This week on Cutting the Distance, Remi walks us through his techniques for butchering anything, anytime, anywhere.
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Mark Kenyon showcases a method of butchering a wild turkey after a successful hunt. The Benchmade blade makes quick work of the turkey, getting the tasty flesh off the bone and ready for packaging and cooking.
Say there’s a deer hanging in your garage. It might be in quarters or just missing its guts, but you know you’ve got a solid afternoon—minimum—to get all that venison in shape for the freezer and a year’s worth of meals to come. Triple that time and effort with an elk. Quadruple it with a moose.
Some people loathe this work and end up hacking up their kill in a hurry and grind it all or just give it over to a butcher shop to deal with. Some of us...
Backcountry hunters often say that the real work begins after you’ve killed an animal.That’s certainly true. In places where you can’t get a vehicle near your kill, and you don’t have access to pack animals, it’s necessary to break down the animal and move it on your back.
Before you even begin field butchering your kill, be aware that every state has some version of wanton waste laws regarding what parts of an animal must be removed from the...