I always wonder why some people hang their deer from the head. I have always hung them from the back legs to allow blood to drain away from the meat. Just wondering what others do and why.

I always hang from head so blood can drain ,

I also always skin mine right away ,way easer to get skin off ,and let meat cool off better

Hang mine from the hind legs. Any heat in the chest cavity can rise unobstructed. Easier to wipe the inside of chest with a dish rag to clean up any mess and it's in the correct position to strip off the hide. I don't have to do the flip it over to process thing. Back straps and tenderloins removed 1st, then front legs, neck, Cut off rib cage, split pelvis, and cut up hind 1/4's and done.

If I have a gambrel I hang them from the feet. If not a rope around th neck. Don't know about the blood draining, but from the head I find it easier to wash out the chest cavity.

The most important thing is to get the hide off as soon as possible to cool the carcass. Especially in warmer weather. As mentioned, they skin easier warm.

Seen both ways. Seen a bag of ice in chest cavity, handy for cocktails whilst discussing the hunt.

By the head here,our hunt club Willow Creek Hunt Club ESTB 1942 has always hung deer that way.At one time there were as many as 32 members,now we are down to 8 people with 3 being kids,things have really changed in the last 10 years,the orignals members have left this world behind,sure miss them each season.

I hang mine by the head to age then turn it head down to quarter and begin processing.

At home
While still hot.
I hang(on my fur skinning power gambral by the back legs. Skin, cut the front sholders off, take out the loins,then cut off the hams.Put the peices in a fridge.To butcher the next day
NO I do not normaly gut them.
Our deer are very small. 90# is a huge deer..Most are 40-60#

I've never hung deer or elk. I skin and quarter right away, where it lays.

head with a rope, throw rope over tree branch and pull rope with atv. Can adjust level as you go. Cut 4 legs off at knees, drop guts in mineral lick tub, split from pelvis upto neck, ring around neck below the hanging rope. Skin down 3-4" down neck make slice and tie second rope and hook to another atv and pull skin off gutted and delegged deer. Break down 4 quarter, remove loins neck meat and another rib meat - done.

Hind legs on a gambrel. Easier for me to skin. The cut off loins, front quarters and the separate the rears.

Hung with a gambrel from the hind legs.

you who hang with a gambrel inverted - how do you skin them - by hand? I read easier to skin but have a hard time thinking its quicker than my use of machinery.....just wondering

I hang mine from the ceiling because the ground is too dirty.

By hand. Start both hind legs, then grab and pull. Much easier if its warm. Frozen really sucks. I try not to use a knife at all until I get to the neck. I tan the hides and really hate knife marks/cuts.

Blood drains just fine hanging from the back legs or I'd never have to put buckets under the heads. The work flows I'm skinning and butchering with head down for me
.

Head generally, under a shed roof but not always. No need worrying about quick cooling with the temps up here what they are. I hang it for an average of 5 days or so. Maybe a day shorter, maybe a few days longer.
All of the above depending on wether the wolves leave us enough to shoot in this area.

Osky

I hang mine by the back legs and cut the jugular. Often it is not needed since I usually use a bow and the deer often bleeds out. If it is cool enough out, I will let it hang overnight then quarter it and hang the quarters in my game fridge for a week. If it is too warm, I quarter it right away.