RE: How to butcher your own deer
 

Ditto.

I've seen videos and read a couple books and they all miss something or don't fully explain something.A friend of mine in our bowfishing club showed a couple of us on his last one. It's alot easier to learn if you see it in person. And really, all you need is a knife or 2, a grinder and some wax paper and plastic wrap.

I'm doing my next one myself. At $150.00 to the butcher for a basic cut (steaks and burger),I can buy everything I need and it'll pay for itself after my second deer.

RE: How to butcher your own deer
 

I hang mine from a hind leg pulling it up to a workable height with a chain fall. I cut a slit in the thin skin and rope it.

Skin it down to the head and saw the head off. Being careful not to get hair all over the carcass. Takes time, but not a big deal. Just be neat about it.

Saw off 3 legs at the knees.

I now have a skinned carcass.

Start by removing a quarter, doesn't matter which you start at. You'llbe able to see how to separate it from the body. Take your time and follow it down to the ball and socket. Once you get there you might have to work it apart, but once there it will fall off the body so be prepared to grab it.Working with a quarter is much easier than trying to tackle the whole thing at once.

Take it to a table, cleaned, and debone. I wear gloves through the whole process. The meat separates into to section. You’ll see how it does once you get working. Repeat the process on the remaining2. I put the meat in freezer bags with the date and description on it so that the oldest gets used first. Try and push the air out.I think it helps and saves room.

Time for the straps and tenderloins. I remove the straps starting at the top and working down, they run along the spine.Doing it this way allows them to fall down as I work. Have some bags with you here. Don’t let them fall on the floor and into the hide that’s laying there in whatever you put down to catch the blood.

Tenderloins are inside the carcass in the hind end. Work them out. Their small and tender, take you time. I (I cook them soon after in some olive oil and onion soup mix, very tasty.)

Once here separate the last quarter from the body letting it fall with the other stuff. Cut off the leg at the knee and do as you did with the others.
An extra thing I do as I work is remove as much of the white tissue as possible. My food has never been called “gamey tasting”.

I grind whatever isn’t a roast or grill meat and put them in bags @ about 5# a bag (wife’s orders), or label the bag stew. Sometimes I grind 95% of the deer. Depends on what the wife needs.

Everything else gets cooked for the dog one way or another.

Pretty easy really. Kids are a big help and I think it’s good for them to see the whole process. My very girly 7 year daughter old is always right there with me.

RE: How to butcher your own deer
 

yea i have that video and that is how i do mine

RE: How to butcher your own deer
 

Amen! But get the backstraps out first then flail away!

RE: How to butcher your own deer
 

ditto

RE: How to butcher your own deer
 

I would recommend starting w/a video to give you the basics for butchering. It's not hard, but can be frustrating when you not confident about what your doing. Try to find some one that is skilled in it & have them assist you. I take my time in doing it, so that you can have a good product in the end. The most important part starts w/field dressing it & the care given afterwards. Try to get that hide off asap, & then quarter it by deboning. Once in a cooler, you can work on each part individually. Another good tip is using a vacuum sealer for freezing the meat. They are well worth the $$. It really keeps the meat fresh w/o any freezer burns. In a nut shell. Back straps cut into 6-8" long pieces, freeze this way so you can cut them into steaks when you will use them. Front shoulders cut into stew or for use for ground meat. Rump use for roasts, stew, steaks. Tenderloins for steaks only! Neck, fore legs, & trimmings for sausage.

RE: How to butcher your own deer
 

Forgot one very important point. SHARP KNIVES are a must. If you use dull knives it will frustrate you & not turn out very well. I found boning knives to work the best. Check w/a knife sharpening service. You can razor sharp used ones for a buck.