When most people think about butchering a deer, they probably envision taking it down with a bow and arrow. But in reality, the process of butchering a deer is far more complex than that. In this blog post, we will explore the different steps involved in butchering a deer and answer some questions you may have about the process. We hope this article provides you with enough information to start thinking about ways that you can help contribute to the humane treatment of animals in the meat industry.
Skinning the Deer
When skinning a deer, use the following steps:
1. Cut off all of the meat above the tailbone with a sharp knife.
2. Cut off all of the meat below the tailbone with a sharp knife.
3. Cut off all of the meat around the anus and between the legs with a sharp knife.
4. Cut off any excess flesh from each piece of meat by slicing it in half, then slicing it again down the middle.
5. Make sure that all of the bones are removed from each piece of meat before you cook it. If not, they can get caught in your cooking device and cause it to malfunction or break.
Remove each of the hooves at the elbow
If you are planning to butcher a deer, it is important to remove each of the hooves at the elbow. This will help to reduce the chance of cross-contamination and make the meat more tender. Another step is to cut off any excess hair around the deer’s body, including around the ears, nose, and tail. You can then cut up the deer into various cuts and store them in freezer bags or containers.
Begin pulling the skin off the shoulders and neck
A deer carcass can be divided into four main parts: the front shoulder, the ribcage, the back shoulder, and the neck. The front shoulder is attached to the ribcage by a large joint called the sternoclavicular joint. The back shoulder is attached to the ribcage by a smaller joint called the acromioclavicular joint. The neck is connected to the spinal column by a large joint called the cervical spine.
To butcher a deer, you’ll need some sharp knives, a butcher’s block or cutting board, and some beef fat or lard for lubrication. Start by cutting off both of the deer’s front shoulders with your sharpest knife. Use your hands to move both shoulders away from each other so that you have nice clean cuts.
Then use your knife to cut along one side of each of the cuts you made in step 1. Be sure to angle your knife so that it separates each meat piece from its bone easily. Once both sides of each cut are free from their bones, use your hands to separate them into two equal pieces.
Next, cut off both of the deer’s back shoulders with your sharpest knife. Angle your knife so that it separates each meat piece from its bone easily. Again, use your hands to separate them into two equal pieces.
Remove the head
There are a few steps to follow when butchering a deer, but the most important part is to be safe. Follow these simple steps and you’ll have a successful hunt all the way around!
1. Clean the deer properly: Before starting, make sure to clean all the blood and skin off of the deer. This will help keep contaminants from entering your butchering process. Use cold water and soap to wash everything down.
2. Cut off the head: The first step in butchering any animal is cutting off their head. It’s easiest if you use someone else as a human shield while you do it, just in case you mess up! Make sure to cut through both ears and sever the spinal cord before cutting off the head. Make sure not to miss any major veins or arteries – these will contain meat worth eating.
3. Remove the heart: After severing the head from the body, next take out the heart. It should be easily visible once everything is cleaned up – just grab it with your fingers and pull straight out. Don’t worry about cutting it open; there’s no need as it won’t be eaten that way anyway!
4. Remove any innards: Once you’ve taken out the heart and innards, it’s time to start separating them into usable parts. You can either save everything or cut it into small pieces for cooking (or both!). Try not to waste anything – every bit of meat counts!
Aging the Meat
There are a few general steps that need to be followed when butchering any animal, but aging meat is particularly important for deer. First off, the animal needs to be gutted and cleaned. The heart, liver, and other organs should then be removed and placed in separate containers. Next, the carcass should be cut into manageable pieces and displayed on racks so that it can dry out completely. Aging meat will help to improve the flavor and texture of the final product.
Wash the venison with plenty of cold water
If you are going to butcher a deer, it is important to take the time to clean it properly. First, wash the venison with plenty of cold water and soap. Make sure all the dirt and leftover food is removed. Next, use a sharp knife to make several cuts across the backbone in an “x” pattern. Make sure you cut deep enough so that the spinal cord can be seen and felt protruding from the cuts. Finally, make skin-side cuts about 1 inch below the shoulder blade and pull the skin off in one piece.
