How long does it take you to butcher deer?

[Randon]

I can skin and quarter one pretty quickly; but like most, what takes the longest time is deboning and cutting into the different cuts. I usually save everything that will be ground and just grind it at the end of the season all at once so I don't have to set up and clean the grinder multiple times during the season.

[Randon]

I also take the time to cut out the rib meat when I'm quartering up the deer, it's not much but I'd rather add it to the grind pile than leave it.

[strehb18]

If I'm doing it solo, I'd shoot for the 2-2.5 hour mark. This would be skinned, broken down by major muscle group, and trimmings ready for the grinder but not ground yet.

I like to leave the major muscles as whole as possible but still packagable. That way I can do whatever recipe I want later on without being limited. I grind at a later date as well when I have a good sense on what I've accumulated for grind from the whole season.

I seem to pick up more road kill deer than the average guy. Those take longer as you sort out the damage. But its a good reminder that shot placement affects the butchering process. Clean double lung kills away from the shoulder are going to take much less time than sorting through blood shot meat.

[Tsom]

I've only done one myself years ago with my wife helping trim and package and it took us around 8 hours. I'd like to get more proficient at it but when my butcher neighbor a few houses down charges $65 and it's ready to drop in the freezer... It's hard to pass up!

[Iabow]

Butchering is one of the parts of deer hunting I really enjoy taking my time on. Cold beer, good music on the radio, reshatpening my knives more than I need to, and taking my sweet time making every cut. If it takes all day, it was a good day.

I am with trout, after 25 years still enjoy it. I do it on my pouch and had the mailman ask if I was cutting my wife up lol. I guess classical music and the butcher apron on Halloween didn’t help any .

From skinning to in the freezer is 8-9 hrs or so, that is deboning, trimming, grinding, cutting steaks, cubing stew meat and packaging by myself. I am pretty picky on my trimming, have no clue how y’all can do all that in 2-3 hrs.

[Dewey]

Butchering is one of the parts of deer hunting I really enjoy taking my time on. Cold beer, good music on the radio, reshatpening my knives more than I need to, and taking my sweet time making every cut. If it takes all day, it was a good day.

I am with trout, after 25 years still enjoy it. I do it on my pouch and had the mailman ask if I was cutting my wife up lol. I guess classical music and the butcher apron on Halloween didn’t help any .

https://youtu.be/bIahXVJrvT0

[Iabow]

Butchering is one of the parts of deer hunting I really enjoy taking my time on. Cold beer, good music on the radio, reshatpening my knives more than I need to, and taking my sweet time making every cut. If it takes all day, it was a good day.

I am with trout, after 25 years still enjoy it. I do it on my pouch and had the mailman ask if I was cutting my wife up lol. I guess classical music and the butcher apron on Halloween didn’t help any .

https://youtu.be/bIahXVJrvT0

That’s funny right there