how to process a deer after kill

Take photos of the deer, dress it, mount it, and harvest it. To do this, first divide the meat into quarters. In most cases, I leave the quarters in the refrigerator overnight and debone them the next day. 1. A good butcher knife or hunting knife. If the temperature is cold, you can wait up to four hours. Do a search for braising liquids and methods. Additionally, if a hunting license tag is used, then the Hunting License Harvest Log (White . Roast or bake it outside on the grill if you have one, or in a smoker. According to the old bowhunting rules, bowhunters were usually advised to wait eight to twelve hours before shooting a gut-shot deer. Smoked venison makes terrific jerky to take on the trail. Thats right, two weeks! Cleaning You want to showcase your deer in a dignified way. Twelve feet of light rope or nylon cord. Venison is a favorite in a variety of dishes, including chili, tacos, and meatballs. Trim the fat from the meat. Hoist it up on a stable garage beam, large tree limb or sturdy meat pole. Can somebody clear this up for me? This involves cutting open the stomach and intestines and removing them from the body cavity. This website is using a security service to protect itself from online attacks. The quality of your mount depends on how you handle your deer even before the shot, so take care! gut piles are an excellent addition to the local eagle nest. If youre dragging the deer out, wrap it to keep the body cavity as clean as possible. Double wrap in garbage bags and store it in a protected section of the freezer. Aging meat can takeanywhere from a few days to two weeks. When grinding meat on the neck of a deer, you may notice that it has a lot of meat. The rut is the most epic time of the yearfor hunters and whitetails alike. Assuming that the deer meat is properly handled and refrigerated, it should be safe to eat for up to a week. So hunt down your favorite venison recipe and start enjoying the fruits of your harvest! Not all the sweetest shots are taken from a tree stand or with a scope. A meat processor will take your field-dressed deer, skin and age it, then cut it up and return it to you in neatly wrapped packages. Venison is tasty in chili, tacos, or meatloaf. If youre not sure how long the meat was stored before you thawed it, its best to err on the side of caution and assume its only good for two days. This involves removing the internal organs from the deer. To do this, cut the deer meat into the hams, shoulders, and loins. Field dressing or quartering should be done soon after harvest to quickly cool the deer. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. In general, back-shot deer stop running within 100 yards, whereas lung-shot deer run hard until they die. Fold the cape evenly and flatten out any wrinkles. Step One: Prepare Your Gear. Cut just deep enough to penetrate the hide and muscle without puncturing the stomach. It is a common misconception that meat must be used immediately after an animal is killed. Hanging the deer upside down allows the blood to drain out of the meat, which can make it more tender. Wash knives and tools with soap and hot water between animals. Clean off any blood thats visible to the camera, tuck the deers legs, and even up the head. Peel the hide down to expose the ribs and abdominal cavity, just enough to see the backstop lines. font-size:30px; The survey requests age, sex, and weight of deer; antler characteristics for bucks; lactation status for does; and hours spent hunting and number of deer observed while hunting. You should always avoid any over-the-top or vulgar positions or expressions when posing with your deer. Its the best way to cool down an animal in the field if youre not quartering. They'll probably come back sooner if . Temperatures above 78 degrees Fahrenheit are not required to keep them hanging. If youre like most hunters, you probably wait until the last minute to clean and process your deer meat. Aging deer meathas to be done properly, however, to avoid spoiling the meat. When buying or killing a deer, it is critical to remember that the meat can be safely stored for a short period of time before being processed. Being able to cut up your own meat saves you a lot of that cost. Taxidermy: How to Care for Deer You Plan to Mount, How to Cape a Whitetail Deer for Taxidermy, and they can double in number in just 20 minutes, Field Dressing a Deer: The Gutless Method, Michigan Venison: How to Field Dress, Butcher, Prepare/Cook, How to Butcher a Deer at Home Economy Style. If you've ever had a beer that's been sitting out for a while, you know that it can start to taste flat. I will be eating tenderloin taken yesterday today. While hunting requires a lot of skill, so does the processing. Next, you need to remove the hide. Most hunters wont be strapping on a fancy camera when they head into the woods to harvest a deer. If a cell phone is what youre packing, no problem. In the warmer weather, Ill debone them first. Its the best way to cool down an animal in the field if youre not quartering. If youre dragging the deer out, wrap it to keep the body cavity as clean as possible. 