Around The Middle
The first thing I do is gut the deer down, get him split, get him hung. Then I'm going to get in about halfway between where his legs come together and the end of him - about halfway down his body and about the center of his gut. I'm gonna split him to there and then I'm going to do a ring straight around his body. I'm basically going to cut and spin him straight around his body. So we'll have a cut to there. You can be as fine as you want here. But really, you're this far back because you're trying to give your taxidermist plenty of hide for that shoulder. So you don't have to be extremely fine. You just want to ring him and get as much of this so the taxidermist can use to stretch over the form.
The next thing you're going to do is you're going to ring these legs. Because we're going to end up going up a tine into that cut. So you're going to find the joint in the
leg. The next thing you're going to do - and you want a really sharp knife for this because this is your most important cut. You're going to cut right down the brown and white line, all the way into the armpit, and then you're going to go straight up to your cut where you rang him.
You’re going to do that on both sides.
And so basically you'll have cuts like this and here. And this will fold down in the middle and the back will come off. The most important thing when you're caping your whitetail buck is to make sure you stay on the white. Don't cut into the white and don't cut into his chest area. Get into his armpit and then go up to here.
Now we've done this part, you're working down, and then when you get to here. You just kind of got to go slow and you want to get it as far down the neck as you can so that you can cut him off at the neck. Now that I got it down the neck, you're gonna cut in through that neck meat, make a clean cut all the way to the neck bone, and then we'll saw that off.