How to Quarter Deer in Field
Deer hunting is a popular outdoor activity that offers both excitement and the satisfaction of providing fresh meat for your table. One of the most crucial steps in processing a deer is quartering it in the field. This process involves dividing the deer into four parts: the front quarter, hind quarter, and two sides. Properly quartering a deer ensures that it is easier to transport and process at home. In this article, we will guide you through the process of how to quarter a deer in the field.
Step 1: Locate a Suitable Spot
The first step in quartering a deer in the field is to find a suitable spot. Ideally, this should be a flat, open area with a solid surface to work on. Ensure that the spot is away from any water sources to prevent contamination. Also, make sure that you have enough space to maneuver and that the area is safe for both you and your companions.
Step 2: Prepare Your Tools
Before you begin, gather all the necessary tools for quartering the deer. These include a sharp knife, a saw or an axe for sawing through the bone, a meat saw or a hacksaw for cutting the meat off the bone, a hammer, a pair of pliers, and a clean cloth to clean your hands and tools. Having these tools on hand will make the process much more efficient.
Step 3: Make the First Cut
Begin by making a clean, straight cut across the deer’s backbone using your sharp knife. Start at the base of the neck and cut towards the tail. Make sure to cut through the skin, muscles, and bones, but avoid cutting too deep into the organs. This initial cut will help you locate the spinal cord, which is essential for proper quartering.
Step 4: Locate the Spinal Cord
With the first cut made, locate the spinal cord. The spinal cord runs down the center of the deer’s back and is a vital guide for quartering. Be sure to keep the cord intact as it will help you maintain the deer’s structure.
Step 5: Cut Through the Spinal Cord
Using your knife, cut through the spinal cord to separate the front quarter from the hind quarter. Make a clean, straight cut to ensure even cuts. This will help you keep the deer’s structure intact and make it easier to process the meat later.
Step 6: Separate the Sides
Once the spinal cord is cut, you can now separate the deer into two sides. Use your knife to make a clean cut along the side of the deer, starting at the front and working towards the hindquarters. Ensure that you are cutting through the muscles and bones while keeping the organs intact.
Step 7: Cut the Meat Off the Bone
With the deer now separated into four quarters, use your meat saw or hacksaw to cut the meat off the bone. Start by cutting the meat from the front quarter, then move on to the hind quarter. Be sure to cut as close to the bone as possible to maximize the amount of meat you can use.
Step 8: Clean and Wrap the Meat
After cutting the meat off the bone, clean any remaining blood or tissue from the meat. Once clean, wrap the meat in clean plastic wrap or butcher paper to keep it fresh. Store the wrapped meat in a cooler or refrigerator until you are ready to process it further.
In conclusion, quartering a deer in the field is a crucial step in processing your hunt. By following these simple steps, you can ensure that your deer is properly quartered for easy transport and processing. Always prioritize safety and cleanliness throughout the process to ensure the quality of your meat. Happy hunting!
