02-10-2010, 04:56 PM
I pack one of those little 5X7 plastic tarps in my pack to lay the meat on. I peel the tenderloins and the backstraps off. I skin the hide back away from the meat. You can seperate each hind quarter into 3 seperate pieces of meat and fillet the meat off from each front shoulder. I usually don't take much meat off the ribs especially on a younger animal during the archery hunt. I do remove some of the neck meat. In the case of a cow I leave one tit attached to one of the chunks of meat from the hind quarter. The area we hunt is spike only so I cut the head off close to ears and hand carry the head if we should end up taking a spike. In the case of a mature bull the rack and the cape is about all I care to handle in one load as shown in the picture. Hope this helps some.
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