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Many stockmen choose a yearling or two-year-old for butchering, since a young animal is generally tenderer than an older one--though a mature animal often has more flavor.
It's best to plan ahead, if possible, to schedule butchering of an animal, so any vaccinations are given well beforehand.
The good news is that no matter your level of knowledge, butchering a deer is easy, and it's a good way to save money and to ensure that you get the exact products you want.