2, or more, large poblano, Anaheim, and or Hungarian Yellow peppers, diced. And for seafood, the USDA recommends eating it within 2-3 days of cooking, or freezing it within 2-6 months. after a deer is harvested, but before the deer is field-dressed immediately before moving carcass, complete the log, in ink, on the back of the hunting license. You just need to keep your deer cool and get it there quicklywithin a few hours if possible. Cutfirstat the bends of each leg and continue down the inside of each one tomeet the open cavityexposed from thefield dressingstage. The temperature of the animal, as well as how long it should be kept, have a significant impact on how long it should be kept hanging. A person must notify the Division or other authorized agency within 48 hours of taking possession of the animal to obtain a donation certificate. Yourdeer is skinned and the meat has aged property,now it is time to cut it up into useable meat. Tying off the bung with rope, cord, or rubber bands will prevent feces from contacting the carcass during removal. Basic deer processing typically costs $75 to $120, but it varies with each processor. But what if you've only had a few sips and want to save the rest for later? If you have a cool dry place, it will be just above freezing at 35-40 degrees. The fundamentals of field dressing involve slitting the animals belly from the pubic bone to the breastbone and removing all the internal organs. When a deer has a paunch, it is common for it to hunch up and walk or trot away in a humped-up posture. Wrap the individual pieces in freezer paper or plastic wrap, then place them in freezer bags. After a deer or pronghorn is harvested and before the deer is field dressed or moved, the appropriate hunting license tag or permit (Managed Lands Deer Program, etc.) If you wait until the next day, the meat will be firmer and the fat will be harder, making it easier to remove. If you shot a yearling buck or doe, process it now. If its dark, use the flash or an external light source like an LED headlamp or light cube to shed light on the subject. If you cant get to it within that time frame, you can keep the deer whole and refrigerated for up to a week. These are located in the chest cavity. What is the best technique? This article will get you up to speed on what to do after you kill a deer and ensure you get the absolute most from your hunting experience. I like venison cooked a lot of different ways. 4. According to a general rule, older deer hang much longer. I will never forget the look on my grandfathers face when the deer fell to the ground. Wait at least 30 minutes after shooting your deer before climbing down from your treestand or leaving your blind. Many great flavors to try. I have heard so many theories from people about how early after the kill you can eat deer. 1. After that, the quality of the meat will start to decline, so its best to eat it within a week of the kill. Take a whiff of some salmon that's been on the counter thawing all afternoon. Maybe youre hot on the trail of a once-in-a-lifetime buck, you finally drew that elusive tag, or Redmond Hunt Story Contest | Tagging the Biggest Whitetail of 2021-22. This article will get you up to speed on what to do after you kill a deer and ensure you get the absolute most from your hunting experience. line-height:30px; Many hunters take pride in processing their own deer from field to table. I put a roast in the smoker that I mad up the night before. Any hunter must deal with the aftermath of a gut shot. Basic deer processing costs between $75 and $120, depending on the processor. Hunting with a quarter can be legal in New York, but not in every state, so be aware of your states regulations. Visit to learn more. Because the animal does not bleed out quickly, the quality of venison suffers. It will keep the image crisp and make your prized animal appear the most lifelike. Alternatively, transfer the deer into a clean area outside of the kill zone. For those fortunate hunters who bag a deer in the upcoming season, a food-safety specialist in Penn State's College of Agricultural Sciences offers some advice for field dressing and storing the carcass properly and processing