QuoteOriginally posted by Kirkll:
   

   

Just like this!

Yep just like that head down.

Head Down.  Those "gambrels" they make specifically for hanging animals for skinning and butchering do not work well head up.  

QuoteOriginally posted by Ryman Cat:
Head down the strangled look bothers me plus it screws up your cape if he's a dandy.LOL

If he is a dandy, you hang him by the horns.  No way to trash the cape, and won't really have that lynched look, for those that actually believe they hold lynchings for dead animals.  Win-win.

I hang does by the neck and bucks by the legs...were it not for antlers and cape I'd hang them all by the head.

Used to be legs up but head up most of the time now head up. They don't hang long - my hanging sycamore gets too much afternoon sun.

In fact, there are so many good processors in my area I rarely butcher them myself anymore.

head down

Head down , only one person said it - to cool down heat will rise out of carcass .

Head down, works for me but he doesn't hang long, less then an hour due to heat.

Head down legs up  

Head down for me same as others that was the way I was taught. Not sure if there is a right or wrong way.

Wild Bill

Do we have any actual butchers weighing in here...it might be revealing to see what they say....

I haven't gutted a deer in 20 years...use the gutless method and pack the meat out in a bag, straight into an ice chest for several days...

ive always did head down my dad my older brothers and just about everyone I know that hunts hangs deer head down

Head down

QuoteOriginally posted by Michael Arnette:
I hang does by the neck and bucks by the legs...were it not for antlers and cape I'd hang them all by the head.

Same here

I hang them by all four legs.  It takes a little more time but it really makes it easy to get at the neck meat  

QuoteOriginally posted by Russ Clagett:
Do we have any actual butchers weighing in here...it might be revealing to see what they say....

I haven't gutted a deer in 20 years...use the gutless method and pack the meat out in a bag, straight into an ice chest for several days...

I'm not a butcher persay. My dad has been a professional butcher since he was around 22-24. He is 65. He and I used to process hundreds of deer every year, it grew old after a decade. I've handled a few and seen a few over the years.

head down, that way all blood and waste (if a mistatke is made) flows out the front end, less valuable meat meat that is there is protected by ribs etc.

Head down.
I started deer hunting late at 25 with no mentor and my first book was by Larry Benoit.
Oh, to have a meat pole like those boys!

QuoteOriginally posted by Russ Clagett:
Do we have any actual butchers weighing in here...it might be revealing to see what they say....

here is a professional mobile butcher. After the hide is off, and they cut the head off and then cut it down the spine with a bone saw.

look at the bottom photo here. They run meat hooks though the front quarters and cut them off & roll them into the refrigerated truck on a rail.