How do you butcher a deer step by step?

How do you butcher a deer step by step?

Butchering Deer – Order of cuts

  1. Shoulders. The first part of the deer we butcher is the front shoulders.
  2. Back Straps.
  3. Neck meat.
  4. Clean up the front half.
  5. Saw the backbone at the hips.
  6. Cut out the sirloin.
  7. Remove the rest of the hind quarter.
  8. Finish boning out the hind quarters.

Do you have to hang a deer?

If it is cooler than your refrigerator, your deer may hang for a bit longer. Hanging the deer in a walk-in cooler is ideal, but you may quarter the deer and put it into a chest freezer. deer. Thawing and refreezing fresh meat once will not affect meat quality.

Does deer meat need to be aged?

Typically for the best balance of flavors, venison should age for between 18 to 21 days. Provided you have the space, aging can be a very simple process. The key to dry aging is absolute temperature control.

Do you have to field-dress a deer before taking it to a processor?

That’s great, but most hunters field-dress their deer on the ground prior to bringing them home or taking them to the meat processor. If you field-dress your deer while it’s hanging, you can still follow these directions – gravity simply helps the process.

How long should you let a deer hang before you butcher it?

2 to 4 days
The deer stiffens during rigor mortis in the 24 hours after being killed. If it is processed during this time, the muscles shorten and contract causing the meat to become tough. You should let your deer hang for 2 to 4 days at minimum before processing to avoid this.

Should you bleed a deer?

You don’t need to bleed a deer after you shoot it. Some hunters will drain the blood from a deer, making the carcass lighter and easier to process. But field dressing a deer will remove much of the blood. What matters most is making a clean kill and avoiding contamination.

How long after killing a deer is the meat good?

If you wait too long to recover the deer, the blood will spoil and ruin the meat. The old bowhunters’ rule is to wait eight to 12 hours before following a gut-shot deer. If you wait that long when it’s 50 degrees or above, your intentions may be good, but there’s a good chance you will lose that meat.

What temperature is it safe to hang a deer?

If you’re thinking about hanging your deer or elk meat in order to age it, the first and most important consideration should be the average temperature. The ideal meat hanging temperature range that should be maintained should fall somewhere between 33 and 40 degrees.