There are a few different types of scoring systems out there. The three that we have found to be the most popular are the Boone and Crockett, Buckmaster’s, and Pope and Young scoring systems. Each one is a little different and all are widely used among hunters today.

Boone and Crockett (B & C)

The Boone and Crockett scoring system is the oldest around today. The Boone and Crockett club was the first hunting club to create a standardized system of scoring kills back in the late 1800’s. Review some of the helpful information concerning their entry requirements as well as downloadable scoring sheets.

Boone and Crockett Minimum Entry Requirements
Boone and Crockett Minimum Entry Scores
Scoring Sheets for all Eligible Game

Buckmaster’s Trophy Record System (BTR)

The Buckmaster’s systems was created in 1994. This system is used only for whitetail deer and its criteria and deer categorizations are different from the Boone and Crockett system. While fairly new, it is growing in popularity among whitetail deer hunters everywhere. If you are interested in submitting your deer to Buckmasters Trophy Records, please look over the following information.

Buckmaster’s Trophy Record Entry Requirements
Buckmaster’s Scoring Sheets

Pope and Young (P & Y)

The Pope and Young club has a system used by bow hunters to score their North American big game kills. This system is specifically designed for bow hunters and has similar standards to Boone and Crockett although maybe not as high. Bow hunters interested in submitting their big game kills to the Pope and Young records program should use the appropriate scoring sheets and ensure their kill meets entry requirements.

Pope and Young Trophy Records Requirements
Pope and Young Scoring Sheets

The best place to shoot a deer depends on a variety of factors like the angle you have on the deer, how far away the deer is, hunter skill level, and more. Generally speaking the best place to shoot a deer is what’s called the traditional kill zone that includes the shoulder area and the heart and lungs behind it. This is the back of the shoulder when looking at the broadside of the deer. Most agree that this is the ideal place due to the fact that it allows the hunter room for error in his/her shot while still allowing for a humane kill. When you hit the lungs or the heart, the deer will most often run and then die. Hitting the shoulder can cause the deer to drop giving you another chance to deliver a quick, deadly second shot.

Some hunters will go for more risky shots such as straight for the lungs or a head shot. While these shots will drop a deer there is less room for mistakes by the hunter and should probably only be done if you have great marksmanship. Head shots should probably be avoided unless you have a close target and an accurate gun. Bow hunters should avoid head shots altogether.

Next we want to move to the rear legs and rump. You want to cut around the hip joint so if you need to, move the leg around and figure out where you need to cut. Use your hacksaw to cut below the ribs and remove the rear leg and rump. Use a sharp knife to cut through meat and a hacksaw to get through the bone. Typically, the upper portions of the legs are used for round steak while the lower portions are used for pot roast. Also remember to cut as straight as possible because it makes the meat look more appealing. With the rear legs and rump removed, you want to cut what is considered to be one of the best cuts of meat, the loin. The loin runs along both sides of the spine. To remove the loin you want to cut following the edge of the spine down to the top of the neck. You can then cut the loin against the grain into smaller steaks if you so choose.

After the loin is removed, you want to move onto the front legs. Follow the leg up to where it meets the chest and cut between the leg and chest muscles with your knife. When you feel the bone start to flatten out, life the leg up slightly and remove the remaining meat around that portion of bone. You can use the upper portion of the legs for pot roast or make it into smaller steaks.

Lastly you have the neck and ribs to finish. With the ribs you can make individual chops or leave whole. Remember that if you want to make chops, this requires cutting through bone. The remaining meat around the neck and legs joints can be trimmed away to make excellent stew or hamburger meat.

Now that you have successfully butchered your deer, be sure to wrap it in butcher paper and freeze. You can also vacuum seal your meat, but either way it is best to try and use it within 6 months.

For this process, a sharp object is needed like a knife, axe, or saw. More often a sharp knife is the tool of choice. First roll the deer on its back and make a small incision around the anus of the deer. From there make a cut that goes all the way up to the breast plate. Be sure not to cut too deeply as you don’t want to puncture the paunch. Once this cut has been made, sever the tissue holding the organs in place. Roll the animal on its side if necessary. With that tissue completely cut, you should then be able to remove the stomach and intestines. After you have removed those organs you can then remove the anus. This needs to be done carefully so as not to contaminate your meat. You can remove it by pulling it downward or using a tool specifically designed for this called a butt-out.

The windpipe and upper organs like the heart and lungs are then removed. After all organs have been removed, you are ready to transport the deer from the hunting area to a different location for butchering. After the deer is transported it is hung in a cool dry place. This will let the remainder of the blood and heat escape from the body cavity and assists in curing the venison. After the meat is properly cured it is ready to be butchered.

There are a few things to keep in mind before even shooting a deer. First, you should not take a shot that you don’t feel confident will hit your intended target. Most hunters understand that when they shoot, they are shooting to kill the animal as humanely as possible and avoid taking shots outside their skill level. Second, it is always a good idea to know where the animal was when you shot it. Finding some point of reference to remember after the animal has run off is important in getting you started on its trail. Always watch the animal leave and remember the direction the animal travels until it is out of sight. This will get you trailing in the proper direction.

Wait a while before making you way down to where the animal was shot. Around 10 to 20 minutes should be sufficient depending on where the animal was been hit. Make your way down and follow the direction the animal ran. Be sure to mark off the trail you are following and the spots where you found blood. Also don’t ignore other signs that will help you find your animal like hair and tracks. Also notice the type of blood you see. This is a good indication of where the animal has been hit. Dark blood often indicates a liver shot, while blood from a lung shot will look almost reddish pink. Gut shots tend not to bleed much and the animal usually does not die as quickly meaning you could be in for a longer search. Once the animal has been found always make sure it is dead before approaching.