Improper field dressing and failure to keep the animal clean and cool are the biggest problems we see as processors. Here are some tips that can help you maximize your yield, as well as meat quality.
- Cut around rectum to free it and the bladder
- Remove the paunch, intestines, bladder and rectum
- Split rounds at seam to pelvis bone.
- Split bone if possible.
- Be careful not to jab the rounds.
- Watch for the tenderloins
- Cut around diaphragm to remove lungs and heart.
- Remove udder on female deer
- Pack cavity with ice during transport
Leave the skin on the deer. We can skin much cleaner because we have a
system to keep the deer free of hair and debris.
If the temperature is warm, as it seems to be most opening weekends and
many days through the season, keeping the animal cool is very important. This
is best accomplished by filling the chest cavity of your field dressed deer with
several bags of ice. This will keep your deer cool while transporting.
Bring your deer in fresh. We do not accept aged deer. They need to come in the
same day of harvest. Your deer will hang and age in our cooler as it waits its
turn in our line.
