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GUIDE TO FIELD DRESSING On a buck, remove the male organs between the hind legs. It’s not necessary to remove the dark
smelly pads on a buck’s rear legs as you only risk contaminating the meat
with his urine. On a doe remove the
milk sack. Lift the tail and cut about an inch circle around the outside of the
anus. On a doe cut around the female
organs. Insert the blade as far as
possible. You will feel your knife to
come in contact with the inside of the pelvis. Follow the contour with your knife blade to
make a circle which will enable you to remove the tail gut later. With the deer lying on its back, spread the hind legs and with your
knife cut the seam between the legs all the way in to expose the pelvis
bone. This cut will go to where you
remove the buck’s organs or the doe’s milk sack. Next, find the base of the rib cage where it meets the belly. Carefully, insert your knife point under
the hide and slit the hide all the way back to where you cut the meat to the
pelvis. Cut the hide in the same
direction as the hair lays and be careful not to cut the stomach. Using a saw or hatchet, split the pelvis in two making sure not to cut
to deep where the bladder is located.
After cutting the pelvis reach inside and pull out the tail, bladder along
with the intestines and stomach. To open the rib cage, insert your knife point under the hide at the
front of the chest and slit the hide back towards the belly opening. Using a saw or hatch, cut the ribs down the
middle. When using a knife always
cut away from you. Keeping the chest
cavity open with a 14” stick or longer will allow the deer to cool out much
quicker. The heart and lungs are separated from the intestines by the diaphragm
at the back of the rib cage. Cut the
diaphragm around the edge of the rib cage to remove the vitals. Next, cut the esophagus out which is at the
base of the throat as this can spoil quickly.
It is prefer that you cut the neck up to the chin in order to remove
the entire throat to prevent spoilage. Finally, you will need to rinse out the entire body cavity to remove
all excess blood, dirt or leaves. Prop
the head up to elevate the body to allow all the blood to drain out. If water is not available, take the deer
were it can be rinsed out thoroughly as well as any blood on the deer
itself. Lastly, always wash your hands well after field dressing. Collect any used towels and plastic gloves
in a zip lock bag, and all reproductive organs, intestines and vitals out of
the woods with you. Take the deer to
your nearest processor as soon as possible. |
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PARTICIPATING PROCESSORS & COLLECTION POINTS |
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ACCOMAC |
BUCKINGHAM |
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Bonnie Custis |
Dale Blackburn |
Keith & Wanda Trenary |
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B & B Meat Barn |
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T & R Deer
Processing |
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757-665-4310 |
434-983-3152 |
540-662-0669 |
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Jean Davis |
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Carl DeHaven |
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Foodbank on the |
Mark Schrock |
DeHaven’s Butchering & |
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Schrock's Slaughter House |
Country Market |
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757-787-2557 |
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434-283-5400 |
540-662-0669 |
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Brent Powell |
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GILES |
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Powell Brothers |
Peak's Slaughter House |
Brenda & Dale Smith |
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757-787-7107 |
804-846-5593 |
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540-726-3992 |
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CARROLL |
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Steve & Crissy Morgan |
Kevin Stevens |
Paul Decker/Stan Moyer |
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Hunters Haven |
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Meat Processing |
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276-398-2845 |
804-642-9763 |
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434-831-2232 |
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ALLEGHANY |
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GRAYSON |
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Frank Persinger |
Andrew Trent |
Brian Horton |
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A’s Country Store |
Horton’s Super Market |
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540-862-1471 |
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Galax, VA |
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434-542-5400 |
276-236-6662 |
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AMELIA |
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Chris Sayers |
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Tim & Donna Mast |
Richard Edmondson |
C & D Meat
Processing |
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Central Meat Packing |
Galax, VA |
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276-236-0991 |
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800-373-1094/804-561-5235 |
800-373-1094 |
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Joe Albert |
Rayzway Three |
Louis E. Stanley |
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Punk's Self Service |
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804-443-6707 |
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434-299-5529 |
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434-349-3317 |
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Jerry Epps |
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James Mullin |
Mike Preast |
Jerry Epps Landscape Co |
|
Mullins Slaughter House |
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Stuarts Draft, VA |
