[music]
Hi, I'm Lucas Bond with the Missouri Department of Conservation.
And today, I'm going to show you how to skin, cut and quarter a deer without opening the
body cavity.
This is a popular method used if you are hunting in the middle of nowhere and you don't want
to drag out your deer.
It is a great method to use if you are hunting in Missouri in a Chronic Wasting Disease zone
where you're not allowed to move the carcass.
When I sit down here and have my knife out, I am just going to feel the spine all the
way up to the neck area, and that's where I want to make my first cut.
I am going to make my first cut right here - right where my finger is - right on the
edge of that spine.
You don't want to cut the spine, but right on the edge of it.
So, I am going to cut right here.
Now I'm right along that spine, and I'm going to take that and cut it all the way down that
spine...
So now I'm going to try and get it down to the tail here.
Now that I have got back here to the tail, I'm going to stop now and I am going to start
bringing this hide down, so I can get access to the back strap, which runs right around
here on the spine, and that's where the big chunk of
meat I say is the tastiest part of the deer, but a lot of people will cut out.
So, I'll show you that.
But I will continue skinning this for a couple minutes and then get it all worked out, and
then we will go back...
Now we are going to remove the first part of the deer.
The first part we are going to remove is the back strap.
I will show you exactly what we are going to do.
You are going to take your blade and you are going to run it along the spine, all the way
down where I finished cutting right near the tail.
And then you are going to cut back a little further, right by the ribs to get the meat out.
So, I am going to do that right now.
That's one back strap.
This one's a little bloodier, as you can see I made a high shot on this deer - got blood
spatter throughout it.
So, I will end up cutting this off and not eating it.
It's no good.
But this part is really good.
After I remove the back strap, I push the deer over on its side, because it makes the
skinning process a lot easier.
I am going to skin right through here and then next I will be on the shoulder.
And once I get the shoulder skinned out, this will be the next one I actually cut out the part.
So, I am going to go up right here, along its legs.
I am actually going to make a cut all the way around its legs because we don't need
all that.
Run the blade right up.
Now that I have it skinned all the way, now I am going to cut this shoulder out.
You just cut.
Get some of this meat.
It should be pretty easy just get down here in the armpit.
Cut your meat and just be sure you get it all.
Very simple.
And that's your front quarter.
Now I'm moving on to the hind quarters, and I am going to do the same thing back here
as I did up on the front.
I'm going to finish skinning out the leg and then I am going to try and cut this off.
You make a cut right around the leg like we did in the other one,
so we can skin it.
Alright, now I am going to try and cut out this meat.
Now you have to be careful, because when you are cutting down here,
you can get the guts.
And that is something you don't want.
And what's holding this on is a little bone that we've got to pop.
It's just a little bone that you can pop it with your knife.
There we go!
That's the hind quarter.
Once to complete the process on one side, you do the exact same process on the other.
As you can see on the table, I have the hind quarter, the front shoulder, and I've got
the back strap.
You'll get the same parts on the other side.
All the parts you see here on the table including internal tenderloins and some neck meat are
parts you can legally transport out of a Chronic Wasting Disease zone.
You can learn more about CWD on MDC's website, at MDC.MO.GOV.
Thanks for watching!
[music]