S&F - Thanks for the video - it will go a long way helping those who've never cleaned a carcass before.

I was wondering though - is it possible you find another one that doesn't absolutely RUIN the hide?

He's a butcher - what do you expect - but still - it's really important for people to lean the best way to skin and clean - keeping the hide as intact as possible.

There's a great way to do it - I could how you - but I can't do it with words and I've got no video camera. Or a deer. lol

Thanks

[edit on 1-11-2009 by silo13]

Just a thought. No specific details, but being an avid hunter/fisher/gatherer:

You can pull the hide off most creatures relatively easily with time, patience, and a sharp knife. There are plenty of books, and videos to show you. But, practice is best. Start with small game, i.e., rabbits, squirrels. Then work your way up.

Field dressing is about getting the internal organs out without ruining the edible meat. The best thing to do is learn from someone, watching them, or go out and hunt a deer and try it.

By the way, there are plenty of edible organs too.

The second video is much more informative. The first video shows part of the skinning/hanging process, which IMO should be done after eviscerating (gutting) the deer.

"Field dress" is to be done in the field, within moments after the animal's death. The purpose is to remove all the innards, which are full of lots of vile nasty stuff, before the animal has any chance to begin to decompose. Gut them in the field, pack the body cavity with a bag or two of ice and transport to the butcher for processing (or do it yourself at home, if you feel like it).

Personally I don't like busting through the ribcage as the second video shows, it's hard work and hell on your knife. Plus I really like brisket. His deer was bleeding alot during the cut around the anus because it was a gut shot. Always aim for the heart/lung area for a quick, clean kill. Cut through the belly area, with your knife blade up with SHALLOW cuts to make sure you don't pierce the intestines, bladder or stomach. Accidentally cut one of the intestines or stomach and you'll be testing out your gag reflex real quick, not to mention potentially spoiling some meat.

Once you're through the belly, as long as you don't mind getting bloody up to your elbows you can pretty easily reach into the ribcage and cut the asophagus, that's pretty much the last part holding the guts in. Grab and pull. If it doesn't all come out easily in one piece carefully inspect around and cut any remaining connective tissue holding the pieces in. You don't want to pull so hard you break something open.

IMO a big ol' Arkansas Toothpick (bowie knife) is not the best for field dressing. A small, very sharp knife such as a paring knife is easiest to work with. You don't need a big knife, you just need a very SHARP knife.