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Tools for quartering elk
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<blockquote data-quote="jaeger19" data-source="post: 1343769" data-attributes="member: 33303"><p>I am terrible at linking. Basically i start with a slit in the hide just above the tailbone. Then run gerber metiolus through the hide to ghe base of tbe neck. Then using a havalon i skin on side of the animal . Once one side is skinned ... i take a filet knife. And take the backstrap. Then disarticulate the front shoulder since its just held by muscle. Then use my belt knife and cut hip joint and pop the back leg off. Usually i tthen start to skin the other side to expose backstrap and take this out. Then roll animal onto other side and finish skinning and repeat front leg and rear. Last i go at thoracic vertebrae 10. Basically 2 vertebrae up from the last two ribs. Use a knife to cut through the ligaments and disc between the 10th and 11th thoracic vertebrae. Reach in and grab spine and lift and tbe tenderloins will be there. Keep pulling jp like opening a soda can and when both ends of the tenderloin is seen. Cut ends with knife and voila... done.</p></blockquote><p></p>
[QUOTE="jaeger19, post: 1343769, member: 33303"] I am terrible at linking. Basically i start with a slit in the hide just above the tailbone. Then run gerber metiolus through the hide to ghe base of tbe neck. Then using a havalon i skin on side of the animal . Once one side is skinned ... i take a filet knife. And take the backstrap. Then disarticulate the front shoulder since its just held by muscle. Then use my belt knife and cut hip joint and pop the back leg off. Usually i tthen start to skin the other side to expose backstrap and take this out. Then roll animal onto other side and finish skinning and repeat front leg and rear. Last i go at thoracic vertebrae 10. Basically 2 vertebrae up from the last two ribs. Use a knife to cut through the ligaments and disc between the 10th and 11th thoracic vertebrae. Reach in and grab spine and lift and tbe tenderloins will be there. Keep pulling jp like opening a soda can and when both ends of the tenderloin is seen. Cut ends with knife and voila... done. [/QUOTE]
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Tools for quartering elk
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