a guide to caping whitetail deer
follow these steps to cape out your prized white tail deer.
this process is essentially the same for all shoulder mounted animals
caution: when gutting the animal do not slice up the rib cage (brisket)
IMPORTANT: always leave more - it is not worth risking and always best to take adequate extra hide.
cut around the animal's midsection, half way between front and rear legs. do not cut up rib cage !!
cut around the legs a few inches beneath the elbow joint
on each front leg, make a cut between the elbow and midsection cut; on the underside.
carefully peel the hide from the rear towards the head. Once the neck is fully exposed make a cut between neck and skull to release the head and cape from the carcass.
wrap the cape up as best you can and double bag it. label your bag with your full name, address, date of harvest and most importantly license and tag numbers.
get it frozen or call us to arrange drop off/pick up asap
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