If you’re interested in how to butcher your own deer harvests, you might like this illustrated deer meat guide.
This illustration by artist Nadia van der Donk shows where the different cuts of meat come from on a deer.

http://www.wideopenspaces.com/check-illustrated-deer-meat-guide/

A single deer can provide a lot of meat that can last for months if rationed properly. The hide can also be used for a wall hanging or carpet.
Getting a deer from the field to the freezer starts with properly field dressing the animal. Check out this guide to field dressing deer from the Ohio Department of Natural Resources. Make sure to store and hang the meat in a cool and dry environment that is below 50 degrees Fahrenheit. Meat should hang for at least five days to ensure the meat gets tender.
Butchering at home requires a lot more than a deer meat guide. You’ll need special knives for skinning the hide, a hacksaw, wet stone and gloves for cleanliness. If you don’t know what you’re doing, you’ll be much better off taking it to a deer processing facility or experienced butcher.
RELATED: Watch this video of a butcher skinning a deer in under two minutes. http://www.youtube.com/watch?v=M5j-xY-Y8kY