RE: ? for hunters that butcher their own deer
Bob,
Here is basically what I do.
First, skinning will be easier while the deer is still warm, but it's not all that difficult the next day. The meat will be easier to cut once it has firmed up. I skin and quarter the deer, then place the quarters in rubbermaid containers and put hem in the fridge to age. Whitetail can be aged up to 14 days. A younger deer, I'll usually give a few days to, then begin cutting and wrapping. I would recommend getting a book on processing, and a recipe book. Pick out the recipes that you want to try, then you can see what cuts you will need. I cut mine different each time, depending on what cuts I have, or what I need. I hope this has helped you out some.
Charlie