How do you butcher a deer properly to prepare for a meal?

Answer 1

Once your deer has been properly skinned, proceed with butchering or hang it to age. It can be aged in a meat locker,
or if the temperature is 40 degrees or less, you can hang it outside. Place cheesecloth, a large sack or a sheet over the
deer to protect it from insects. Then hang it for a few days out of reach of animals.
Black pepper sprinkled on the exposed flesh will discourage insects if there's no covering available.

In many areas, local butchers process deer for a fairly reasonable price.
But home butchering can be done with just a meat saw or hacksaw and a sharp knife.

First split the deer into two equal sections by cutting lengthwise through the spine. Next remove the hindquarters and
front shoulders by cutting them off through the joint. Remove the loins by cutting down each side of the backbone as
deep as possible with the knife inserted on top of the ribs and pointing into the backbone. This will give you two tender
strips of meat about two feet long and two inches square. The ribs and neck are all that remain. Saw off the ribs, and
cut the neck loose.

Answer 2

About the same as you would butcher a lamb. Except most people like the hind quarters cut up for steak. Google; butchering a lamb. If you are near Albany New York I will show you how. I custom butcher for people.

Answer 3

Take the deer to a butcher to have it cut properly. They'll have the meat properly labeled for you.

Answer 4

Nail some foot extensive plywood board onto a placed up and then deploy 2 hooks or nail 2 nails from the returned so that they stick out interior the front to apply as hook. those could be approximately 10" aside. If the rabbit is alive, hit it on the returned of the top merely at the back of the ears with a small club or there's a potential you need to use along with your hand to snap the top returned and wreck the neck. Then place the top between your 2 ft and pull up on the returned legs to confirm the neck is dislocated. merely above the ft on the returned legs is a hollow which you run the hooks on the placed up with the aid of. decrease the replenish. Then make a slice each and each of how around the diameter of the returned legs merely decrease than the hooks. Make a slice down the interior each and each leg in the direction of the tummy. Then make a slice down the tummy in the direction of the neck. Afterwards you could pull the concealed returned commencing on the hooks and fillet the disguise off from the carcass. you will ought to diminish the ingredient off around the tail then you certainly can fillet all of it off or some human beings will attempt ripping the disguise off. the two paintings, yet filleting works greater beneficial on older rabbits. confirm you decrease the front ft off earlier removing the disguise. as quickly as the disguise has been taken off, the chest hollow area and abdomen could be opened. place a 5 gallon bucket decrease than the rabbit to capture the middle which you will decrease out. when you decrease the middle out, then rinse and wash the carcass good with water to get the blood out. Then get rid of the rabbit from the hooks and decrease the returned ft off. confirm you rinse the rabbit good to get each and all of the hair off earlier you freeze it. some human beings say it is maximum suitable to dunk the rabbit in water earlier dressing it so as that the loose hair is way less in all probability to adhere to the beef.

Answer 5

if its a buck, you have to carfuly remove the sent glands, or you will run the meat, if its a doe, just cut it up like you want it,
steaks come from the legs, tenderloin comes from the back bone, donr try to get it all, some of it can be very tough, meat,
grind up the small pc,s make hamburger out of it, add a small amout of sausage to the grind, deer meat is 100% lean,