I generally drop my deer off at the butcher simply because I am clueless on how to process my own deer. I realize it will be a long response for yall, but if you could tell me, step by step (include tools and techniques), how you process your own deer, I would really appreciate it!

Thanks

Here is a link to some DVD's you can get - http://www.lemproducts.com/category/87

There was a Video of a Guy in Kentucky here a couple years ago,showing how to debone and cut Deer up.It was pertty good.

I always just debone it cut into Steaks and Stew meat.Which I either cook up in chuncks or Grind for Burger.

So all I need is a knife and Grinder.

big rockpile

Just start hackin, you'll learn!

I just bought this DVD after watching the show. It's very straightforward and pretty much no waste. Going to be doing it myself next time.

https://secure.kentucky.gov/Mall/Sto...4cbb53d6d2387/

Yep...Processing 101...........That how I started.....

Good video. Pretty much how I do mine.

http://www.team-asc.com/deerfield.wmv

get a video or go to you tube they ave some short ones there or just start on some large cuts of meat like pork lion hole rib eye whole pork chops you can buy like a 20 pound block of prok chops and cut them up and learn some also look at some local collages they have weekend class that you can take for alt of stuff

Many ways to do it. Here is what I do:

Hang it by the neck. Cut the circumfrance of thefur all around the neck. Cut the fur from thethroat side of the neckdown to the chest. Pull down on the fur and cut where you need to get the deer skinned. You will need to cut the fur a foot or so above each hoof. Be careful not to get hair on meat as best you can. Cut the hooves off.

Cut off the front and hind quarters. This will take a little time to figure out the right way but after you do it a couple times it will be easy. The front quarters will fall right off and the back quarters have a ball joint you need to workthrough.Cut down along each side of the spine. Then Cut at a 90 degree angle to the spine to remove the back straps. Look inside the cavity and take out the inside tenderloins.

At that point the deer is quartered and most of the meat is out. You can work on getting scrap meat off the rest of the carcas.

I then start on the quarters and figure out how the muscles go together and make cuts to get the muscles off the quarters. Some of that meat is ground and the rest is used for steaks and roasts. The backstraps are cut into 6 -8 oz cuts for the grill.

It really is easy after you do a few.

Good luck

Easiest way imo would be to have someone show you in person. Have any friends that do their own?