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View Full Version : Processing Deer IAHunter11 12-02-2006, 08:47 PM I shot a little button buck today and was wanting to process it my self but am not exactly sure where to cut without murdering it.. It is cleaned and skinned.. I remember about a year ago I saw a video on the hoyt forum of a guy showing you exactly how to do it.... I can't seem to find that video on line... Can anyone help me... thank steven BUNNYMAN 12-02-2006, 08:53 PM I shot a little button buck today and was wanting to process it my self but am not exactly sure where to cut without murdering it.. It is cleaned and skinned.. I remember about a year ago I saw a video on the hoyt forum of a guy showing you exactly how to do it.... I can't seem to find that video on line... Can anyone help me... thank steven hoyt has a forum????:tape: but seriously its not that hard....Once you quarter it and have the quarters ona nice flat surface.....the lines of fat (membrane) almost are a cut by line guide....get some to help you and show you where to cut and after you do one you wont soon forget..... brokenarrow 12-02-2006, 08:58 PM Here's a pretty good article, with some pictures. Bowmans right it's not difficult, just work with managable size pieces.. http://www.biggamehunt.net/sections/Whitetail_Deer/A_Guide_to_Butchering_Deer_11220412.html BowhuntnHoosier 12-02-2006, 08:58 PM Here is a link that may help you out. http://www.eckrich.org/ But like Bowman has said it is not all that hard just follow the membranes around. Cut some steaks and a few roasts then make the rest into Jerky or Burger.:peace: IAHunter11 12-02-2006, 09:12 PM Here is a link that may help you out. http://www.eckrich.org/ But like Bowman has said it is not all that hard just follow the membranes around. Cut some steaks and a few roasts then make the rest into Jerky or Burger.:peace: That is my plan.... As much jerky as possible out of this whopper.... Thanks everyone for the help I appriciate it.. IAHunter11 12-02-2006, 09:15 PM hoyt has a forum????:tape: but seriously its not that hard....Once you quarter it and have the quarters ona nice flat surface.....the lines of fat (membrane) almost are a cut by line guide....get some to help you and show you where to cut and after you do one you wont soon forget..... The old hoyt forum that is..... |
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