01_inside_DSC_0028 (-1x-1, -1 bytes) 

Hang the split carcass
in a clean, dry place, 40 F
1-2 weeks

BUTCHERING 101:

DEER

© David B. Fankhauser, Ph.D. 
Professor of Biology and Chemistry 
University of Cincinnati Clermont College 
Batavia OH 45103
16_hacksaw_second_rib_strip_DSC_0077 (-1x-1, -1 bytes)

Cutting slabs of ribs
Created 12 February 2008

This page has been accessed Counter times since 16 December 2008.

It is my impression that many deer hunters give their kills over to processors and get lots of ground venison and a few steaks.  I believe this is wasteful of the resource, and may well not do justice to numerous delicious cuts and uses of the meat, as well as costing a significant amount to have the processing done.

Yes, but butchering requires work and proper weather conditions, but I suspect that many hunters may find this a satisfying activity, get JUST the cuts of meat they like, and save a substantial amount in the process.

To be clear, I did not kill the deer shown here being butchered.  It was hit and killed by a car in front of our house in the evening. It was a seven point buck, apparently a year and a half old.  I immediately hung it and gutted it and let it hang overnight before skinning it the next morning.  I then let it hang at 35-40 F in a protected area for two weeks.  I have never had such mild, tender and delicious venison.  It needed no heavy seasoning, over cooking, or disguising of its flavor.  I would suggest to all who try venison, to be sure to gut it immediately, carefully and cleanly skin it, let it hang, and try it with the minimum of seasoning and cooking.  If yours tastes like this one, you will have your socks knocked off.

Most of these pictures were taken by Tammy Maham. My thanks to her for her assistance and photographic skill.

01_inside_DSC_0028 (-1x-1, -1 bytes) 1

Hang the carcass in a 40 F protected area for at least a week.  Clean dry air should circulate around it, and no folds of  tissue should stay wet.  Pay particular attention to the inside of the carcass.
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Cut along the cut lines made between the ribs with a hack saw to free up the slab of ribs.
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The outside oft he carcass should dry nicely, and have a partchment-like appearance.
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These ribs may either be kept whole, or cut into sections of 5-7 ribs each.
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Cut towards the ribs, just above the end of the shoulder blade.
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Cut just above the last rib (first with a knife, then with the hacksaw through the backbone.  You are releasing the rib steak section.
04_cut_under_shoulderblade_DSC_0035 (-1x-1, -1 bytes) 4

Cut between the shoulder blade and ribs to release the shoulder blade from the rib cage.
18_ribchops_DSC_0086 (-1x-1, -1 bytes) 18

This is an end view of the ribs steaks which will be cut into individual steaks between each rib (first with a knife, then through the backbone with the hacksaw, as above.
05_release_shoulderblade_at_chest_DSC_0036 (-1x-1, -1 bytes) 5

Continue the cut to free the arm and elbow from the rib cage.
19_remove_loin_DSC_0087 (-1x-1, -1 bytes) 19

Cut with a knife between the loin and the hip bone to release the loin.  The loin can be cut as with the ribs:  one steak per vertebra (about an inch thick).
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The entire shouldter will open out from the rib cage towards the neck.
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Release the hip from the ham (thigh).

Note by comparing with the next image, that I cut a little lower than I should have...
07_release_from_spine_DSC_0041 (-1x-1, -1 bytes) 7

Cut along between the upper portion of the shoulder blade and the rib cage to free the shoulder.
21_remove_hipbone_DSC_0102 (-1x-1, -1 bytes) 21

Cut towards the ball and socket of the hip joint.
08_releasefrom front_DSC_0042 (-1x-1, -1 bytes) 8

Finish rmoving the shoulder by following the collar bone and cutting along the rib cage
22_find_ball_socket_DSC_0104 (-1x-1, -1 bytes) 22

Explore with the boning knife to find the ball and socket.
09_dissected_shoulder_leg_DSC_0043 (-1x-1, -1 bytes) 9

Here is the shoulder removed from the chest.
23_releasesocket_from_ball_DSC_0106 (-1x-1, -1 bytes) 23

When you find the ball and socket, cut to release the socket (hip) from the ball (thigh or femur).
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Remove the neck by cutting as much as you can with the boning knife, exploring the space between neck bones. 

On the side of the carcass with the major portion of the backbone, you will need to saw.
24_55_lbs_meat_DSC_0130 (-1x-1, -1 bytes) 24

I got 55 pounds of cuts from half a deer
11_final_cut_remove_nesk_DSC_0049 (-1x-1, -1 bytes) 11

On the side of the carcass without the major portion of backbone, you should be able to complete the cut with a knife.
25_end_view_of_ham_PC190006 (-1x-1, -1 bytes) 25

This is the end view of the ham (thigh) which I will cut into bone-less steaks by first cutting into 3/4 inch slabs and then freeing from the bone with the boning knife..
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Trim off the wall of the thin walls of belly, but leave the meaty portion on the loin.
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Here are three ham steaks cut as in the previous step.
13_cut_along_lines_bewteen_ribs_DSC_0057 (-1x-1, -1 bytes) 13

Score where you are going to make your cuts for ribs, and then cut between each space between rib with the boning knife.

First cut on the inside of the carcass.
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Here is an end view of the ribs for barbecuing.
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Repeat and complete the cuts on the outside of the carcass, following the dotted lines of cuts from the previous step.








1 01_inside_DSC_0028 2 02_outside_DSC_0029 3 03_cutbehind the shoulderblade_DSC_0034 4 04_cut_under_shoulderblade_DSC_0035
5 05_release_shoulderblade_at_chest_DSC_0036 6 06_front leg_released_DSC_0037 7 07_release_from_spine_DSC_0041 8 08_releasefrom front_DSC_0042
9 09_dissected_shoulder_leg_DSC_0043 10 10_remove_neck_DSC_0047 11 11_final_cut_remove_nesk_DSC_0049 12 12_trim_belly_wall_DSC_0054
13 13_cut_along_lines_bewteen_ribs_DSC_0057 14 14_cut_outside_ribs_DSC_0062 15 15_hacksaw_cut_ribs_DSC_0067 16 16_hacksaw_second_rib_strip_DSC_0077

17 17_remove_ribchops_DSC_0084
18 18_ribchops_DSC_0086
19 19_remove_loin_DSC_0087
20 20_remove_hipbone_DSC_0095

21 21_remove_hipbone_DSC_0102
22 22_find_ball_socket_DSC_0104
23 23_releasesocket_from_ball_DSC_0106
24 24_55_lbs_meat_DSC_0130

25 25_end_view_of_ham_PC190006
26 26_ham_steaks_PC190007
27 27_ribs_PC150005