How to Cut Up a Deer for the Freezer

1). Carve open the deer's chest cavity with a sharp, high quality knife, and being careful not to slice open any organs, remove the deer's entrails. Remove entrails from the stomach by cutting open the rear and using a bone saw to split the tail bone---this is the bone that connects the two rear legs.
2). Cool off and clean out the deer. Flush out the open body cavities with several gallons of cold water, then wipe it down to keep it dry. Remove any hair or debris from the inside of the carcass.
3). Skin the deer with a sharp skinning knife.
4). Hang the deer in a cool place, and allow the meat to age. In a room kept at 40 degrees Fahrenheit, this may take five to seven days. Wrap it in a light sheet to protect it from insects.
5). Cut off the deer's head and front legs with a hacksaw.
6). Split the deer in half lengthwise and use a knife to cut off the hindquarters and the front shoulders. Cut as deeply as possible on either side of the backbone, from the backbone to the ribs. This yields two long flanks.
7). Trim off the neck and leg meat with your knife. These cuts are best used in stews, rather than served as steaks.
8). Cut the meat into serving sizes. These sizes are at your own discretion, but the longer flanks usually yield about two to three servings each.
9). Wrap the meat in airtight or vacuum-seal freezer bags and freeze it.