Uncle Sam beat yall==nickle,,started with buffalo skinners,,same disaggrement,, bought all that rope,, then realized they didnt have a tree.

Field dress then hang by the back legs here. Unless its hot or warm outside, then its no guts, lop off the quarters and backstraps...done.

Gut in the feild and hang by the neck to skin and quarter. Split the pelvis when I gut with the saw blade on my knife. It's sually to hot to let one hang so they go on ice asap.

the rock trick works very well. keep a golf ball in the truck in case a rock can't be found too easily.

Guess it depends on the GW...watched one in our area quarter a deer, and he didn't worry with the ribs...

For those that hang by the neck. How do you make that work when you want to save the cape for a shoulder mount? Seems like you would be having to fight the skin all the way up to the base of the head...

back legs

I was lookin' thru this and found it interesting that someone thinks that you can't get to the tenderloins w/o gutting.......wrong!!!!

I hang them from the back legs w/ a gambrel and pull the skin down to the head or neck wound. I take the front shoulders off first. I then take most of the neck meat w/ the backstraps. I then cut a little bit of the belly away and let the guts drop back inside the paunch. You can get the tenderloins from there VERY easily. I then take one hindquarter at a time off and leave the rest. I don't get bloody and the meat has less hair on it doing it this way.

Most of my shots are in the head or neck and the blood spilling dripping out the head or neck is easier to control rather than all over the meat or going back into the hindquarters. It doesn't matter if it isn't hanging long or not. It will get there pretty fast. Remember what the main arteries inside the hindquarters look like? They are pretty darn big and they go right thru the middle of them.

I use to do it the "yankee" way by hanging them by the neck and gutting them in the field etc. It is the way you were taught. I changed my ways to the easiest and quickest w/ the least amount of mess.

Just think about all of the hair your cutting thru to get the hide to come off. Hnging by the hindquarters all your cutting thru is the hair on the legs and that's it. All of the other cut are done from the inside and you're not cutting hair.

Butt out---you got to be kidding me. A waste of time and money IMO. BTW, I had a friend (that owns a butt-out) watch me quater a doe this year this way. He's never seen it before and was amazed on how clean the meat was w/ little to no blood at all. He thought it was goin' to take me forever to quarter it. Took less than 20 min using headlights.

My dad likes hanging it by the neck, I prefer to hang it by the hind legs with a gambrel

Back legs, in my opinion that's much easier to do.

ive always used a gambrel and, have a deer gutted and quartered in bout 45 minutes but had to hang one by the neck this past weekend and had it all done in about 20 ,i might be switching methods

We skinned and quartered a doe this weekend without gutting it for the first time, and it was real easy. we hung her from the hind legs. Took about 30 minutes total.

Gut in the feild is an option but attracts predators. I hang by the hind legs. Skin then gut. Let the guts drop in a bucket and use them for attracting predators. If the bladder still has urine, I have a bottle for it to save for cover sent. The heart is a really good piece of meat for breakfast if it is still in one piece. The carcass is good for attracting coyote as well.

By the head, Cut the butt out, cut the knees, Skin from the neck down, cut throat under the chin (high as possible) cut the wind pipe. Then unzip the stomach and let the guts fall in a corn sack, reach in grab the wind pipe, pull, snip. Done. Then Take the front quarters, break out the sawzall, battery or corded, cut the hind quarters above the hips to the back bone, then cut up from the butt (grab the rear quarters as they fall)then continue up the spine to the neck. Nice and clean, no meat wasted.