How to Correctly Cut a Deer

Killing the deer is only the initial step of bringing your prize home. Properly butchering the overall game ensures the freshness of their meat and it is viability as human food.

Materials Necessary for Butchering A Deer

The materials needed are hack saw, sharp knife, rubber gloves, trash bag, cutting board and aluminum foil.

Properly Field Dressing The Deer

One from the important things you need to know when butchering your kill is when to field dress it correctly. Make a small cut in the crotch from the game. The incision ought to be made below the hide from the deer.

Carefully cut the hide from the animal until its sternum. Produce a cut within the same area in which you have made the incision. The cut ought to be at least ½ inch deep. Make sure that you won't damage the animal's organs or its stomach whenever you create the cut.

Removing The interior Organs And Skinning The Hide

You are now able to begin taking out the organs from the game after cutting its entire body cavity. Ensure that you properly dispose its organs by using a trash bag to avoid any flies or wildlife from accessing it.

After that, begin separating the hide from the meat in the rest of its body by using the tip of the very sharp knife. Ensure that you only use top of the part of the knife with this endeavor. Work in the bottom from the hide before you reach the top and separate it entirely.

Removing The Head From the Deer

Use a hacksaw to get rid of the head from the dear from the body. Dispose it carefully by placing it in the trash bag. Next, create some incisions within the ankles from the animal. Then hang it inverted from a branch of the tree.

Slicing The Backbone

Use the hacksaw to chop off the backbone from the animal. Can start the deer's buttocks and come up to the sternum. Cut your body into two parts.

Slicing The Shoulders

After cutting your pet into two parts, cut the joints from the deer's shoulders. Then slice the ham joints. Put the parts you have cut inside a plastic bag or wrap it in aluminum foil. Finish the procedure by cutting the tenderloin portion along with the backstrap area of the deer's spine.

These parts provide the best meat which means you have to make certain you work properly to prevent any waste. Wrap the various components with plastic or aluminum foil and label it for further convenience.

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