Ready for the Freezer

After letting my deer hang for three days in a walk in cooler, it was time to do the processing. Though, I have worked in a meat shop before, this is the first time I have cut up a whole carcass from start to finish. I took my time and tried to do a good job. It is important to me to use as much of the animal as possible. Except for the area around the bullet hole, all of the meat was packaged. I even saved the bones to be used as stock. I also kept the hear, liver, kidney and some of the internal fat to be used. Seen here are the neatly wrapped white packages ready to be put in the freezer. What was left of the deer was taken back to the woods and the coyotes.