This method of boning a fresh deer carcass is simple when you know what to do, and easy because the deer carcass hangs right in front of you at the best cutting level.
My buddy Jim has boned-out several dozen deer using this method over the past 40 years. I worked with him on many of them when we owned deer hunting land together and hunted together.
(I’m the best leg holder in the business, keeping the carcass from spinning. My wife, Judy, is good, too.)
Yes, I know how to make all the cuts and have done so several times, but I’m nowhere nearly as efficient or as fast as Jim. He is a pro. Here’s why he is a pro:
• Jim grew up on a farm. In high school he was on the Wisconsin State Champion Meat Judging Team which went on to win national honors.
• He went to a major Midwestern land-grant-state university’s College of Agriculture, majoring in meat and animal science.
• As an undergraduate, he worked
