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Cooling the carcass, skinning in order, the deer muscle map, primal cuts, the hindquarter seam by seam, cleaning silverskin, grinding, double wrapping and the freezer at 0°F. Every topic has its page: first the drawing, then what you need to remember. 64 illustrated pages.
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Every page has one big drawing and a box with the steps and temperatures you need to know:
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These are real pages from the book. The table of contents is the full one: 8 parts and 60 topics.
You're in the garage with the hindquarter on the table and a knife in your hand. You can't tell where one muscle ends and the next begins, so it all goes in the grind pile.
Every video cuts it a different way, and the written guides describe the carcass in paragraphs: posterior to the scapula, dorsal to the ribs. Words don't show you where your knife goes.
In this book, the whole deer is one drawing: seven regions, one color each. Neck, shoulder, backstrap, tenderloin, ribs, flank and hindquarter. You see the map before you make a single cut.
Same thing for cooling the carcass, checking the weather when your garage isn't cold enough, the cooler method, skinning in order, finding the hindquarter seams and double wrapping: each one has its own page, with the temperatures in a box.
You look at the page, you know where you are on the deer, and you keep cutting. No going back to a video with your hands full.
Before the knife, hanging and skinning, the deer muscle map, primal cuts, the hindquarter seam by seam, trim, cut and grind, wrap and freeze, and a processing day review: 64 pages, all illustrated.
Think of it this way:
The deer has hung for a few days, the hindquarter is on the table, and you have to decide: steaks, a roast or the grind pile.
You open the page on finding the seams and it's drawn: push with your thumb, follow the membrane, cut only where it holds. Top round, bottom round, eye of round: each one comes off whole.
Same with the front shoulder, the backstraps, cleaning silverskin, adding fat to burger and double wrapping: each one on its own page.
Home Deer Processing Illustrated is 8 parts and 60 topics, all drawn, and it ends with a processing day checklist and the most frequent mistakes.
What you see drawn, you don't have to memorize.
The order of work, the tools you already have, your garage station, clean surfaces, the temperatures on one page, the weather check and CWD basics.
Cooling the carcass fast, hanging with a gambrel, aging days and temperatures, the cooler method, skinning in order, keeping hair off and trimming bloodshot meat.
The whole deer in one drawing, the hindquarter muscle groups, backstrap vs. tenderloin, the shoulder, neck, ribs and flank, and what makes it taste gamey.
Front shoulders with no joint to cut, backstraps, tenderloins, the hindquarter off at the ball joint, the neck roast, rib meat and boning out without sawing the spine.
Finding the seams, top round, bottom round, eye of round, sirloin tip, sirloin, shank, tendons and silverskin, and what each muscle gives you.
Cleaning a muscle, cutting across the grain, backstrap medallions, steaks, roasts and tying, the grind pile, adding fat, keeping it cold and the two grinder plates.
Double wrapping, vacuum sealing, labeling, portioning, the freezer at 0°F, thawing safely and estimating what your deer gave you.
The processing day checklist, the temperatures again, name that muscle, keep it or grind it, the most frequent mistakes, warm meat and cleanup and carcass disposal.
At the end of the book: A processing day checklist, the temperatures on one page and a review of the most frequent mistakes.
Label the muscles and pick the right cut on blank deer diagrams, so you know where your knife goes before the deer is even hanging.
Printable one-page cards with the order of work, the temperatures to check and the most common mistakes, ready to tape up in the garage.
📄 This is a digital PDF book sent to your email: nothing is printed or shipped.
PDF by email: We email you Home Deer Processing Illustrated as a PDF, together with the two free books. It's a single payment: no installments, no extra charges.
This season you do it yourself. The book gives you the order of work and every cut drawn, so you know where to start.
You have a few days. Print the pages, tape the Processing Day Quick Cards up in the garage and follow the same steps in the same order.
You can already skin and quarter. The seam-by-seam and cleaning pages help you get steaks and roasts instead of sending it all to the grind pile.
📄 This is a digital PDF book sent to your email: nothing is printed or shipped.
Try Home Deer Processing Illustrated for 30 days, bonus books included.
We refund everything if the file won't open, if the book isn't what you see here, if you were charged twice or if the email doesn't arrive. Just email us.
You pay once. No subscriptions.
Yes. It starts from the order of work and the tools you already have: sharp knives, a cutting surface, a gambrel and a cooler. No bone saw needed: you bone out without cutting through the spine, and a grinder only matters for the grind pile. Every step is drawn, and it doesn't assume you're a butcher.
Temperatures and safe handling are checked against USDA Food Safety and Inspection Service guidelines. For CWD, carcass transport and disposal, the book tells you to check your state wildlife agency's rules.
No. It's an independent illustrated book. It isn't published or endorsed by any government agency.
No. It's educational material. It doesn't replace hands-on training, your state wildlife agency's rules or food safety authorities' guidance. Always check your state's CWD testing rules before eating the meat.
Every video cuts it a different way, and you can't pause one with bloody hands. Here the same order is always on the page: print it, tape it up in the garage, look and keep cutting. The blank deer diagrams in Cut ID Practice Book let you practice the cuts before processing day.
The book and the 2 bonus books arrive as PDFs by email, at the address you enter at checkout.
No. It's a one-time payment.
Yes. The PDF is printable: print the pages you need and keep them on the workbench in the garage.
You have 30 days. We refund everything if the file won't open, if the book isn't what you see on this page, if you were charged twice or if the email doesn't arrive: just email us.
No more rewatching videos that each cut it differently.
The hindquarter seams, drawn so you can see them.
You get to the cutting table knowing where every cut is.
Drawings make studying faster.
The book is right below.
One-time payment: US$ 27 · Guarantee: 30 days · PDF by email
YES, I WANT HOME DEER PROCESSING ILLUSTRATED FOR US$ 27📄 This is a digital PDF book sent to your email: nothing is printed or shipped.
