How to Butcher a Deer Front Shoulder * SECRET TENDER CUT *

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How to Butcher a Deer Front Shoulder

If you've ever butchered a deer before, then you know how awkward it can be. Tying a bowstring and taking down a four-footed animal that's running away isn't something that most people get a thrill out of doing. There's just so much blood, and it makes a messy business that typically requires a whole lot of cleanup time. If you want to cut down on the amount of blood that comes out when you butcher a deer, then you need to learn some tips from the pros.

Know The Anatomy

When you're getting ready to butcher a deer, you need to make sure that you know which parts you'll need to remove so that the animal doesn't suffer. First of all, you need to be sure that you've got the right animal. You can't use the wrong sized knife, for instance, or else you'll seriously hurt yourself. Your animal may be too fat for the knife that you have, and if that's the case, then you'll need to get a smaller one. The animal's weight and how much flesh you need to remove are also things to consider. You also need to be sure that you've got the right type of forest. When slaughtering an animal in a forest, you need to make sure that the forest is properly cleared of all trees and underbrush so that it's easy for you to see the animal and make the kill.

Know The Timing

The best time for you to butcher a deer is between October and April. This is because the deer are at their leanest and most tender point during this time and can be easily manipulated by using your chosen method of slaughter. The other times of the year, the deer are more inclined to attack when threatened, making them less pliable. Another thing to keep in mind is that in the winter, the deer are more likely to resort to eating snow and ice, which can cause health problems if consumed in large quantities. So, if you're going to be butchering a deer, then try and do it during one of these four seasons.

Use What You Have

When you're butchering a deer, you don't need to run out and buy all kinds of new equipment. There are plenty of options available at your local store that will suffice for the job. For instance, you can use a large knife (around 14 inches long) to make the initial incision into the throat. After that, you can switch to a smaller knife (about 10 inches long) to finish the job. Remember: the bigger the knife, the deeper the cut. So, if you've got a really big knife, then go for it. If not, then be a little more tactical and use whatever is available.

Treat The Thawing Area

When you're butchering a deer, you need to make sure that there's lots of space around it so that the blood doesn't seep into the ground and cause a stench. Ideally, you want to make sure that there's at least six feet of space between you and the animal. You can also use a couple of large trees or a bonfire to create a boundary around the area. The farther the animal is from these elements, the less chance there is of the flesh being tainted.

Wash The Meat

Washing your meat isn't just a matter of etiquette. If you don't wash the meat, then the blood and other chemicals from the animal's body can remain on the surface, making you sick. When you're cutting up your animal, you need to make sure that the parts that you've cut are washed before consuming them. If there's any blood present on the surface of the meat, then you should wash it off before eating it. Otherwise, you're likely to become violently ill. Remember: if you're preparing your meat at home, then you need to take the time to wash it properly so that you don't get sick. This means putting the bloody parts aside and either cooking them or using them in some other way (such as a sausage).

Cut The Meat Thin

Thickness is another factor to consider when butchery. If you want to cut down on the amount of fat you have to remove before eating the meat, then you need to slice it thin. This doesn't mean that you have to go overboard and use a food processor to make it super thin like some expensive steak house food, but you should be able to achieve the desired results by simply cutting up the deer in the right way.

Know How To Dress The Animal

When butchering a deer, you need to make sure that its hair has been removed and that its skin is also free of parasites (such as ticks and worms). Sometimes, the hair can remain on the animal, making you catch diseases such as rabies, which is caused by a virus that's been known to be present in the hair follicles of animals. There's also the risk of the animal's hair falling into the meat during the process, thus causing you to become ill. It's best if you remove the hair and clean the skin before you begin dressing the carcass.

Use Your Gut

Gut instinct is a major factor when it comes to butchering. Most people who've tried it say that they've gotten sick from eating tainted meat, so it's important to follow your gut when deciding what parts to eat and what parts to discard. Other factors that come into play here are your sense of smell and sight. If you've ever cooked a deer before, then you know that the animal has a distinctive odor that it carries with it everywhere that it goes. The same goes for the fresh blood that comes from a cut artery. If you get a whiff of this blood, then it's probably best for you not to eat the animal. The same goes for certain areas that are more visible on a deer. If you cut these areas (such as the: flanks, stomach, and underside of the deer's back), then they're likely to be contaminated with parasites, which can make you ill. Some people even go as far as saying that the meat from these areas is inedible and should be avoided at all costs.

Do The Most Difficult Parts First

If you've ever worked on a farm or ranch before, then you know how annoying it can be when you have to do jobs that are easier said than done. When you're butchering a deer, this is certainly not an exception. There are certain parts of the animal that are very difficult to cut through successfully without tearing apart the whole thing. This is mainly due to the fact that they're covered in very tough, thick skin and have lots of sharp edges and projections, which can cut and slash at you if you're not careful. Your best bet is to take these parts last, once you've dealt with the easier, more accessible parts.

Categories: Education
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