How to Quarter an Animal Without Gutting It
- 1). Make a shallow incision from the base of the skull to the tail. The cut follows the spine of the animal. Make a second incision around the neck of the animal and a third incision down the chest. Make a fourth incision behind the hind leg and peel the skin off the side of the animal. This exposes the meat on one side of the body.
- 2). Place a tarp on the ground near the animal. Use a bone-saw to cut the front leg at the ball joint. Place the leg on the tarp. Repeat the process on the hind leg and place the leg on the tarp.
- 3). Run the knife along the spine and remove the backstrap meat from the animal. Use the saw to separate the ribs from the spine and retrieve the heart, liver and tenderloin from the body cavity.
- 4). Scrape the neck and rib meat away from the animal with a sharp knife and place all of the loose meat in game bags. Place the bags on the tarp to keep the meat clean and organized.
- 5). Roll the animal on the opposite side and remove the skin and meat in the same fashion. Place all of the quarters and meat in game bags and pack the meat to a cooler immediately. Roll the hide and pack out for tanning.
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