This illustration by artist Nadia van der Donk shows where the different cuts of meat come from on a deer.
A hind quarter alone from 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, sharp 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’s below 50 degrees Fahrenheit.