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Butchering Deer - The aging process. After killing and field dressing the deer, it is time to age the meat. After a deer is killed, it goes into a rigor mortis state in which the muscles are contracted and stiff. Butchering deer while in this state will result in tough meat. After 24 hours or so, rigor mortis stops and the aging process begins.

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Remove the hooves. Determine the joint at your deer's front knee and make an incision. Maneuver your knife around a joint ensuring that your blade's flat part carefully cuts through the ligaments. Move your knife through the elbow joint as deeply as you can. Firmly spin the joint and slice your deer's hooves off.

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Medium-rare is best: between 130- and 135-degrees Fahrenheit. To cook the loin for stunning medallions, remove as much silver skin as possible. Tuck in the tapered ends - if any - and tie the entire piece with kitchen twine, which helps the loin cook evenly and keep its round shape.

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Step 1: Field Dress. How to Field Dress a Deer with Steven Rinella - MeatEater. Once you bag your deer, follow state laws regarding tagging and reporting the kill. Next, take photos and remove the internal organs. This helps to cool the meat and prevent spoiling.

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I harvested a whitetail deer in Florida and it's time to process the meat! I recommend dry aging meat if possible, but with temps in the 80's, I had no choic.

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2. Remove each of the hooves at the elbow. With the point of your knife, find the joint and make an incision. Then, move your knife around the joint with the flat of the blade, cutting the ligaments and carefully working your knife around the elbow joint as deeply as possible. Twist the joint firmly and snap it off.

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2. Start Cutting at the Hip Flap. There is a piece of skin between the hip and the stomach. We always cut this first as it is a good starting point. You'll run the knife down the side of the deer all the way to the shoulder. This will get you to where you can begin to process the front quarter of the deer.

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The best way to butcher a deer is to first harvest the animal. Then deer can be field dressed by removing the entrails andinternal organs. The carcass can be quartered by sawing throughthe rib cage. Finally the meat can be cut into individual pieces. See also How Long To Cook Deer Sausage In Oven.

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Plain and simple: Steve gives the "how to" on breaking down a whole whitetail deer. Steve takes you through the process of transforming a whole deer into st.

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Jeff is the "Chief Gear Head" and Publisher of Gear Report. A National Shooting Sports Foundation Media member, he reviews gear for camping, hiking, shooting, hunting, paddling, backpacking, military vehicles, and other active pursuits. A USAF veteran and licensed pilot, Jeff earned an MBA in Marketing and Health Services. As an Online.

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Learning to butcher a deer is an integral part of deer hunting that, frankly, is becoming a lost art for too many outdoorsmen. Butchering at home requires a lot more than a deer meat guide. You'll need the right knives for the skinning process and butchering, a bone saw or hacksaw for cutting bone, a clean butchering surface, and maybe even.

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How to Skin a Deer, Step-By-Step. Step 1: Lower the carcass so the hams are roughly eye level and the head is touching the ground, which helps keep the critter from swinging around as you work.