Field Processing & Meat Handling Guide
Field processing meat handling is the most important step to ensure your wild game stays fresh, safe, and delicious from the moment of harvest. Whether you’re in the woods after deer, packing out elk, or field dressing turkey and waterfowl, understanding the right techniques helps preserve meat quality and prevents spoilage. In this guide, you’ll find easy-to-follow steps and key tips for every major game animal, empowering you to confidently process and handle your harvest in any conditions.
White-Tailed Deer
When you harvest a white-tailed deer, the first step is to gut it as soon as possible. Lay the deer on its back and make a careful cut from the breastbone down to the pelvis, watching so you don’t slice into the intestines. Reach inside and pull out the heart, lungs, liver, and other organs in one smooth motion. This helps the chest cavity cool quickly. Rinse the inside with cool water from a stream or your water bottle to wash away blood and loose bits, then prop open the cavity with a stick or hang the deer quartered to allow air to circulate.
After the deer chills for an hour or two, quarter it by cutting through the leg joints at the hock and shoulder. Cut the backstrap away from the spine by running your knife blade close to the bone, trimming off any silver skin or connective tissue that can make the meat tough. Keep each quarter wrapped in a clean tarp or game bag to protect against dirt and insects. When you reach camp or home, skin each quarter by cutting along the seams, then bone out the meat on a flat surface. Slice roasts from the shoulders and hams from the hindquarters, sealing each cut in freezer bags so you can cook them fresh or freeze them for later meals.
Wild Turkey
Processing a wild turkey starts with plucking or skinning the bird soon after the harvest. Lay a tarp on the ground and remove the feathers by hand or with warm water to loosen stubborn quills. Once the feathers are gone, remove the head and feet. Next, open the belly cavity by cutting from the vent up to the breast, taking care to avoid spilling the contents. Reach inside and remove entrails, then rinse the cavity with cool water. Pat the inside dry with a clean cloth or paper towel to reduce bacterial growth.
To break down the turkey for cooking, start by removing the legs and wings at their joints. Pull the drumsticks down and cut where the joint bends. For the breast, lay the turkey on its back and slice along each side of the keel bone to separate the breast meat in large pieces. Trim away any remaining skin or fat, then wrap the drumsticks, wings, and breasts in separate cloth or paper for even thawing. If you plan to smoke or roast the turkey whole, spatchcock it by removing the backbone to allow the bird to lie flat, ensuring even cooking and faster cooling after the meal.
Squirrel
Field dressing a squirrel is quick and simple. Start by hanging the squirrel by its hind feet from a tree limb or hook. Cut off the head just below the neck, then make a small cut above the belly button. Slip your fingers under the skin and pull it down toward the tail, peeling it off like you would remove a sock. Reach inside the small cavity and pull out the organs, then rinse the body cavity with cool water. Pat the squirrel dry so it does not sweat in the summer heat.
Next, break the squirrel into pieces by bending the hind legs back until they pop at the joints, then do the same with the front legs. Remove the backstrap meat by slicing along the backbone and pulling off the tender muscle. You can then cut the legs away from the body at the shoulder and hip. Pack the backstrap, leg meat, and ribs in separate small bags to prevent flavors from mixing. Cooking squirrel soon after the hunt yields the best tenderness, so plan your meals close to harvest time and enjoy fresh, lean game meat.
Rabbit
After you harvest a rabbit, the first task is to skin it while the body is still warm. Hang the rabbit by its hind legs and make a small cut just above the anus. Slip your fingers under the skin and pull it down toward the head like peeling a sock, removing the pelt in one piece. Lay the skinned rabbit on your clean tarp and open the belly with a careful slit from the breastbone to the pelvis. Reach inside the chest cavity to pull out the organs, taking care not to tear the intestines. Rinse the inside of the rabbit with cool water to wash away any blood or debris, then pat the meat dry with a clean cloth.
Breaking down the rabbit into cooking portions happens quickly. Bend each hind leg backward at the joint until it pops free, then do the same with the front legs. Cut the rabbit along each side of the spine to remove the backstrap meat, prized for its tenderness. Finally, slice through the ribs to separate the saddle from the loins and breast. If you plan to stew the rabbit, leave the bones in and cut the meat into bite-sized pieces so the flavor deepens in the cooking liquid. Store your cuts in sealed bags or game bags and keep them cool to ensure fresh, sweet-tasting meat when you cook it.
