1.  Cut off each leg at the knee

2.  Ring the deer around the middle of the body

4.  Continue leg cut up to middle body cut.  

5.  Skin down body & neck leaving 3 - 4 inches of neck meat so we can get a good measurement

3.  Split the legs following the white & brown hair line -

DO NOT CUT INTO WHITE HAIR

Freddy Smith  (225) 955-4885