RE: Deer Butchering?
Hitrmiss,
I learned when I was about 10....& to tell you the truth...I dont think I do it the same on each deer year after year. Generally, because its only me who eats it, Iwill steak the back straps & rear quaters. Make stew meat out of the front sholders & neck. All other scraps go into grindings. Beleave me...I am a real "butcher" in the sense that its not pretty...but it allways tastes good.
Hopefully you can find a local hunting buddy or person to get you started. After youve done a few...you will find out what you like & dislike about your cuts.
To start..hang it..skin it...& quarter it. Put it all in a refridgerator & take one quarter out at a time & bone it. Cut it up & package it good....then move on to the next quarter...do it @ your own pace.If you want to pick up a book to do it he "right way" there are plenty of them out there.
Good luck,
Henny