Skin and Processing Deer with Head up

[fujimo]

our deer here are pretty small, and if given the option, i will pack them out, without field dressing, (we use so much of the innards; tripe, petticoat fat, heart, liver, kidneys,- lungs and all other trimmings to the dogs).
when home,  i skin first, (head down) keeps everything nice and clean, no hair inside the cavity etc.
 then flip it head up, and as kirk says, dump the guts in a tote- for processing   :D  

but i will be changing how i do the skinning, and do everything head up.  

[LC]

Thanks for taking the time to video and post. Always good to see new ways to do something. However I'll continue to do mine by gamble head down!

We do a lot of things the same (front shoulder quartering and deboning back strap)  but here's what I do different that I think my way is more efficient and better atleast for me!

First I NEVER use a saw now adays! Period. IF CWD is or isn't a problem I never cut bone. With that said you don't need a hack saw etc to cut off lower front legs. Bend at the knee as far as it goes make a knife slit down in the knee serving tendons. Bend opposite direction and severe tendons. Twist off lower leg section! Fast and quick no hack sawing! PERIOD!
Next I never fight the rear leg quartering falling causing a weight switch!
Why I simply debone the rear ham off the bone while it's hanging on the gamble  leaving only the bones and tendons on the carcass so it hangs just perfectly! I DON'T quarter off the rear legs.
This way THE DEBONED REAR HAMS fit in a cooler if remotely hunting or fits more compact in a refrig if working it at home! Wish I had the talent like you  to post videos like you do to show my way of doing head down. Doubt I'll ever change just too efficient and more compact to store till I'm ready to finish the meat making!

I've used this method for deer, hogs, antelope and caribou. Can't imagine it being any different for other game. Fast efficient and simple.

[LB_hntr]

LC, great post! I actually used to do the deer the same way and honestly will probably still will at times as i like being good at both ways.
  I did it the same exact way. Skin head down, then take the ball roast off the hind qtr, then the bottom and top round all in one shot, then the shank. Leaving the hind qtr totally boned and still hanging. Its a great way to do it! I personally an liking the skinning head up better than head down and i know many people quarter the hinds out and that was the main reason i showed this way.
  As for the hacksaw i use it for at home processing as its fast cuts clean with no sharp bone protruding. But in the field i do the same as you and use my knife on the tendons. But in all honesty it usually dull my knife fast as im not really good at removing the legs with a knife. I do it cause in the field a knife is all i have. With the hacksaw i dont cut the hide with a knife or anything. Just grab a leg and 6 or 7 strokes and the leg is off. Quick and fast like.
  Thanks again for posting your method. Its im my opinion the "other" best way!  But if my plans are to actually quarter the deer and work on the quarters on the table i like the head up way best. I figured the majority of people doing thier own animals will be quartering and working the quarters on the table. I also figured alot of people just starting out will want to work the quarters on the table to learn the muscle groups. So I thought this way would help make it easier on them.

[LC]

For the record I can remove the front lower legs while you are reaching to get your hack saw! As my Dad always said no bragging just fact! lol

 No need to dull knife as you are only cutting tendions! Like I said I wish I had your talent or time to show the process but there's no need to use a hacksaw to remove lower front legs.
 And it's quicker easier to DEBONE rear hams while hanging than when it's laying on a table atleast for me. Especially if it's hanging head down. And as I  said before it's a added plus it's more compact for putting in a cooler or frig.
But you made a great video and it's people like you that convince folks they can process their own deer and that's huge! Just want folks to know there is another way. Atleast for me a better way!

Keep in mind I was brought up with folks that thought you hung a deer after gutting with a gamble took a handsaw and sawed down through the back bone to split them first! Then you took a cleaver and separated ribs from back strap! Etc Etc. I was glad folks showed me how to process my own deer but I've came along ways since then.
Now adays I could and literally do use a pocket knife to process deer. A grinder is essential for making burger which I LOVE!

Bottom line there's lot's of way to skin a cat! lol

Anybody want to buy a good meat cleaver? LOL

For the record IF (and that's a huge IF)  I had the option of bringing in a critter UN GUTTED I'd hang it head high and skin them first then gut so guts fell in a tub. Done that a time or two myself.  But its rare I bring in a critter ungutted.

For me a gutted animal gets hung with a gambel head low and made into meat!

[SL]

I usually skin and debone mine on the tailgate of the truck and drop into the cooler as I go.    

[mangonboat]

I do it different ways depending on the circumstances (weather,time from refrigeration, distance from road/camp/vehicle, etc.) but I like Whip's suggestion on using the intact pelvis to suspend when hanging head down. I don't split the pelvis,even when I gut in the field.

[joe ashton]

head up for me...

[Krex1010]

I have had bad experiences aging deer head up. The hindquarters don't drain as well and I've had blood pool up and go sour. Hanging head down seem to help the blood vessels drain better. Haven't watched the vid yet but I always seem to get more hair on the carcass when I tried to skin head up, I'll watch the vid though to see if I was doing something wrong. I will say I usually hang the deer head up first, as I clean the body cavity and remove the filets, then I lower and flip it over and hang on a gambrel

[Mr. fingers]

I've done it both ways and unless I'm getting a shoulder mount which I will use a gambrel. I prefer head up.

[Wudstix]

Always done it with back legs up, cause there are two hooks in the beam and the hocks fit just right.

[Joey Ward]

If it wasn't for the gambrel, everyone would be doing it right.