I have killed cows, and the first thing you do is run up and slit the throat. Is there a reason why I havent heard of doing this with a deer? Wouldnt slitting the throat help postpone rigor mortis and therefore have better tasting meat? Getting more blood out would also help greatly with cooling the meat right?

Please don't come in here and say things like that. My grandad ran a stockyard and an abbatoir for 40 years....and they NEVER killed a cow in that manner.

That's just pitiful. I'm sorry.

Isnt that only practical if they are hanging right away??

Have you guys ever seen a 1500# cow butchered?

You think they just let you hang them upside down and cut their throats? That guy needs a shot on "worlds nastiest jobs"....except his life expectancy would be about 40 minutes.

Lol, correction. The first thing you do AFTER the animal is dispached. I kind of worded that wrong, thought that would be understood.

the only time i have ever used any sort of cutting a throat of a deer, is when i came up on them, and they were not fully dead, like a lung hit, or a low shot...other then that i dont think that it is very ethical or very nice....what is the point?

I dont think I am drunk..Am I speaking english here??
ONCE THE ANIMAL IS DEAD
-why not cut the throat to get more blood out of the meat.
Thats all I am asking.

Kill it, gut it and hang it up by the hocks and let it age. I don't see any reason to cut the neck. After the gut job you drain the cavity of all the blood anyways so what is the point. The blood that is trapped in the body cavity is gone and I doubt that you will get much that drains out of the hind quarters, front quarters or back straps.

if it was not completely dead maybe. But if it is dead no reason. You gut them not sure you get any more blood out of the throat the the open belly.