Some butchers give you back your own meat, some don't. Hand-crank grinders are available and less expensive, but of course it will require a little more time and a lot more muscle to finish the job. Opening the chest initiates the cooling process and gets the internal organs away from the meat, a critical step in slowing bacteria growth and keeping spoilage at bay. Expert whitetail hunting guide Jon Heaton from Texas explains how he learned to fully process a deer in less than 10 minutes. A deer’s internal organs need to be removed as quickly as possible for a variety of reasons. Processing deer correctly is important, and whether you're deer hunting for a trophy buck or for meat for survival, you should never waste venison or any other meat. Watch to find out how he breaks down a deer in just minutes. Pull or crank it up to get it off the ground. Field dressing a deer is the process of removing all the internal organs. The next step involves quartering. To execute this step … Deer bones and fat can have a rancid flavor to them, so the best way to process a deer is to completely remove the muscles off of the deer carcass, and then trim those muscles of any remaining fat and silver skin. Call beforehand and ask. A professional deer processing service will process the entire deer that includes skinning and processing the meat into cuts such as hamburger, steaks and sausage. Step Three. Deboning a deer involves removing the muscles off of the deer. After 24 hours or so, rigor mortis stops and the aging process begins. Lower the deer so that the hams are eye level and the head is touching the ground. Deer hunting not only produces long-lasting memories on the field, it also offers sumptuous meat to eat. Process one or two deer by yourself and you will have paid for it. • Once you’ve made these cuts and loosened the skin, peel it down to the tail. Cut all the way to the bone all the way around. • Remove front legs at the knee. Kill a deer. Personally, I don't trust anyone to process my meat anymore, so I … Butchering deer while in this state will result in tough meat. Step Two. Once you have had a successful hunt using the best crossbow or gun, it is paramount to take care of your hunt and process it properly and in a timely manner.. With the right conditions, you can age the venison, process and store it to enjoy later. If not, watch the video below this article of how to dress a deer. The deer must also hang for 2-7+ days before processing. Butchering Deer – The aging process. Check with a local meat processor to get a better idea of how long it will take them to process your deer. If you’re a deer hunter, you probably already know how to field dress deer. Hang the deer from by its rear legs on a gambrel. How to Field Dress a Deer in 7 Easy Steps. After killing and field dressing the deer, it is time to age the meat. The blood and gut pile will comprise 20 percent or more of a deer’s weight, too. The next step in processing your deer is to debone the deer. Gutting a deer as soon as you can after a kill is important to help cool the meat and prevent any meat from spoiling from bacteria … You may already own a kitchen mixer that allows for attachments, like a meat grinder. If it is a buck and you want to save the head, first cut a circle around the neck. With a few deft cuts with his knife and knowing where the joints are on the deer’s body, he can skin, trim, remove muscles and get things done quickly. After a deer is killed, it goes into a rigor mortis state in which the muscles are contracted and stiff. The cost is going to greatly depend on the processing company, what you want to have cut, the size of the deer … Back when we used to take deer to a processor time and cost varied depending on how many deer the butcher had to process and what kind of cuts we wanted. Skinning process is a way of separating your deer’s hide from its muscles using the edge of a sharp knife. Overall, you can expect to wait 1-2 weeks to get your meat back during the peak of the hunting season.

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