butchering big game

[DoubleJ]

I use a garage refridgerator i got for free on freecycle.  Not the best fridge but, it keeps soda and beer cold the rest of the year and when i bring an animal home, all of that come out and the animal goes in.

[tjthebest]

I have an old chest freezer that I will throw a deer in, or elk quarters, to keep them cold. Usually I end up letting it run overnight, then I'll unplug it during the day while I go to work, because I don't want the meat frozen solid. If I'm not working (or hunting) I'll be cutting and wrapping that day. It's a bit of a hassle trying to keep the temperature just right so the meat doesn't freeze, but it works for me. It beats paying to have it done and then not even knowing if you're getting the right meat back.

Google "Ebay temp controller build" for homebrewing. Its a $22 dollar temp controller that will keep the freezer at the exact temp you want.

[MacAttack]

I youtubed this video and while I haven't harvested a deer, it seems to look fairly simple. I will be using this video when I or my brother get one this year.

 How to butcher a deer at home part 1

It is a 4 part series I believe.

[TheHunt]

It is not very difficult.

You can look up with the cuts. 

Back straps, Tenderloins are your prime cuts.

Neck meat is ground round
Shoulder and hind are roasts if you can separate the muscle so the roasts do not have tendon or other tough stuff in it. 

There is a one roast that I love the most which is a sirloin tip center roast.  On an elk it be as big as a football. 

The rest is ground round.