Butchering meat is a delicate and exhausting process.

Begin the field dressing process by making a long slit in the skin or hide of the belly. Be careful not to cut too deeply and open up the intestines or the bladder. You don’t want feces or urine to contaminate the meat or give it a bad taste. As you slice through the hide, it will contract and draw back from the opening. Push your fingers under the edges of the split hide and work it away from the muscle and organs. This maneuver will help you work the hide away from the body without puncturing any of the organs such as the intestines.


Made with FlippingBook - Online catalogs