Bugle's Picture Guide to Quartering an Elk Without Gutting It

Supplies for quartering without gutting: Sharp knife, stone or steel to keep edge on knife, saw or axe (to remove antlers), six game bags (cheap ones will do) and several lengths of rope.

1)

Make sure the animal is dead. Take lots of pictures and enjoy the moment because the work is about to begin.

Otherwise see: Phoenix's Elk Wrasslin' Tips

2)

Position the animal with the feet downhill. Make a cut through the hide from the base of the skull to the tail, right down the backbone. Make a cut through the hide behind the shoulder and go all the way around the ribs to the brisket.

3)

Skin the front shoulder. Talk to your taxidermist before going into the field if you are saving the cape for mounting to ensure proper removal.

4)

Pull the front leg up and remove by cutting it free from the rib cage. Remove as much meat from the rib and neck as possible as you do this. Place in a game bag and hang up to cool.

5)

Skin the hind quarter.

6)

Remove the hind quarter by cutting against the pelvic bone until you reach the ball and socket joint. Place in the game bag now, then cut through the ligament holding things together. Hang up to cool.

7)

Remove the remaining meat by cutting along the backbone from the pelvis to the head, then peel down. Remove all the remaining meat with this piece. Bag as you go to prevent dirt. Hang up to cool.

8)

Remove the tenderloins by reaching under the section of backbone between the ribs and the pelvis and pull free. You may need to cut the ends loose.

9)

Roll over and repeat the process.

9a)

Detailed photo for cutting away the tenderloin

9b)

Removing tenderloin

10)

You are through unless you are saving the cape for mounting.

11)

Field cape the animal to save the weight of packing the whole head out. Talk to your taxidermist before going into the field to make sure you give him a good cape.

12)

Remove the antlers, ivories and get ready for your pack out.