Field dressing refers to the process of removing a hunted animal’s internal organs. It is usually performed immediately after the animal is killed.
The skill of field dressing is something that every hunter, survivalist, and outdoor enthusiast should learn how to do. It’s a key skill that you need to possess in order to be able to find, prepare, and eat food when you’re in the wilderness.
In this article, we are going to cover the basics of field dressing, including what it is and how to successfully do it.
What is Field Dressing?
Field dressing is the process of taking out an animal’s internal organs to preserve the meat and ensure it is in the best condition to eat.
You must remove a hunted animal’s organs as soon as you’ve killed it (ideally while you’re still in the field, hence the name field dressing). Doing so cools the carcass of the animal quickly, preventing the growth of bacteria.
Keeping the meat free of bacteria prevents contamination and keeps it in the best condition for transportation, storage, and cooking to reduce food waste.
Steps for Field Dressing an Animal
Below is a simple guide for field dressing a hunted animal, whether it’s deer, elk, or moose. You can learn more about how to field dress an elk by reading this article.
Safety measures
You will need to prepare for the field dressing process by taking the necessary safety measures. You will need a pair of sterile gloves to protect yourself from potential infections when handling raw meat.
You should also gather together your tools, such as a hunting knife and a saw before you start removing any of the animal’s internal organs. Having everything in hand enables you to flex dress safely and efficiently, preserving as much meat as possible.
Making the first cut
Before you can make any cuts in your hunted animal, you will need to position it appropriately. Lay the animal on its back so you can easily access its belly, where most of the animal’s internal organs reside.
Make an initial cut using a fixed-blade hunting knife. Start the cut just below the animal’s sternum (breastbone), being careful not to make the cut too deep. The cut should be relatively shallow, so it pierces the skin but not the internal organs.
Extend the cut down to the animal’s pelvis and use your hands to peel back the skin on either side of the cut.
Removing the internal organs
Once you have opened the body cavity, you can start removing the internal organs. Cut the diaphragm away from the ribcage and cut the windpipe to allow you to remove the internal organs more easily.
As you pull out the internal organs, use your hunting knife to cut any connective tissue that is holding the animal’s organs in place. Once you have removed the organs, tilt the carcass so that all of the blood drains from it. Wipe away any excess blood and contaminants using a clean cloth.
