Butchering/Field dressing experience

[wolfg37]

Hello all,

I'm just getting into hunting. None of my family members or friends hunts, but I intrigued with the adventure, challenge, and the idea of going out in the backcountry and going for game. I don't know anything about butchering or field dressing any sort of animals. I can watch endless hours of video, but its not the same as doing it in person. I'm not trying to steal anyone's hunting spots/areas, but I was curious if I could Tagalong or if anyone had any advice for getting hands on experience or even  just observing someone quarter/butcher their game. Anything from deer to elk to turkey. I'd just like to learn as much as I can before going out on my own. Thanks for any help!

[pickardjw]

Randy Newberg has a good gutless method video on youtube. Maybe save it on your phone somehow to reference. I field dressed my first deer without any prior experience and, while it took a couple hours, we got everything off it. Watching the videos goes a long ways for me.

Otherwise, buying a whole frozen chicken and parting it out is good practice. It's not rocket science, I'd just recommend getting a replaceable blade like the Havalon or Outdoor Edge for skinning and filleting, and a fixed blade for getting through tendons in joints.

t=635s

[Bushcraft]

Go buy a rabbit or whack a local cottontail. After dispatching it use the gutless method just as if you had a deer/elk/bear laying on the ground.  Same overall concept.

Then...eat the rabbit. They're delicious.

[300rum]

Bothell isn't the best place for this but somewhere around there is a Mexican family with a couple of hogs, a few goats and some chickens.  Pull in and ask them when they are going to butcher (probably in the next few weeks) and they will kindly invite you over.  You can try the white folks but they will probably just pay for the paddy wagon to show up. 

[hunter399]

Gut em like a fish ,drag it to the truck.

[Fidelk]

Bothell isn't the best place for this but somewhere around there is a Mexican family with a couple of hogs, a few goats and some chickens.  Pull in and ask them when they are going to butcher (probably in the next few weeks) and they will kindly invite you over.  You can try the white folks but they will probably just pay for the paddy wagon to show up.

Good idea.....or look for butchers (mobile) that go to a small farm and butcher a few animals. Similar anatomy. Learn how to do the cutting and pull everything out in one big gut pile.

[hunter399]

YouTube, goggle, whatever is your best friend.
Lots of information on the web.
You can learn how to butcher from your couch.
I watched my old man one time.
Your on your own from there. It's a learning experience.
One of those things you really don't learn till you do it.
Besides just worry after your animal is down.

)Open animal up ,from private parts ,to rib cage.(don't cut into guts)
)Get stomach started on its way out,reach up in cutting along the backbone inside the animal to free it up.
)lungs,heart, esophagus,cut the layer of skin that separate those from the stomach,reach up there cut them out.
)Cut around bum hole ,pull colon,bladder and other stuff out.

Boom your done till skinning and butcher.
It's hard to explain everything.
Like said lots of information on YouTube.
Probably 100 different ways on YouTube.

First time is always slow.
After that your qualified.

[Stein]

Just go shoot something and you'll figure it out.  Honestly, that's what I did.  It turned out ok, just keep the dirt off it and be careful around the guts.  If you do that, it's just a question of how big the grind pile will be.  As long as it's not covered in dirt or guts, it's all good to eat.

It's really not that difficult.

I watched the Outdoor Edge DVDs about 10 times and then just went for it.

[hunter399]

Just go shoot something and you'll figure it out.  Honestly, that's what I did.  It turned out ok, just keep the dirt off it and be careful around the guts.  If you do that, it's just a question of how big the grind pile will be.  As long as it's not covered in dirt or guts, it's all good to eat.

It's really not that difficult.

I watched the Outdoor Edge DVDs about 10 times and then just went for it.

Nothing to it,just do it.
Plus a lot of people don't worry about processing or pack out till it's down .

[huntnnw]

watch the videos amd then go  hunt and do it. Best way to learn and apply what you have watched

[IslandHunter]

Honestly get out there hunting and if you are lucky and get an animal down you will figure it out.

If you are far away from your vehicle or a road I would 100% gutless and just pack out the meat. If you can get it to a road field dress it and get it back to camp and deal with it there.

I had done a few chickens and turkeys but never anything like a deer prior to doing my first. I watched a few videos and somewhat knew the process. I made all sorts of mistakes my first time but that's really the best way to learn. Only way you can really mess things up is if you puncture the bowels and let it leak all over the meat. In my opinion its pretty hard to do this in reality unless you are a total brute with a knife. Even if you do this its not game over, just need to cut out any contaminate meat.

I will tell you it is extremely overwhelming your first time but that was part of the experience for me. I wouldn't have it any other way.

Once its field dressed its just a matter of getting the skin off and cutting it off the bone into what ever size pieces you want. I know lots of people that just take their stuff to a butcher and you can do that if you want. I butchered my own with zero experience and other than it taking a lot longer than I expected and wanting nothing to do with deer meet for a few days after it was all pretty easy. Second one was a breeze.

[GASoline71]

Don't try to be perfect.  It's actually not as hard is it looks.  Mind your knife as hunting knives are usually sharp as hell, and a deep cut far away from medical can be disastrous.  Speaking of sharp knives, have a sharpener with you.  When you feel the knife getting dull, take a sec to touch up the blade.  A dull knife makes you force cuts.  Forcing cuts begs for mistakes.  Go slow.

Try not to poke the stomach or the bladder.  However it's not the end of the world if you do. 

Good luck!

Gary

[dilleytech]

The most important thing is going in with the right gear. A couple quality sharp knives, game bags, twine for holding or hanging legs, and a headlight or two is all you really need.

When it comes to the butchering don’t worry about it. You take your knife remove the skin and remove the meat from the bone while trying to keep it as clean as possible and put it in the bags. You can watch all the videos in the world but you just need to be forced to do it yourself.

Don’t overthink it. You will do just fine.
 

[Rainier10]

It’s pretty basic, everything inside belongs outside after it’s dead. Heart and liver can go home with you if you like. Then start cutting the animal into pieces you can carry.

We do the gutless method now so everything inside actually stays inside and we break everything down in the field off the bone. I’m hunting late season so it’s cold and easier to do. I can break an elk down in about an hour with my buddy.

Like said above the best way is to just get some hands on experience. You will get quicker and adjust your method the more times you do it.

[pickardjw]

Depending on your situation, I'd recommend leaving the quarters on the bone for 12+ hours so the meat can go through rigor and relax back out. The tendons keep it from contracting too much and help it relax back out. Much more tender result if you plan on cooking whole sections for sandwich meat or something.

If you're just going to throw all the quarter meat in the grinder, not as big of a deal.

[Fidelk]

Don't try to be perfect.  It's actually not as hard is it looks.  Mind your knife as hunting knives are usually sharp as hell, and a deep cut far away from medical can be disastrous.  Speaking of sharp knives, have a sharpener with you.  When you feel the knife getting dull, take a sec to touch up the blade.  A dull knife makes you force cuts.  Forcing cuts begs for mistakes.  Go slow.

Try not to poke the stomach or the bladder.  However it's not the end of the world if you do. 

Good luck!

Gary

Also, if archery hunting, be very careful, especially in cold weather and your fingers are cold/semi-numb......locate the broadhead so you don't cut your hand. I've seen a nice buck walk through my yard with an arrow sticking out of his hind quarter.......if that snaps off and a hunter shoots him later, that could be a hidden disaster waiting to happen.