Wear gloves and use clean tools
Hang or place the deer on a clean, stable surface
Skin the deer carefully
Remove the head, feet, and hide
Open the body cavity without puncturing organs
Remove the internal organs
Drain and rinse the cavity if needed
Cool the carcass as quickly as possible
Age the meat in a refrigerated environment if desired
Trim away fat, silver skin, bruised tissue, and contamination
Separate the meat into primal cuts
Debone the meat
Cut into steaks, roasts, stew meat, or grind
Package the meat in airtight freezer bags or vacuum-seal bags
Label each package with cut and date
Refrigerate or freeze promptly
Clean and sanitize all tools and surfaces afterward