LB2007.1.72088

LB2007.1.72088

Hunters posing with three hanging deer Hanging a deer allows the extra blood in the meat to gravitate and it also allows natural enzymes in the meat to break down the connective tissues making the meat tenderer and also makes it easier to cut and dress. The weight of the meat pulling down also aids in this process and rigor mortis doesn't begin to relax until about 24 hours after death.