Step by step guide to butchering a deer.................

[Pingu]

That's some effort to pull together - thank you! ‍‍

 

[Heym SR20]

Good intro thank you.

Over the years I have found you don’t need to bother dismantling the carcass completely. I take the shoulders off, and then the two haunches by peeling down the H-bone to the ball joint and foloowing down the pelvic bone.

This leaves the pelvis, spine and rib cage. To take the backstraps - start at the brisket and take off the flanks and then work the backstraps away. Then unpeel the backstraps.

You then take out the inside fillets and neck straps. And thats 99% of the meat recovered.

 

[RM100]

Forspme reason, the pictures that I can see are blurred.

 

[Miki]

The OP posted this in 2009 (11 years ago) and in those days Photobucket offered a free picture depository.
Since then things have changed. Fox Media/News Corp owned it for a while and then they sold it to a commercial company call Ontela. In 2017 Ontela introduced charges, it now costs $99 a year to host photos which can be 'linked to' (ie like the ones on here) or $399.99 a year if you want them to be 'clear and visible' .......

 

[mad baja]

That is a very handy write up

 

[tealthelab]

That's excellent info hopefully I might need this soon

 

[bluejake]

great walkthrough

 

[S.Moore]

Great write up, very useful for someone new to the sport such as myself!

 

[Ant ler]

Great stuff, everything you need in a few pictures and words. Thank you.

 

[Jamie123]

amazing about of information. thank you for your time and breaking it down so easily.

 

[Old Pultney]

Yes, well done, excellent behaviour in all the time and trouble it must’ve taken. Thank you.

 

[User00026]

Very thorough! I personally butcher a deer in about 10 minutes. Tenderloins, backstraps, shoulders come off, haunches off and either left whole or separated into muscle groups.

I do like a few parts of this sequence though as it shows deboning techniques I’ve not used before and will now try out, we are never too old to learn!

Great post, and thanks to the OP

 

[Macaskill]

great post, thanks for the huge effort doing this.

 

[Landy99]

I did an excellent butchery course run by the BASC but return to your post again and again for guidance when butchering a carcass. Many thanks for going to huge effort of posting!

 

[ruger77]

Thank you for posting this I made a mess of my first attempt on the haunch managed to get it right on the second attempt

 

[harry_o]

As others have said, though it might be old, this is very useful! I've learnt a new technique today!

 

[Ackers]

Great, detailed post. Good to see how other people approach things. Several tips and tricks to make life easier.

 

[PeterWilson]

This is really useful. I watch loads of videos, have read books etc and I think you have to find something you can identify with. At my level of butchering, I find I like that you butcher in order of value - this makes alot of sense to me.

 

[FilipRugby]

Wow, that's very usefull. Thanks

 

[paul830]

Fantastic post,much appreciated