An elk is a fairly large animal, and it would seem that it is not difficult to hit such a target. However, this is not entirely true, if the hunter gets into the intestines or stomach, the animal can run more than one kilometer before dying. The hunter has to search for prey for a long time. Depending on how the beast was killed, the quality and taste of the meat completely depends. Try skinning and butchering the moose yourself, referring to the rules below.
It is necessary
Sharp knife
Instructions
Step 1
The elk skin must be removed in a layer. To do this, turn the animal over on its back and secure it in this position with ropes or chocks. Cut the hide in a straight line, starting from the larynx, moving along the neck, chest and abdomen, all the way to the tip of the tail.
Step 2
Rip open the skin of the legs starting from the hooves, and connect the incisions at the anus and in the middle of the chest. Begin peeling gently on both sides, starting at the sides. Then turn the carcass on its side and skin it behind the line of the spine.
Step 3
Flip the elk carcass over to the other side and trim off the rest of the skin until it is completely cut off.
Step 4
Now you can start butchering the carcass right on the skin. First cut off the legs, at the wrist joints at the front and at the hock at the back, then cut the sternum along the line of the cartilaginous joints with the ribs.
Step 5
Gently rip open the peritoneum along the midline of the abdomen. Tilt the carcass on its side, so that the stomach gradually falls out of the incision.
Step 6
In the neck area, cut the esophagus together with the trachea, ligate the esophagus to prevent pouring out the contents of the stomach. Cutting the diaphragm and ligaments with a sharp knife, pull all the insides out through the opening in the chest.
Step 7
Separate the lungs, kidneys, liver, heart and spleen. Cut off the gallbladder from the liver. The rest of the moose carcass must be cut in half between the twelfth and thirteenth ribs.
Step 8
The head can be detached both at the beginning and at the end of butchering the elk.
