How do you butcher a deer step by step?

How To Butcher and Process a Deer at Home – Deboning a Deer

How long should you hang a deer before butchering 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.

Can you butcher a deer right away?

On average, five to seven days is the ideal length of time to let the meat age. An aging process of five to seven days will allow the meat time to cool, move past rigor mortis, and let collagen begin to break down. This will result in meat that is both tender and flavorful.

What do you need to butcher a deer?

Before diving in, make sure you have the right tools.

  1. Gambrel. A gambrel suspends the deer in the air to make the process easier.
  2. Knife Set. A quality set of sharp knives is most important.
  3. Knife Sharpener.
  4. Meat Grinder.
  5. Scale.
  6. Dehydrator.
  7. Sausage Maker Attachment.
  8. Vacuum Sealer.

Is deer meat healthy for you?

Venison’s health benefits are many. For starters, it’s one of the leanest, heart-healthiest meats available — low in fat, high in protein and packed with zinc, haem iron, and vitamin B. It’s also economical. “If you get two deer a year, you have enough food for the entire year,” Czerwony says.

What to do after killing a deer?

Stop and Wait — Before climbing down from your treestand or leaving your blind, wait for a while, at least 30 minutes after shooting your deer. If your bullet didn’t cause immediate death, waiting for a half-hour can help prevent your wounded animal from being scared and further pushed into the woods.

Should you skin a deer right away?


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.

Should I hang deer with skin on?

With the hide on it will insulate the meat on days that warm up and it keeps the rain and birds off the meat as well. Another thing is if you have to transport the animal everything stays cleaner with the hide on.

Is 50 degrees too warm to hang a deer?

Not long. The enzymatic action that occurs when “aging” meat happens in a tightly controlled temperature range, typically about 33-42 degrees. Any colder and the meat freezes which halts the enzymes from working. Any warmer and the meat will spoil.

Do you have to age venison?

Typically for the best balance of flavors, venison should age for between 18 to 21 days. Provided you have the space, aging can be a very simple process. The key to dry aging is absolute temperature control.

What temperature is safe to hang a deer?

To properly age your deer, you must keep it at temperatures above freezing and below about 40 degrees. This holds bacteria (and rot) at bay, allowing natural enzymes to do their work.

How many pounds of meat do you get from a deer?

The average deer weighed 107.56 pounds field dressed and yielded 52.19 pounds of venison, or a 48.52% meat yield. Below are the average yields for one deer according to Antlered (bucks), Antlerless (does and button bucks), and Combined (bucks, does, and button bucks). Several factors determine venison yield.

How does deer meat taste?

When people describe venison taste and texture, they often use words like rich or earthy; this is a festive-tasting meat, often imbued with hints of the acorns, sage and herbs that the deer enjoyed during its life. It’s also considered to be less juicy and succulent than beef, but also smoother and firmer.

How do you process deer meat into hamburger?

How To Grind Your Own Burger Meat – Venison – Beef – Deer

Where do you cut a deer’s steak?

The best steak cuts from a deer come out of the hindquarters, also known as hams. Remove the hindquarters from the carcass and then break them down from the inside by following sinew lines between the individual muscles.

Can you get parasites from deer meat?

“Wild game meat, including venison, bear meat, and wild fowl may contain a variety of bacteria and parasites that can cause illness in humans if the meat is not properly cooked,” cautioned State Health Officer Karen McKeown. “Even healthy-looking animals can carry germs that can make you sick.”

Is doe or buck meat better?

I’ve heard some hunters claim that “does taste better than bucks.” That’s not inherently true. A mature doe that’s spent a summer nursing fawns is about the toughest, stringiest deer in the woods. The nutrients she consumes are going to the betterment of her fawn’s health, rather than her own.

Can you eat deer meat rare?

1. Don’t overcook it. The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

Do you have to bleed out a deer?

The short answer to your question is… no, slitting the throat is not necessary once the heart has stopped beating. The big game animal… moose, deer, caribou or what have you once shot will under most circumstances bleed enough internally or through exit wounds to bleed out.

How do you drag a deer out of the woods by yourself?

Drag it Out

If you decide to drag out your harvest, use these tips: Hold the right spot: Grab the antlers or tie a short rope around its neck to pull the deer. Its legs will fold naturally backward to let you pull your deer past saplings or trees. Bring a ski-rope handle: Some ropes are slippery or difficult to hold.

How long is a deer good for after being shot?

If you wait too long to recover the deer, the blood will spoil and ruin the meat. The old bowhunters’ rule is to wait eight to 12 hours before following a gut-shot deer. If you wait that long when it’s 50 degrees or above, your intentions may be good, but there’s a good chance you will lose that meat.

How long can a deer sit in 50 degree weather?