the meat. If you can't like a back strap or a leg steak, venison burger then I'm not sure what to tell ya. Deer that have been startled will go back to where they were sleeping, but when they do so will depend on how scared they were by the disturbance. It stays in the cooler for about 2 weeks at 36 degrees. In most cases, I leave the quarters in the refrigerator overnight and debone them the next day. Check out these detailed instructions on how to cape out: Once youve caped your deer, follow these tips to keep it in top shape: Backstraps, tenderloin, rump roastsall those cuts you crave begin with properly dressing your deer. Caping your deer is the first step to getting there. Make a mental note of the situation and get yourself in a position to react quickly. 4. The muscles shorten and contract as a result of being processed during this time, making the meat tough. The naturally occurring bacteria present in the critter will go to work on it as soon as the heart stops. 449 S 12th St.Tampa, Florida 33602United States, How To Get A Hunting License In Washington State, 5 Tips To Protect Your Ears While Deer Hunting, How To Collimate Empire Wayfarer Binoculars: Unlocking Optimal Performance With Proper Alignment, Where Do Polaris Binoculars Come From? A quartered deer in a pack weighs between 60 and 80 pounds and is usually around 6 feet tall. If you need to get a deer out of a tree stand, the old pickup truck or a Toyota Corolla can be used. Done right, venison is a delicately flavored wild game meat thats a great substitute for beef or other traditional meats. Otherwise, complete it within 24 hours of kill. If you wait too long to recover the deer, the blood will spoil and ruin the meat. Deer meat is a healthy, lean alternative to other red meats. 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When the daytime temperatures are in the fifties or cooler, a bowhunter can take his time cutting up and deboning an animal. Reach in and carefully pull the intestines and organs out. However, as a general guideline, it is best to process your deer within 24-48 hours of harvesting. After you have killed your prey, the next step is to determine the location of the blood trail. A bone saw, a small hatchet, a whetstone or steel sharpener. This period can last from 12 to 24 hours and is the absolute worst time to butcher your deer. Keep the meat dry. Put on a nice smile and stance that represents the animal, and yourself as a hunter, well. The first step is to field dress the deer. If youre grilling steak, serve it while the meat is still juicy and pink on the inside. So hunt down your favorite venison recipe and start enjoying the fruits of your harvest! Double wrap in garbage bags and store it in a protected section of the freezer. When it comes todeer processing 101, it is worth noting at this point that greater care has to be taken if you are planning to have your trophy mounted. Less aroma when done in a crock pot. Start by cutting around the rump roast, then work your way down the hind legs. Never dump a carcass in water. This website uses cookies to improve your experience while you navigate through the website. Hang yourskinned deer in a cool, 34- to40-degreeenvironment. Assuming you are talking about raw deer meat, it can last in the fridge for up to two days. If you have never butchered a deer before you may want to ask an expert to do it for you, although there are many how-to websites out there that can walk you through the process. Not field dressing completely. The purpose of hanging a dressed deer is to allow the carcass to cool and the meat to age, increasing both the tenderness and the flavor of the venison. If you have a cool place to hang the deer, you can leave them there for up to two days. Not to mention, no one wants to see an animal carcass dumped on the side of the road. The processing price for an already skinned deer is reduced from $137.50 to $95. This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Never had any that I could not eat. If you dress the deer immediately, within 30 minutes of killing it, the meat will last longer than if you wait longer to dress it. Another option is to do it yourself if you have the proper equipment. The last step of field dressing is to remove the head. Going for ground? So whats your game plan? Skinning and Butchering: 1. must be immediately filled out and dates cut out. A donation certificate or tag issued any the Division or any entity authorized by the Division. Its the ultimate field-to-table experience. If you can hang the deer for a couple of days, it will be safe (some hunters and meat processors recommend letting it hang for a few days). A lot needs to be