How to skin a deer when your parents ask for help

Step 7 Removing the meat: start at the neck

When you remove meat, place it in your cooler full of ice and water. We did this outside because it was cold enough that flies did not appear.

Start at the back of the neck and do one side at a time. Make a cut through the meat until you hit the bone of the spine. Then, choose one side to start with. Take your knife and cut down the spine on one side 7 or 8 inches.

Then, cut the meat around the neck on your side of the spine. The photographs show better than I can explain in words.

Each muscle group is fairly separate from it's neighbors. What I found to be most natural was to remove each group starting from the outside where you can see obvious divisions and work your way down to the rib cage. My dad had other ideas, so we did one side in each fashion.

Comments

[fzxdf5]

if you are not using a gambles, and have it suspended from it's head (like in the Pics) start at the bottom...if you cut off all the meat from the next roast your deer will fall. Caution should be taken with this approach.