RE: Butchering Deer
Biggest trick is to make sure you have 99+% off before you start butchering. You can wipe the carcass down with damp paper towels, or if possible use a hose & cold water.
If you have loads of hair, just finish the butchering job and then either soak the meat for 24 hrs (which can also tenderize) or rinse lightly.
To be honest, I usually don't find too many hairs after skinning. The occassional hairs in my meat usually get wrapped with the product, as I always rinse/soak/marinate after thawing.
S&R