How to Field Quarter a Deer: A Step-by-Step Guide
Field quartering a deer is an essential skill for any hunter who wants to properly process their game. It involves cutting the deer into manageable pieces that can be stored, transported, and cooked. This article will provide a step-by-step guide on how to field quarter a deer, ensuring that you can make the most of your hunt.
1. Gather Your Tools
Before you begin, make sure you have all the necessary tools. You will need a sharp knife, a sturdy cutting board, a mallet or hammer, a saw (if the deer is particularly large), and a clean, sanitized place to work. It is also a good idea to have a cooler or ice packs on hand to keep the meat cold during the process.
2. Locate the Quartering Cut
Start by finding the quartering cut, which is located about two-thirds of the way down the deer’s back. Use your knife to make a small incision to determine the bone’s location. The cut should be parallel to the backbone and just behind the last rib.
3. Cut Through the Skin and Muscle
Once you have located the quartering cut, begin cutting through the skin and muscle. Make sure to cut as close to the bone as possible to minimize waste. Use a saw if necessary to cut through the bone.
4. Separate the Leg and Hip from the Body
After cutting through the skin and muscle, separate the leg and hip from the body. Do this by cutting through the muscle and tendons that connect the leg to the body. Use your knife to carefully cut through these connections, being careful not to tear the meat.
5. Repeat for the Other Leg and Hip
Repeat the process for the other leg and hip. Once both legs and hips are separated from the body, you will have two quarters.
6. Cut the Shoulder Blade
Next, locate the shoulder blade on each quarter. Make a cut along the blade’s length, separating it from the meat. This will make it easier to separate the shoulder from the rest of the quarter.
7. Separate the Shoulder from the Body
Cut through the muscle and tendons that connect the shoulder to the body, separating the shoulder from the quarter. Repeat this process for the other quarter.
8. Cut the Ribs
Finally, make a cut along the ribcage, separating the ribs from the meat. This will allow you to remove the ribs and separate the loin from the belly.
9. Store and Transport the Meat
Once you have field quartered the deer, it is important to store and transport the meat properly. Place the quarters in a cooler with ice packs or use a game bag to keep the meat cold. Make sure to wrap each piece of meat in plastic wrap or a game bag to prevent it from spoiling.
10. Clean Up and Learn from the Experience
After field quartering your deer, take some time to clean up your work area and sanitize your tools. Reflect on the process and take note of any tips or techniques that could be improved upon in future hunts.
Field quartering a deer can be a challenging but rewarding experience. By following these steps, you can ensure that you are able to properly process your game and make the most of your hunt. Happy hunting!
