NCMTNHunter
Senior Member
After reading a bunch of posts on here about different methods of getting deer out of the woods and different methods of quartering deer, I started thinking about a method that I use a lot that I haven't read much about on here. It's been touched on but I haven't seen anything in great detail about it. Knowing how to quarter up game on the ground is something that I think could benefit most hunters at some point in their hunting career. It can save you weight on a long haul out. It can help you to get your meat cooled down fast early season. Depending on where you live it can save you the hassle of disposing of waste at home. One of the best parts is the only tool you have to have is a sharp skinning knife (even though some para cord can be helpful). Here is a step by step rundown of how I quarter up game on the ground.
1. Start with the deer laying on either side. Cut a wide circle around the butt.
2. From the butt cut, cut a up beside the tail to the middle of the back.
3. Skin out the base of the tail to find a joint in the tail bone and separate the tail bone.
4. Make a cut up the center of the back and neck all the way to the base of the skull. Make sue to go far enough that you can locate where the last vertebrae attaches to the skull.
5. Start at the hip and skin the hide off the entire side of the deer until the ham, shoulder, neck, ribs, and belly are exposed. Basically you are removing the hide from the entire half of the deer the is facing up.
6. Cut loose the 1/2 hide from the carcass and lay it out on a flat spot hair side down. This way you can lay the cuts of meat on the flesh side of the hide to keep the meat clean. if you have rope and are going to hang the meat you can still use the hide to stage the meat until you get it hung.
7. Remove the ham, shoulder, exposed backstrap, and exposed half of the neck
8. Cut a window in the (triangle shaped) area of the belly lining behind the last rib and below the spine to remove the inner loin.
9. Flip the carcass over and repeat steps 5 - 8.
10. If you are going to keep the skull/head. Find the last vertebrae and cut everything in line with it around the neck that isn't bone. Then twist the skull and it should come off with a rotation or two if everything is removed properly. (This part can be frustrating until you've done it a time or two)
Now to throw a wrench in things... If this critter is something you want to mount and you need to keep the cape you will have to keep the front half of the hide in tact. You will still cut all the way down the back and neck to the skull but when you get to step 5 you can remove the back half of the hide at about the last rib. You need to take extra care to keep the cut up the back of the neck as centered and straight as possible. Your taxidermist will appreciate it. Then you just have to be careful about keeping the front half of the hide in tact.
Another trick you can use if you are by yourself. When removing the ham and shoulder it is helpful to have to leg slightly lifted from the hoof end. I have found myself without rope and cut a forked stick to prop the leg up. Its best if you can work under some tree limbs and use rope to pull the legs up slightly when you need to reach underneath.
I hope this helps someone out in the next few months. Good luck!
1. Start with the deer laying on either side. Cut a wide circle around the butt.
2. From the butt cut, cut a up beside the tail to the middle of the back.
3. Skin out the base of the tail to find a joint in the tail bone and separate the tail bone.
4. Make a cut up the center of the back and neck all the way to the base of the skull. Make sue to go far enough that you can locate where the last vertebrae attaches to the skull.
5. Start at the hip and skin the hide off the entire side of the deer until the ham, shoulder, neck, ribs, and belly are exposed. Basically you are removing the hide from the entire half of the deer the is facing up.
6. Cut loose the 1/2 hide from the carcass and lay it out on a flat spot hair side down. This way you can lay the cuts of meat on the flesh side of the hide to keep the meat clean. if you have rope and are going to hang the meat you can still use the hide to stage the meat until you get it hung.
7. Remove the ham, shoulder, exposed backstrap, and exposed half of the neck
8. Cut a window in the (triangle shaped) area of the belly lining behind the last rib and below the spine to remove the inner loin.
9. Flip the carcass over and repeat steps 5 - 8.
10. If you are going to keep the skull/head. Find the last vertebrae and cut everything in line with it around the neck that isn't bone. Then twist the skull and it should come off with a rotation or two if everything is removed properly. (This part can be frustrating until you've done it a time or two)
Now to throw a wrench in things... If this critter is something you want to mount and you need to keep the cape you will have to keep the front half of the hide in tact. You will still cut all the way down the back and neck to the skull but when you get to step 5 you can remove the back half of the hide at about the last rib. You need to take extra care to keep the cut up the back of the neck as centered and straight as possible. Your taxidermist will appreciate it. Then you just have to be careful about keeping the front half of the hide in tact.
Another trick you can use if you are by yourself. When removing the ham and shoulder it is helpful to have to leg slightly lifted from the hoof end. I have found myself without rope and cut a forked stick to prop the leg up. Its best if you can work under some tree limbs and use rope to pull the legs up slightly when you need to reach underneath.
I hope this helps someone out in the next few months. Good luck!
