Processing Your Big Game: Part I Field Dressing





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Uploaded on Jan 14, 2011

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The work begins after you pull the trigger. This is a three part series on how to process your big game (Elk, Deer, Antelope, Bear, etc).

Part I: Field Dressing
This part consists of removing the organs from your animal. Getting the organs (intestines, liver, lungs, heart, etc...) out of your animal as quickly as you can; without spilling stomach juices, urine, and feces is key to keeping your meat fresh. Removing the innards quickly also aids in cooling the animal, because It allows air to cool the inside cavity.

Part II: Skinning
This is important to do soon after field dressing to ensure the meat will cool as quickly as possible. The hide and fur retain the heat in the underlying tissues.

Part III: Quartering
Depending on where you are you might be doing all these steps in the field. The quartering shown in this video does not retain the rib meat (which was not important on this younger animal). On larger Elk full quarters would also contain the rib cage.

There are many different ways to process your game that are acceptable these are just a few ways of doing it.

The purpose of these videos are to help the beginner hunter learn the art of processing their game.

Thanks for watching!

Copyright 2011 DocTacDad

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