Find a suitable location for aging
If you’re considering butchering a deer, there are a few things to consider before making your final decision. Find a suitable location for aging the meat. Deer can be aged in any type of weather, but temperatures below 40 degrees will slow down the natural bacteria process and lengthen the aging time.
A proper aging area should have plenty of room to move around, and be out of the way of other animals so they don’t contaminate the meat. You should also consider how you’re going to transport and store the meat.
Breaking Down the Deer
Deer are one of the most commonly hunted animals in North America. There are many hunting techniques for deer, but the most common is called “pulling”. This involves using dogs to chase and bring down the deer. Once the deer is down, you must cut off its head and antlers to prevent it from attacking other animals or humans.
Next, you need to take out its lungs and heart. These organs are very important because they help the animal breathe and pump blood. Finally, you need to cut open the stomach and remove all of the internal organs including the liver, kidneys, and intestines. You can cook these organs or hang them up to dry so that you have fresh organs when you need them.
Prepare a clean work surface and assemble your tools
If you have decided to butcher a deer, there are some things that you should do in order to ensure a clean and safe working surface. First, clean the area where you will be butchering the deer. Use a garden hose to rinse off any debris or blood that may have accumulated. Next, take your time preparing your work area. Make sure that all utensils and equipment are correctly sterilized before use. Finally, assemble your tools of the trade. A sharp knife is essential for cutting meat, while an appropriate tool for disemboweling the deer will also be necessary.
Remove the backstraps and tenderloins
Remove the backstraps and tenderloins:
1. Cut off the deer’s backstraps close to the spine. Make sure to cut through the muscles, and fat and hide completely.
2. Make a 2-3 inch long slit down the center of each backstrap and cut them open horizontally.
3. Using a boning knife, slice off the tenderloin from just behind the shoulder blade to where it connects to the side of the ribcage (see diagram). You will now have two thin rectangles of meat.
4. Turn both pieces over so that they are facing down on your cutting board and slice each one in half vertically, making sure not to cut into any underlying muscle or tendon.
5. Now slice each rectangle into 1/4-inch thick strips, discarding any excess fat or sinewy tissue as you go (see diagram). If you find particularly tough strips of meat, feel free to enlist help from your kitchen scissors.
6. Finally, cross strips through at one end and tie them together with kitchen string or butcher’s twine (see diagram). The tied ends will now resemble hams or bacon (depending on how you’ve trimmed them).
Storing the Meat
The best way to store your deer meat is in vacuum-sealed bags or containers in the fridge. If you are not going to use it right away, freeze it. You can also dehydrate it if you want.
If you are going to butcher a deer, it is important to know how to do it properly. Here are some tips:
– Find a safe and clean place to butcher the deer.
– Try to find an area with as little disturbance as possible so the animal doesn’t feel fear or pain while being butchered.
– Make sure all your cutting instruments are sharp and free of nicks.
– Make several cuts across the animal’s body, making sure not to hit any vital organs. Start at the neck and work your way down towards the hindquarters.
– Make sure all of the major veins (e.g., carotid artery, vena cava) have been cut before moving on to other areas of the carcass.
– Be aware of where blood accumulates and avoid getting it on your clothing or hands.
Q1. Is it necessary to skin a deer before hanging it?
Ans: You should skin the hock before hanging the deer if you plan to do it yourself.
Q2. Can a deer’s organs be eaten?
Ans: When properly prepared, liver, kidney, and heart can be extremely tasty if you get the all-clear.
Q3. Can you tell me what parts of deer you shouldn’t eat?
Ans: Any deer’s eyes, brain, tongue, spinal cord, spleen, tonsils, or lymph nodes should not be eaten.