Age your deer here..

[gunner]

Matt that's an old one my guess. Wouldn't be surprised if 6 .5 years old . Be cool to see what  Mr. Henry says.

[DHenry]

DXT.......

That's a nice deer.....

It's a solid 6 1/2 year old.

The first molar (fourth tooth in from the front of the jaw) is pretty well worn down.  At 7 1/2 it would have considerably more wear on the second molar (fifth tooth in from the front of the jaw).

Congratulations !

DH

   

[rob 43]

Congrats to the hunter , old deer

[DXT]

Thanks Dick. I will let him know. It was a big buck.

[DXT]

DXT.......

That's a nice deer.....

It's a solid 6 1/2 year old.

The first molar (fourth tooth in from the front of the jaw) is pretty well worn down.  At 7 1/2 it would have considerably more wear on the second molar (fifth tooth in from the front of the jaw).

Congratulations !

DH

 

Thanks again Dick.  It was HVS member Otters buck. It weighed in at 185# dressed.

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[CatskillBob]

Hi Dick, If you don't mind can you check these two jaws out. I think 2.5 for both since most of the points are pretty sharp on both deer.

The first one was a nice 10 point I took during archery (though the deer was on the small side) and the second was from a 9 point I took during the regular season. When butchering the 9 point we noticed it had ZERO fat on it and thought it to be unusual (though it was a bit later in the season, December 7. I've attached a photo, I wondered with that little bit of fat if he would have made it through the winter.... What are your thoughts?

No rush, I was late getting photos of them this year.

Thanks!

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[Tippin'Scales]

 The buck I shot with xbow a week before rifle also had no fat on it at all...... it was kinda weird butchering but also nice I didn't have to trim fat off.

[DHenry]

Hi Dick, If you don't mind can you check these two jaws out. I think 2.5 for both since most of the points are pretty sharp on both deer.

The first one was a nice 10 point I took during archery (though the deer was on the small side) and the second was from a 9 point I took during the regular season. When butchering the 9 point we noticed it had ZERO fat on it and thought it to be unusual (though it was a bit later in the season, December 7. I've attached a photo, I wondered with that little bit of fat if he would have made it through the winter.... What are your thoughts?

No rush, I was late getting photos of them this year.

Bob,

The first buck you have is a solid 2 1/2, with very little wear on the last molar at the back of the tooth row.

The second could possibly be a 3 1/2, but i cant see enough wear on the last tooth at the back of the jaw to confirm it.

Either way you've got some nice deer this season. Congratulations on both !!

Belly dragging snow can cause them to use up a significant amount of their body fat reserves; hopefully we wont see deer belly dragging in the snow.

If you have a chance, save the lower jaw bone from the second deer, and bring it to one of my deer aging classes next fall.  I'll start teaching it again in September.

Dick



Well done,,, Dick

Thanks!

[CatskillBob]

Its always a treat reading your responses, DHenry! Appreciate it and Ill keep an eye out for those classes. Been meaning to attend for some years now. 

[greensider]

Ok here is a test doc can you age this raccoon lol

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[walkabout]

First u got to tell him if the meat was tender or tough.

[greensider]

It actually was the most tender meat i ever had

[Relf25]

Could I get on this guy Mr Henry? Thank you!

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[walkabout]

I think Dick missed this one..

[DHenry]

Ron, and Relf.....

Please accept my appologies,

I somehow thought that I had sent is one, however, I've been out of power for the last several days.

The most recent one is a 2 1/2 ; It has a full tooth row, with little if any,  wear on the back molars.

Save the lower jaw if you can, and bring to one of the deer aging classes this fall.

Congrats......

Dick