Before heading afield, always have a plan for how you will care for your deer meat. If you start thinking about meat care after you harvest a deer, it is too late.
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Plan and have equipment ready for how you will:
- Bring the deer out of the woods (drag straps, carts, and sleds are a few great tools) and to the tagging station
-Field dress the deer
-Process the meat
It may also be a good idea to think about the possibility for needing a taxidermist!
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When it comes to processing the meat, there are ultimately two options:
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Do it yourself:
There is a great sense of pride and appreciation knowing you completed the entire process yourself, from scouting a place to hunt to packaging the meat and enjoying your bounty at the table with friends and family. For many, this process is a time to bond with hunting partners and a proud tradition.?
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The idea of processing your harvest on your own can be intimidating, but many are pleasantly surprised the task at hand is easier than they expected. And remember, don't be afraid to ask a fellow hunter for tips. Everyone had to learn from someone! Ask a buddy or family member if they want to learn the process together and share equipment to help with cost.? Also consider that if you are skilled in game care, invite a new hunter to join in to learn.
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A few key considerations:?
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Meat care and spoilage:?While skinning and cutting and breaking down your deer carcass, take precautions to keep hair, blood, and foreign contaminants away from the clean meat. This includes cutting away the tissues where your shot damage or other hematomas occurred prior to aging the carcass. Don't be scared to use a garden hose and wash the carcass to cool the carcass and remove blood. However, if you do that be sure to pat dry with a clean towel or paper towels because leaving the meat moist also adds to bacterial growth.? And always remove as much fat as possible.
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Keeping the meat at a safe temperature:?Following the old adage that ?you have to let them hang to age,? many hunters will hang their deer for a week or more prior to butchering; but this can be problematic because of fluctuating temperatures in October and November. Temperatures above 38?F combined with moist environments allow bacteria to thrive, spoiling the meat and giving it a ?gamey? taste. Most people do not have a climate-controlled cooler, but there are still options to age the deer and keep it cool: quarter the deer and put it in a refrigerator, or quarter the deer and store it in a cooler packed with ice (leave the ice in the bags and refresh regularly, always drain out the water. Be strategic as you evenly layer each quarter with ice to make sure the meat is in contact with the ice. This method could last up to a week or more depending on your maintenance). Watch this video to learn how to skin the deer, then quarter it.
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Equipment:?There are many products available, but at the minimum, you need: a gambrel or way to suspend the deer while cutting, gloves, sharp knives (you may have one in your kitchen already), cutting board, a place to store the clean meat (can use clean kitchen bowls and store in refrigerator until you package), a grinder if you wish to make burger (you can also freeze a whole muscle group and grind it later), a vacuum sealer or butcher paper, and a permanent marker to label the meat.?You?ll also need adequate freezer space.
Informative videos:
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Or bring your harvest to a meat processing facility:
Maine is fortunate to have meat processing facilities across the state that process deer meat for a fee,?click here to find a deer meat processing facility near you. However, there is an increasing demand for this service. The meat processor near you may not have freezer space for all potential customers. Call ahead and try to reserve a spot. It is possible that it will be a week or two before they can store your deer meaning it is may be your responsibility to keep your deer cold until then.
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Most people do not have access to a climate-controlled cooler at their personal home to keep the deer at a safe temperature (less than 38?F). When October and November temperatures fluctuate and hunters are unable to hang their deer outside at a safe temperature, there are still options: skin and quarter the deer, then store the deer in a smaller refrigerator OR in a cooler packed with ice (see details above under Keeping the meat at a safe temperature). Keep the deer cold until the processor has room and is ready for you to bring the deer in.
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Consider donating a portion of your harvest this fall to the Hunters for the Hungry program
Maine?s Hunters for the Hungry program allows you to donate a portion or all of your harvest to a local food pantry. The program accepts deer, moose, and bear meat.
Here?s how the program works:
- The hunter drops their harvest off at one of the program's approved meat processors in the state.
- The hunter decides how much meat they would like to donate to a local pantry. (The hunter only pays the processing fee for the portion of meat they keep; the rest is paid for by the program)
- The processor then coordinates with a local pantry to donate the meat.
- The meat provides a nutritious protein source for people in the community.
Please consider donating a portion of your harvest this fall to the Hunters for the Hungry program! Learn more.
Helpful information
Purchase your hunting license or permit
Deer meat processing facilities + how-to videos
Antlerless deer permit information
Season dates and bag limits
Download the latest hunting law book
Exploring the outdoors on private land
Hunting with nonlead ammunition
How hunters can help prevent Chronic Wasting Disease (CWD)
Plan your hunt
PFAS Do Not Eat Advisory for greater Fairfield
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