Check local hunting, transport, and processing laws before proceeding
Wear gloves and use a clean, sharp knife
Hang the deer or place it on a clean, stable surface
Remove the head if needed
Skin the deer carefully
Open the body cavity and remove the internal organs
Save edible organs if desired and safe to keep
Rinse away blood and debris with clean water
Remove the front shoulders
Remove the hindquarters
Separate the backstraps from the spine
Remove the neck meat
Trim away fat, silver skin, and damaged meat
Cut the meat into roasts, steaks, or stew pieces
Package the meat in clean, labeled bags or wrap
Chill or freeze the meat promptly
Clean and sanitize all tools and surfaces