For the avid hunter, there comes a time after a successful hunt when the daunting task of field-dressing and butchering the deer arises. While it may seem like a Herculean endeavor, breaking down a deer into manageable cuts is a crucial step in preserving the meat and preparing it for consumption. With the right tools, a bit of know-how, and a systematic approach, you can efficiently process your hard-earned game and enjoy the fruits of your labor.
Before embarking on this task, gather the necessary equipment. A sharp knife or boning saw, a cutting board, gloves, and a cooler are essential. It’s advisable to have a helping hand to assist you, as moving and handling a whole deer can be cumbersome. Once you’re geared up, find a clean and well-lit area to work in, ensuring good hygiene and visibility.
Begin by removing the internal organs. After making an incision along the abdomen, carefully extract the entrails, including the stomach, intestines, liver, and lungs. Take care not to puncture the organs, as this can contaminate the meat. Once the internal cavity is cleared, rinse it thoroughly with clean water to remove any remaining blood or tissue. This will help prevent spoilage and ensure the meat’s quality.
Selecting the Appropriate Cutting Tools
Selecting the right cutting tools is crucial for a successful deer processing experience. These tools should be sharp, durable, and designed for the specific tasks involved in butchering. Here’s a comprehensive breakdown of the essential tools and their intended uses:
Knives
A sharp knife is the most versatile tool for cutting deer meat. Consider the following types:
| Knife Type | Use |
|---|---|
| Skinning knife | Removing the hide from the deer |
| Boning knife | Removing bones and connective tissue |
| Trimming knife | Removing excess fat and shaping cuts of meat |
| Cleaver | Breaking down large bones |
Saws
Saws are used for cutting through bones. Different types include:
| Saw Type | Use |
|---|---|
| Rib saw | Cutting through ribs and spines |
| Meat saw | Cutting through large bones |
Other Tools
Additional tools that can enhance the processing experience include:
- Poultry shears: Cutting through membranes and tendons
- Meat grinder: Making ground meat or sausage
- Meat hook: Hanging the deer for skinning and quartering
- Sharpening stone: Maintaining the sharpness of cutting tools
Creating the Initial Cuts
Once you’ve field-dressed the deer and hung it, it’s time to start cutting it up into manageable pieces. The first step is to create the initial cuts, which will allow you to access the meat. To do this, you’ll need a sharp knife and a cutting board.
Skinning the Deer
The first step in creating the initial cuts is to skin the deer. To do this, make a cut along the belly from the chest to the tail. Then, make cuts down the inside of each leg to the hooves. Be careful not to cut into the meat.
Once you’ve made these cuts, use your knife to carefully separate the skin from the meat. Work slowly and carefully to avoid damaging the meat.
Removing the Head and Neck
Once the deer is skinned, you can remove the head and neck. To do this, make a cut around the base of the neck. Then, use your knife to cut through the spinal cord. Be careful not to damage the spinal cord, as this could make it difficult to butcher the deer.
Once the head and neck are removed, you can proceed to the next step.
Removing the Backstraps
The backstraps are two long, tender muscles that run along the spine of the deer. They are considered one of the best cuts of meat on the deer and are often used for grilling, roasting, or frying. To remove the backstraps, follow these steps:
Step 1: Remove the hindquarters
Place the deer on its back and cut through the skin and flesh around the anus. Insert your fingers into the incision and pull the rectum out of the body. Cut the rectum off close to the body. Use a sharp knife to cut through the pelvic bone on each side of the rectum. Remove the hindquarters by cutting through the joint between the hindquarters and the spine.
Step 2: Remove the tenderloins
The tenderloins are two small, tender muscles that lie beneath the backstraps. To remove them, insert your fingers under the backstraps and pull them up away from the spine. Cut the tenderloins free from the spine and set them aside.
Step 3: Remove the backstraps
To remove the backstraps, insert your knife into the thin membrane that covers the outside of the backstraps. Run your knife along the spine, cutting through the membrane and freeing the backstraps from the spine. Use your fingers to pull the backstraps away from the spine and set them aside.
| Backstrap Removal Table |
|—|—|
| Step | Description |
| 1 | Remove the hindquarters |
| 2 | Remove the tenderloins |
| 3 | Remove the backstraps |
Removing the Hindquarters
1. Position the Deer: Place the deer on its side with the hind leg you want to remove facing upwards.
2. Remove the Tenderloin: Slide your knife along the backbone, close to the spine, to remove the tenderloin from the hindquarter.
3. Locate the Hip Joint: Feel for the ball-and-socket joint at the top of the rear thigh. This is the hip joint.
4. Cut Around the Hip Joint: Make a series of small cuts around the hip joint, working your way close to the bone. Avoid cutting into the joint capsule.
