How to Quarter a Deer For Butcherin

Quartering a deer is an important step for butchering. This step will separate the meat from other tissues like the backbone, hindquarters, and bone. The goal is to cut off the deer meat from the bones, leaving a flat, long piece. When preparing the meat, clean all surfaces before beginning.


Prepare a Deer For Butchering

There are a few steps to quartering a deer for butchering. First, you must skin the deer. It’s best to hang the deer upside down and begin by skinning the top from the head to the crotch. Next, skin the hind legs. Remove the inner thigh skin, making sure to avoid the achilles tendon. Peel back the skin and then cut off the leg, keeping the tendon and meat separate.

While quartering the deer, remember to wear gloves to protect your skin from blood. Also, you should avoid touching the internal organs with your fingers or your knife. This can lead to food-borne illness. Moreover, it’s important to separate the meat from the guts in order to avoid cross-contamination.

The backstrap is one of the most prized parts of venison. You can process it into chops. You can also use the backstrap as a food source. It contains the best fat and is very nutritious. A deer yields approximately two forearm-sized “logs” of meat.

After killing your deer, the deer should hang for 14 to 18 days. This will allow the natural enzymes and acids to break down the meat and give it a smoother and less gamey taste. When hanging the meat, make sure to store it in a cool, shady place. You can also store it in a chest freezer.

To age the meat properly for butchering, the deer should be aged between 32 and 42 degrees Fahrenheit. This will allow the natural enzymes in the meat to break down the collagen and prevent rotting bacteria from developing. A walk-in cooler is a good way to age deer, but if you don’t have one, you can age it in the refrigerator. Young deer should be aged for at least two days and older ones should be aged for five to seven days. The main thing is to keep the meat between 32 and 42 degrees for safe storage.

Remove Tenderloins And Backstraps

The first step in quartering a deer is to remove the backstraps and tenderloins. These two parts of the deer’s backbone are easy to separate. They run parallel to the spine, and can be easily removed with a knife. To separate backstraps from the spine, make cuts horizontally along the ribcage and along the spine itself.

The backstrap is the toughest part of the deer’s back, so it’s very important to separate it from the spine before trimming it. You can use a good meat-slicing knife like the Meatcrafter to make this task easier.

Once you’ve removed the backstraps and tenderloins, you’re ready to trim the loin. Start trimming from one end, making a long cut along the backstrap. You should then remove any tough or odd-grained meat that is not necessary. Then, use the backstrap to make ground meat, stock, or stew.

Next, you’ll need to organize the remaining meat. Keep the main cuts of meat in separate containers. Trimmings should be placed in another container. You can even use the scraps to make burgers or sausage. The backstrap is the best part of venison, and it’s the most popular cut.

After field dressing your deer, be sure to remove tenderloins and backstrap. Tenderloins are much smaller than backstraps, and they’re located underneath the spine. You’ll need to field-dress the deer first to reach them, which can be messy. Consequently, many hunters simply discard these portions of the animal. Tenderloins are also known as weenie loins or breakfast loins. They’re the most tender part of the deer.

The backstrap and tenderloin are the most expensive cuts of venison. They’re lean and tender, but they cook very quickly. Be sure not to overcook them, or you’ll end up with tough meat. Using butter or bacon fat helps prevent overcooking.

Dry Age a Deer Before Butchering

Dry-aging a deer is an important step in the butchering process. It allows the deer’s natural enzymes and acids to break down the meat, yielding smoother, less gamey meat. The aging process should last three to four days. To ensure the best results, the deer should be aged between thirty and seventy-five degrees Fahrenheit.

Dry aging a deer can be done indoors or in a meat locker. It is best to age the deer outdoors in temperatures of 32 to 40 degrees Fahrenheit. The meat will age more slowly if the temperature remains below 40 degrees Fahrenheit. Although this temperature range is ideal, temperatures between 32 and 36 degrees F are also acceptable.

In warmer climates, hanging a deer is not a viable option. If you live in an area where temperatures are more stable, you can hang your deer in a walk-in cooler. However, if you don’t have such a facility, you can also use a spare refrigerator. Once the deer is skinned, you can cut off the bones and store the meat in the cooler.

You can hang a deer in a cool, dark place for between four and seven days. The amount of time the meat needs to hang depends on the age and sex of the deer. Young animals require less hanging time, while older animals require more time. A longer hanging time will help mellow off flavors. You can also hang a whole deer with the skin on, which will prevent the meat from drying, but also provide the benefits of aging.

Dry-aging a deer can improve the quality of venison. It will also make it more flavorful, particularly if it was a particularly tough buck. While both methods improve the flavor of the meat, dry-aging tends to impart a more distinct flavor to the meat.

