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<blockquote data-quote="wjschmaltz" data-source="post: 354953" data-attributes="member: 6150">The way a butcher would do it (on beef/sheep/etc.) is to skin the head first starting at the nose/mouth. Then remove the head after it's skinned.&nbsp; Then lay the animal on its back and start skinning. Splitting the brisket early in the process. Then slowly start lifting from the back legs and skinning down; splitting the pelvis as the lift is made.&nbsp; Then remove the insides by them basically falling out the bottom (head/neck). Then obviously split them. It's that easy. We used to be able to do a dozen beef in a morning with a few guys. Quick, easy, clean. When I used to hang deer, I would gut in the field and then once I got them to the house I hung by the back legs and skinned them down and removed the head. Then just let em hang for a bit. Never split the carcass. Then just removed quarters at a time to clean up. I sure used the word &quot;then&quot; a lot.</blockquote>

[QUOTE="wjschmaltz, post: 354953, member: 6150"] The way a butcher would do it (on beef/sheep/etc.) is to skin the head first starting at the nose/mouth. Then remove the head after it's skinned. Then lay the animal on its back and start skinning. Splitting the brisket early in the process. Then slowly start lifting from the back legs and skinning down; splitting the pelvis as the lift is made. Then remove the insides by them basically falling out the bottom (head/neck). Then obviously split them. It's that easy. We used to be able to do a dozen beef in a morning with a few guys. Quick, easy, clean. When I used to hang deer, I would gut in the field and then once I got them to the house I hung by the back legs and skinned them down and removed the head. Then just let em hang for a bit. Never split the carcass. Then just removed quarters at a time to clean up. I sure used the word "then" a lot. [/QUOTE]

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