Thread: When to skin a animal?

If on a fly in or walk in I skin the straight away and hang all the meat in a meat safe.If I can get the deer out whole and to the chiller leave the skin on and hang in chiller with skin on for 7-10 days.Always cut the tail off as well as this goes off first.

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 .

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 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 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

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.

Originally Posted by Micky Duck

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.

Exactly that