What kind of knife do you use to butcher a deer?

To most efficiently skin a deer, you generally need at least two knives. A smaller “skinning” knife and a slightly larger “breaking” knife. Each should be specifically designed for its purpose and curved at the right angle for processing the animal.

Can I butcher my own deer?

The majority of hunters leave butchering deer up to the “experts” but we believe, that with some instruction, anyone can butcher their own deer. Butchering deer can be intimidating but after the first couple of times, it gets easier and easier.

How long after killing a deer is the meat good?

The animal does not “bleed out” quickly, and hence the quality of the venison suffers. 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.

How long should you hang a deer for?

You should let your deer hang for 2 to 4 days at minimum before processing to avoid this. For the best tasting deer meat Mississippi State University recommends 14 to 18 days of hanging time. A general rule of thumb is, the older the deer, the longer the hang time.

Is a fillet knife good for deer?

Boning Knife or Fillet Knife In a pinch, I could fillet a fish with my boning knife, but I would not like to bone out a deer with a fillet knife that is too flexible, if you do want to use a fillet knife, a fillet knife with a stiff strong blade would be best for processing deer.

What boning knife do butchers use?

Tojiro Pro Flash 63 Layer Damascus Boning Knife 15cm If you’re a meat, fish, and poultry lover and you would like a knife that can handle all three, this is the best boning knife for you. It’s narrow; the sharp blade gets around meat, fish, and poultry bones easily.

How long can a deer be left before gutting?

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.

Do you have to skin 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.

Should you hang deer before butchering?

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.

Should you rinse deer meat before freezing?

It doesn’t hurt to rinse the deer’s body cavity with cold water to remove nasty visible debris. But realize: Unless the water is boiling hot, it won’t kill any bacteria that’s on the surface of the meat. Kill enough big-game animals and you’re bound to face guts with your glory—just suck it up and get to work.

Should I skin my deer right away?

Skin It. In September or early October, it never hurts to skin a deer as quickly as possible so the meat will begin to cool down. This is a must if you don’t have access to cold storage and intend to hang your deer in the shade of a tree. To do this, the air temperature needs to be 40 degrees or cooler at night.