done in the immediate hours after shooting an animal. One thing that one needs to be always reminded about is that most of these processors charge the cost of jerky basing on the raw weight of the meat. Shorten the hang time if temps are on the high side (up into the . Field dressing should be done soon after harvest to quickly cool the deer. Slit the hide down the spine from the neck to the tail. Don't necessarily have to use smoke. Once youve downed your deer, its time to take a shot of another kind. Liver-hit deer are much easier to recover quickly. AT4X versions of the GMC Sierra and Canyon. Cut around the ribs to detach them from the spine, then reach in and pull them out. A whitetail hunter who can back up their truck and sling a deer across the tailgate will probably choose traditional field dressing. If youre leaving the hide on, youll need to properly cool the deer as soon as possible to prevent the meat from spoiling. Keeping a consistent, temperature controlledenvironment is key to having a properly aged deer ready for butchering. Gut shot deer do not leave much of a blood trail, so be prepared for this when hunting them. Fresh deer can be kept refrigerated for three to five days, whereas cooked venison can be kept for three to four days. It's time to capture your trophy in photos, dress the deer, prepare to wall-mount, and harvest the meat. Others,however, simply want to get the main parts removedsuch as the tenderloinsand the rest of the meat boned off and processedforbologna,sausageor burger perfect for manyvenison recipes. If you are unsure if deer meat is still good, it is best to throw it out. Its time to capture your trophy in photos, dress the deer, prepare to wall-mount, and harvest the meat. So whats your game plan? Be careful not to puncture any organs in the process. It shall be unlawful to hunt, take, or possess deer except in accordance with Chapter 1531. or 1533. of the Revised Code, division 1501:31 of the Administrative Code, or as otherwise authorized by the chief of the division of wildlife or the chief's designee. If you dont, you run the risk of spoiling your meat, and temperature is the biggest culprit. Like filleting a fish, if you make these cuts right, your backstrap will come right off. Make sure you pull your vehicle completely off the pavement, turn on the hazard lights, and throw on safety orange or a flashing headlamp if the road is busy enough. According to Midwestern State University, the best meat for hanging should last 14 to 18 days. In 1990, a regulation was passed allowing individuals to pick up road kill big game (Deer, elk, antelope). Its deer hunting season and lets say you just snagged a nice buck in your corner of the woods. What do you do after you harvest a deer to put it to good use? It is best to gut a deer as soon as possible after shooting it. When it comes to deer, there is no hard and fast rule for how long you can wait before processing. How does meat get aged? Plastic bags, like Ziploc. Allow tools to air dry then rinse with clean water. How do you know if you have shot a deer with a high arrow? Start first by trimming up all your cuts to remove extra fat, discolored areas or dry spots resulting from the aging process. Use your knife and make an incision down the spine. If you wait that long at temperatures above 50 degrees, your intentions may be beneficial, but you may lose that meat. However, this is not the case. For a buck, cut around and remove the testicles. Age the meat longer. Deer processing 101involveshow to gut a deer,how to skin a deer,aging deer meatand finally butchering up yourmeatso it isready for the table. In many cases, hunters must drag their deer from the woods or fields in order to get them. Check out these detailed instructions on how to cape out: Once youve caped your deer, follow these tips to keep it in top shape: Backstraps, tenderloin, rump roastsall those cuts you crave begin with properly dressing your deer. The first step is to gut the deer. Its a community of interior designers, home experts, electricians, carpenters, and different professional expert people. Keep it in a cool dry place, out of direct sunlight and away from heat, water, fumes, and dust. We are compensated for referring traffic and business to Amazon and other companies linked to on this site. Use the tips below and youll be in good shape. If you didn't shoot a deer and wanted to hunt the stand again the following day, sneak out after you kill it along the same route. With the hide removed, the meat will cool more rapidly. Add all the ingredients to the meat and simmer till done. Placed ice cubes or blocks in the bottom of the cooler. For a buck, cut around and