He is good. I have never skinned a deer before, but my next door neighbor is the fastest skinner I have ever seen. He owns an exotic game ranch plus raises native white tail deer along with them. He uses a old fashion block and tackle to raise the deer then cuts circles around all four legs, then moves to the stomach and upper body with lightning speed. He removes all of the internal waste/organs/ect in one pull downwards. His final cut is around the neck and then strips the cape off. I would guess his total time after the deer is hoisted up and ready to start the skinning process is less than 60 seconds for sure!
My .02 cents... the reasoning behind hind leg hanging is several. Ease of placing a gambrel in the hind leg tendons. Bleeds out better. Skins better. The fur on the deer is more fine near the neck n head and less likely to get loose hair on the meat from skinning that last and lowest.
He's good, but I'd like to see him do a big 300lb. whitetail with a prime winter coat. That deer weren't much bigger than my 80lb. Labrador!!
Yeah that might slow him down to 3 minutes...................I'd still want to take him with me to a knife fight though...........................................
Yea, he's good, but that deer should have spots still....it's tiny! And who takes deer to the butcher with guts in it? (My neighbor actually did this...butcher threw him out! I had to teach him how to gut one) wildwest the reason deer are normally hung from the rear legs on a gambrel is so that the rear legs are held open which allows faster cooling of the meat.
What strikes me most about the video is, where is all the blood? That surely does not look like any deer I've worked on.
I gut them before skinning. I hunted for years with as butcher and he taught me how to take the legs off at the knee joint, no saw needed. If you know what you are doing you can twist the head off as well. I hang them from the rear legs due to the ease of gutting and less possible contamination of the meat.
Don't most people gut in the field? I know I do... I hang back legs up to skin and butcher too, wonder how much hair he had flying all over slicing the pelt all over like that?
We use a set of blocks to get them in the air then use the four wheeler winch to peel the pelt down pretty slick especially for the occasional frozen deer haha
Gut them where they fall. Hang by the hind legs and skin them right before butchering. Hanging from the hind legs makes it easy to quarter them. Once you release that tendon there isn't much holding the hind quarter on.
