📄 Digital book in PDF · read it on your phone or print it
Hanging temperatures, skinning, the muscle map, the five primals, backstraps and tenderloins, boning out the hind leg, steaks across the grain, grind and wrapping. Every topic has its own page: the drawing first, then what you need to remember. 65 illustrated pages.
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Every page has one big drawing and a box with the temperatures, steps and cuts you need to know:
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These are real pages from the book. The table of contents is the full one: 8 parts and 61 topics.
The deer is hanging in the garage, it's cold enough, and you're standing at the spine with a knife, ready to take out the backstraps. You've seen it done, but you're not sure where the first cut starts.
One video showed it one way, the next one another. The book from the shop gives you a paragraph: "make an incision parallel to the dorsal processes and continue along the rib cage…". Words don't show you where the bone is.
In this book, the backstraps are one page: the spine drawn from hip to neck, two arrows per side, one along the spine and one along the top of the ribs. You see both cuts before the knife touches the meat.
Same with the tenderloins, taking the hindquarter off in one piece, boning out the hind leg, cutting across the grain and adding fat to the grind: each one has its own page.
You understand it, you make the cut, and you don't go back to rewind a video.
Before the knife, hanging and cooling, skinning, the muscle map, breaking down and boning out, trimming and steaks, grind, wrap and freeze, and food safety with the whole deer in one diagram: 8 parts, 65 pages, all illustrated.
Think of it this way:
It's Saturday morning, the deer has been hanging in the garage, and the forecast says a mild week is coming. The hindquarters need to come off and be boned out today.
You open the hindquarter page and see the pelvis drawn, the ball joint marked and four numbered steps: follow the pelvis, find the joint, pop it, cut around. You know where the knife goes before you pick it up.
Same with the backstraps, the tenderloins, steak thickness, the fat for the grind and the freezer temperatures: each one on its own page.
Deer Butchering Illustrated is 65 pages in 8 parts, all drawn, ending with ten common mistakes, a cut-up day checklist and the whole deer in one diagram.
What you see drawn, you don't have to memorize.
The order that never changes, the three knives you need, sharpening, setting up the garage, boards, tubs and ice, hygiene and planning the day.
Why fast cooling matters, the 0–4 °C hanging window, head up or head down, how many days to hang, what to do when the weather turns warm and the signs of spoilage.
The skinning cuts mapped, the tarsal glands, peeling the hide, getting hair off the meat, bloodshot meat, and the head and lower legs.
The deer as a muscle map, the five primals, whitetail vs mule deer, cutting along the seams, silverskin and fat, tender vs tough muscles, yield, and bone-in vs boneless.
Shoulder off, tenderloins first, backstraps, the hindquarter, boning the hind leg into its muscles, the femur, the shoulder, neck, ribs and flank, and the lymph nodes to leave out.
Trimming a muscle clean, cutting across the grain, steak thickness, medallions or roast, hind leg roasts, round steaks and jerky strips, stew cuts and sorting into tubs.
Keeping it cold for grinding, coarse then fine plate, adding fat, portioning, vacuum seal vs butcher paper, labelling, freezer times and safe thawing.
Every temperature on one page, chronic wasting disease, cleaning and sanitizing, getting rid of the waste, ten common mistakes, fixing a gamey taste, the cut-up day checklist and the whole deer in one diagram.
At the end of the book: Ten common mistakes, a cut-up day checklist and the whole deer in one diagram.
Label the muscle map, plan your cuts and work out your yield on paper first, so the real deer goes in the right order.
Hanging temperatures, steak thickness, grind portions and freezer times on one printable card each, to keep at eye level while you cut.
📄 This is a digital PDF book sent to your email: nothing is printed or shipped.
PDF by email: We email you Deer Butchering Illustrated as a PDF, together with the two free books. It's a single payment: no installments, no extra charges.
You see the whole order before the knife comes out, and you plan the cuts on paper with the workbook before the real deer.
The hanging window, the signs to watch and the breakdown order, one page each, printed and taped up in the garage.
You take control of your own meat: what goes to steaks, what goes to grind, how it's trimmed and how every package is labelled.
📄 This is a digital PDF book sent to your email: nothing is printed or shipped.
Try Deer Butchering Illustrated for 30 days, bonus books included.
We refund everything if the file won't open, if the book isn't what you see here, if you were charged twice or if the email doesn't arrive. Just email us.
You pay once. No subscriptions.
Yes. It starts from the very beginning, with the knives and setting up a garage to cut in, and follows the same order every time. It covers whitetail and mule deer, and you don't need a cold room or a butcher's table.
Temperatures, times and rules are checked against current Health Canada food-safety guidance, CFIA guidance on chronic wasting disease and provincial hunting regulations and CWD programs. Temperatures are in °C and weights in kilograms.
No. It's an independent illustrated guide. It isn't published, approved or endorsed by Health Canada, the CFIA or any provincial agency.
No. It's practical material for cutting at home. It doesn't replace hands-on training, your provincial regulations or advice from food-safety and wildlife authorities, especially on CWD testing where you hunt.
Temperatures follow Health Canada food-safety guidance, which applies across Canada, and there's a page on chronic wasting disease. CWD testing and carcass-transport rules change by province, so check them with your provincial wildlife agency before cut-up day.
The book and both bonus books arrive as PDFs by email, to the address you enter at checkout.
No. It's a one-time payment, with no subscription.
Yes. It's a PDF you can print at home or at a print shop and keep in the garage while you cut. The wall cards are made to be printed.
You have 30 days. We refund everything if the file won't open, if the book isn't what you see on this page, if you were charged twice or if the email doesn't arrive: just email us.
No more pausing videos that each cut it differently.
The backstraps, the hindquarter, the grind: you see it drawn and you cut.
You walk into the garage knowing where every cut lives.
Drawings make studying faster.
The book is right below.
One-time payment: US$ 27 · Guarantee: 30 days · PDF by email
YES, I WANT DEER BUTCHERING ILLUSTRATED FOR US$ 27📄 This is a digital PDF book sent to your email: nothing is printed or shipped.
