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Author Topic: How to cape and quarter  (Read 4238 times)

Offline bucklucky

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  • Location: Skookumchuck Wa.
    • Charlie Smith
Re: How to cape and quarter
« Reply #15 on: October 10, 2009, 06:04:57 PM »
I always use the gutless method when boning animals in the field, gutting is really an extra step not needed. Last thing I get is the tenderloins. I usually do not take rib meat off a dear I bone in the woods to pack out, but If I get it out whole I will. Its not easy to keep that meat clean and once you get dirt in that rib meat by the time you get it cleaned you dont have very much left. I do definately take the neck meat though. As for splitting the cape up the back, most definately when you are boning an animal in the field. It is a pain to tube the animal on the ground. I do both shoet Y and the long incision. If the animal comes in with the short Y I will usually leave it like that  . I dont have any problems fleshing a cape that isnt split.

Longtat, I do not take money off for self caped animals unless they are caped to my specks. All the meat is left on the skull when I cape and save myself alot of time. It only takes a few minutes to cape. So far I have not seen a worthy cape job from a hunter  ;) I always have more work to do .

 


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