FIRST CUT - Cut the hide around the deer 10 inches behind the front shoulder. It's better to have enough cape then a cape that is too short.

SECOND CUT - Cut around both forelegs above the knee.

THIRD CUT - Skin all the way down to the base of the neck. Make two cuts under the chest. Start from the first cut around the rib cage and continue along the back of one leg to join the cut you made above the knee. Do the same to the other leg.

FOURTH CUT - Peel the skin forward up to the back of the ears. Hold the skin out of the way and cut through the neck three inches behind the head then twist off the head complete with antlers and cape. We'll take care of the rest. If you are unable to get the head and cape to us please put it in the freezer so the skin won't spoil. If you have any questions, please do not hesitate to contact us, one mistake and you could ruin your trophy.