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
Once a deer is on the ground, field dress as soon as possible. Remember to split the pelvis bone and remove the bladder. Also, make sure that you do not break the bladder and get the contents inside the deer. This will increase the chance for your meat to spoil.
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.
Needwood Farms 301-834-8752
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