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

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Gear Setup
Whitetail

Whitetail Buck

  • rifle
    method
  • 185 lbs
    weight
  • 8
    antler tines
  • ground / blind
    setup type
  • 15.5
    antler spread (in)
  • private
    land type
  • 120
    distance (yards)
6 Comments
51 Upvotes
  • Collin's avatar

    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's avatar

    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's avatar

    @Scott a few days post processing and I’m happy I did it.

  • Kevin's avatar

    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's avatar

    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's avatar

    @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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Kevin's avatar

Kevin T

Michigan

Fishing since 5 Hunting since 18 Bow hunting starting 2022

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