We are the largest hunting and archery information sites on the Internet. According to ranking.com, we are also the most popular hunting and archery site after Cabelas. Finally, we get more hits than any other hunting site because there is so much more to see.
Enhanced Fishing Society Site
Our enhancement program is 90% complete. Our volunteers have added over 800 pages. We now have over 3,000 and 30,000 links to Fresh and Saltwater fishing, guides, rods, reels, lures, recipes, fish and where and how to fish and the boats to fish in.
The Archery Society
1,000+ pages and 15,000 links to archery and bowhunting, hunting guides, archery history, products and services
Skinning and Butchering a Ruminant
Thank you for visiting the Deer Society. We are a non profit, public service organization. We are all volunteers. All our revenues go to improving the site. No one has ever taken a salary. Please scroll down to learn more.
.
Skinning and Rough Butchering a Ruminant
Bookmark this valuable site
You will hear a lot of stuff about skinning a deer. Most of it is unnecessary work unless you plan to preserve the hide. If you have a reciprocating or a saber saw the work will be a lot easier.
Hang a field-dressed buck until the rigor mortis leaves it and the carcass becomes limp.
Important! Do this where you have a hose available and keep spraying the meatbecause you want to get rid of the bone dust.
Use a reciprocating saw to cut off the back legs at the hip. If you don't have a reciprocating saw cut through to the inside of the legs to the hip with a sharp knife, break open the hip and separate the leg that way. Use for roasts, leg steaks.
Saw off the lower legs. Pull the skin off the legs.
Saw off the loin from the hips to the bottom of the rib cage. Then skin it. Be careful. There are strong sexual scent glands in the back. Do not let the skin touch the meat. Discard the tail immediately. It has strong scent glands. .
Saw or cut off the two front legs from the rib cage. Cut off the legs at the joints. This is chuck for stew of hamburger. Then skin them with a knife.
Saw off the rib cage from the neck. Skin it. Be careful. There are strong sexual scent glands in the back. Do not let the skin touch the meat.
Saw the rib cage in half through the spine. This will give you two racks. Saw off the short ribs.
Saw off the neck and skin it. This is stew or hamburger.
Please check out some of our sister sites: Hunting Society : Easy Fish Recipes : Hunting Equipment : Archery Tips : Wild Game Recipes : Boating Info : 1001 Easy Recipes : Archery Society.
