Now support the carcass with a meat hook in the pelvis.
Cut the flanks as shown and discard as they are almost always contaminated.
Now drop the rounds but leave them attached to the carcass.
Remove the leg bone from the round while it is still attached to the carcass. Then remove the rounds to the cutting surface.
Now cut free and clean the shoulders. This deer had a gunshot in the shoulders and was difficult to clean up but as you can see the product on the cutting table is cleaned well and what is bloody and left on the carcass must be discarded.
All gunshot and bloodshot meat must be cleaned off and discarded. Cleaned shoulders below.
Rounds and shoulders ready for slicing into steaks and roasts.
