| Killing the deer is just the initial step of bringing | | | | from the rest of its body with the help of the tip |
| your prize home. Properly butchering the game | | | | of a very sharp knife. Make sure that you only |
| ensures the freshness of its meat and its viability | | | | use the upper part of the knife for this endeavor. |
| as human food. | | | | Work from the bottom of the hide until you |
| Materials Needed In Butchering A Deer | | | | reach the top and separate it completely. |
| The materials needed are hack saw, sharp knife, | | | | Removing The Head Of The Deer |
| rubber gloves, trash bag, cutting board and | | | | Use a hacksaw to remove the head of the dear |
| aluminum foil. | | | | from its body. Dispose it carefully by placing it |
| Properly Field Dressing The Deer | | | | inside a trash bag. After that, create some |
| One of the important things that you need to | | | | incisions in the ankles of the animal. Then hang it |
| know when butchering your kill is how to field | | | | upside down from a branch of a tree. |
| dress it correctly. You have to make a small cut | | | | Slicing The Backbone |
| at the crotch of the game. The incision should be | | | | Use the hacksaw to cut off the backbone of the |
| made below the hide of the deer. | | | | animal. Begin at the deer's buttocks and work |
| Carefully cut the hide of the animal until its | | | | your way up to the sternum. Cut the body into |
| sternum. Create a cut in the same area where | | | | two parts. |
| you have made the incision. The cut should be at | | | | Slicing The Shoulders |
| least ½ inch deep. You have to make sure | | | | After cutting the animal into two parts, cut the |
| that you will not damage the animal's internal | | | | joints of the deer's shoulders. Then slice the ham |
| organs or its stomach when you create the cut. | | | | joints. Place the parts that you have cut in a |
| Removing The Internal Organs And Skinning The | | | | plastic bag or wrap it in aluminum foil. Finish the |
| Hide | | | | process by cutting the tenderloin portion as well |
| You can now begin removing the organs of the | | | | as the backstrap area of the deer's spine. |
| game after cutting its whole body cavity. Make | | | | These parts offer the best meat so you have to |
| sure that you properly dispose its organs with the | | | | make sure that you cut it properly to avoid any |
| help of a trash bag to prevent any flies or wild | | | | waste. Wrap the parts with plastic or aluminum |
| animals from accessing it. | | | | foil and label it for additional convenience. |
| After that, begin separating the hide of the meat | | | | |