Field to Freezer

How to Field Dress and Cool Deer or Elk for Travel

By Dominic Trimboli

Once you’ve tracked down your kill it’s vitally important to immediately begin field dressing, cooling and prepping it for freezing and travel. Acting fast helps maintain the integrity of your meat, keep it fresher and prevent bacteria from growing and spoiling your hunt.

Today, the crew from MEAT! are giving you a basic step-by-step guide on how to field dress a deer or elk and prepare it for processing and freezing for travel.

For more information on how to freeze your meat for travel or the best ways to get it across country back home, check out the respective articles in this series.

How to gut a hunted deer or elk?

1. Lay the deer or elk on its back, ideally with the head slightly uphill and secure the legs to prevent rolling. You may want to wear gloves to reduce disease exposure and provide extra grip on your tools.
2. If hunting a buck and your state allows it, remove the sex organs to avoid contamination.
   • Make sure to check local regulations as some require sex organs to remain attached for identification.
3. Using a sharp 4-inch or longer knife make the initial incision from the anus to the breastbone, lifting the skin and muscle together to avoid puncturing the gut.
   • Do not cut into the abdominal cavity yet.
4. Open the body cavity by turning the knife blade upward and cut along the midline through the muscle layer. Safely and carefully use your free hand to push organs away and prevent punctures as you work.
5. Cut a circle around the anus, pull it inward, and tie it off with string or a rubber band to prevent fecal contamination.
6. Reach into the neck and cut the out the windpipe and esophagus as high as possible. Grab the windpipe and pull down firmly—the internal organs should slide out with it.
7. Roll the carcass to each side and cut the diaphragm free from the ribs. Remove any remaining tissue, including the heart and liver.
   • If you’re saving the edible organs place them in sealed bags and chill immediately.
8. Use a knife or small saw, split the pelvis and breastbone for full access and better cooling.
9. Ensure all guts have been removed from the carcass before beginning the quartering process.
10. Hang the carcass by the hind legs to drain blood and speed cooling. Make sure to prop the body cavity open to facilitate better cooling and drainage.
    • Do not wash with water as it promotes bacterial growth.

How to quarter a deer or elk?

Skin the Animal

Start by cutting around each leg just above the hoof. Slice up the inside of the legs to the body. Peel the hide back using your hands. The warmer the animal is, the easier this will be.

Remove the legs

At the knee joint, cut around the cartilage to separate the lower leg. For the hindquarters, locate the ball-and-socket joint near the pelvis. Cut the surrounding cartilage and lift the quarter free.

Remove shoulders and backstraps

Slice under the shoulder blade and remove the front quarter. Use a sharp knife to cut along the spine and remove the backstraps (loin muscles) and tenderloins inside the cavity.

Debone

To save space, debone the quarters using a fillet knife. Remove meat from bones and pack in ventilated game bags.

Leave the gut pile

Do not drag the carcass through entrails. Leave internal organs in place and move the meat to a clean area.

Pack into ventilated game bags

The next step is to properly cool your meat, and the best way to do that safely is with ventilated game bags.

Best practices for cooling a hunted deer or elk?

Cool immediately

Start the cooling process as soon as possible, at the latest 2 hours after your kill. This is especially important if the temperature exceeds 50°F.

Use shade and elevation

Hang meat in game bags in a shaded, breezy area. Keep it off the ground as that contact will insulate and contaminate your meat, slowing cooling and increasing bacterial growth.

Break meat into smaller pieces

You should have already de-boned your meat, but keep in mind the smaller the pieces, the faster they will cool.

Monitor temperature

Aim to get meat below 40°F as soon as possible to avoid the danger zone. See the guide to the danger zone and freezing meat for travel for more information.

Avoid contamination

Use clean knives and gloves. Sanitize tools with alcohol wipes between cuts. Keep your meat off the ground, and remove any innards, dirt and hair from your meat as you work.