 If you were successful this year in harvesting a deer, your next steps will be butchering and preparing the meat for storage. The following are simple steps to keep in mind. Start with the obvious. Wear clean clothes and have clean hands and tools. Pack clean gloves or carry disposable ones and pack an apron or carry plastic disposable aprons. The apron will help keep your clothes clean and keep them from contaminating the deer meat. Before leaving home, make sure your tools are clean and sanitary. Clean your equipment, tools, and utensils with water at a temperature of 180 degrees Fahrenheit. Sanitize your hands by first applying enough soap to make a good lather, and then washing them in a solution of one teaspoon of household chlorine bleach to a gallon of water. Take a sharp clean knife that you are accustomed to using. A knife with a rigid blade, three to five inches long, works best for cleaning a deer in the field. Additional knives, such as boning or skinning knives, will be used later. It is also a good idea to have a sharpener handy to keep knives sharp throughout the entire process. Finally, a saw or loppers will be needed for removing the tail and portions of the legs. Once in the field, wash off your hands with water that you brought for the hunt. Remove dirt and debris from your hands, and then sanitize using sanitizing wipes or solution. Next, put on latex or natural gloves that you will need to wear throughout the dressing process. Sanitize your utensils throughout the processing by immersing them in a solution of one tablespoon of household chlorine bleach to a gallon of water.