How to Cape

the red eye process for caping a Whitetail deer or Antelope, step by step

NEVER CUT THE BREASTBONE OF A TROPHY!!

IF YOU CUT THE BREAST BONE, WE WILL NOT TAKE THE HIDE!

NEVER LEAVE YOUR DEER HEAD AT MEAT PROCESSORS, YOUR HEAD MAY SPOIL AND COULD BE CLASSIFIED A DEADHEAD ($30 FEE)

  1. Sharpen your caping or skinning knife
  2. Make an incision around the elbows of the Deer legs (Fig 2A)
    • Most taxidermists like the knee incisions lower than the picture shows.
  3. Make an incision 10 inches back, around the chest cavity to the spine and on around. Give more for the taxidermist, they will thank you! (fig 2A)
  4. Cut your incision in the armpits of the deer following where the white fur meets the brown until you reach your (Fig 2B)
  5. You can cut the neck further than 3 inches down. I recommend not using a bone saw. Please separate the neck from the body by cutting through the tendons and cutting the spinal column apart with a knife. You should not see any bone fragments from a knife as you are only cutting meat, tendons, and the spinal column.
  6. The more neck you provide RED EYE, the less likely you are to damage your European mount. If you want to cut at the base of the neck that is okay too. Our beetles will get really hungry on the off-season.
  7. We reserve the right to turn down any mount that has severe damage to the skull or baseplate. If you are serious about mounting a damaged or sawed skull, the skull fixing process may come at a cost.