It is much easier to perform nikkur on the front part of the animal. It is also easier to perform on non-domestic animals such as deer as the cheilev does not need to be removed from such animals.
Kosher Slaughter: A behind the scenes look at Kosher food preparation
The Hebrew term shechita (anglicized: pron.: //; Hebrew: שחיטה, [ʃχiˈta]), also transliterated shechitah, shehitah, shehita, is the ritual slaughter of mammals and birds for food according to Jewish dietary laws (Deut. 12:21, Deut. 14:21, Num. 11:22) The animal must be killed "with respect and compassion" by a shochet (Hebrew: שוחט, "ritual slaughterer"), a religious Jew who is duly licensed and trained. The act is performed by severing the trachea, esophagus, carotid arteries, jugular veins and vagus nerve in a swift action using an extremely sharp blade ("chalef") only by the highly qualified shochet. This results in an instant drop in blood pressure in the brain and the irreversible expiration of consciousness. According to Jewish religious sources, the animal is now insensible to pain and exsanguinates in a lenient, prompt and precise action. The animal can be in a number of positions; when the animal is lying on its back, this is referred to as shechita munachat; in a standing position it is known as shechita me'umedet. Before slaughtering, the animal must be healthy, uninjured, and viable.