Butchering Game Meat

A Step by Step Guide for Butchering Large Game

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Field Dressing

Purpose: Remove internal organs quickly to cool the carcass and prevent spoilage.

Steps:

Position the animal on its back or side on a slope so fluids drain away.
Make an incision from the pelvic bone to the breastbone, cutting through the skin and thin belly muscle — take care not to puncture intestines or stomach.
Cut around the anus and urinary tract (for deer or elk) and tie off if possible to avoid contamination.
Remove the organs carefully, cutting the diaphragm (thin muscle between chest and abdomen) to reach the lungs and heart.
Drain excess blood and prop open the cavity with a stick to allow cooling.
Optional: Remove the windpipe, heart, and liver for inspection or consumption.

Tip: In warm weather, get the carcass cooled below 40°F (4°C) as quickly as possible — spoilage bacteria multiply rapidly above that temperature.

Cooling and Transport

Hang or lay the carcass in a shaded, airy spot.
Skinning helps cooling — skin as soon as possible if temperatures are above 40°F.
Use game bags to protect meat from flies and dirt.
If temperatures are warm, use ice or frozen water jugs in the cavity during transport.

Skinning the Carcass

Purpose: Remove the hide to allow full cooling and access to meat.

Steps:

Hang the animal by its hind legs (or head, depending on your setup).
Make circular cuts around the hind legs, then a cut from each leg to the vent.
Gently pull the hide downward, cutting connective tissue as needed — avoid cutting into muscle.
Continue pulling and cutting until the hide comes off cleanly.
Wipe off hair and debris with a clean damp cloth.

Tip: Always keep your knife edge angled away from the meat to avoid hair contamination.

Quartering the Animal

Purpose: Break down the carcass into manageable sections for processing and cooling.

Typical Cuts:

Front shoulders (2)
Hind quarters (2)
Backstraps (2 long strips along the spine)
Tenderloins (2 small fillets inside the cavity)
Neck, ribs, and trim meat

Process:

Remove the front shoulders — they’re not attached by bone; just cut between shoulder and rib cage.
Cut through the backbone just above the pelvis to separate the hindquarters.
Carefully remove backstraps by following the spine from neck to hips.
Remove tenderloins from inside the cavity.
Bag and label all parts, keeping them clean and dry.

Aging the Meat (Optional but Recommended)

Purpose: Improves tenderness and flavor.

Method:

Hang quarters in a cool (34–40°F), well-ventilated space for 5–10 days (up to 14 for elk or moose).
Ensure no flies or direct sunlight.
If it’s too warm to hang, skip aging and butcher immediately — spoilage risk rises above 40°F.

Butchering (Breaking Down Quarters)

Once aged, you can butcher on a clean table or cutting board using sharp knives and a meat saw.

Hindquarters:

Separate into:
- Top round
- Bottom round
- Sirloin tip
- Shank
These yield steaks, roasts, and stew meat.

Front Shoulders:

Contain more connective tissue — best for roasts, stews, or ground meat.

Backstraps:

Prime cuts for steaks and medallions. Slice across the grain into ¾–1" steaks.

Tenderloins:

The most tender cut — ideal for quick cooking or grilling.

Neck, Rib, and Trim Meat:

Best for grinding (burger, sausage) or slow cooking.

Trimming and Cleaning

Trim away silver skin, sinew, and fat (especially from wild animals — it can taste gamey).
Wipe with a clean, damp cloth to remove hair or debris — avoid rinsing with water unless necessary.

Packaging and Freezing

Use vacuum seal bags or heavy freezer paper.
Label with:
- Cut name, Date, Animal species
Freeze quickly to preserve texture. Properly sealed meat lasts:
- 12–18 months (vacuum-sealed)
- 6–9 months (wrapped in paper)

Safety Reminders

Always wear gloves when field dressing or butchering.
Sanitize knives, boards, and hands regularly.
If the animal looked sick or abnormal, do not consume until tested.
Be cautious of chronic wasting disease (CWD) in deer and elk — avoid brain and spinal tissue.