Tree stand hight and steps after dressing, Deer hunt

Hey girls and boys got a few questions for the deer hunters or any hunters that can help out here. I’m building a tree stand and I also have one of those summit open shot SD self climbing tree stands.
At what hight do I need to be at because i start to get very nervous and uncomfortable at around 13ft on a tree. My tree stand will be at 16’ which will be built more sturdy and trustworthy so I’m ok with that.

Also right after you have shot a deer what steps do you take all the way up to vac and pack?

The weather where I live is pretty warm during the day and cold at night about 4-7deg Celsius right now at night and hitting up to 16-18 still during the day. I know this is not ideal. So do most of you take it to a meat locker right after dressing it and let it hang for a week there then butcher yourself or get a butcherer todo it???

Can anyone lay out what you do right after dressing?

Thanks

I can't help with the height of your stand as I'm a ground hunter. As far as the temperature goes and when to butcher it here is my opinion. anything below 5C is not much of an issue as long as properly field dressed. The higher above 5 the more you should be concerned. If you can't get it to a cool place than make sure you hang it in the shade and let the wind get at it. Personally I don't think lean meat needs to be hung to age. We have tried this in the past and couldn't tell the difference between a freshly shot deer and one that hung for a week. but like I said if you going to age it better keep it below 5C. When I get my deer, field dress it, I take it right to the butch so he can hang in his cooler. It may hang for a week or more depending on how busy he is or he might get it cut and froze in a couple days.

Built 2 sturdy blinds 2yrs ago at 16ft and so far so good I think anywhere over 14 ft is decent As for the hanging we like to hang for a week but sometimes early season the temps do not cooperate so off to the butcher they go

I have Summit climber as well and love it. The height you need to go is going to depend on a few factors such as topography, shot distance, and surrounding cover. Sometimes 10 feet is enough. Other times i have gone as high as 26 feet with the climber but only on calm days as tree sway at that height can be significant and make the shot quite a challenge. Typically though i am at about 15-17 feet.

Like the others have said hanging time will depend on the weather. We have a good family friend with a butcher shop so he does our cutting for next to nothing. Myself usually it's just field dressing and skinning.

As soon as all the blood has left the meat and it firms up a little its good to cut up .deer doesnt need to hang like beef . I have cut up alot of deer the day after the kill with no problems and as far as hight for your stand it all depends on location and cover .thick cedar trees you can usually go lower hardwoods go higher, but all depends on location and cover

Morning,
I have been lucky enough to bag quite a few deer over the past years living out west. I have never hung a deer more then over night. Once it's field dressed, hung in the garage to skin it and clean it up it's ready for the butchers. The tenderloins never make it to the butchers as that is always the first family deer meal of the season.

AS sabmgb stated, it depends on how busy the butcher is, it may hang a few days to a week. You can always ask them to hang it for a specified time if you wish but I have never found a difference is the meat.

Good luck with your hunt this year.