dressing Your Animal
dressing instructions, for that trophy bull elk.
Make a shallow cut at the base of the skull. Place the
knife under the skin with the sharp end of the blade facing
toward the tail. Push the blade from the base of the skull
to the tail. Ride the blade along the spine and maintain
a shallow incision. The forward position of the blade
prevents cutting into the meat.
Make an incision around the circumference of each leg.
Make the incision immediately above the leg joint and
only cut the skin.
Measure 1 foot below one of the shoulders of the elk.
Make an incision from the spine to the belly. Stop when
you reach the belly and cut across to the front leg. Continue
the incision down the leg until the cape is free from
the front shoulder.
Roll the head section of the cape from the shoulder to
the skull. This exposes the shoulder meat for quartering.
Move to the hindquarter and make an incision beginning
at the tail and ending at the joint on one of the hind
legs. Run the knife down the back of the leg to make the
cut. Peel the skin back to expose the meat on the rib
cage and hindquarter.
Roll the elk onto the opposite side and repeat the shoulder
and hind leg incisions to complete the caping process.
Twist the head to separate it from the body and leave
the top section of the cape attached for the taxidermist.
Pack out the lower section of the cape for tanning or
use it as extra material during the taxidermy process.
of the day: Remove the cape and meat from the carcass
immediately after the animal expires. Leaving the animal
intact adds heat to the cape and meat. The heat causes
hair loss and increases the chance of spoiling the meat.
is also a good idea to call your taxidermy before your
Please be aware that all wild game must be accompanied
with the proper documentation of the legality of
the harvest. Note: All wild game orders are processed separately. Standard
orders include Steak cuts, Tenderizing, Ground Meat
( no additives ), Vacuum Packaging, Labeling and
to the safety and health of our customers, we only except
wild game that are properly field dressed. Please
be sure that wild game is iced and in a container suitable
for preserving the ice and the freshness of the
product. We will reject all wild game that has been found
to be inedible.
$25.00 cleaning fee will be charged on all dirty animals.