Get more of your deer home, cleaner, with less on your back: where to hold so you save meat, the first hour after the shot, getting him out and cooled by yourself, and every cut worth keeping.
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My name is Earl Dutton. For forty-one seasons I ran a deer-processing shop in a cinder-block building behind my house in rural Pennsylvania. Better than eighteen thousand deer came across my table, and my wife Bev wrote every one of them in the tag book: the weight, the date, who brought it.
A man would back his truck up to the cooler door and tell me he hit that buck right behind the shoulder. Then I'd skin him out and see where the bullet really went, and how much of the front end he'd lost to it. I saw the deer that were found the next morning, the ones found too late, and the ones that sat two warm days on a tailgate before anybody brought them to me.
The cleanest deer on my table nearly always came from old men. They waited longer after the shot, they cooled the deer faster, and they never wasted a pound. This book is what they did, and what I learned from cutting up everybody else's mistakes.
What a deer loses between the shot and the freezer:
None of it takes a young man's back. It takes knowing what to do before you squeeze the trigger, and doing it slow.
What a deer season costs the man who guesses, set against what is in the book.
One front shoulder saved pays for the book.
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Every season men brought me deer hit square in the front shoulder, and every one of them told me it was a perfect shot. The deer was down, so it felt perfect. On my table it meant a bloodshot shoulder, jelly and bone chips through the meat, and a pile of trim that went in the barrel.
Come back a hand's width. Pick a spot low and just behind the front leg, where the heart and lungs sit, and think about where the bullet will come out, not only where it goes in. On a quartering deer that means aiming for the far front leg.
A lung-shot deer runs a little farther than a shoulder-shot one. He leaves you both shoulders, and he doesn't go far.
That is one page. The book has 141, and the card for your pocket.
Pounds, hours, degrees and yards. Every chapter ends with a short checklist.
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Earl Dutton · 141-page book · instant download · reads on any phone, tablet or computer
I'm Earl Dutton. I cut meat at a grocery butcher counter for twelve years, then in November of 1984 I opened my own deer-processing shop behind the house with one walk-in cooler and a rail for twenty deer. By the nineties we took in four to six hundred a season. I closed it for good in the spring of 2025.
I'm seventy-two. I've got a stent and two bad knees, so I sit on the ground at the field edge now, and my grandson Cody does the dragging when he's home. I still hunt every season.
My old shop still has the hanging rail and the scale. This book is what that rail taught me, written down for the men who still go out.
Probably less about hunting than you could tell me. This book is about what happens after the shot, from the man who saw the results on eighteen thousand deer: where the meat was lost, which deer spoiled, and what the cleanest hunters did differently.
Then chapter 8 is for you: how to bring a deer in so you get your own meat back clean, what to put on the cut sheet, and how much meat to expect from a deer his size. Most of the meat is saved or lost before the processor ever sees him.
Most of the book is written for that man. Planning the way out before you sit, short pulls by a count, a sled and a board for the last three feet, quartering on the spot, and when to just wait for help.
The meat, the waiting, the drag and the cooler work the same everywhere. Where a rule matters, the book gives the Pennsylvania rule and tells you to check your own state's guide. It never guesses at another state's law.
All three, and muzzleloader. Where to hold and how long to wait are covered for each.
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Hold where it saves meat. Wait the right amount. Get him out without the heavy lift. Cool him fast. Keep every good cut.
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