I skinned, quartered, and butchered my doe today. It was quite a feat by myself for the first time. I see why others would want to look for a butcher to do it for them.
I separated the hams, shoulders, and ribs to be done tomorrow. I trimmed the spine, pelvis, and neck of all the meat I could. Took out the backstraps and was able to salvage most of them but lost a bit due to the spine shot I made. I won’t do that again. Lots of trimmings.
Skinning was tough doing it off the gambrel but I didn’t want to do the quick goldball method or winch as I was afraid to do a poor job at that. I could not get the flapper meat to pull away easily from the skin. First time so I need practice. I’m happy to have gone this far and almost finish this from the start. Pretty awesome.