How to Cut Up a Deer: A Step-by-Step Guide

Deer hunting is a popular outdoor activity, and once you’ve successfully harvested a deer, it’s important to know how to properly cut it up. Cutting up a deer can be a daunting task, but with the right tools and technique, it can be done efficiently and safely. In this guide, we’ll walk you through the step-by-step process of cutting up a deer.

Gather Your Supplies

Before you begin, make sure you have the following items on hand:

• Sharp, high-quality knives (a boning knife and a fillet knife work best)
• Cutting board or sturdy work surface
• Garbage bags or game bags
• Paper towels or clean rags
• Cooler with ice

Field Dressing the Deer

The first step in cutting up a deer is to field dress it. This involves removing the internal organs and preparing the carcass for transportation. Follow these steps:

1. Hang the deer by its hind legs or lay it on its side.
2. Make an incision from the pelvis to the breastbone, being careful not to cut the internal organs.
3. Reach in and remove the internal organs, taking care not to rupture the bladder or intestines.
4. Rinse the cavity with water to remove any blood or debris.
5. Tie off the esophagus to prevent any remaining blood or fluids from leaking.

Cutting Up the Deer

Once the deer is field dressed, you can begin cutting it up. Follow these steps:

1. Hang the deer or place it on a stable work surface.
2. Remove the head by cutting through the neck, just below the base of the skull.
3. Remove the legs by cutting through the joints at the shoulder and hip.
4. Skin the deer by making an incision from the hind legs to the neck, and peeling the skin back.
5. Separate the body into two halves by cutting along the backbone.
6. Further divide the halves into smaller cuts, such as the loin, ribs, and shanks.
7. Trim away any excess fat or connective tissue.

Storing and Preserving the Meat

Once you’ve cut up the deer, it’s important to properly store and preserve the meat. Follow these tips:

1. Place the meat in resealable plastic bags or game bags and store in a cooler with ice.
2. If you plan to freeze the meat, do so as soon as possible to preserve the quality.
3. Label the bags with the date and contents to help keep track of the meat.
4. Use the meat within 1-2 years for best quality.

By following these steps, you can successfully cut up a deer and prepare the meat for consumption or storage. Remember to always handle the meat safely and use the proper tools and techniques to ensure a successful and efficient butchering process.