What do I need to butcher a deer?
Before diving in, make sure you have the right tools.
- Gambrel. A gambrel suspends the deer in the air to make the process easier.
- Knife Set. A quality set of sharp knives is most important.
- Knife Sharpener.
- Meat Grinder.
- Sausage Maker Attachment.
- Vacuum Sealer.
How do you butcher a whitetail deer?
Butchering Deer – Order of cuts
- Shoulders. The first part of the deer we butcher is the front shoulders.
- Back Straps.
- Neck meat.
- Clean up the front half.
- Saw the backbone at the hips.
- Cut out the sirloin.
- Remove the rest of the hind quarter.
- Finish boning out the hind quarters.
How long should a deer hang before you butcher it?
The deer stiffens during rigor mortis in the 24 hours after being killed. If it is processed during this time, the muscles shorten and contract causing the meat to become tough. You should let your deer hang for 2 to 4 days at minimum before processing to avoid this.
How long should you hang a deer?
How do you package deer meat?
Use heavily waxed paper, freezer wrap, heavy-duty aluminum foil, vacuum bags, or plastic freezer storage bags for meat storage. Wrap meat tightly, and remove all air from the bag before sealing. Using a permanent marker, label packages with contents and dates.
How long should you hang a deer before butchering it?
Do you skin a deer right away?
SKIN IT TO WIN IT When winter hits—especially in brutally cold areas—this natural insulation is what allows the animals to survive. But when you kill a deer, that same protective sheath needs to be removed quickly so the meat can cool.
What temperature is safe to let a deer hang?
An optimal temperature to hang deer meat at should be temperature above freezing but below 40 degrees F. Many people let the deer hang in their garage, but this far from the proper conditions because of contaminants, pests and temperature fluctuations that come with an uncontrolled environment such as this.
What happens to meat when you butcher a deer?
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.
How to cut deer meat properly?
Once you have cut up to the front shoulder, you’ll cut the front shoulder away from the body. The idea is to detach the area you are working with from the body as much as possible as it makes it easier to maneuver the piece of meat. Once you’ve got this piece of meat exposed, you are ready to move on to removing the hooves of the deer.
How long should deer be aged before butchering?
You should age young deer at least two days while older deer should be aged between 5 and 7 days. Remember, the most important thing is to keep the meat between 32 and 42 degrees. Once aged, its time to start butchering deer. Before butchering deer, we must take the hide off.
Do you put meat in the cooler when cooking a deer?
Every piece of meat you cut off of the deer needs to go in the cooler. You’ll do this throughout while you butcher a deer. After you get all of the meat into the cooler, you’ll pour the 5-pound bag of ice over the meat. Then let the meat rest.