Field dressing Your Animal

Field dressing instructions, for that trophy bull elk.
1) 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.
2) Make an incision around the circumference of each leg. Make the incision immediately above the leg joint and only cut the skin.
3) 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.
4) Roll the head section of the cape from the shoulder to the skull. This exposes the shoulder meat for quartering.
5) 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.
7) 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.
Tip 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.
It is also a good idea to call your taxidermy before your hunt.

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 Freezing.

Due 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.

    A $25.00 cleaning fee will be charged on all dirty animals.
Hours of operation 7am - 6pm
Bix's Butcher Shop

10145 Aurora Drive

Flagstaff, Arizona 86004
928 699 5557

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