By David Draper
I’ve cut deer, fileted fish and cleaned birds and other game on a variety of surfaces, from flat rocks at waterside to flimsy plywood perched on rickety saw horses. Of all those, the best place I’ve found to butcher is the back of my truck.
A truck’s tailgate, at least that of a late-model F-150, is the perfect height for me to skin and slice, either while standing or seated on a tall stool. I can usually cut an entire deer on a tailgate or clean a limit of ducks and geese without too much strain on an aging back, something I can’t say about most other locations. Of course, some folks might be lucky enough to have a dedicated space for butchering, or an understanding spouse who doesn’t mind blood, fur or feathers on the kitchen counter, but until I get either of these, I’ll stick with my Ford.