If you’re interested in how to butcher your own deer harvests, you might like this illustrated deer meat guide.
This illustration by artist Nadia van der Donk shows where the different cuts of meat come from on a deer.
A single deer can provide a lot of meat that can last for months if rationed properly. The hide can also be used for a wall hanging or carpet.
Butchering at home requires a lot more than a deer meat guide. You’ll need the right knives for skinning the hide, a hacksaw, wet stone and gloves for cleanliness.
Plus, the process can get a little dirty, so having a safe place to do it without risking a seriously messed up kitchen is key.
If you don’t know what you’re doing, you’ll be much better off taking it to a deer processing facility or experienced butcher.
But, if you’re up for the challenge of learning how to do it, this handy guide will help out big time.
Getting a deer from the field to the freezer starts with properly field dressing the animal. Make sure to store and hang the meat in a cool and dry environment that is below 50 degrees Fahrenheit.
Meat should hang for at least five days to ensure the meat gets tender.