For a bull or buck , cut around the penis only enough to remove it from the skin. In this Article: After shooting a deer, immediately field dress or gut the animal to preserve the meat and avoid spoiling. If you have a long drive home, add ice to the body cavity and wrap the deer in plastic to protect it from exposure to heat and debris. Continue the incision down to either the base of the penis or the udder. The big stomach is also tied to the walls.
The calf muscle can be cut into stew chunks or ground. You can often find knives, saws, and kits that are built with cleaning a deer in mind. Finally, pound your knife through the center of its pelvic bone, cut the skin around the anus, and pull out the colon. Feel free to make small changes in the process to make it as easy for you as you'd like. Fillet the loins backstraps away from the backbone and ribs. Thanks for your information and the Havalon knive.
Share your elk hunting pictures and stories on our Forum Topic Discussions: , I am new to the sport of bow hunting elk and my question is how often should I use my cow calls? At this point, stick your index and middle finger inside the membrane with your palm up, fingers pointing toward the butt. If possible, wash it out to remove any remaining blood or dirt. Make an incision into the middle of the belly muscle and insert 2 fingers into the hole. Cut the diaphragm from the rib cage. Getting blood on your arms and clothes is part of this. The only time you should set your bow or firearm aside is when you are certain there is no life in it; a good test is to touch the eye with a stick, if there is no blink then you are ready to continue.
Label and date the packages with a permanent marking pen and spread them out in your freezer so they freeze quickly. Move innards away from top of pelvic bone and saw parallel on center of the pelvic bone til it breaks. Will aid in cooling, too. Rapidly chill the carcass by inserting ice packs, milk jugs full of ice, or plastic bags filled with snow into the body cavity and tying the cavity shut with string. During that time the deer will cool and more of the blood will drain out.
Plus, it's absolutely delicious and doesn't contain any growth hormones, steroids, antibiotics or preservatives as store-bought beef does. Wear a pair of shoulder-length plastic field-dressing gloves to keep your arms and clothes clean. You might want to carry tent stakes in case there is nothing close to tie to. The front shoulders are trashed with the neck, hide, head, legs and gut cavity. Once you've gutted the deer, drag it to your vehicle and transport it home or to a butcher to skin and quarter it.
This all needs to be severed carefully to avoid getting waste or urine on the meat. Drag the deer by its front or hind legs to position it. Article Summary To field dress a deer, put on gloves to prevent possible contamination. The steps needed in order to properly field dress a deer can vary based upon preferred methods, but the above steps are a proven way to do it safely and with minimal cuts needed. Then reach your off hand up into the deer's throat area to find the trachea tube.
After the kill is confirmed, make sure to unload and safely store your firearm or weapon. You'll find it under the pelvic arch. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Neck meat The neck of the deer can have quite a bit of meat that is very good for grinding. Hang the deer in the shade or an outbuilding so it will cool. The guts and organs inside of a deer weigh more than you may think so letting gravity help you is very beneficial.
Now you can strip out all the innards. The next time you harvest a deer, drag it 100 yards before field dressing it. The hams of the deer are the fatty meat found around the back hips or the rump of the deer, and the hocks are the remaining leg meat above the joint where you removed the hooves. Step 7: Carefully remove the anus. It is time to cut some meat. You will find in older deer the sternum is difficult to cut through, and a larger knife will be helpful.
Wash the venison with plenty of cold water, then transport it with ice. Remember, if quartering or de-boning in the field that you probably need proof of sex. Step 8 Prop the body cavity open with sticks and quickly cool by hanging the head up in a shady, airy place. Would you rather drag 190 pounds up over the hill, or 145? If you cut through the stomach you could end up ruining part of the meat and at the very least it will smell very bad. The tag must be attached to the ear and remain attached until the animal is processed for consumption or prepared for mounting.