Field dress with a small knife and small Sagen saw, opening the pelvis and rib cage. Split the deer from jaw to tail and get everything out cleanly.
Then hang head down for however long to age.
Skin with knife only, and we save the hide to trade off later.
Debone starting at:
1) remove backstraps.
2) remove shoulder quarters and send to deboning table.
3) remove neck meat boneless.
4) remove rear quarters with knife and send to deboning table.
Never use a saw for processing. Leaves bone marrow on meat, which tastes bad and if there is cancer or prion-diseases, they will be in the marrow and lymph nodes. Throw the bones away and carefully get rid of all the inner-muscular lymph nodes.
