Ensure the buck is legally harvested and confirmed dead
Wear gloves and use a sharp, clean knife
Hang the deer if possible, or place it on its back with the head slightly uphill
Cut around the anus and tie off the rectum if desired to reduce contamination
Make a shallow cut from the pelvis to the breastbone, lifting the hide and avoiding puncturing organs
Open the body cavity carefully along the midline
Cut the diaphragm free from the ribcage
Reach up to sever the windpipe and esophagus as high as possible
Remove the internal organs in one controlled motion
Check for any signs of contamination and trim affected tissue
Cool the carcass as quickly as possible
Clean and sanitize tools and hands after processing