to what extent can i clean a deer in camp

[wyliescrib]

sorry guys it seems like every year i get more and more confused about this... just tell me outright...whild at the camp can i put the front shoulders and hams in an icechest and take the backstrap and tenderloins and rib meat and neck as just meat or do i need to leave it on the bone .... im so confussed that i dont even know how to ask the question correctly... its just i remember someone on here got ticketed for taking too much meat off the carcuss.... cause im so paranoid i have been taking the whole deer home unskinned and taking care of it in the backyard... well i got a new neighbor and she is a bit of a freak when it comes to caring for animals... (she found a dead dove during dove season and wrapped it up in cloth and buried it...) so i hate to rub her nose in the whole deer skinning thing if i can keep from it...(dont want peta on my front lawn).... well i hope someone can set me straight and again sorry for opening up the subject again.....

[Woody ETex]

I have no IDEA either! will be watching closely !

[westguy76]

Sounds like you are doing it right to me, just don't debone the hams and shoulders

[Slick8]

You can go down to 4 individual quarters (on the bone) and then the backsptraps, tenderloins, rib and neck meat can all be bagged as trimmings.

[DJM]

Shoulders stay in tact.You can trim the rest of the deer.

DJ

[wyliescrib]

thanks a lot guys my neighbor wont know it but she will be so happy...

[SPUD]

just as stated as above....UNLESS you prepare the meat for immediate consumption! Technically, you could actually eat the whole deer while in camp. You can only prepare the amount you will eat.

[TxAg]

You can go down to 4 individual quarters (on the bone) and then the backsptraps, tenderloins, rib and neck meat can all be bagged as trimmings.

this.

and as also mentioned, you can set some aside for immediate consumption in camp

[rbridges00]

Here you go, straight from the book:
--------------------------------------------------

After Killing a Deer
(Also applies to pronghorn, except for License Log)

•After a deer is killed and before the deer is field dressed or moved, the appropriate hunting license tag or permit (MLDP, LAMPS, etc.) must be immediately filled out and dates cut out (See Tagging Deer or Turkey).
•Additionally, if a hunting license tag is used, then the Hunting License Harvest Log must be legibly completed (see Hunting License Harvest Log for White-tailed Deer).
•A hunter may transport a deer to a final destination (see Definitions), provided the deer is tagged and proof of sex accompanies the deer (see Proof of Sex).
•A hunter may skin and quarter a deer (two forequarters, two hindquarters, and two backstraps) and possess for transport, provided the quartered deer is tagged and proof of sex accompanies the deer. (See Cold Storage or Processing Facility for exceptions).
•A deer may not be processed any further than four quarters and two backstraps (example, steaks, hamburger, chili meat, etc.) until the deer reaches a final destination, except for immediate consumption in camp.
•The four quarters and two backstraps are the only parts of a deer required by law to be kept in edible condition. Texas Parks and Wildlife Department encourages all hunters to continue to keep other portions of the deer (trimmings from the neck and rib cage) in edible condition. Edible condition does not include any portion of a game animal, game bird, or fish that is: bruised by bullet, shot, or arrow, or otherwise destroyed as a result of harvest; decayed or rotting at the time of harvest; or obviously infected or diseased at the time of harvest.
•The tag must remain with the portion of a deer the hunter possesses. If any portion is transferred to another person before it reaches a final destination, then the transferred portion must be accompanied by a Wildlife Resource Document. See also Transfer of Wildlife Resources.



Processing Deer, Turkey, or Antelope in Camp
•You are allowed to quarter a deer or antelope in camp, but tagging and proof-of-sex requirements continue to apply until the wildlife resource reaches a final destination (see Definitions).
•Deer or antelope may not be processed beyond quarters in camp unless the camp qualifies as a final destination.
•While in camp you may remove and prepare a part of a wildlife resource if the removal and preparation occur immediately before the part is cooked or consumed; however, all tagging and proof of sex regulations apply to remaining parts and those parts may be transported to a final destination.

[nutterbug]

Here you go, straight from the book:
--------------------------------------------------

After Killing a Deer
(Also applies to pronghorn, except for License Log)

•After a deer is killed and before the deer is field dressed or moved, the appropriate hunting license tag or permit (MLDP, LAMPS, etc.) must be immediately filled out and dates cut out (See Tagging Deer or Turkey).
•Additionally, if a hunting license tag is used, then the Hunting License Harvest Log must be legibly completed (see Hunting License Harvest Log for White-tailed Deer).
•A hunter may transport a deer to a final destination (see Definitions), provided the deer is tagged and proof of sex accompanies the deer (see Proof of Sex).
•A hunter may skin and quarter a deer (two forequarters, two hindquarters, and two backstraps) and possess for transport, provided the quartered deer is tagged and proof of sex accompanies the deer. (See Cold Storage or Processing Facility for exceptions).
•A deer may not be processed any further than four quarters and two backstraps (example, steaks, hamburger, chili meat, etc.) until the deer reaches a final destination, except for immediate consumption in camp.
•The four quarters and two backstraps are the only parts of a deer required by law to be kept in edible condition. Texas Parks and Wildlife Department encourages all hunters to continue to keep other portions of the deer (trimmings from the neck and rib cage) in edible condition. Edible condition does not include any portion of a game animal, game bird, or fish that is: bruised by bullet, shot, or arrow, or otherwise destroyed as a result of harvest; decayed or rotting at the time of harvest; or obviously infected or diseased at the time of harvest.
•The tag must remain with the portion of a deer the hunter possesses. If any portion is transferred to another person before it reaches a final destination, then the transferred portion must be accompanied by a Wildlife Resource Document. See also Transfer of Wildlife Resources.



Processing Deer, Turkey, or Antelope in Camp
•You are allowed to quarter a deer or antelope in camp, but tagging and proof-of-sex requirements continue to apply until the wildlife resource reaches a final destination (see Definitions).
•Deer or antelope may not be processed beyond quarters in camp unless the camp qualifies as a final destination.
•While in camp you may remove and prepare a part of a wildlife resource if the removal and preparation occur immediately before the part is cooked or consumed; however, all tagging and proof of sex regulations apply to remaining parts and those parts may be transported to a final destination.

I keep the front quarters whole with the bone, and debone the hams while it is hanging up? I don't see anything where I can't do that? Am I correct??

[ground level]

Correct, you may not debone the hindquarters, they must stay intact.

[Coach W]

A hunter may transport a deer to a final destination (see Definitions), provided the deer is tagged and proof of sex accompanies the deer (see Proof of Sex).
A hunter may skin and quarter a deer (two forequarters, two hindquarters, and two backstraps) and possess for transport, provided the quartered deer is tagged and proof of sex accompanies the deer. (See Cold Storage or Processing Facility for exceptions).
A deer may not be processed any further than four quarters and two backstraps (example, steaks, hamburger, chili meat, etc.) until the deer reaches a final destination, except for immediate consumption in camp.
The four quarters and two backstraps are the only parts of a deer required by law to be kept in edible condition. Texas Parks and Wildlife Department encourages all hunters to continue to keep other portions of the deer (trimmings from the neck and rib cage) in edible condition. Edible condition does not include any portion of a game animal, game bird, or fish that is: bruised by bullet, shot, or arrow, or otherwise destroyed as a result of harvest; decayed or rotting at the time of harvest; or obviously infected or diseased at the time of harvest.

http://www.tpwd.state.tx.us/regulati...unt/afterkill/

[kyle1974]

didn't the book used to say that proof of sex had to be "attached", instead of "accompanied"