Remove Front Legs

What happens here

Begin the butchering process by carefully removing the front legs from the deer carcass. Use a sharp knife to cut along the natural seams, separating the entire front leg from the animal's body. During this initial separation, pay close attention to any areas containing blood, fat, or black/blue skin, as these elements can negatively impact the meat's flavor. Trim away these undesirable parts as you go to ensure only clean meat is retained. The removed front legs will later be de-boned and used for sausage meat.

Goal: Separate and initially clean the front legs from the deer carcass.