WebSep 22, 2016 · 1. MAKE THE SHOT. There’s more merit to a well-placed shot than a quick, ethical kill. The quality of your meat depends on it. A big-game animal’s primary meat isn’t contained within its chest cavity, so while a gut shot is far from ideal, it’s also not the end of the line for your meat. WebMay 18, 2015 · These and many other cuts are from its hind leg, also called the hind quarter. In this post I’ll show where the major cuts of meat come from on the deer but focus on the hind quarter since it can be somewhat intimidating to the first time home butcher. Overall, when butchering a deer, most of it’s fairly easy to break down to the major cuts.
Interactive Deer Processing/Butchering Cuts Chart
WebMay 4, 2016 · Butcher Tools are here; http://www.chefdepot.com/bonesaw.htm http://www.chefdepot.com/cutlery.htm http://www.chefdepot.com/mapleboard.htm See the site fo... WebDeer Butchering Diagrams. by Jeff · Published 22Feb18 · Updated 24Jun15. deer butchering diagram. We found these deer processing illustrations online and thought … plover shoes
13 Easy Steps on How to Butcher a Deer and Get the Perfect Venison
WebGrab and peel the skin off the back legs and down to the tail. Step 4: Sever the tailbone and then keep peeling all the way down to the front shoulders, using your knife when … WebButchering Deer – Order of cuts. 1. Shoulders. The first part of the deer we butcher is the front shoulders. The shoulder should be pulled away from the torso of the deer to … WebMay 4, 2024 · You'll do this just like a deer, make a circular incision around the joint, apply pressure to expose the joint, and use the tip of your knife to cut the shank away. Starting from the chest, make another incision and follow the line of the shoulder all the way around to the neck. This will remove the shoulder blade. princess pride of america