If the air temperature is 50 degrees, we have three to six hours to recover a deer after it dies. If the temperature is higher, or the animal has elevated its temperature by running hard, then the safe time available for recovery is shorter.

Why do you hang game meat?

The main reason to hang an animal is to age the meat to make it more tender. The enzymes within the meat act on the collagen and connecting tissues when the animal is hung at the proper temperature, thus making the meat more tender.

Do you have to field-dress a deer right away?

Why You Need to Field Dress Your Deer

Field dressing is basically the process of removing the internal organs and blood. You want to field dress a deer as soon as possible, particularly if you punctured the stomach. Field dressing cools the meat down quickly and helps prevent bacterial growth.

Do you gut a deer before taking it to a processor?

Some hunters have a meat pole or skinning shed where they hang their deer to remove the entrails. That’s great, but most hunters field-dress their deer on the ground prior to bringing them home or taking them to the meat processor.

How do you keep deer from spoiling in hot weather?

Keep the carcass out of sunlight and allow for adequate air circulation. Do not tie the deer across the hood or roof of a car or place it in a car trunk where warmer temperatures promote bacterial growth. Use a cooler filled with ice or dry ice to store cut meat.

Can you let a deer hang overnight?

The body temperature is about 102F at time of death. Letting a gutted deer hang overnight, even at 80F or so, will allow the meat to cool down to that temperature without harm, and meat can be further cooled down in cooler or processed next morning.

Should you wash deer meat before freezing?

The meat should be kept clean and dry throughout field dressing, cold storage and aging processes. Soiling and excessive moisture increase the likelihood of spoilage.

Why is deer meat brown?

So why does meat turn brown? Both myoglobin and oxymyoglobin have the ability to lose their oxidation which results in a brown color called metmyoglobin. This essentially means that meat can turn from a bright red color (which many associate with fresh) to a brown color from a lack of oxygen.

Can you age deer meat in the fridge?

A spare refrigerator is excellent for aging venison. Remove its racks and hang the meat so it doesn’t touch a contaminated surface. That precaution reduces the chances of bacteria growth. Refrigerators provide a controlled environment, so you can age your meat much longer than what’s possible in open air.

How long is deer meat good in fridge?

For whole pieces of meat like steaks and roasts, you’ve got 3-5 days of freshness if you refrigerate. If frozen, that extends to 9-12 months. Some say that frozen venison will keep in your freezer for up to 2 years. Ground meat and sausages will keep well 1-2 days in the refrigerator and 2-3 months in the freezer.

Should I skin a deer before hanging?

To hang a deer head down, simply insert a stout stick or meat-hanging gambrel between the hock and the tendons. Make sure to skin the hock before you hang the deer if you are going to do so yourself. It is very easy to accidentally cut the tendon when making the first cuts around the hock.

How much is a deer worth?

At 1.5 to 2.5 years of age, a bred doe might bring $2,500 to $4,000. A yearling buck can bring $1,500 or more depending on antler size. At 2.5 years of age, a buck might bring $2,000 or more.

Are deer kidneys edible?

If you get the all-clear, the liver, kidney, and heart are all edible and, when properly prepared, can be incredibly tasty. There is a very long global tradition of eating the deer’s heart that extends to countless ancient cultures all over the world. Whitetail deer hearts are complex and delicious when enjoyed fresh.

How much is a deer carcass worth?


Whole Carcass Deer/Antelope (Hide on)$90.00
Whole Skinned Deer/Antelope$95.00
Quartered Deer/Antelope$70.00
All-Burger Grinding/Wrapping$.80 (price included for whole deer)

Is deer meat good smoked?

When cooked properly, smoked venison can be a deliciously tender game meat that doesn’t have an overly “gamey” taste. By following the tips above, straight from champion pitmasters, you can ensure you end up with a great-tasting and juicy result and not dried out deer jerky.

Why is my deer meat chewy?

“Freshly butchered venison — especially when it is in rigor mortis — will be super tough,” Cihelka said. When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender.

What is the best tasting deer?

Axis deer are generally considered by most hunters to be the best-tasting game meat.

How much bacon do I add to venison?

70% venison, 30% bacon ends and pieces is what I do. This ratio makes some really tasty venison bacon burgers.

Do I need to soak my deer meat?

It won’t hurt anything. Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.

How many times do you grind deer meat?

Grind the Venison Twice

You might also have a medium grind die that falls in the middle of those two. Starting with the coarse grinding plate, followed by a second grind with the finer die helps break down tougher cuts of meat and slices through stringy sinew.

What is the fastest way to butcher a deer?

How To Butcher and Process a Deer at Home – Deboning a Deer

Do you cut venison with or against the grain?

How To Slice Meat Against The Grain

How do you butcher a whole loin of venison?

Venison Butchery – Cutting the Boneless Loin