I have been hanging them head up for over 20 years and had no problem with fluids gathering in the hams. Once I did hang a buck head down, and his head swelled up big time from retaining fluids there. Usually, if you have cut around the anus, the fluids drain out nicely through that hole.

It is easier to butcher if you hang them head up. The carcass just hangs there as you take off the hams, shoulders, backstraps and burger meat. Then, after your done, you lower the rest into a truck bed and dispose of properly. If I'm going to have the deer mounted, I lay him on a clean surface in a cooler so the cape doesn't stretch.

What fluids are you guys talking about? I have seen a few posts about "bleeding" better but it's the same as the old wives tail that you need to cut the deers throat so it will bleed out. A deer will not bleed out once it's heart stops beating. In Minnesota the deer freeze usually before we get them back from registering them so we just hang them however we feel like it at the time. We do skin down and cut the heads off like someone else on here posted though if it is head down.

Gut them on the spot, hang them head up at camp(600 miles from home) and eat tendies that day so they dont have time to dry out. Get home hang the head down to cape and butcher.

I hang mine head down.We always skin them on the spot because we do not have cold enough weather.WE I go to OHIO hunting my Uncles always hang head up.

I'm a downer.