Did you know that quartering a deer is the most efficient way to process the animal for meat? In fact, it is the recommended method by the United States Department of Agriculture. This is because when you skin and quarter a deer, you are able to get the most meat out of the animal with the least amount of waste. Plus, it is much easier to transport quarters than an entire deer. So, if you are looking to process a deer for meat, here is a step-by-step guide on how to skin and quarter a deer.

1. supplies needed to skin and quarter a deer

You will need a sharp knife, a hacksaw, a set of pliers, a large bowl or cooler of ice water, and a work table.

If you will be skinning the deer in the field, you will also need a tarp to lay the deer on.

2. how to skin a deer

Using your sharp knife, make a cut along the inner thigh from the groin to the knee.

insert the blade of the knife under the hide and make a slit. Work the knife up the body, being careful not to cut into the flesh.

3. how to quarter a deer

Using your hacksaw, cut through the pelvic bone.

Once the pelvic bone is cut, you will be able to pull the hind quarters away from the deer.

4. how to remove the legs from the deer

Using your knife, make a slit along the inside of the leg from the knee to the ankle.

Insert the blade of the knife under the hide and make a slit. Work the knife up the body, being careful not to cut into the flesh.

5. how to remove the head from the deer

Using your knife, make a cut behind the ears and along the spine.

insert the blade of the knife under the hide and make a slit. Work the knife up the body, being careful not to cut into the flesh.

What are the 4 quarters of a deer?

When butchering deer quarters, it is important to remove the front shoulder and shank as one piece. The rear leg, or “ham”, and lower rear leg shank should also be removed as one piece. This will ensure that all of the meat is properly cooked and seasoned.

If you are considering processing your own deer, you will need a few key pieces of equipment. A sharp knife is of course the most important tool you will need. A butchering saw, a sturdy cutting board, and a set of sausage stuffers are also necessary. While you can get by without a sausage stuffer, it will make the process much easier. You can purchase a set of deer processing equipment for around $100.

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How do you skin a whole deer

I prefer processing a deer with the rear end up hung by the back legs. I find that it’s much easier and less messy that way. Plus, it allows me to easily remove the hide and butcher the meat without having to move the deer around too much.

To skin a deer, start at the neck and cut around the hide. Then, begin working the hide down the body, away from the meat. Once you’ve exposed the meat of the neck, you should have enough hide to grip and pull with one hand, while slicing with the other. Continue working down the body, pulling the hide free of the front legs.

Can you quarter a deer right away?

Most hunters should allow their deer to hang for 24 hours to allow the rigor mortis process to take place. This will help to make the meat more tender and easier to work with when processing and butchering. After the 24 hours have passed, you can then go ahead and freeze the meat for long-term storage.

A clean shot to the vital organs can be taken at the quartering-toward angle if the gun is already trained on the animal. For an effective hit, aim at the front of the shoulder of the near front leg.How to Skin and Quarter a Deer_1

Is it better to skin the deer right away or wait?

If you plan on skinning a deer in September or early October, it’s best to do it as quickly as possible so the meat will start to cool down. This is especially important if you don’t have access to cold storage and need to hang the deer in the shade of a tree. For this to be effective, the air temperature needs to be at least 40 degrees at night.

The length of time you hang your deer before processing it will directly impact the taste of the meat. If you want 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. Therefore, if you are processing an older deer, you should let it hang for 2 to 4 days at minimum.

How long should you wait after killing deer

If you shoot a deer and it does not seem to be immediately killed, it is best to wait at least 30 minutes before climbing down or leaving your blind. This will give the deer time to bleed out and die, and will prevent you from scaring it and pushing it further into the woods.

When shaving, it is important to get underneath the skin in order to avoid cuts. To do this, simply cut away from the hair. You can run the razor down the length of your skin in order to achieve a close shave.

Can you get sick from skinning a deer?

You can get sick if blood, fluid, or tissue from an infected animal comes in contact with your eyes, nose, mouth, or skin. This can happen when you are involved in hunting-related activities such as field dressing or butchering. To avoid getting sick, be sure to wear gloves, a face mask, and protective eyewear when handling any meat from an animal. Also, be sure to wash your hands thoroughly after any contact with raw meat.

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A lot of new hunters are intimidated by removing a deer’s skin. There sure is a lot of it after all. In reality, though, skinning a deer is a simple and relatively fast process. 264.

Are deer hides worth anything

If you have a deer hide that you would like to trade for either gloves or cash, Petska Fur is the place to go. The best way to present your deer hide is in one of three conditions: salted, frozen, or fresh. Petska Fur is happy to trade for deer hides in any of these three conditions.

As the hide begins to dry after the first layer of oil has been applied, stretching the hide should begin. Stretch the hide in every direction 3-4 times each day. You should be able to see the hide start to turn white as you stretch it, indicating the fibers in the leather are starting to break.

Do you hang a deer head up or down?

There is no right or wrong answer when it comes to hanging deer by the head or hind legs. Some hunters argue that hanging deer by the hind legs will prevent gastric juices from the esophagus draining down onto the hams. Others believe that it does not matter how you hang the deer, as long as it is properly taken care of. Ultimately, it is up to the individual hunter to decide what works best for them.

A spare refrigerator is excellent for aging venison. Remove its racks and hang the meat so it doesn’t touch a contaminated surface. That precaution reduces the chances of bacteria growth. Refrigerators provide a controlled environment, so you can age your meat much longer than what’s possible in open air.2410

How long after killing a deer can you wait before gutting

Deer meat naturally becomes tough immediately after the deer dies and this toughness can last for about a day. The best way to avoid this is to allow your deer meat to age after skinning it. Aging meat can take anywhere from a few days to two weeks. This process allows the meat to tenderize and become more flavorful.

In a camp situation, it helps if you tag out the first day and can let the carcass hang for a week, but even a few days of aging can improve the taste and texture of a tough cut of meat.


1. Start by cutting around the deer’s hind leg, just above the hock.

2. Cut through the skin and meat down to the bone.

3. Continue cutting around the entire leg.

4. To skin the deer, start at the cut around the hock.

5. Pull the skin down and away from the meat, using a sawing motion with your knife.

6. Once the skin is removed, move on to the other hind leg and repeat the process.

7. To quarter the deer, start by cutting through the skin and meat along the breastbone.

8. Continue cutting down the center of the deer’s body, all the way to the pelvis.

9. To remove the front quarters, cut through the skin and meat at the shoulder joint.

10. Cut through the ribs and remove the entire front quarter.

11. Repeat the process with the other front quarter.

12. To remove the hind quarters, cut through the skin and meat at the hip joint.

13. Cut through the pelvis and remove the entire hind quarter.

14. Repeat the process with the other hind quarter.

Deer skinning andquartering is not a difficult process, but it does require some knowledge and a sharp knife. In conclusion, remember to make clean cuts, work quickly, and be careful not to cut yourself. With a little practice, you’ll be able to skin and quarter a deer like a pro.