Custom Rifle Ammo
Make precision personal with our wide selection of custom rifle loads.
30 Super Carry
Hits like a 9mm Luger. Carries like a 380 Auto. Designed exclusively for defense.
High Over All
More reloads and better patterns for the most elite trap, skeet and sporting clays shooters.
Varmint & Predator
Get the most of rimfire with loads that offer both accuracy and violent expansion on impact.
FireStick
There’s never been a muzzleloading system like this. See all the benefits that set FireStick apart to provide the most convenient, safe and consistent performance ever.
Hydra-Shok® Component Bullets
The bullet that’s defined self-defense for a generation is now available as a component.
Federal X Stone Glacier
Two great brands have finally come together. Don't miss your chance to own exclusive Federal-branded Stone Glacier apparel.
Model 2020 Waypoint Special Edition
We worked with engineers from Springfield Armory to create Custom Shop loads specifically designed for the utmost performance from the new Model 2020 Waypoint rifle.
It’s a job many of us pass off to a commercial processor on the drive home from deer camp without a thought—the ancient task of transforming a whole animal into a winter’s worth of meat. We’re not going to lie. Butchering a deer is a lot harder than writing a check. But it’s nothing you can’t do, and it doesn’t take any special tools. The rewards are worth the trouble—by butchering your own animal, you get your venison faster, save money and have the satisfaction of taking your hunt full circle with your own two hands. Best of all, the skills you build after getting a few deer under your belt transfer over to virtually any big game animal. Here’s how to do it.
1. Front Quarter Removal A With the deer hung from the neck and skinned, use your knife to make a first cut to remove the front legs. Make your incision at the front of the shoulder where the leg meets the ribcage. Loosen the tissue as you pull the leg away from the body.
2. Front Quarter Removal B There is no joint in the front legs. They’re connected to the body only by muscle and tissue. Pull the leg away from the ribs toward the backbone and remove.
3. Front Quarter Removal C The last few remaining cuts free the front leg from the carcass. Do the other shoulder the same way.
4. Hind Quarter Removal A On the hind quarters, begin by making a cut between the last rib and the hind quarter. Cut through and down toward the tail. Following that line, work your knife down at that angle until you get to the joint that holds the rear leg to the pelvis.
5. Hind Quarter Removal B On the inside of the carcass, make a cut that separates the back legs about midway on the deer. Keep pressure on the quarter and pull away from the natural position as though you were bending the leg behind the deer’s back. Meanwhile, use your knife to loosen the tissues.
6. Hind Quarter Removal C Now you should be at the ball and socket joint, where the rear leg bone and pelvis meet. Working your knife point into the joint, sever the cartilage and apply pressure. There’s not much connective tissue that holds that joint together, so when you cut through it, the leg will be held to the body by just meat.
7. Hind Quarter Removal D Cut through the last meat tissue, and the rear quarter will fall from the carcass. Add that to the meat table, and then repeat the steps for the remaining hind quarter.
8. Tenderloin Removal A With the deer hung from the neck and skinned, use your knife to make a first cut to remove the front legs. Make your incision at the front of the shoulder where the leg meets the ribcage. Loosen the tissue as you pull the leg away from the body.
9. Tenderloin Removal B Make another incision just above the pelvic bone. You can feel where that bone is with your finger. This is a terminating cut at the bottom of the carcass.
10. Tenderloin Removal C At the top by the neck, fillet meat away from the rib cage and the spine. It will be like pulling a large meat rope down from the animal’s rib cage. Using the knife, work the tenderloin away from the rib cage, pulling down and away from the carcass at the same time.
11. Tenderloin Removal D Now it gets easier. Pull down on the slab of meat, while separating the tenderloin from the carcass by probing and cutting with the knife along the ribs and backbone.
12. Tenderloin Removal E Now you’re down to the terminating cut you made earlier. Cut down until you encounter the bone, and then remove the loin.
13. Tenderloin Removal F Properly removed, this piece of meat should be 2 1/2 to 3 feet long, depending on the size of the animal. You’ll remove the silverskin from the top and the fat pieces that are stuck to it later.
14. Tenderloin Removal G With the tenderloin free and clear from one side, get back at it and remove the other side. Lay those jewels on the meat table! Here you can see the near-white spine ridge covered in fat as the second tenderloin is removed.
15. Pelvic Meat A At this point, small bits of meat can be removed to your discretion. Any remaining meat will come off in chunks to be used for stews and grinding.
16. Pelvic Meat B Here’s a good example of quality stew or grinding chunks that are located at the bottom of the deer, between the pelvis bone and the tail.
17. Neck Meat There are small strips of meat that can be removed from the neck area, if you like. These are best used for grinding. Be careful not to include fat in any of your strips.
Final Parts Here are the entire parts of a deer after quartering. From left, pelvic and neck meat chunks, front quarters, hind quarters and tenderloins.
Specifically built for deer hunting, Fusion offers the largest expansion and highest weight retention in its class.