Field Dress Your Elk

How to Field Dress Your Elk

Once you’ve harvested your animal, congratulations are in order and many pictures are to be taken, but it’s important to remember that you need to cool the meat fast.  Now the work begins. 

To start the field dressing process, position the animal with its head uphill if possible.  Spread the legs of the animal to start the cutting process (large elk size animals might require a rope to help hold the leg clear of the underbelly area).  Begin first by cutting entirely around the anus with a knife.  Pull out the rectum and tie it shut using kitchen string.  Place the tied end back inside the pelvis.  Then begin between the legs by cutting down through the leg muscles to the base of the pelvic bone.  Next we want to open up the intestinal area.  Be careful not to cut into the digestive track.  To do this, turn the knife over (sharp blade facing upwards, away from the animal) and cut through the skin over the abdomen.  Place two fingers from the other hand below the knife blade to hold the intestines and stomach away from the tip of the knife.  Continue this cut to the base of the rib cage.

Lay the animal on its side.  The contents of the digestive track should either fall out or you might have to cut and pull them out of the cavity.  Finish the cutting around the penis of the bull so you can pull the anus through the pelvis bone.  This is very tedious and will require cutting inside the pelvis area.  Be very careful not to cut the bladder of the animal. If you have a game saw, you can cut the pelvis bone and pull the bladder through the cut pelvis.

Next, cut the diaphragm muscle that separates the heart-lung compartment from the main digestive track away from the ribs.  This is a good time to remove the heart and liver.  They are excellent eating and should be kept in a clear plastic bag to keep them clean.   Once you cut into the chest cavity you can expect a fair amount of blood.  If the body cavity is accidentally soiled from the digestive tract contents, wash it out with clean water.  Do not use water to wash the body cavity after the cavity is dried and sealed.  This is a good time to transport the animal back to camp.  Once back at camp, hang the animal in the shade to drain the blood from the body cavity and to circulate air around the body to cool it. 

 If you plan on mounting the game animal, cut up through the breastbone and up to the base of the brisket.  If the game animal is not going to be mounted then cut up the neck as far as possible.   It is easier, especially on larger animals to offset your cut on either side of the breastbone or brisket rather than up the middle.  Cut the  windpipe and esophagus as close to the head as possible and remove from the animal.   

In warm weather, it is best to take the carcass to a meat locker the day of the kill.  The ideal situation is for the carcass to cool to less than 40 F less than 24 hours after death.  This ensures the quality of the meat.  If the nighttime temperature is above freezing, skin the carcass to aid in the cooling process.  Assist the cooling process by splitting the chest cavity and propping the body cavity open with a stick.  Wrap the carcass in a game back (cheese cloth) to help eliminate insects from getting into the exposed meat area.  Also, remember to take special care to keep the carcass in the shade during the day. 

Next see "Skinning your trophy elk.