PRDATR Report post Posted November 6, 2012 The havalons are so sharp that they scare me. Seriously. Cutting yourself with one of those is a whole different situation than cutting yourself with a old Buck knife. It will cut to the bone and right through tendons without any resistance. You might not even feel it. Wear a meat cutters knife on your weak hand. Saves a lot fingers and they are cheap. Share this post Link to post Share on other sites
CouesWhitetail Report post Posted November 6, 2012 Also, there is no need to remove the quarters while boning out a coues....just bone it out on the body, no need to remove and hang to bone out. And please remember to take all those used up havalon blades home with you and dispose of them properly!! I would hate to accidentally sit on one while glassing on some mtn somewhere! Just put the used blade into the packet that the new blade was in and take it home with you. 2 Share this post Link to post Share on other sites
lookinfor110 Report post Posted November 6, 2012 My brother and I have field butchered our deer for years and it is a very worthwhile approach. Not to mention it saving the backbreak and hassle of hauling out the entire deer. I like packing light so use a small, lightweight knife made by Victorinox which easily skins and butchers the entire deer in the field. That knife and ten, two gallon Ziploc bags are all the tools needed. We hang the deer from the head/antlers in a nearby tree (hope for a tree) and skin it completely. As meat is removed, different cuts are put into their own Ziplocs: neck/rib meat/scraps for burger, tenderloins/backstraps, front shoulders, hind roasts, etc. Zip the bags, load meat and head into pack, leave the rest to return to nature. To really lighten the load, carry a 'string saw' and use it to remove the antler cap from the skull. Good Luck!!! Share this post Link to post Share on other sites
