Quick Answer
When quartering a mule deer, aim to make the first incision just behind the 12th rib, cutting at a 45-degree angle, and then proceed to make a second cut just in front of the 13th rib to ensure a clean and efficient quartering.
Optimal Cutting Position
When preparing to quarter a mule deer, it’s essential to position yourself correctly to ensure a smooth and efficient process. Stand with your feet shoulder-width apart, about 3-4 feet away from the carcass, with your body aligned at a 90-degree angle to the animal. This position allows you to easily access the ribs and make precise cuts.
Cut Technique and Location
The key to efficient quartering lies in making precise cuts at the correct location. Begin by locating the 12th rib, just behind the shoulder, and make a cut at a 45-degree angle, following the natural curve of the ribcage. Continue cutting along the ribcage until you reach the 13th rib, where you’ll make a second cut. This second cut should be perpendicular to the first, and should be deep enough to separate the quarters cleanly. It’s also essential to cut through the diaphragm, just in front of the 13th rib, to ensure a clean and complete separation of the quarters.
Tools and Equipment
To make the quartering process more efficient, consider investing in a high-quality game saw or a sharp knife. A game saw with a curved or serrated blade can help you make precise cuts through the ribcage, while a sharp knife can be used to make clean cuts through the meat. Additionally, consider using a cutting board or a large, flat surface to support the carcass, making it easier to maneuver and cut the quarters.
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