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434-476-7770/579-4895 |
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540-337-1566 |
703-245-0111 |
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FAUQUIER |
Brian Matthews |
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Tim & Linda Gadell |
Southern Taxidermy
& Game Processing |
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Gadell’s Processing |
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540-942-2825 |
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434-579-2417 |
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703-361-1098 |
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Dude & Sue Western |
Sandy Bentley |
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Grandpa’s Butcher Shop |
Bentley’s Processing |
Steven White |
|
Port |
|
Garrett’s Grocery |
|
540-363-5853 |
540-788-1079 |
Croaker,
VA |
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757-566-3712 |
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Elyssa Strong |
Andy Wilfong |
PATRICK |
|
Black
Oak Processing |
Fauquier’s Finest |
John Ayers |
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Ayer's Orchard |
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540-280-3982 |
540-439-7227 |
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540-694-3788 |
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FLOYD |
PITTSYLVANIA |
|
Lance
Lyons |
John Duncan/Karen Sutphini |
Mike Heffinger |
|
Green
Valley Hunter’s |
|
Buck & Doe Custom
Meats |
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Keeling, VA |
|
540-996-4134 |
540-789-7241 |
434-797-9419 |
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Barry & Andy
Arrington |
Tim Belcher |
Brenda Robson |
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Arrington's Orchard |
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Overstreet Foods |
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540-586-0758/5919 |
276-632-9155 |
540-342-3860 |
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|
|
Dennis
V. Evans |
HENRY |
SHENANDOAH |
|
Evans
Wild Game Processing |
Tim Belcher |
Nick Crabill |
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|
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Crabill’s Retail & Wholesale Meats,
LLC |
|
540-297-4009/434-610-4523 |
|
Toms Brook, VA |
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276-632-9155 |
540-436-3884 |
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KING & QUEEN |
PULASKI |
SMYTH |
|
Wayne Carrington |
Boyd & Rhonda
Perdue |
Danny Joines |
|
Shanghai Meat
Processing |
Perdue Meats |
Joines Meat Processing |
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|
804-797-9419 |
540-980-6884 |
276-646-8109 |
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LOUDOUN |
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Mark Leigh |
Charles Rollins |
Jerry Silver |
|
Mark’s Butcher Shop |
Rollins Meat Processing |
Silver Ridge Slaughter |
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|
540-454-4470/882-3080 |
540-672-5177 |
540-373-1073 |
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LUNENBURG |
Sonny & Joy Ryder |
SURRY |
|
David
& Will Bigger/James Payne |
Ryders Meat Processing |
R. J. Kuykendall |
|
Arrowhead
Gun Club |
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540-672-5464 |
757-294-3780 |
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434-480-1063/372-3000 |
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PAGE |
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|
Jimmy Yates |
Butch Stieh |
|
Peak’s Slaughter House |
Yates Slaughterhouse |
B &
B Hunt Club |
|
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|
|
434-846-5593 |
540-778-2123 |
757-569-4841/653-9364 |
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PATRICK |
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|
Joe & Carol Johnson |
John Ayers |
Doug & Lois Aylestock |
|
Johnson’s Meat Processing Shop |
Ayer’s Orchard |
Rick Fields |
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540-948-5915/5610 |
276-694-3788 |
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540-636-6050 |
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Shawn & Sarah Woodfolk |
John Wood |
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Hidden Pines Meat Processing |
Wood’s Cold Storage |
Danny Tate |
|
|
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Benham’s Market |
|
540-948-6088 |
276-694-3888 |
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276-669-0766 |
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PITTSYLVANIA |
WYTHE |
|
Jim & Frances Castle |
Carl Blalock |
Brian & Sally David |
|
Castle’s Butcher Shop |
The Butcher’s Block |
Hilly Haven Meat Processing |
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Dry Fork, VA |
|
|
434-372-3185 |
434-432-2345 |
276-766-0338/3530 |
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|
Mike Heffinger |
|
|
Pat Price |
Buck
& Doe Custom Meats |
Art Pope |
|
Custom Meats |
Keeling,
VA |
Popes Slip In |
|
|
434-797-9419 |
|
|
540-951-8292 |
|
434-658-3105 |
|
|
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|
|
Anthony Graves |
Eshrat & HassanParveen |
Michael
Pittman |
|
Hunter’s Burden |
Pak
Super Market |
Ivor Community Hunt Club |
|
|
|
|
|
540-871-4839 |
434-822-0025 |
757-651-9446 |
|
|
|
|
|
Harvey
Hill |
PRINCE EDWARD |
|
|
|
L. B
& Rita Duffy |
Brenda
Robson |
|
|
Duffy’s
Mint Mart |
Overstreet
Food, Ice |
|
540-731-3093/5176 |
|
|
|
|
434-736-9615 |
540-342-3860 |
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|
|
PRINCE WILLIAM |
ROCKBRIDGE |
|
|
William & Linda
Linthicum |
Elyssa Strong |
|
|
Linthicum Slaughtering |
Black
Oak Processing |
|
540-382-1323/3807 |
|
|
|
|
703-754-4364 |
540-280-3982 |
|
|
|
|
|
NELSON |
Tom & Linda Gadell |
ROCKINGHAM |
|
Steve
& Crissy Morgan |
Gadell’s Processing |
William Pangle |
|
|
|
Valley Meat Processing |
|
|
703-361-1098 |
|
|
434-931-2232 |
|
540-879-9041 |
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|
|
NEW |
Showwalters Custom Slaughter |
|
B & B Convenience |
David Burks |
House & Processing |
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