HEAD DOWN.... This allows blood and other fluids to drain from the large muscle groups and will yield a better tasting deer. It is also easier to skin, cape, and butcher hanging head down.

While we are on the subject, how long do you hang your deer? I try to let mine hang as long as possible (wife permits) before taking to the butcher.

You should be aware that the beef that you buy in the supermarket hangs in a cold box for about 45 days before the final cutting. Restaraunt beef (the better ones anyway) use beef aged up to 90 days.