Cleanliness is Essential Before Butchering

Before butchering a deer, it is important to wash and disinfect the carcass thoroughly. This includes washing the knives and cutting equipment before using them again. A 50 percent bleach solution is recommended to remove prions and other pathogens from the meat. It is also helpful to disinfect the cutting surface by soaking it in boiling water. The cutting equipment and utensils should also be clean.

Generally, most hunters leave the butchering process to an expert. It can be intimidating, but it will get easier the more times you do it. If you have never butchered a deer before, following the proper steps will ensure that you get the best possible result.

Deboning a deer should be done quickly and carefully. If possible, butchering should be done in a cooler place. A deer that has recently run or been stressed will have a lower quality of meat. In cold weather, deboning should be delayed a few hours. In cold weather, however, you may delay the process up to two hours. After butchering a deer, it is essential to clean up any waste material. If the deer is quartered, the carcass parts can be sealed in plastic bags.

After gutting a deer, it is important to allow it to cool down. The body temperature above 40 degrees can cause the meat to spoil. Bacteria multiply rapidly in temperatures over 40 degrees Fahrenheit. Bacteria can multiply in as little as 20 minutes, so it’s important to cool the carcass as quickly as possible.

The process of butchering a deer begins with preparing the carcass. First, the deer’s head and neck are separated by an opening cut in the abdominal cavity. Then, the intestines are separated from the anus, which is removed in a later step.

Rules For Quartering a Deer

There are a few rules for quartering a deer. The first and most important is to separate the deer’s legs from the rest of the body. Then, separate the meat from the bones and internal organs. This way, the meat can be stored and preserved.

The next step in butchering is skinning the deer. This is done by hanging the deer upside down and removing the top skin from the animal’s head. The hind legs must also be skinned, but the inner thigh skin from the crotch to the shin must be cut without damaging the achilles tendon. When the skin is removed, you can now proceed to quarter the meat. To do this, start at the rear and work your way up until you reach the head.

Before quartering a deer, ensure it has been tagged. The tags should remain on the deer until it is processed. The tags must be clearly marked with the hunter’s name, address, and hunting license number. If the tags are removed during the quartering process, the processor may refuse to accept the deer.

The rear quarter is more difficult to remove than the front quarter. It can be separated with a knife or a reciprocating saw. First, use the knife to cut around the rear muscle groups. After that, use the knife to separate the ham and hip muscles from the pelvic bone. Once that’s done, move the knife up and down along the inside of the upper leg bone. After that, maneuver the ham and hip muscles free and separate the rear quarter.

You can also raise the deer by tying the deer to a tree. To do this, you’ll need a strong back and rope. Using a rope to raise the deer is recommended, but you may also use a come-along. Regardless of how you choose to skin your deer, make sure it’s clean.


What are the 4 quarters of a deer?

There are four major parts of a deer’s carcass. These are the “ham” and “hip” from the rear, the lower leg shank, and the “rump” and “round” from the front. These parts are used to make various types of deer meat, including venison roasts.

The first section to be removed is the hindquarters. This portion includes the backbone and ribs. This part provides two “backstraps” on either side of the spine. The inside loin is found just ahead of the pelvis, and is often referred to as the “tenderloin”. The rest of the deer is rounded off at the front.

The front quarters are the shoulder, leg, and neck. These parts are usually less meaty than the hindquarters, but they still contain ample amounts of meat. Many hunters grind the shoulder meat for burgers, while others chop it for stews and blade roasts.

What does quarter a deer mean?

Quartering a deer is a simple process that saves you time and eliminates a lot of mess. It also gives you a better chance to save some of the edible meat. The process is one of the most realistic ways to take out a big game animal in the backcountry. You’ll need a good knife, game bags, and a sturdy frame backpack. Once you’ve quartered the deer, you can butcher and freeze the meat.

The first step in quartering a deer is to remove the skin. You can use your knife to cut through the skin. After the skin is removed, you can cut out the head and other tissues. Be sure to separate the head and bones from the deer’s body. The head can be a great addition to deer meat, as it’s flavored with the gamey taste.

If you plan on quartering your deer yourself, you’ll need specialized tools for the job. The proper tools will make a huge difference in the perfection of the slicing and the ease of the process. Choose knives that are sharp, able to sever the skin with minimal pressure, and have a sturdy hoist.

What are the cuts on a deer hind quarter?

There are a few different cuts on a deer hind quarter, and knowing what each one is will help you choose the best cuts for your cooking needs. The shanks, for example, are the most tender cuts and make a fantastic hamburger. The shanks are also very tender, and they are often served grilled.

The hind quarters are fairly difficult to cut, but they can be done properly. Start by placing the hindquarters on their sides with the femur bone up and the ball of the femur facing up. Next, use the knife to cut the meat at the femur bone. You can then follow the seam between the muscles to get the top round.

