There are a lot of hunters out there (like me for several years) that are not really excited about dressing an animal after it has been shot. For me, it was not the blood, gore or smell. It is worrying about doing it right……. How can I manuver around a large animal, how do I avoid the scent glands, what do I do with the sexual organs, how can I void not being covered in blood and smell by the end of it, and how can I best handle the area to avoid tainting the meat. All of these can create some stress to someone who hasn’t done a lot of animals. I hope to minimize the concerns and fears below.
First and most importantly, my hunting partner and I have one firm belief that should be observed by all big game hunters: GET THE HIDE OFF AS SOON AS POSSIBLE—AND THEN KEEP IT AERATED. We both get aggrevated when we see in videos or Youtube where a hunter does not do this. Whether one is taking pictures for two hours, gutting and leaving the hide on, or bagging the meat in plastic bags, all can lead to some level of spoilage. With the high costs of hunting, we all know the price per pound can be very high for the meat we take home. So, do the most to avoid altering the great taste. And, I will add, do this NO MATTER what the temperature is. The hide holds the heat in, and once the animal is dead, decay at some level starts, accelerated by the trapped heat insulated by the thick hide of most big game animals. The bones also hold a ton of heat, but getting the outside as cool as possible will help tremendously.
There are basically two ways to handle an animal. One is to skin and gut, and the other is to use the gutless method. One of the changes my hunting partner and I have made in the last few years has been the adoption of the gutless method of taking care of our animals. It is this method that I 100% recommend regardless if the animal is next to the road or 15 miles back in the wilderness.
I could describe this method, but it is best for one to see it on Youtube. The simplicity and speed is really obvious when one sees it in action. The jest is that one skins the hide back on one side, cuts the two quarters off (keeping all the meat clean because of the clean inside of the hide that is laid on the ground right where one is working), gets the back strap and the neck meat, and then rolls the animal over to do the other side. The tenderloins are a little more work, but easy once one has the method down.
There are many benefits to the gutless method, but the main one is that it eliminates dealing with the guts at all. One doesn’t have to smell them, yank them out, stand/kneel in or around them, or deal with the large amount of blood that comes with gutting one’s dead aniumal. Another upside is that there is a major reduction in flies, bees and hornets seen while dressing the animal. Many hunters who deal with alergic reactions to bee/wasp stings will really like this method. Third, this method tends to be much cleaner keeping more dirt and hair off the meat. And, don’t forget that one doesn’t have to deal with the sexual organs and one just ends up skinning off any scent glands. Very clean and very easy.
When Fred and I first did it, we did negotiate ourselves through how far to cut, where to cut and what to cut. And, in the end, that first animal or two wasn’t as astectically appealing as others since then. But, in the end, one should focus on making sure the back straps are done the best, and cut any scraps/mistakes off the carcass in the end.
Once one has any meat off the animal, place it in game bags. Do not, as I mentioned above, put meat in plastic bags. And, the bigger bags make the job easier it is to handle the closing (for flies and bees) and loading. After the bag is filled will loose meat or a quarter, close it to keep dirt and bugs out. Then hang the bag or drape it over some limbs/bushes.
In the end, the result should be a carcass that looks like the coyotes and the buzzards have been at it for a couple of days. For those who like to take other parts (heart, liver, tongue, etc.), these can be taken now, again, with minimizing the lengthy exposure to blood, gore and smell.
Now it is just a matter of getting the meat to as cool a place as possible. If one can get it to a processor, and into his cooler, that is the best. If not, get it into a shady area with plenty of ventilation.
Another advantage of the gutless method is the reduction in weight of the bones one will pay for when given to a processor. The processor charges per “hanging weight” (the amount one brings in), and to avoid hanging the backbone, ribs and legs (remember to cut the legs at the joints out at the kill site to avioding hauling the weight) can save a lot.
One more way to save some money and some quality meat is to do the backstraps at home (or at camp if one can get it on ice right away). Why we do this is for two reasons. First, the processor will just hang the meat for some given time. During this time, the outer layer of the meat dries out, wasting a portion. And, then when the processor goes to package the meat, he will cut off all this ruined “gold.” This will make anyone cry……….. Second, the backstrap is all one tender muscle. Once the outside lining is peeled off, the strap can easily be sliced and packaged very quickly. One does not need to be an expert to do this. As well, Combine these two points with the fact that one didn’t have this included in the hanging weight, even more money can be saved.
This process is pretty quick. My partner and I can be walking away from the animal in 45-60 minutes, and almost feel clean enough for the non-killer to hunt or for both of us to avoid being attracked by the mountain lion. I hope this will persuade everyone to try it.
As I walk away from the spot, I am always thankful for the blessing from God. To think He orchestrated the whole event to allow me an accurate shot and the provision of a lot of meat, I am amazed. He is so good to us. His grace is eternal, and His mercies are new to us each and every day.
Lamentations 3 22The LORD’S loving kindnesses indeed never cease, For His compassions never fail. 23They are new every morning; Great is Your faithfulness. 24“The LORD is my portion,” says my soul, “Therefore I have hope in Him.”…
Keep this in your heart this season. I don’t do “Good Luck” as He provides all. I will say I do hope and pray that He blesses you with a relaxing, rejuvenating, restoring, refreshing, safe hunt this year resulting in a pile of meat in the end. Shoot straight, and may God provide all you need this season.
