FIELD DRESSING
KIT
- Large
Ziploc Bag
- Bottled
Water (2 Liters)
- Latex
Gloves (2 Pair)
- Hand
Sanitizer
- Moist
Towelettes
- Dry
Rag
- 2
Sharp Knives
- Skinning
Knife
- Knife
Sharpener
- Keyhole
Saw or Hatchet
- Plastic
Drop Cloth
- Rope
(10-12 Foot)
- Twine
(1 Foot)
- Head
Lamp
|
 |
Then
God said, " Let us make man in Our image, in Our likeness,
and let them rule over the fish in the sea and the birds in the
air, over the livestock, over all the earth, and over all the creatures
that move along the ground."
– Genesis 1:26
When
God set man up as ruler over all creatures, he put a great responsibility
squarely on our shoulders. He made us wildlife managers, which
demands that we learn and understand every aspect of our role
on this earth.
I
recently heard a story about a hunter that bagged his first elk
on a Friday,
then waited until Saturday morning to field dress
it and finally delivered it to the meat processor on Sunday only
to learn the meat had spoiled and all was wasted. Now a putrid
green, the loss of the meat and the hide, could’ve easily
been avoided.
What
went wrong? Everything went wrong. It’s a sad situation
when a novice hunter takes the life of an animal only to ask “what
do I do now?” Proper field dressing is not difficult and
should begin as soon as the animal has fallen. Prompt action, clean
removal of the organs and proper cooling of your harvest can mean
the difference between harvesting all and harvesting nothing.
Furthermore,
it’s our responsibility to know what to do
before we take a life. Wildlife population control is critical
for assuring healthy herds and the longevity of a species. Your
role as a hunter is necessary, but don’t put yourself in
the position of a novice. Follow these seven tips and finish your
hunt like the ruler God ordained.
Step
One – Just
Chill
Take a breath and give yourself a few minutes to “chill out”.
You’ve just harvested your game and chances are your adrenaline
is still flowing. The last thing you want to do is start slashing
away at the animal. Begin by positioning your harvest with the
head uphill. Remember the three most important factors to avoid
spoilage: Keep your game cool, keep your game clean and keep your
game dry.
Step
Two – The
First Cut Is The Deepest
Put on a pair of rubber, latex, and disposable gloves. Gloves help
keep the meat clean, and will keep you safe from contaminated
meat. (Be cautious of the musk (scent) glands on the lower hind
legs. Avoid contact with them as the scent may cling to your
hands and taint the meat. Some hunters cut these off before beginning
the field dressing steps and discard their first pair of latex
gloves.) Next make a small cut into the belly of the animal with
a sharp knife. Be careful not to cut any of the internal organs.
Slit the animal from back to front, using your fingers to guide
gently through the hide, muscle and into the cavity. Remember
to take your time. A good clean cut will pay off in the end.
Step
Three – Pelvis
Presley
Cut a deep circle around the anus and tie it off with a small piece
of twine. Split the pelvic bone with a small saw, knife or hand
ax, careful not to rupture the intestines. Separate the hindquarters
and stake the legs open.
Step
Four – Chest
Cracker
Split the chest cavity, cutting through the breast bone with a
small saw, knife or hand ax. Cut the muscles of the diaphragm
away from the rib cage.
Step
Five – Messy
Clean-Up
Reach into the chest cavity, pushing the lungs aside, and cut
the windpipe and gullet from the neck. Pull the heart, lungs,
liver,
paunch and intestines from the chest to the tail, leaving your
gut pile behind outside the animal. You may have to do some additional
cutting to free the entrails from the cavity. If you were able
to place the animal uphill, they should easily roll out downhill
between the hindquarters. This is often very messy, so don’t
hesitate to roll your sleeves up and simply dig in.
Step
Five – Hang
Your Harvest
Find a cool shady place to hang your harvest. Use sticks to prop
the cavity open. This will assure good circulation of air to
reduce body heat. Use a cloth or paper towels to remove any remaining
blood in the cavity. Let hang for about an hour before proceeding
to the next step, unless the temperature outside is warm. The
important part to remember is you are working to cool the animal
as quickly as possible so the meat doesn’t spoil.
Step
Six – Skinn’er
Done
To skin your harvest begin by re-hanging your animal by the hind
legs. Make a cut through the hide on the hindquarters. Cut down
each leg, cutting and pealing the hide from the meat at the same
time. Continue the process to the neck and cut the entire neck
from the body. The process of skinning an animal can be a time
consuming process, so be patient. Many hunters cut the hide from
the neck and shoulders and remove just the head. However, it
is best if you remove the entire neck, leaving the hide attached
and get it to your taxidermist as quickly as possible. They will
complete the removal of the hide to ensure the best outcome for
your mount. For full body mounts, bring your harvest in fresh
for the taxidermist to skin.
Step
Seven – Butchered
To Perfection
Butcher your animal on your own or transport your harvest to
the nearest meat processor. There are many resources available
with
diagrams of meat cuts and techniques for proper butchering. If
you’ve followed these steps and kept your harvest cool,
clean and dry – be confident that you delivered properly
prepared game, with the best chance for returning the most meat.
________________________________________________________________
Lance Cherry, a native of New Mexico, has worked several years
in the outdoor industry, with New Mexico Department of Game and
Fish and the New Mexico State Parks Division. Lance is a founder
of Crosshairs for Christ, a Christian ministry with a desire
to connect and change lives by spreading Christ's message to
sportsmen and outdoor enthusiasts through activity-based fellowship.
For more information contact Lance Cherry, lance@crosshairsforchrist.org or
visit the Crosshairs for Christ website, www.crosshairsforchrist.org.
|
