Big Game hunters are often overwhelmed at what to do, once their critter is down. The bigger the critter, the more daunting the task of quartering and butchering looks.
When I tagged my first bull elk, I gutted it. That’s what we did with deer and the big, smaller, game that I had previously tagged. This dirty job was unnecessary. I should have just quartered the critter. I remember that when I had crawled inside the elk to cut the windpipe, and my horse, Mariah, made a noise and scared me to death. I thought the elk was coming back to life.
When I helped a friend tag his Bull Moose, I could not believe how BIG the critter was. It seemed like a dinosaur! That’s when I decided to scale the critter down in size. I figured that they are just like deer, but bigger. Out came the knife, saw, and meat bags. The quartered critter meant that only the meat would need to be carried. No large lower legs/hooves, ribs, spine, and other unwanted bones. The guts and mess would be left afield for the scavengers.
Butchering a critter is so much easier today. Modern knives, saws, grinders, slicers, vacuum sealers, and other gear and gadgets make butchering easier and better. Many “Lazy” or reluctant hunters take the easy road and just drop the critter off at a butcher. These trophy hunters want the bragging rights and antlers but just give away the wonderful meat to local soup kitchens. They do not know what they are missing.
Some butchers are great but not all. Your critter will be hung with every other hunter’s critter. Some of these may be diseased, dirty, or older. Quality meat begins with how you shoot the critter and immediately dress it. Not everyone does this well.
There are no guarantees that your meat is your meat. Some butchers do an excellent job, but it may cost more. Cheaper butchers take less care and time. Hunters have already spent hundreds of dollars on gear, time off work, weapons, and stuff for the hunt.
Invest in your hunt by educating yourself to butcher and wrap your own meat. You will know about everything that goes into your freezer. No hair, crud, gunk, or junk. If you prefer grind, get a quality grinder and make it your way. Vacuum sealers protect frozen meat.
If you want special cuts or bologna, most local butchers can hook you up. I used to take trimmings to the local butcher for my Bologna and meat sticks. They charged by the pound.
The rest of my critter was personally processed by me, and maybe a few friends. If folks help with the cutting, they get a share. If I give meat away, I throw in a few recipes so that they are invited to try something new.
To learn how to cut a critter up, watch a YouTube video or two. Find a Meat Mentor to show you the ropes. Cutting your own meat is just an extension of the hunt. You take pride in your antlers and also enjoy the quality of your processed meat.
If you are concerned that your critter may have CWD, EHD, or some other funky disease, there are free testing sites available. Check with your local State wildlife agency for locations and procedures.
I prefer to let my critter age before cutting. Late in the season, 2 weeks is not too long. If the meat is quartered, it simply needs to be in the mid 30-low 40 degrees for healthy aging. Cover it with cheesecloth or use a refrigerator to keep the meat chilled, but not froze. For a long hang, I hang the critter head up. Put a hook under the sine, below the head. This will relax all of the muscles. Allow air to circulate inside the carcass. The critter will be easier to cut after aging.
Keep your money in your pocket as you fill your freezer. You earned it. With experience, you will become a master meatcutter. Cutting the meat is a natural extension of the hunt that is easily learned.
Make your meat a Cut above everyone else’s when you cut it yourself!
Montana Grant
