Gladly show guys how to cut up a deer.

Fellas, if you can catch me at home, I would be happy to help or show you how to cut up a deer. We do several every year, and I just finished two Monday evening. I added on to the barn just to have a formal butcher shop to process deer and hogs. Beef are a little hard to handle at this time though, and I'm still trying to come up with a walk in freezer. The main thing is cleanliness of the meat, and proper game care especially after field dressing. In warm weather like we have been having in early bow season, get them cooled out quickly. Split that pelvis bone and make sure the nasties are all out, as hams tend to spoil quickly. If it's not a wallhanger, get the windpipe out as it can spoil the neck, and I like to split and spread the ribs open to help cool things out. Try to wipe any and all blood out of the cavity and cut or pull out any loose fat. I hate to see fish loins all dried out from hanging, so I cut them out as soon as possible and throw them in a baggie in the cooler. Ice is not a bad idea inside the body cavity to transport, but I don't like to get water laying around on the meat. Duff, we don't live too far apart, the invites open. I can hang upwards of five deer at a time.