Striper Phil

I open the chest up first from the diaphram seperating the chest cavity from the lower half and cut up to the lower neck. Next I carefully open the lower cavity from the lower chest to the rear. Pull out the stomach and intestines, I do this first because I more than once poked the stomach by mistake after the main opening incision has been sucessfully made, Yuck. I grab the lower intestine and squeeze out any terds and cut it as low as I can. With the lower contents out I put a stick accross the split chest cavity and reach in and hack at the upper windpipe and arteries and pull out all the muck. Be carefull I did slice my index finger so bad I had to abandon my 8 point and go to the hospital for finger repair. Could not even get stiches since I carved out a hunk of finger about 1/2 inch long and deep at the first joint. A friend that heard the shot went and picked up my deer and gear for me and it was in the barn when I got home from the hospital all cleaned. A half mile up hill hike to get out and get out of the woods to get the heart really pumping didn't help either.

Tree climber

I just hang by the head ; cut around the neck ; split down the belly and out each leg.skin from the cut and pull down it will peal just like a banana.then I remove the sholders and back strap ,then the hams.trim off all the extra meat.

as for the wind pipe I split the neck from the side and pull the pipe up as far as I can and cut it off. then I cut off the neck.I never gut my deer unless it is gonna be an hr. or so.most times it is only an hr. or less befor I have it hanging and skinning.after I am finished,I lay in tub on the side and remove the loins and heart.remove the lungs and liver for my dogs.the only thing left in the tub is the bones.

Deerslayer_37

I've always seen it as an Iowa thing. It seems over there they saw the breast bone when they field dress and pull the wind pipe out as well as hang the deer by the back legs. we usually hang the deer by their head, doesnt bother the taste at all. i usually cut the windpipe when i gut the deer and pull the guts out right with it. i never cut it up in the neck. wasn't brought up that way.

slayer

1865

I take it out. It's easy enough and it makes a good handhold. I free up everything at the reproductive/elimination end, cut out the diaphragm, then cut the esophagus as high as I can reach. Then I hook a finger in the hole and pull. If you have freed everything up right the entire contents of the body cavity come out in one neat pile.

burniegoeasily

The only reason I cut up to the trachea is that it gives me some thing good to hold onto when field dressing. I have field dressed many deer in the past where I didnt split but a few ribs. Just far enough to grab the lungs and heart. I find it easier to cut through the ribs up to the neck. Its easier and less messy.

TeeJay

I cut it out everybody cuts it out, so just remove it why find out the hard way!

skeeter 7MM

If not mounting or needing the cape I will skin off the brisket and up the neck to high throat (either side of the trach). Saw the brisket/Pelvis, release the diaphram and then simply grab on the trach(cut off as high as possible) and pull it all rearward.

However if I am mounting or need the cape I will do the reach and grab method, then remove the trach upon skinning which is usually pretty quick after harvesting in my case. I believe removing the body temperature is extremely important, which includes hide off ASAP.

Either way I can't say it has affected the meat even though I was taught it should be removed asap b/c I can taint it. I will say the first method is the cleaner of the two.

oldelkhunter

Sounds like a cheap way to get a grunt tube