Bagging My Biggest Buck on Opening Day: A Lesson in Butchering

Kevin T
24 days ago | Deer Hunting
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Whitetail Buck
- riflemethod
- 185 lbsweight
- 8antler tines
- ground / blindsetup type
- 15.5antler spread (in)
- privateland type
- 120distance (yards)
Gear tagged in this post
Collin M
24 days ago
The more you do it the easier it gets, it tool my family all day but we butchered 4 deer last Saturday. Having sharp knives would have sped that up
Scott P
24 days ago
At home butchering is the way to go. Invest in a decent stainless steel table and some meat tubs. My father in law and i go in halves on a new piece of equipment every year. In just a couple years we have got a 7ft table, grinder, stuffer, tenderizer, and jerky slicer. I've been processing my own deer for years but I still feel like I learn a new trick each time I do one.
Kevin T
21 days ago
@Scott a few days post processing and I’m happy I did it.
Kevin T
21 days ago
Things learned on first go round, 1. Taller table. 2. Trim the off cuts while you go to make the grinding stage easier. 3. More bowls/tubs than you think you need. 4. Sharpen often. 5. Take breaks. An extra few minutes won’t be the end of the world and you body will thank you.
Scott P
21 days ago
Little tip I learned last year when grinding: no matter how much trimming you do the grinder will still want to gum up some as you go. Have a bag of ice with you and toss in a couple ice cubes with meat as you go once it starts clogging. It may be a common practice but it's something I just learned last year.
Kevin T
20 days ago
@Scott guess I over trimmed then. Never gummed up. Though the grinder I got has an ice pack that goes around the auger housing so it stayed cold the whole time. Noted on the tip for next time though 👍🏼
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