Duck
Processing a duck begins with plucking the feathers, which is easiest when the duck is warm. Lay the bird on a clean surface and pull the feathers out in the direction they grow, starting with the wings and neck. Once most feathers are removed, dip the duck briefly in hot water to loosen the stubborn pinfeathers, then pluck those away. After the feathers are gone, remove the head and feet using your knife at the joint. Make a careful cut from the chest down to the vent to open the body cavity and pull out the entrails in one smooth motion.
Rinse the inside of the duck’s body cavity with cool water and pat it dry to prevent bacteria growth. To separate the breasts, lay the duck on its back and slice along each side of the keel bone, following the muscle down to the wing joints. For legs, bend the joint and cut through where the thigh meets the body. Keep the skin on the breast if you plan to roast or pan-sear, as the fat under the skin renders down and crisps nicely. Store the breasts and legs in separate bags or wrap them in butcher paper, then chill them quickly to maintain the rich, gamey flavor that makes wild duck a treat.
Mule Deer
Field dressing a mule deer starts with gutting the animal promptly. Lay the deer on its back and make a shallow cut from the lower chest to the pelvis, taking care not to puncture the stomach or intestines. Push your hand inside the cavity to locate and remove the organs in one clean scoop, then rinse the chest cavity with cool water. To encourage rapid cooling, leave the deer in an open area or hang it quartered by its hind legs. This airflow helps the body temperature drop, reducing bacterial growth and preserving meat quality.
Quartering the mule deer involves cutting through the joints at the shoulders and hocks to create manageable pieces. Separate the backstraps by slicing along each side of the spine, trimming away silver skin and connective tissue that can make steaks tough. For the front shoulders and hams, cut through the muscle at the natural seams, then pack each piece in game bags or clean tarps. At camp or home, skin each quarter by peeling back the hide along the seams, then bone out roasts by cutting close to the bones. Wrapping each cut tightly in freezer bags stops freezer burn and ensures your mule deer meat stays tender and flavorful for months of hearty meals.
Geese
When you harvest a goose, let it bleed out by hanging it upside down with its head down until the water runs clear. This helps the meat taste cleaner and removes excess blood. Once the bleeding slows, spread the wings and pluck the feathers in the direction they grow. For stubborn downy feathers, dip the body in warm water to loosen them. After plucking, remove the head by cutting through the neck joint and pull out the entrails through a small cut in the lower belly. Rinse the cavity with cool, clean water to wash away loose feathers and blood, then pat the meat dry with a cloth.
Breaking down a goose means separating the legs, wings, and breasts. Bend each leg at the joint and cut through where the thigh meets the body. Remove the wings by slicing at the shoulder joints. To get the breast meat, lay the goose on its back and slice down each side of the breastbone, following the muscle until the breast comes free. Keep the skin intact for roasting or remove it for smoking. Wrap each cut in butcher paper or place it in sealed bags, then cool immediately to preserve flavor. Fat rendered from goose skin makes excellent cooking oil, so save the trimmed fat tissue for future recipes.
Elk
Elk processing starts by gutting the animal as soon as possible to prevent spoilage. Lay the elk on its back and make a careful cut from the base of the chest down to the pelvis, watching your knife blade to avoid puncturing any organs. Reach inside the cavity and pull out the heart, lungs, and digestive tract in one motion. Rinse the cavity thoroughly with cool water to remove all traces of blood, then prop open the chest with a stick or hang the elk by its hind legs to let air circulate and cool the meat.
Quartering an elk requires cutting through the joints at the shoulders and hocks. After you remove each quarter, skin the meat by making caping cuts around the shoulders and hips, peeling the hide away like a coat. Remove the backstraps by slicing along each side of the spine, trimming off silver skin and connective tissue. Your roast cuts come from the shoulders and hams, so bone out these areas with your knife blade close to the bone. Package each cut in freezer bags and squeeze out excess air to prevent freezer burn. If the weather is warm, ice packs or a cooler with ice in your pack will keep the meat below safe temperatures until you reach camp.
Upland Game Birds
Processing upland game birds like pheasants or quail begins with plucking or skinning. Lay a clean cloth or tarp on a flat surface and pull feathers gently until the bird is bare. For skinning, you can make a small cut around the vent and pull the skin off like you would a sock. Next, remove the head by twisting it at the neck joint, then open the body cavity with a single cut from the vent to the base of the breast. Remove the entrails carefully, rinse the cavity with cool water, and dry the bird with a towel to slow bacterial growth.
