I'm ridiculous about butchering deer. I go after just about every little bit including the rib meat. It takes me about 3-3.5 hours from start to finish. I've done lots of warm deer and haven't really found it any easier. Actually I find it tougher because the knife cakes easier on the warm sinu. I also doubt the part about a "good" job. Probably adequate but not good in 20-30 min.

As for the weights of those deer your shooting, those are some huge deer. I personally don't like shooting deer anywhere near that large. The meat is tough and only fit for burger. If I had access to deer of that size, which I don't normally, I'd probably only take one per year, just for making burgers and meatloaf and the such.

Tom

Amazing how many people want to argue whether or not a deer can be skinnned and boned in 30 minutes or not. My point and hunting tip was to get one to think outside of the box and realize that one can treat a deer like an elk and do it in the field when neccessary rather than blow a left testicle dragging a deer a mile up and down ravines because "That is how grandpa did it and by God that is the way it is done."

Edited, HCH eye's are for the people who want to argue, not you.

Sorry!

I hunt alone for the most part and Been using one for yrs now its work great.

I'm with ya HCH,taking a deer apart in the woods aint no biggy.The meat is not that hard to take from the bone in the field.I think what some of the guys may not be understanding is the meats are probably or can be further taken apart at home,for example the three major muscle groups in the hind quarters,they can very easily be removed as a whole group in the woods(from the bone)and cut up at home into steaks roast or whatever you want to do with them.The backstraps are very simple to remove and while the deer is warm the hide pulls off rather easily.Tenderloins are easy to remove ,front shoulders can be either cut away from the rib or meats cut away from the shoulder blade,if you keep the neck meat it too can be easily removed from around the spine quickly too.If you want to save the flanks and the meats between the ribs have at it,but I generally don't mess with them, call me wastefull if you will on that one.