11-10-2011, 05:04 PM
0
We have ended up with roadkilled deer in our freezer on more than one occasion.
Throughout most of Pennsylvania the cops and highway workers are actually glad to see someone who will take them. All you have to do is notify the game warden of where you took it from and he will then come over to your place (or wherever you will be butchering it) and examine the carcass. He wants the head and hooves which are frozen and sent to the game commission lab for research and the rest you get to keep. They issue you a "permit" listing where the animal was taken from and to whom it went with an approximation of how much finished meat will be rendered.
That's it! Pretty cut and dried process really.
Many times though, due to where the animal is killed, they end up a "meat smear" on the road. This is why the cops and PennDoT like to see someone get it.
Basic deer butchering is rather simple and easy actually. It's essentially the same as doing a beef steer but on a much smaller scale.
Gut, behead, hang upside down, skin, remove tenderloins from each side of the spine, cut in half down the center of the spine. Remove any damaged portions till you get to solid meat and make your cuts.
There's a few variations on the method but do a search and you will see it's not very difficult and can be done with a good sharp knife, a hatchet and a hacksaw. No real need for meat saws and such but they DO make things a bit easier.
Throughout most of Pennsylvania the cops and highway workers are actually glad to see someone who will take them. All you have to do is notify the game warden of where you took it from and he will then come over to your place (or wherever you will be butchering it) and examine the carcass. He wants the head and hooves which are frozen and sent to the game commission lab for research and the rest you get to keep. They issue you a "permit" listing where the animal was taken from and to whom it went with an approximation of how much finished meat will be rendered.
That's it! Pretty cut and dried process really.
Many times though, due to where the animal is killed, they end up a "meat smear" on the road. This is why the cops and PennDoT like to see someone get it.
Basic deer butchering is rather simple and easy actually. It's essentially the same as doing a beef steer but on a much smaller scale.
Gut, behead, hang upside down, skin, remove tenderloins from each side of the spine, cut in half down the center of the spine. Remove any damaged portions till you get to solid meat and make your cuts.
There's a few variations on the method but do a search and you will see it's not very difficult and can be done with a good sharp knife, a hatchet and a hacksaw. No real need for meat saws and such but they DO make things a bit easier.
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