Butchering a deer can seem like an overwhelming task. I know the first few deer I butchered myself were a mass of stew. I wasn’t sure where to make the cuts or even what cuts I should expect from the deer.
The back stripes on a deer are fairly obvious and can be removed relatively easily.
The front shoulder is mainly for grinding, as is the meat in the ribs and neck. Here are some tips to assist you get the best meat from the rump.
Butchering Substantial Game: How to Remove, Bone, and Carve a Hindquarter Roast
