I know lots here do, but for those who have never done it, and want to learn, Would you like to see steps in the process? I took pics of our last one, step by step, to show a friend how it's done, was wondering if anyone here would like to learn how as well? if so, I'll post them. Scott.

sounds like a good idea Scott i butcher my own as well...but maybe your particularly good-quick at butchering lets see how you do it...i think it would be a good post

Yep, I'm willing to check it out. Mine have gotten successively better over the years, but I'm always up for learning.

I am definitely interested......I want to process mine this year.

yea that would be cool if you did that

Ok guys, here it goes, first I start of with skinning, I do it by hanging from the base of the head, and pull down, cut off just above the knees on the front feet. I know some like the gambrel, and I've used it too, but prefer this method as you'll see later. I continue with the skinning down over the rear quarters, and stop at this point, and leave the rear feet on the ground, it keeps the deer from spinning while working on it. I wont go into the whole skinning thing, that's pretty basic, start around the neck work down, that's it.

Do it up man, would be awesome as this is something I want to get into. Great idea!

Shane

After skinning, I then remove the front quarters, this is easy, just pull up on the leg, and use a knife and follow up the arm pit, there is no bone to seperate here guys, knife is all you'll need.

next remove neck meat, Idon't have a pic of that, but its just some layersbetween the shoulder and head, and it's easy to remove,and get down to the back straps, here,start as far up as posible, using a fish fillet knife, and donnot pull on the strap, let gravity work it down as you fillet next to the bone. When you get to the hip bone, just cut if off, and set it aside and do the other side.

back strap removed, this is not bad to do, just take your time here, This is the best part of the deer to eat, so don't waste it!