How To Butcher A Deer
Donât be too much excited on being able to bag a deer â do you know how to butcher a deer? If you cannot butcher a deer yourself, you have to depend on someone else to do it for you. The person may not be available all the while to do it for you â what do you do in such a case? It is better to learn the process of butchering a deer, rather than requesting someone to do it for you every time. Isn't it?
Here are the steps on how to butcher a deer - I have explained each step in detail. Hope you find them very useful.
â¢ You have to make an incision at the deer crotch. This will be enough to cut its hide.
â¢ You can now repeat this incision process â by cutting the deer quarter to approximately half an inch.
â¢ You need to make sure that you are not cutting the stomach of the deer,
â¢ You will notice that you have opened the body cavity of the deer.
â¢ Once this is done, you have to start removing the internal organs of the deer. Remember that you need to dispose off all the organ meat which you wonât need.
â¢ You can start skinning its hide now. A quarter inch tip of your excellently sharpened knife will be good to skin its hide.
â¢ You have to slowly separate the thin membrane of the deer hide by slowly moving ahead with the tip of your knife.
â¢ Now, you can remove the head of the deer with help of a saw.
â¢ Make incisions in the rear leg ankles of the deer so that you get a very meaty portion of the deer. You will get a great meaty section between the bone and ligament of the deer.
â¢ You can now hang the deer from a tree limb. Its hind needs to be towards the sky.
â¢ Use your saw and cut through the backbone of the deer. Start with the buttocks.
â¢ You can then work towards the sternum till the carcass is completely bisected.
â¢ Now you will have to cut through the shoulder joints of the deer.
â¢ Cut the ham joints and set the different quarter pieces in one side so that you can wrap them.
â¢ Keep butchering the different sections of the deer. You can separate its different sections such as blackstrap parts and tenderloin.
â¢ Start keeping all the pieces you know as per your choice of recipes.
When butchering a deer, you need to remember that you should always use a very sharp knife or saw. If your saw is blunt you wont be able to get good pieces of meat.
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