5. Remove the Hindquarter: Once the hip joint is exposed, grip the base of the hind leg and pull it away from the body with a sharp, forceful motion. The hindquarter should come away cleanly from the rest of the deer.
| Step | Description |
|---|---|
| 1 | Slide your knife along the backbone to remove the tenderloin. |
| 2 | Feel for the hip joint at the top of the rear thigh. |
| 3 | Make small cuts around the hip joint, avoiding the joint capsule. |
| 4 | Grip the base of the hind leg and pull it away with a sharp, forceful motion. |
Cutting the Rib Cage
The rib cage is a protective structure that surrounds the heart, lungs, and other vital organs. It is made up of 12 pairs of ribs that are connected to the spine and sternum. Cutting the rib cage is a necessary step in the process of field dressing a deer.
To cut the rib cage, start by making a cut along the ventral midline of the deer, from the base of the neck to the pelvic bone. Then, using a sharp knife, carefully cut through the rib bones, one rib at a time. Be careful not to cut into the organs or the hide.
Once the rib cage is cut, you can remove it by pulling it away from the body. The rib cage can be discarded or saved for use in making soup or broth.
Tips for Cutting the Rib Cage
- Use a sharp knife.
- Cut carefully and slowly.
- Be careful not to cut into the organs or the hide.
- If you encounter any resistance, stop cutting and try again.
- Once the rib cage is cut, remove it by pulling it away from the body.
| Rib Cage Cutting Sequence | |
|---|---|
| 1. Make a cut along the ventral midline of the deer, from the base of the neck to the pelvic bone. | |
| 2. Cut along the inside of the ribs. | |
| 3. Cut through the rib cartilage at the sternum. | |
| 4. Cut through the ribs at the spine. | |
| 5. Remove the rib cage by pulling it away from the body. | |
Removing the Forelegs and Neck
1. Remove the Skin from the Forelegs
Begin by cutting around the base of each foreleg, just above the knee joint. Use a sharp knife to score the skin, then pull the skin down over the leg. Remove all of the skin from the forelegs, down to the hoof. Note: You can leave the skin on the feet if you plan to make venison jerky.
2. Remove the Forelegs from the Body
Once the skin is removed, you can remove the forelegs from the body. Locate the shoulder joint on each leg, which is where the leg connects to the body. Use a sharp knife to cut through the joint, and then pull the leg away from the body.
3. Remove the Neck
To remove the neck, first cut around the base of the neck, just behind the head. Then, use a sharp knife to cut through the vertebrae, working your way down the neck. Be careful not to cut into the spinal cord.
4. Divide the Neck into Sections
Once the neck is removed, you can divide it into sections. The neck can be cut into steaks, roasts, or ground venison.
5. Remove the Head
To remove the head, first cut around the base of the neck, just behind the ears. Then, use a sharp knife to cut through the vertebrae, working your way down the neck. Be careful not to cut into the spinal cord.
6. Remove the Antlers (if applicable)
If the deer has antlers, you can remove them by cutting through the base of the antlers, close to the skull. Use a sharp knife or saw to make the cut.
7. Remove the Spinal Cord
The spinal cord should be removed from the neck and back before cooking. To remove the spinal cord, make a shallow cut along the length of the spine, from the base of the neck to the tail. Use a sharp knife or a boning knife to make the cut. Once the spinal cord is cut, it can be pulled out of the spine.
| Bone-in Cuts | Boneless Cuts |
|---|---|
| Neck | Ground venison |
| Ribs | Backstraps |
| Shoulder | Venison steaks |
| Haunch | Venison roasts |
How to Cut Up a Deer
Cutting up a deer can be a daunting task, but it is essential for processing the meat and preparing it for consumption. Here is a step-by-step guide to help you cut up a deer:
1. Hang the deer: Hang the deer from a sturdy tree branch or gambrel to make it easier to work on.
2. Remove the skin: Use a sharp knife to carefully remove the skin from the deer’s body. Be careful not to cut into the meat.
3. Remove the internal organs: Cut into the deer’s chest cavity and remove the heart, lungs, and other internal organs. Discard the organs or save them for later use.
4. Cut away the backstraps: The backstraps are the most tender part of the deer. Use a sharp knife to cut along the backbone on both sides of the deer to remove the backstraps.
5. Remove the hams: The hams are the hind legs of the deer. Use a sharp knife to cut between the ham and the body to remove them.
6. Remove the shoulders: The shoulders are the front legs of the deer. Use a sharp knife to cut between the shoulder and the body to remove them.
7. Cut the meat into smaller pieces: Cut the backstraps, hams, and shoulders into smaller pieces for easier cooking and storage.
8. Package and store the meat: Place the meat in vacuum-sealed bags or airtight containers and store it in the refrigerator or freezer.
People Also Ask About How to Cut Up a Deer
How do you quarter a deer?
To quarter a deer, you need to cut it into four equal pieces. First, remove the head and neck. Then, cut the deer in half along the spine. Finally, cut each half in half again to create four quarters.
How do you remove the tenderloins from a deer?
The tenderloins are two small muscles located on the underside of the deer’s spine. To remove them, you need to carefully cut along the spine and remove the tenderloins without damaging them.
How do you skin a deer?
To skin a deer, you need to use a sharp knife to carefully remove the skin from the deer’s body. Be careful not to cut into the meat. Once the skin is removed, you can discard it or save it for later use.