When butchering a deer, you will need to skin the animal before cutting. Hang the deer upside down to do this. You’ll also want to cut the inner thigh skin at the crotch area, as long as you don’t cut the achilles tendon. You can then remove the skin from the meat. Remember to pull the front leg away from the torso when doing this.

How much meat should you get back from a deer?

When hunting deer, you’ll want to be realistic about the amount of meat you’ll be able to get back. The average buck will yield between 45 and 65 pounds of meat once it’s cleaned. This can vary depending on how you butcher the animal. Keep in mind that the size of the deer also plays a role in how much meat you’ll be able to get back.

If you plan to prepare the meat yourself, you’ll have to understand a little bit about deer anatomy. First, you should understand that the deer’s hide is not edible. This is because the hide takes up a lot of weight. A fawn hide weighs approximately six pounds, while an adult doe’s hide weighs about eight and a half pounds. The bones take up an additional 13.8% of the deer’s weight.

While the number of pounds of meat will vary, the average meat percentage from a deer is between 40 and 50 percent. The percentage of meat will also depend on the age and sex of the deer, as well as the way it was butchered. A skilled butcher can recover as much as 75 percent of the deer’s weight.

How long after gutting a deer is the meat good?

When deer is shot, the arrow and broadhead pierce the deer’s paunch, causing blood to fill the cavity. This blood does not bleed quickly, and as a result, the deer’s meat is not immediately edible. When the blood remains in the deer’s cavity, the meat begins to spoil. Old bowhunting traditions tell hunters to wait eight to twelve hours after gutting a deer before cutting it up. In the case of a deer shot in 50 degrees or warmer, waiting this long may mean losing a lot of the meat.

The next step in deer processing is skinning the deer. This step can be accomplished with a vacuum sealer, freezer paper, or freezer bags. The meat should be packaged in portions based on the number of people who will be eating the meat. Once it is packaged, it should be placed in the freezer evenly to ensure proper freezing.

There are many factors to consider when deer meat is cooked. The longer the hanging time, the better the flavor. Longer hanging time will allow the meat’s natural enzymes and acids to break down the meat. It will also give the meat a smoother, less “gamey” taste.

What is the first thing you do after killing a deer?

After killing a deer, you may be wondering what to do next. First, you should wash the deer’s body thoroughly. This will remove blood and other debris. You should also remove any visible hair, dirt, or feces. You should also wipe the cavity with a dry cloth. Then, rinse with clean water. Once you have washed the deer’s body, make sure to avoid exposing the cavity to dirt and bacteria.

If possible, make sure to mark landmarks to help you identify the deer’s location and blood trail. You may also want to use glow sticks or flagging tape to mark the area. Using these landmarks is essential for locating the deer quickly.

A double lung shot will leave bright red blood on the arrow, making it easier to spot. Sometimes, the blood trail won’t start right away, but it should appear soon. Also, if you hit both lungs, the deer will be able to run a hundred to 150 yards after the shot. In contrast, a single lung shot may only get the animal a few yards farther.

Should you hang a deer before butchering?

The answer to the question “should you hang a deer before butchery?” is simple, but there are some caveats. The most obvious is that hanging the deer will not help the meat cool down properly. This is especially true if the deer is young and hunted in warm states. But it will also help manage the cooling process and help protect the meat from freezing weather.

The temperature is the most important factor to consider when aging a deer. Deer meat should never be butchered less than 24 hours after hunting. During this time, the meat will undergo a process known as rigor mortis, which tightens the muscle tissue. The meat will then retain its toughness. Butchering should be done in temperatures between 36 and 40 degrees Fahrenheit.

While the ideal temperature range for hanging a deer is well established and indisputable, the whitetail community continues to debate the proper time and orientation of hanging. While the debate is often centered around temperature, there are several other factors that must be considered. For example, in the West, hanging the deer by the head is easier than hanging it by the legs. Additionally, hanging a deer by the head can make deboning the meat easier.


The first step in quartering a deer is to find the venison’s backstraps. These are large muscles that run parallel to the spine and can be easily removed by cutting a cross-section above the rear hips. Run the filet knife parallel to the spine until you reach the base of the neck. Next, use a strong tree branch with a piece of rope in the middle and thread it through the two ends of each tendon.

The next step is to separate the shank meat from the top round. Once the two parts are separated, bone out each piece. The same process can be used to separate the eye round and the tri tip. This way, each portion is easier to handle. This table top makes a great wild-game processing station.

Read more

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How To Gut A Deer

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Randolph Snider
Randolph Snider

I'm Randolph Snider, the founder and CEO of I started the company in order to provide honest, unbiased reviews of hunting equipment and to help people make informed decisions when they're ready to buy gear.

Being a lifelong hunter, I know what it's like to be on the hunt for the best products available. I also understand the importance of getting good value for your money. That's why my goal is always to provide thorough, accurate information that will help you make the smartest choices possible when it comes time to buy hunting gear.

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