As part of the Experimental Archaeology masters course students have the opportunity to skin and butcher the carcass of a Roe Deer (Capreolus capreolus) using stone tools. Here are some images of the process – a full description of the butchery (including videos!) can be found HERE.
***WARNING: Images of Deer Butchery below***
![Portioning](http://blogs.exeter.ac.uk/archaeology/files/2016/03/Portioning-1024x575.jpg)
Some meaty elements are removed and the carcass is separated into more manageable portions for further butchery indoors.
![](http://blogs.exeter.ac.uk/archaeology/files/2016/03/Sinews-forehindlimb-1024x762.jpg)
Sinews from the vertebral column are removed (left), and the forelimb (top right) and hindlimb (bottom right) are butchered.
Written by Emily Johnson.