Transcript Field Dressing Deer

Field Dressing Deer
Be Prepared Ahead of Time:`
Materials Needed
 Tag
 Flashlight
 Knife
 Paper Towels or rags
 Rope to tie legs
 Blaze orange material
 Small pieces of
to hang above on a tree
at field-dressing site
 Large plastic bag (selfsealing) for heart
and/or liver
and/or drag deer
string or twine
What are the Key Factors
 Purpose
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Remove 40 excess pounds
Prevent Meat Spoilage
 Don’t let excitement of
harvesting a deer make
you forget tagging of
deer or safety in handling
the knife
Approaching a downed deer
 Do not excitedly run up to a downed deer.
 The deer may not be dead and may injure you by
thrashing about or it may get up and run away.
 Instead, cautiously approach a downed deer from the
side away from its legs. Be ready to discharge a
finishing shot with your bow or firearm.
 Look to see if there are any signs of chest movement
from breathing, eye blinking, or quivering of muscles.
 If so, remain about ten feet away, ready to fire a
finishing shot if the deer begins to get up, and wait for
the deer to expire.
 If there is no sign of movement, and the eyes are
“glazed,” you may still want to carefully touch the eyes
softly with a three to four foot long stick to make sure
the deer is dead. If the deer is not dead this will cause it
to react (e.g., blinking, moving, etc…).
 You do NOT have to cut the throat of the deer to drain
blood. Normal field dressing procedures will “bleed
out” the deer. Also, do not cut the scent glands from
the legs of the deer; this may contaminate the meat.
Tools
 Knives


Should be very sharp
Proper placement is important
to prevent injury
 Wear rubber gloves
 Be sure your firearm is
unloaded
Remember to:
 Tag your Deer
 Now is a good time to
take some photos (before
the animal is dressed)
 Be aware of time and
temperature
 Do not bleed the animal
Learn the Anatomy of the Deer
Deer Anatomy
Link to internal parts as listed on next pages.
Also a shot placement activity
Rib Cage
Spinal Cord
Kidney
Circulatory System
Lungs
Diaphragm
Intestines / Stomach
Internal Anatomy
Minnesota Hunting regulations
 Wanton Waste
 A person may not wantonly waste or destroy a usable
part of a protected wild animal unless authorized.
Field to Fork Field Dressing Deer with
Food Safety in Mind
 1.Place the deer
on its back and
spread the hind
legs. Support
the carcass in
this position by
using rocks or
sticks. All
hunters should
wear gloves!
2. Cut along the
midline of the belly
from the
breastbone to the
anus. Avoid cutting
into the intestines
and stomach by
turning the knife
blade up during the
cutting process.
Slowly remove the
skin from the
incision.
3. Cut through the sternum to open the body
cavity surrounding the lungs and heart.
4. After opening the body cavity, reach inside and begin
cutting the diaphragm, lungs, and heart away from
the body wall. Remove the internal organs all in one
step. Take care to avoid puncturing or tearing the
stomach and intestines during this process.
5. To promote cooling of the carcass, place a stick
between the ribs to prop open the body cavity and
allow airflow.
Transportation and
Processing
 Drag the deer with the back or side down
to minimize contamination of the meat.
If possible, drag the deer on a tarp or use
a deer cart.
 Keep the carcass cool during transport to
the locker plant.
Transportation and Processing
 Transport the carcass to the locker plant
as soon as possible. If the carcass cannot
be taken directly to the plant after
harvest, it must be stored at a temperature
of less than 41° F.
 Rinse the carcass with cold water prior to
storage to remove debris and bacterial
contamination.
Transportation and Processing
 When transporting the deer in a vehicle,
pack the body cavity with ice to promote
additional cooling.
 Allow for adequate air circulation around
the carcass and keep it out of direct
sunlight and warm temperatures during
transportation and storage.
Transportation and Processing
 Proper refrigeration and handling is
necessary to prevent decomposition of the
carcass and minimize the growth of
potentially harmful bacteria. This will
reduce the risk of food borne illness due to
consumption of contaminated meat.
 Play Field Dressing and Processing DVD
Teacher/Student
Resource Page
 Field Dressing PDF
 Deer Anatomy & Shot Placement:
http://www.inberg.ca/hunting_essentials/deer_anatomy_&_shot_placement.htm
 Don’t do this Deer Hunting: http://www.youtube.com/watch?v=0TamkWAIPww
 Don’t do this while Deer Hunting either:
http://www.youtube.com/watch?v=LNGGbozilko&feature=related
 Buck Fight: http://www.youtube.com/watch?v=1atb07nlE2I