Thread: When to skin a animal?

I`ve seen on utube a way called " No gutting", just cut out the back steaks, inside ones and cut off the legs, no carrying out lots of bones, this is the way I would do it if I ever shoot one,

Originally Posted by homebrew.357

I`ve seen on utube a way called " No gutting", just cut out the back steaks, inside ones and cut off the legs, no carrying out lots of bones, this is the way I would do it if I ever shoot one,

I rarely gut animals on the hill for clients. Just process on the ground and can get everything without touching the guts. Even the fillets.

I learned just recently seen how to fillet a whole deer.
Way faster imo and apart from the meat between ribs you get everything.
I will use the method to see if I like it.


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Originally Posted by R93

I rarely gut animals on the hill for clients. Just process on the ground and can get everything without touching the guts. Even the fillets.

I learned just recently seen how to fillet a whole deer.
Way faster imo and apart from the meat between ribs you get everything.
I will use the method to see if I like it.


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Plate boneing a carcass ?
Thats how I do it....right rear leg in hook if right handed, take left side meat off in one bit and deal to that then bone out the spine and ribs from the right side which is left hanging on the hook.

Originally Posted by veitnamcam

Plate boneing a carcass ?
Thats how I do it....right rear leg in hook if right handed, take left side meat off in one bit and deal to that then bone out the spine and ribs from the right side which is left hanging on the hook.

That sounds right

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Originally Posted by homebrew.357

I`ve seen on utube a way called " No gutting", just cut out the back steaks, inside ones and cut off the legs, no carrying out lots of bones, this is the way I would do it if I ever shoot one,

We’ve gotten pretty good at this over the years, boning them out in the bush with the animal sitting on its brisket. Not much gets left behind. Two people job, ideally, certainly when it comes to packing out the meat.

I’ll say this - if like us you mince and casserole all but the back steaks, the whole hanging thing is a bit redundant. I just cannot tell the difference between a bowl of venison stew that was hung, and one that wasn’t.

Originally Posted by Flyblown

We’ve gotten pretty good at this over the years, boning them out in the bush with the animal sitting on its brisket. Not much gets left behind. Two people job, ideally, certainly when it comes to packing out the meat.

I’ll say this - if like us you mince and casserole all but the back steaks, the whole hanging thing is a bit redundant. I just cannot tell the difference between a bowl of venison stew that was hung, and one that wasn’t.

You're missing out on bloody good steak from the legs.


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Originally Posted by R93

You're missing out on bloody good steak from the legs.


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And that good steak doesnt make good stew....dry.
Ya want all the sinewy cuts for stew to gelatinize .

Thanks man appreciate the info and your time

Originally Posted by homebrew.357

I`ve seen on utube a way called " No gutting", just cut out the back steaks, inside ones and cut off the legs, no carrying out lots of bones, this is the way I would do it if I ever shoot one,

you Philistine!!!!!!!! you forgot the heart and the eye fillets if you do it this way,these are my dinner the first day and really look forward to them.

Originally Posted by R93

You're missing out on bloody good steak from the legs.

Ah, well, theres only so much good steak a family can eat, cos of course we have Herefords too. And a sheep or two, venison, pig, goat... No wonder I’m getting a bit thick round the middle.

Originally Posted by Micky Duck

you Philistine!!!!!!!! you forgot the heart and the eye fillets if you do it this way,these are my dinner the first day and really look forward to them.

You still can get the fillets you just go through the flap Iv done heaps of deer like that

Butcher told me,get the deer or legs home.Take the skin off ASAP the next morning and hang in a cool flyless place for 3 days or so.I had a fan blowing on the last 10 hind quarters for 3 days(5deer over last month).Meat went a little blackish on surface but tasted nice in 50 kgs of saugages and steakes.
Butcher said skin stops the heat escaping under it and your meat will start to go off under it very quickly over the next few hours depending on your access to a chiller and out side temperature.

This always worked well for me in the far past lol. If your into bringing out a smallish critter less the bone weight and want to keep the skin.
throw it over your shoulder or drape it around your neck.

Jees, that looks like your using a .50 snipers rifle there Doinit, I`d say you've certainly done it in. And Micky the flaming heart`s vaporised after my Sharps has spoken to it and I did say the back and inside steaks, you don't mean the steaky eyes , just boil them up, great marbles or muzzle loader amo.

yip doinit that way works great too,place it over a rail when you get home furside down and its piece of cake to sort it from there.