We hang and skin all of our deer. After we get them skinned and the neck cut off, we take out the backstraps first. Next, we cut off the shoulders and neck meat. After the shoulders, we sometimes de-bone the hams. If we don't de-bone the hams, then we'll cut around the anus and tie it so it falls into the cavity. From here, we start peeling down the sides of the abdomin of the deer to reveal the tenderloins. Once the loins have been removed, we can pull the anus through the pelvis and drop into the open cavity of the deer. With this done, we cut through the spine just below the hams, releasing the remainder of the body into our gut bucket. All we have to do now is split the hams down the spine and cut off the hooves. With all the meat place in the freezer, we ready for a cold one.