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
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
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
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 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.
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.