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<blockquote data-quote="Maddog" data-source="post: 238688" data-attributes="member: 5355"><p>For what it is worth, here is what we do in a nutshell. We used to skin our deer with the carcass hanging from the rear legs.&nbsp; That involved quit a bit of relief cuts in order to remove the hide.&nbsp; A number of years ago we switched to skinning out with the deer hanging from the head.&nbsp; Then we do one cut around the neck and one extending the cavity cut up to the neck cut.&nbsp; Then when pulling off the hide there is no relief cuts needed at the legs.&nbsp; If you are careful you get less hair on the meat and thus can do a cleaner job with minimal meat contamination.&nbsp;&nbsp; We try to NOT touch the hide (hair side especially) and then touch the meat.&nbsp; When skinning our goal is to not touch the meat with hands/knife.&nbsp; We then spend a judicious amount of time removing tallow/fat on the exterior of the meat PRIOR to any other cutting. Once again to minimize meat contamination when &quot;playing&quot; with it on a cutting board/table.&nbsp; We then remove larger chunks of meat from the carcass and then on the bench cut them into serving sizes as desired and overwrap/freeze.&nbsp;&nbsp; Through out the process we often wash our hands to keep everything as clean as possible.&nbsp; Prior to cutting up meat we also fully clean our knives.&nbsp; I have done quite a few deer through the years.&nbsp; Figure I have done/helped with over 100 deer so far in my life.&nbsp; We have a lot less sausage/sticks made than the average hunter.&nbsp; The last deer I processed was solely cut up into roasts, steaks and ground for hamburger.</p></blockquote><p></p>

[QUOTE="Maddog, post: 238688, member: 5355"] For what it is worth, here is what we do in a nutshell. We used to skin our deer with the carcass hanging from the rear legs. That involved quit a bit of relief cuts in order to remove the hide. A number of years ago we switched to skinning out with the deer hanging from the head. Then we do one cut around the neck and one extending the cavity cut up to the neck cut. Then when pulling off the hide there is no relief cuts needed at the legs. If you are careful you get less hair on the meat and thus can do a cleaner job with minimal meat contamination. We try to NOT touch the hide (hair side especially) and then touch the meat. When skinning our goal is to not touch the meat with hands/knife. We then spend a judicious amount of time removing tallow/fat on the exterior of the meat PRIOR to any other cutting. Once again to minimize meat contamination when "playing" with it on a cutting board/table. We then remove larger chunks of meat from the carcass and then on the bench cut them into serving sizes as desired and overwrap/freeze. Through out the process we often wash our hands to keep everything as clean as possible. Prior to cutting up meat we also fully clean our knives. I have done quite a few deer through the years. Figure I have done/helped with over 100 deer so far in my life. We have a lot less sausage/sticks made than the average hunter. The last deer I processed was solely cut up into roasts, steaks and ground for hamburger. [/QUOTE]

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