Introduction to Quartering a Big Game Animal
Quartering a big game animal is an essential step in the hunting process, allowing hunters to transport and preserve their game meat effectively. This process involves breaking down the animal into manageable pieces, typically including the hind quarters, front quarters, and other edible parts. Proper quartering techniques are crucial to ensure the quality and safety of the game meat, as well as to comply with local regulations and laws. By mastering the art of quartering, hunters can make the most of their harvest, ensuring that the meat remains in prime condition from the field to the table. Whether you’re hunting elk in the mountains or deer in the woods, understanding how to quarter a big game animal is a vital skill that enhances the overall hunting experience.
Breaking It Down the Right Way
When the hard part is done and your tag is punched, the next critical step in a successful hunt is field processing. Quartering an animal in the field is essential when terrain, distance, or weather makes it impractical to haul out the whole carcass. Done right, quartering preserves the quality of your meat, makes the pack-out manageable, and respects the animal by minimizing waste. Whether you’re chasing elk in the backcountry or deer in remote timber, knowing how to quarter properly is a must-have skill. Additionally, preventing contamination from bacteria during the quartering process is crucial to ensure the meat remains safe and free from harmful bacteria.
What You'll Need
Before you start, make sure you have a few essentials: a sharp knife (preferably with a replaceable blade or sharpener on hand), game bags, gloves, and a tarp or clean surface if possible. It is crucial to use a clean knife blade to avoid contaminating the meat with bacteria. A bone saw can help with larger joints, though it’s not always necessary. If you’re solo, a bit of paracord to anchor limbs can make positioning easier. Keeping things clean and organized from the start prevents contamination and speeds up the pack-out.
Preparing for Quartering
Before quartering a big game animal, it is essential to prepare the necessary tools and equipment. A sharp knife, game bags, and a clean working area are just a few of the essentials required for a successful quartering process. Hunters should also familiarize themselves with the animal’s anatomy, including the location of the rib cage, body cavity, and internal organs. This knowledge will help hunters to navigate the quartering process with ease and precision, ensuring that they can efficiently remove the desired meat while minimizing waste. Additionally, hunters should take note of the local regulations regarding quartering and meat handling, as these laws can vary significantly depending on the region and type of game animal being hunted. Being well-prepared and knowledgeable not only makes the process smoother but also ensures that the meat is handled in a way that preserves its quality and safety.
Start with the Basics
Position the animal on its side and make your first cuts along the spine and belly to access the major muscle groups. Be careful when making incisions in the abdominal area to prevent contamination of the carcass by dirt and insects. Begin by skinning the side that’s facing up, pulling the hide back as you go. Once exposed, you can remove the front shoulder by slicing behind the shoulder blade—no bone cutting required. The rear quarter comes off next, cut at the hip joint and gently rolled away from the body.
Removing the Hind Quarter
The hind quarter is one of the most prized cuts of meat from a big game animal, and its removal requires careful attention to detail. To remove the hind quarter, hunters should begin by making a cut through the animal’s hip joint, taking care not to damage the surrounding meat or internal organs. The hind quarter can then be separated from the rest of the carcass, and the meat can be further trimmed and prepared for transport or storage. It is essential to handle the meat properly to prevent contamination and spoilage, and to store it in game bags or other suitable containers to keep it cool and fresh. Properly removing and handling the hind quarter ensures that this valuable cut of meat remains in excellent condition, ready to be enjoyed after the hunt.
Working the Other Side
Once the top quarters are removed, roll the carcass over to work the other side. The process is the same—skin first, then carefully separate each quarter. Be mindful of dirt and debris as you flip the animal. Properly handling the entire carcass is crucial to prevent spoilage and contamination. Having game bags nearby lets you transfer each piece immediately to keep it clean and start cooling the meat.
Removing the Backstraps and Tenderloins
The backstraps are located along the spine and are easy to access once the quarters are removed. It is crucial to remove the stomach and intestines carefully to prevent contamination of the meat. Make a cut along the backbone and work your knife underneath the muscle to free it from the ribs. The tenderloins are inside the cavity, tucked just below the spine behind the ribs. They’re small, delicate, and best removed with care after gutting or via a gutless method if the animal is laid open.
Head, Cape, and Extras
If you’re keeping the head for taxidermy or the cape for a mount, make careful incisions around the neck and shoulders before removal. If not, make a clean cut at the base of the skull. It is crucial to remove the large intestine to prevent contamination of the meat. Don’t forget to take the heart, liver, and any other organs you want to keep—just be sure to cool them quickly.
The Gutless Method
In rough terrain, many hunters opt for the gutless method. Properly positioning the animal's legs is crucial to facilitate access to the abdominal area, ensuring the meat remains uncontaminated. This technique allows you to quarter and remove meat without opening the chest cavity, reducing mess and making the process faster. It’s ideal for solo hunters or steep pack-outs where time and cleanliness matter.
Meat Care and Cooling
Get the meat off the carcass and into game bags as soon as possible. Preventing contamination from insects during this process is crucial, especially when dressing the animal outdoors or in warm weather. Hang it if you can or set it on a clean tarp with airflow underneath. In warm weather, shade and elevation help with cooling. Avoid plastic bags that trap heat and moisture. The quicker you cool the meat, the better the flavor and quality.
Know the Regulations
Different states have varying rules about what must be left at the kill site or packed out. It is crucial to ensure the meat is properly processed to comply with food safety standards. Some require proof of sex attached to the meat, while others require evidence of legal harvest. Always know the local rules before your hunt, and make sure you’re compliant when quartering and transporting game.
Conclusion and Final Considerations
In conclusion, quartering a big game animal is a critical step in the hunting process, requiring careful attention to detail and a thorough understanding of the animal’s anatomy. By following proper quartering techniques and handling the meat with care, hunters can ensure the quality and safety of their game meat, while also complying with local regulations and laws. It is essential to remember that quartering is not just about removing the meat from the carcass, but also about handling the animal with respect and care, and minimizing waste whenever possible. By taking the time to learn proper quartering techniques and to handle the meat with care, hunters can enjoy a successful and rewarding hunting experience, and can share their harvest with friends and family for years to come. Additionally, hunters should always be aware of their surroundings, especially in bear country, and take necessary precautions to prevent attracting bears to the carcass. Properly handling and storing the meat, as well as disposing of the remaining carcass, are crucial steps in preventing the spread of disease and maintaining a healthy ecosystem.
FAQs
What tools do I need to quarter an animal?
A sharp knife, gloves, game bags, and optionally a bone saw or tarp. It is crucial to use a clean knife blade to avoid contaminating the meat with bacteria. Paracord or rope can help secure limbs if you’re working alone.
Is it better to gut or go gutless?
The gutless method is faster and cleaner in rough terrain, but gutting may be necessary if you’re harvesting organs or prefer traditional field dressing.
Properly positioning the animal's legs is crucial to facilitate access to the abdominal area, ensuring the meat remains uncontaminated while removing internal organs.
How long does it take to quarter an animal?
With practice, quartering can be done in under an hour. Properly handling the entire carcass is crucial to prevent spoilage and contamination. Larger animals or solo jobs may take longer.
How do I keep meat clean in the field?
Use game bags immediately, avoid setting meat on dirt, and hang or elevate it when possible. Preventing contamination from insects during the cooling process is crucial, especially when dressing the animal outdoors or during warm weather. Clean tools and hands as needed.
Do I need to pack out the rib meat?
It depends on local laws. Some states require all edible meat to be removed, including ribs and neck. Ensuring the meat is properly processed is crucial to comply with food safety standards and prevent contamination with pathogens. Check your regulations before hunting.