Then youll peel the whole deer skin down to the tail. The lesson that needs to be taken away from this age-old rule is to be mindful of where your blade is moving and where the edge will end up if you slip.

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This connection to the hunt also brings up the perfect opportunity to mention hunter recruitment.

How to process a deer. Work your knife down to one joint in the tail bone. While at it be extremely cautious not to puncture any internal organ. So I had to figure out how to process the deer after we got him home.

Second check the Centers for Disease Control and Preventions guidelines for testing and handling deer with chronic wasting disease CWD. After shooting a deer the next vital step is to field dress it. Woods shares the way he cuts up a deer to easily process venison at home.

Butchering Deer The aging process. Always hand a blade handle first and edge facing up when passing a knife to someone. Field dressing entails getting rid of the innards.

When I learned how to process a deer the first rule was to cut away from yourself. The backstrap is one of the most prized parts of a deer. Drain meltwater from the bottom of the cooler regularly and refresh the ice as needed until processing day arrives.

Use your knife and make an incision down the spine. In this 20 minute how to process a deer video we demonstrate how to butcher a deer into bone. After hunting down a deer and making sure that its dead the next important thing to do is to field dress it.

Dont let the ice run out and dont let any meat sit in water. After shooting a deer the next vital step is to field dress it. One of the most important things you want to do when you process your deer meat is to remove the fascia from the meat.

It should be noted from the beginning that there is another step that precedes this one. After many years and hundreds perhaps even thousands of d. The next step involves quartering.

Next take a moment to calm down and catch your breath. However things change a little bit when you get to the tail of the deer. First be absolutely certain your deer is dead.

This is best removed with a fillet knife. Skinning process is a way of separating your deers hide from its muscles using the edge of a sharp knife. After 24 hours or so rigor mortis stops and the aging process begins.

When doing it use a sharp knife. Backstraps tenderloins and small cuts should be placed in plastic bags while aging so they never end up soaking in meltwater. Httpsbitly2kzeYl6 Please visit the Bearded Butcher Store.

It is a blessing we can have a hand in the whole process from managing the vegetation the deer consumed to harvesting it to processing the meat to cooking a meal for others to enjoy. Once thats done tag your deer. Once tagged you are ready to grab your Havalon knife and begin working through the steps in this deer processing 101 guide.

In this short video Dr. Butchering deer while in this state will result in tough meat. Make sure the buck is dead.

Here are some steps and a brief overview on how to process a deer to get you started. Like filleting a fish if you make these cuts right your backstrap will come right off. After a deer is killed it goes into a rigor mortis state in which the muscles are contracted and stiff.

You should do it on the spot before you transport the deer. Skin and Process a Deer in 10 Minutes Without Gutting It - Thursday October 22 2020 - DDH Staff Expert whitetail hunting guide Jon Heaton from Texas explains how he learned to fully process a deer in less than 10 minutes. Lets begin broadly with the three stages of processing your own deer.

Cut along the carcass to the rib and work the knife back toward your first cut. After killing and field dressing the deer it is time to age the meat. If youre not sure approach from a safe direction and touch the deer with your foot or the end of your rifle barrel.

To execute this step successfully youll need to know where the joints are located. First check your local wildlife regulations for hunting and processing and follow them. How you cut up the deer meat is up to you.

Youll filet the skin off separating the skin from the meat completely down the legs and the rectum of the deer. Preparing to Process There are a few steps to take before processing at home. First you have to gut the animal then skin and hang it and finally process all that natural lean venison into table-ready cuts.

It is a blessing we can have a hand in the whole process from managing the vegetation the deer consumed to harvesting it to processing the meat to cooking a meal for others to enjoy. Fascia also referred to as silver skin is the layer that covers the muscle tissue. Field-Dressing and Skinning a Deer Yourself We decided to field dress and skin the animal at home since we werent that far.

After many years and hundreds perhaps even thousands of d.