contract causing the meat to become tough. You should let your deer hang for 2 to 4 days at minimum before processing to avoid this. via

    How do you butcher a deer for beginners? (video)

    Can you butcher a deer at home?

    You can butcher a deer at home and know that you wasted nothing, plus you'll save money. Once you know the best way to butcher a deer, you can do it quickly, often finishing the major steps in less than half an hour. via

    Is Doe meat better than Buck?

    Unless the meat is tainted or spoiled, it all makes good hamburger or jerky. Beware of Old Does. I've heard some hunters claim that “does taste better than bucks.” That's not inherently true. A mature doe that's spent a summer nursing fawns is about the toughest, stringiest deer in the woods. 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 let deer hang?

    The purpose of hanging a dressed deer is to allow the carcass to cool and the meat to age, increasing both the tenderness and the flavor of the venison. Soon after the death, the deer will go into rigor mortis, where the muscles will contract and stiffen. 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

    How long can you let a deer hang in 40 degree weather?

    If you are below 40 degrees you are fine IMHO for as long as you might want. Had a buddy hang one for several weeks at about 32 degrees and it was just fine. PS: Don't want to freeze because then you have to thaw before butchering PITA. via

    Is it hard to butcher a deer?

    Butchering and deer processing seems like a daunting task. But it isn't as difficult as you think. You already field dress your harvest, butchering it just the next natural step. You can save a lot of money from hiring a professional butcher when you butcher a deer at home. via

    Do you have to field dress 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

    What do you do with deer meat after you butcher it?

  • Cut and package the meat into meal-size portions (about one pound).
  • Use heavily waxed paper, freezer wrap, heavy-duty aluminum foil, vacuum bags, or plastic freezer storage bags for meat storage.
  • Wrap meat tightly, and remove all air from the bag before sealing.
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    What's deer meat called?

    Venison, (from Latin venatus, “to hunt”), the meat from any kind of deer; originally, the term referred to any kind of edible game. via

    Is deer meat good for health?

    1. High in Protein, Low in Fat. Venison is an excellent source of protein, as it is rich in protein but low in fat. Not only is it low-fat meat, but its levels of saturated fat are much lower than in other red meats. via

    Is deer a male?

    A male deer is called a stag or buck, a female deer is called a doe or hind, and a young deer is called a fawn, kid or calf. There are about 60 species of deer. via

    Does doe and buck meat taste different?

    But It is indeed "different". Having sadi that however, I'll take a two year old buck over a 6 year old doe, taste wise. I have not been able to tell any difference in "taste" between does and bucks. The main reason they castrate hogs and bulls is because they fight and breed. via

    Should I shoot a doe with a fawn?

    The answer is most likely, no. Although the vast majority of fawns are 100-percent weaned, some does will still let their fawns nurse well into the hunting season. There is absolutely nothing wrong with shooting that doe, because remember, her fawns are already weaned. via

    What is the best tasting deer?

    Axis deer are generally considered by most hunters to be the best-tasting game meat. via

    Will deer spoil overnight in 50 degree?

    If the air temperature is 50 degrees, we have three to six hours to recover a deer after it dies. Remember, unless venison is frozen, it will eventually spoil at any temperature — even in the refrigerator. via

    Can a deer hang in 50 degree weather?

    Not long. The enzymatic action that occurs when "aging" meat happens in a tightly controlled temperature range, typically about 33-42 degrees. Any colder and the meat freezes which halts the enzymes from working. Any warmer and the meat will spoil. via

    Can you age venison in the refrigerator?

    The aging process tenderizes venison and adds flavor as the meat dries and its connective tissues naturally break down. Aging venison is as simple as hanging it in open, circulating air for 18 to 21 days, but you must maintain a temperature of 34 to 37 degrees. A spare refrigerator is excellent for aging venison. via

    Can you eat deer tongue?

    All three tongues are edible and you can cook them several different ways—though obviously, the bigger the animal, the bigger the tongue, and the larger the meal. It takes a few deer tongues to make a meal. via

    How long will a deer last in 70 degree weather?

    Registered. Had a deer sit out in 80ish degree weather for about 4 hours. We found it when the carrion birds were circling and eating. via

    Does hunting save money on food?

    According to, buying a side of beef — or other type of meat in bulk — is a great way to save on grocery costs. It might not come with the thrill of the hunt, but it's a good way to shave a couple hundred bucks off your annual grocery bill — after you account for the price of a larger freezer, that is. via

    Is it OK to let a deer sit overnight?

    If it is a chest cavity hit....the meat will be fine. It doesn't have to go below 40deg either. It can be 70 degrees overnight and the deer will still be fine. via

    How do I keep my deer cold while hanging?

    “If you can hang a deer and let it cool down, especially if you can skin it, goes a long way. Cutting it up and wrapping it with cloth or butcher paper before putting it in the cooler also will protect it from any water from the ice and keep it cooler longer.” via

    Should I skin my deer right away?


    When winter hits—especially in brutally cold areas—this natural insulation is what allows the animals to survive. But when you kill a deer, that same protective sheath needs to be removed quickly so the meat can cool. via

    What temp is safe to leave a deer overnight?

    Bacterial growth increases when temperatures reach above 40 degrees and will spoil quickly when temperature reaches above 50 degrees. I have left deer hanging overnight in 60 degree weather but stuffed the chest cavity with ice. via

    What temp is too warm to hang a deer?

    As previously mentioned, anything above 40 is too warm. It has to do with bacteria growth. via

    How long do you have to get a deer to a processor?

    It was beyond aged, it was rotten." If the daytime temperatures are much over 40 degrees, get your deer to the processor and in the cooler as soon after you kill it as possible, preferably within hours. 3. via

    How much do deer guts weigh?

    The deer we kill in Texas have guts that weigh any where from 30-40 lbs. 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

    What should I ask for in deer processor?

    Ask each processor if they provide this service. What cuts do you want? Steaks, roasts and burger are standard cuts, but you have other options to consider when processing game animals. Jerky, sausage, hot-sticks, bratwurst and venison bacon are a few delicious ways to add variety to meals your animal provides. via

    Do butcher shops skin deer?

    Most butchers don't remove a hide with any concern for it as their job is focused on the meat. An option that some butchers will allow is a “skin and cool” for a reduced fee. They will skin the animal, hang it in their cooler and hold it there until you are ready to take it away. via

    Should you soak deer meat before freezing?

    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. via

    Can you eat 3 year old frozen venison?

    Frozen venison that has been kept constantly frozen at 0°F will keep safe indefinitely, as long as it has been stored properly and the package is not damaged. via

    How long can fresh deer meat stay in fridge?

    Store fresh raw venison in the refrigerator for no longer than three to five days ( USDA Food Safety and Inspection Service, 2011, May). Use cooked venison that has been safely refrigerated within three to four days. ( USDA Food Safety and Inspection Service, 2011, May). via

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