#4 Bad Idea: Slice Straight Up the Neck
Many hunters lay their buck on its back and cut all the way up the neck to the chin. Sure, it’s easier this way to remove entrails without getting bloody, but in doing so, you can kiss your cape goodbye. Instead, once you’ve reached the start of the hard cartilage of the brisket area, you’ve cut far enough. Of course, when you stop at this point it’s more challenging to remove the guts, so be prepared to get your arms a little bloody. This is a very important step, as the front of the animal from the brisket up is the front and centre of the shoulder mount. Repairs to this area, if needed, never turn out great.