To prepare the birds for cooking, remove the legs and wings at their joints by bending and cutting through the socket. For breasts, make a long cut along the full length of the keel bone and slide your knife between the meat and the bone. This gives you two large breast pieces. Trim off any excess fat or small pin feathers that remain. If you plan to roast the bird whole, tuck the wings back under the body and season inside the cavity. Otherwise, pack the breast and leg cuts in separate small bags or butcher paper for easy cooking portions. Keep the meat cool and dry to preserve the delicate flavor of these lean, tender birds.
Bear
Field dressing a bear requires care to avoid contaminating the meat with digestive fluids. Lay the bear on its back and make a small incision above the sternum. Slip your hand under the skin and peel it back toward the hindquarters to expose the chest cavity. Reach inside and pull out the lungs, heart, and digestive organs in one smooth motion. Rinse the cavity thoroughly with cool water to wash away any blood or debris. Leaving the hide on until you reach camp or a processing area helps protect the meat from dirt and insects.
At camp, skin the bear by cutting along the caping lines around the shoulders, hips, and chest. Peel the hide away like pulling off a coat to keep the meat clean. Once the hide is removed, break down the quarters by cutting through the joints at the hocks and shoulders. Remove the backstraps by slicing along each side of the spine, trimming away fat and connective tissue. Bone out the roasts from the shoulders and hams by running your knife blade close to the bones. Wrap each cut in freezer paper or sealed bags, pressing out extra air to prevent freezer burn. Because bear fat can go rancid, trim thick fat deposits off the meat and save only the clean fat for rendering.
Moose
Processing a moose starts by gutting as soon as possible to prevent spoilage in its large body cavity. Lay the moose on its side and cut from the chest down to the pelvis, taking care not to cut into the intestines. Reach in and remove the heart, lungs, liver, and other organs. Rinse the cavity with cool water to clear away blood and debris, then prop the chest open with a stick or hang the moose by its hind legs to allow air to circulate. This cooling helps preserve the meat quality in the warm hours after the kill.
Quartering a moose means cutting through the joints at the hocks and shoulders so each piece is light enough to carry. Skin each quarter by cutting along the seams between muscles and peeling away the hide. Remove the backstraps by slicing along the spine, trimming off the silver skin that can make steaks tough. Bone out the shoulders and hams by cutting close to the bones and separating the meat into roasts. Use game bags or clean tarps to cover the meat and protect it from dirt. Pack the quarters with ice or cold packs if the weather is warm, and aim to butcher the meat fully within a few hours to lock in flavor.
Mountain Goat
After a mountain goat harvest, field dressing needs to happen quickly before the meat cools too slowly in chilly high-country air. Open the belly from the breastbone to the pelvis, taking care not to cut the intestines. Peel out the organs in one smooth pull and rinse the cavity with cold water from a mountain stream. Leaving the head on provides insulation during transport, so you can hang the goat from its hind legs to drain and cool in a shaded spot.
Breaking down the goat at camp involves cutting through the shoulder and hock joints to remove each quarter. Skin each piece by making caping cuts around the joints, then peeling away the hide to avoid feathers or debris from getting on the meat. Remove the backstraps by following the spine with your knife blade, trimming any excess fat or connective tissue. At camp, bone out the shoulders and hams by slicing close to the bones. The loins yield tender steaks, so cut them into generous portions. Wrap each cut in game bags or breathable cloth and hang in a cool spot to finish draining before packing out. Cooling the meat in high-altitude winds helps maintain freshness and natural flavor.
Pronghorn
When you field dress a pronghorn, start by laying the animal on its back with the legs tied or held apart. Make a careful cut from the base of the chest down to the pelvis, taking care not to damage any organs. Reach inside and pull out the heart, lungs, and intestines in one smooth motion. Rinse the cavity with cool water to wash away any blood and loose tissue. This step helps the meat cool quickly and prevents spoilage in warm weather.
After gutting, break the pronghorn into manageable quarters. Cut through the joints at the shoulders and hocks so each piece is light enough to carry. Skin each quarter by making an incision at the top of the hide and peeling it back like removing a coat. Lay the hide flat to keep it clean for tanning later, if you choose. Once the hide is removed, expose the backstraps by slicing along each side of the spine, trimming off the thin silver skin to keep your steaks tender.
At camp or home, bone out your cuts by running the knife blade close to the bones. Separate roasts from the shoulders and hams, then slice the backstraps into steaks. Pack each cut in clean game bags or sealed freezer bags to protect against dirt and freezer burn. If the day is hot, use ice packs or coolers to keep the meat below safe temperatures until you can process it fully. Proper handling like this locks in the sweet, lean flavor that makes pronghorn meat a prized treat.