How to Field Dress Animals
Proper field dressing of a game animal will ensure the quality of meat brought to the table. It's critical that safe and hygienic methods are used to prevent contamination and disease.
Instructions
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Safe and proper field dressing
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1
Roll up sleeves and take off watch. Don plastic disposable gloves if hands have nicks or cuts to avoid possible contamination from animal blood.
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2
Lay the animal on its back and tie six to eight feet of rope from the animal's legs to a tree in preparation for field dressing. Rocks and branches can also be used to keep the animal steady and keep its legs open.
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3
Poke a small hole right below the breast bone and allow gases to escape. Continue cutting toward the pelvis, but not so deep that the the intestines are cut. Keep two fingers on either side of the knife to prevent intestines from spilling out.
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4
Open up the body cavity and cut the intestines out of the animal's belly. Cut the windpipe and remove the heart and all the contents of the chest. Store in a bag if so desired, but keep it cool on ice or snow.
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5
Turn the animal to the side and let the blood drain out. All of the insides should fall out, but if not continue cutting out the internal organs. Take care when removing the bladder and rectal tube that waste does not spill out and sour the meat.
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6
Skinning the animal is optional. Removing the insulating skin will allow the carcass to chill and preserve faster. Keeping it on helps prevent contamination from dirt and insects and slows discoloration of the meat.
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Tips & Warnings
Avoid dragging the animal as much as possible because it can cause hemorrhaging.
Field dress an animal as soon as possible to prevent spoilage and decay. Bacteria grows fastest in temperatures between 40 and 140 degrees Fahrenheit; bacteria can double in number in as short a time as 20 minutes.
Frequently clean the blade with purified water or alcohol swabs to keep bacteria from spoiling the meat.
Do not eat the meat if any of the internal organs smell offensive or there is a greenish discharge inside; other signs of disease include black blood and blood clots in the muscle.
If the animal is to be transported during warm temperatures or if insects are a problem, sprinkle or rub ground black pepper on the carcass' interior and wrap it with cheesecloth.