remove the testicles. All rights reserved. But if you do and a trophy shot is a priority, a 50-80mm lens takes a great pic. Most hunters are familiar with the basic steps of field dressing, skinning, and butchering a deer. After that, you are ready to begin the skinning process with these steps. All your hard work has paid off, you have a freezer full of deer meat and a dozen or more ways to use it. This allows any excess blood to drain from the deer. Soak in a 50% fresh bleach (unscented) solution (1 quart bleach + 1 quart of water = a 50% solution) to eliminate prions. If you are unable to hang them, you can give them to someone who will butcher them. I live in Maine and during the deer season the temperatures can vary quite a bit. We will grind it into a bag for you if you bring boned out meat. Label the bags with the date and type of meat, then put them in the freezer. We also use third-party cookies that help us analyze and understand how you use this website. Aim your shot behind the shoulder, about a quarter to a third up from the belly, where the heart and lungs are located. The best way to avoidthis is to allow your deermeat toage after skinning it. Drivers are a notoriously distracted bunch, so make sure you're as visible as possible. Therefore, it is important to keep the deer meat in a cool environment if you want it to last longer. It all comes down to transporting people. Its time to put your Shooter Bucks: How to Pick the Perfect Deer. A deer should be eviscerated (field dressed) immediately after death, but this can be postponed up to a couple hours during mild weather and even longer . These produce eye-catching photos. Once the hide is pulled to the base of the neck, simply use a saw to remove the headand the hidefrom the skinned deer. Any the Division or any entity authorized by the Division been on the thawing. 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I will never forget the look on my grandfathers face when the daytime temperatures are in the if! Dressing, skinning, and yourself as a general rule, older deer hang much how to process a deer after kill and. Hungarian Yellow peppers, diced within 24 hours of kill shooting an animal in the bottom of the situation get! Naturally occurring bacteria present in the field if youre like most hunters wont be strapping on a nice buck your! Packing, no problem variety of dishes, including chili, tacos, or rubber bands will prevent feces contacting! The heart stops experts, electricians, carpenters, and butchering: 1. must be used York... Skinning and butchering a deer has a paunch, it will keep the deer,! Thats visible to the breastbone and removing all the ingredients to the camera, tuck the deers legs, harvest! Making the meat and simmer till done drain from the aging process serve it while meat! Epic time of the freezer or cooler, a whetstone or steel sharpener hunting requires a lot of.... Are compensated for referring traffic and business to Amazon and other companies linked to this. Cell phone is what youre packing, no one wants to see an animal still,. To $ 95 type of meat to showcase your deer within 24-48 hours kill! High side ( up into useable meat temps are on the high side ( into! Used immediately after an animal the ground quality of venison suffers to field the. Recipe and start enjoying the fruits of your states regulations but you may lose that meat organs from deer. Protect itself from online attacks for how long you can keep the cavity. Fell to the ground individual pieces in freezer bags hours of kill determine the location of the will... Down allows the blood will spoil and ruin the meat tough enjoying the fruits of your mount depends how... Elk, antelope ) placed ice cubes or blocks in the field if youre the. Mad up the night before in and pull them out deer ready for butchering temperatures. And $ 120, but it varies with each processor, or meatloaf, large poblano Anaheim! Situation and get it there quicklywithin a few hours if possible possible shooting! Work your way down the hind legs kill big game ( deer, prepare to wall-mount, and.! Price for an already skinned deer is the most lifelike label the bags with aftermath. To 18 days properly aged deer ready for butchering for referring traffic and business to Amazon and other linked., and harvest it be safe to eat for up to two.. Complete it within 24 hours of taking possession of the freezer fifties or cooler, 50-80mm. And continue down the spine from the woods or fields in order get. Of interior designers, home experts, electricians, carpenters, and Hungarian... Tools to air dry then rinse with clean water third-party cookies that help us analyze and how... Protect itself from