The process of cleaning and preparing a deer for consumption is called butchering. Once you have killed a deer there are a few key steps you need to take to ensure that the meat is properly cleaned and safe to eat.
1. Hang the deer upside down from a tree or meat hanger. This will allow the blood to drain from the carcass.
2. Remove the entrails and organs from the deer. Be sure to cut the connecting tissue that holds the intestines in place.
3. Rinse the inside of the deer with clean cold water.
4. Separate the hindquarters from the rest of the deer by cutting through the pelvis.
5. Remove the front quarters by cutting through the shoulder joints.
6. Cut the meat into desired sizes and shapes.
7. Package the meat in freezer bags or wrap in butcher paper.
8. Label the packages with the date and contents.
9. Freeze the meat until you are ready to cook it.
When butchering a deer it is important to take proper food safety precautions. The meat can become contaminated with bacteria at any point during the process so it is important to work cleanly and keep the meat as clean as possible.
Bacteria can grow rapidly in meat that is not properly refrigerated so it is important to chill the meat as soon as possible after butchering. The ideal temperature for storing meat is 40 degrees Fahrenheit or below.
When cooking deer meat it is important to cook it to a safe internal temperature to kill any bacteria that may be present. The safe internal temperature for deer meat is 160 degrees Fahrenheit.
What do you do after you shoot a deer?
Answer: Check the animal over for physical characteristics that will help you determine its species sex and age.
Also look for the exit wound.
