Deer Hunt - Big Buck Registry - Fueled By Treestand Wingman

Al Gambardella, a well known and meticulous deer butcher from Connecticut shares all his secrets about how to properly break down a whitetail deer into edible parts.  It's starts, not on the butcher table, but in the field when the shot is taken. We cover every aspect of how cutting up a deer should be done, from the field dress, to the hanging, to the cutting, and the storage... Here's what we cover in this episode: What are the ideal temperature to hang a deer before processing? Should we avoid infected areas and blood clots? How long should the meat age before cutting How should the deer be brought out of the woods? Should we where gloves when cleaning a deer? Hide on or hide off? What's the best type of knife to use to skin a deer and cut the meat? Should we use different tools between the field and the meat processing room? How clean is clean when gutting a deer and cleaning the meat? What are the meat groups of a deer? How much meat should we get out of a deer? How much time should it take to process a