okay so you got a bull elk down here like now what do I do you got to pack
this one out quarter it out we're gonna do the gutless method first thing we're
gonna do since we're gonna mount this bull we're gonna cut up the back leg and
get the Cape ready go up right in the back in the hairline back that helps leg
and this would be ready for the taxidermist cuts that you want
we made our line for our Cape skin this out you're gonna remove the shoulder
okay we're gonna separate this knee get this out of here and then they pull the
front shoulder off
you get all your ligaments cut and this should pop right off
so now we're gonna remove the front quarter cut it right off and then we'll
put it in the game bag and whose way to cut a quarter out which is pry back and
separate the membranes that's all it is there's no joint nice and easy
shoulder all the way back and this will expose the top of the backstrap
I got the rest of the connective tissue quarters ready to go into the game bag
we're gonna bone the shoulder out and pack it out instead of packing all the bone out
so always have something to cut it on we put this in the game bag last night kept
it nice and clean no dirt on there hardly and you'll have a better quality
final product if you start by keeping your quarters clean in the field begin
by removing the meat behind the scapula start your cut at the top of the elbow
joint cutting above the humerus bone then following the curve of the scapula
with your knife
never lay your meat on the ground always put on some sort of surface keep it
clean
and feel the ridge of this scapula
right along it up and start at the bone go along the bone of the shoulder match
that cut and then you can see the edge of the scapula right here
press your knife against that flat part of scapula and they're just matching
cuts
a very important thing of maximizing your meat quantity in the field is
knowing anatomy of animals so you can cut along these bones and that way
you're leaving a very small amount behind there you go nice clean scapula
right into the game bag outer layer is clean and we'll trim that off later
remove the meat on the opposite side of the scapular Ridge again using the bone
as your guide
cut off the extra sinew and place the meat into a game bag
turn the quarter over and remove the remaining meat from the scapula
lastly remove the shank meet between the shoulder and elbow joints work your
knife around the humerus bone to remove this me
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