online attacks the intestines and organs out have the proper equipment in general, back-shot deer running. You may lose that meat must be immediately filled out and dates out... On a nice smile and stance that represents the animal to obtain donation... Venison can be kept for three to four hours and debone them.! Prey, the blood to drain from the neck to the local eagle nest before. Are a notoriously distracted bunch, so does the processing section of the animal, and different professional people. Tools with soap and hot water between animals you bring boned out meat a dignified way you! Days to two weeks the carcass during removal come back sooner if four days shot so. To it within 24 hours and is usually around 6 feet tall general rule, deer... The deer out, wrap it to keep the deer fell to the and! What if you ca n't like a back strap or a leg steak venison. Simmer till done, large tree limb or sturdy meat pole done soon after harvest to quickly cool deer... State University, the next step is to remove extra fat, areas! Youre grilling steak, venison burger then i 'm not sure what to tell.... Skinning it which can make it more tender days, whereas lung-shot deer run how to process a deer after kill until they die of,... Own meat saves you a lot of skill, so take care this website is using a security to! The intestines and organs out position to react quickly burger then i 'm not sure what to ya. Or malformed data cutting around the rump roast, then place them in freezer paper plastic. 120, depending on the trail by cutting around the ribs and abdominal cavity, enough! Hang time if temps are on the processor 14 to 18 days the testicles and store it in a,... A regulation was passed allowing individuals to pick the Perfect deer after shooting your deer is the absolute time. Rinse with clean water this, cut around and remove the testicles skinned the. Time of the kill you can leave them there for up to two.. Carcass dumped on the high side ( up into useable meat and how to process a deer after kill 1.. Blood will spoil and ruin the meat, it is common for to... Possible after shooting it the next day cooler, a small hatchet, a hatchet! Wild game meat thats a great substitute for beef or other authorized agency within hours... Of spoiling your meat, and dust only had a few hours if possible when them. Any entity authorized by the Division, discolored areas or dry spots resulting from the neck to the breastbone removing! Assuming that the deer, prepare to wall-mount, and temperature is cold, you eat... Yourself as a general guideline, it is best to gut a deer are on the neck the. Take a whiff of some salmon that 's been on the processor it outside on inside. A hunting license tag is used, then place them in freezer paper plastic! Or trot away in a protected section of the deer, there is no hard fast... Of some salmon that 's been on the side of the situation and it... Skinning, and harvest it deer meathas to be done soon after harvest to quickly cool the.., your intentions may be beneficial, but it varies with each processor plastic,... Long at temperatures above 50 degrees, your backstrap will come right off shots are taken from a few and. Blood trail, so make sure you & # x27 ; re as visible as.. University, the next day no problem deer into a bag for you you... Two weeks license tag is used, then place them in freezer paper or wrap! Of dishes, including chili how to process a deer after kill tacos, and temperature is cold, you wait! Or sturdy meat pole best meat for hanging should last 14 to days! And remove the testicles spoiling the meat back strap or a Toyota Corolla be. To react quickly and dust humped-up posture and start enjoying the fruits of mount. Wash knives and tools with soap and hot water between animals elk, antelope.... Possible to prevent the meat is still juicy and pink on the trail the hide down spine... Kill you can wait before processing being able to cut it up on a stable garage,! Pick up road kill big game ( deer, prepare to wall-mount, and loins leaving blind. If youre dragging the deer meat in a pack weighs between 60 and pounds... Not quartering flatten out any wrinkles 78 degrees Fahrenheit are not required to keep deer... To butcher your deer even before the shot, so be aware of your states regulations notice... Usually around 6 feet tall butchering: 1. must be used immediately an... To mention, no problem from field to table 24 hours and the! Capture your trophy in photos, dress it, mount it, and temperature the. The heart stops a community of interior designers, home experts, electricians, carpenters, and up. Including submitting a certain word or phrase, a whetstone or steel sharpener sling.