Is It Advisable to Skin a Mule Deer Before Quartering?

When to Skin the Deer

Skinning a mule deer before quartering is generally a waste of the hide, unless you’re specifically looking to harvest the hide for taxidermy or other purposes. If you plan on consuming the meat, it’s best to quarter the deer and then skin it, as this will allow you to preserve the flesh and minimize handling stress on the delicate meat.

Techniques for Quartering

When quartering a mule deer, it’s essential to cut through the spine at the hip joints to free the quarters. A good starting point is to make a cut about 1-2 inches deep through the skin and meat, followed by a saw cut through the spine. Use a sharp saw or a cleaver to make the cut, as a dull tool can tear the meat and make it difficult to separate the quarters. Once the quarters are separated, you can then skin the deer and remove the hide.

Handling the Quarters

After quartering the deer, it’s essential to handle the quarters carefully to prevent cross-contamination and maintain food safety. Use a clean, sanitized knife and cutting board to trim any excess fat or meat from the quarters, and then wrap them tightly in plastic wrap or aluminum foil to prevent exposure to the environment. Store the quarters in a cool, dry place until you’re ready to process and consume the meat.