i have noticed at alot of butchers and meatmarkets they have a poster of a cow skinned and it shows where it cut is and how and where to cut each section off

where can i get one of these for deer

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I've been butchering my own deer and bear for years, its kinda hard to explain anything but you will learn quick on how to cut your steaks the right way and from the right spots. I have no clue where you could get a chart for deer.

I have seen them on the internet, do some google or yahoo searching and you should come up with something if someone here doesn't help you.

Another option would be to go to a butcher or a deer processor and ask them, they may be willing to help you out. A deer and a cow are pretty similar except the size. The cuts of meat will be in the same general areas.

Paul

I am self taught for the most part with regard to butchering. I have a book I bought once that has charts for domestic livestock and wild game. I'll try to scan one in and post it for you. However, like the other guys just said, all you need is a little experience. To me, the picture never looked anyting like what lay in front of me to cut until I had done a few myself. Then you don't need the book anyway.

Here's a pic. The book didn't actually have the diagrams for deer. It had hog, sheep and beef which are really not any different from wild game in composition. The funny thing is, a rabbit is pretty much made the same way as a deer too. I included a pic of a rabbit prepared for the skillet from this book.

The rabbit has front and hind quarters, backstraps, neck meat and ribs just like a deer, but on a smaller scale. If you can break a deer down to what you see in this pic. you are half way there. The next thing is to dissect the quarters into steak, roast and burger/sausage scrap or stew meat.

I always say, "when tired of cutting steaks, make roasts."