Survival Butchery

Fastest Way to Process an Animal On the Go:

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• Get the hind quarters first. Then if time allows, get the backstraps. Then if time allows get the front shoulders.

• Do not skin the animal.

• Do not gut the animal but this is risky, why?

When you gut the animal you get a chance to inspect it for unnatural foul smells or diseases including:

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• Kidney spots, masses or worms

• Liver spots

• Lung spots

• Masses in, unusually shaped, or swollen reproductive organs.

• Tapeworm and heart worm

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Useful Parts of an Animal:

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• All the organs are useful or edible:

          heart - an edible, tasty meat that can sometimes be tough
          liver
          kidney
          stomach = tripe
          intestines  - use as water carriers, sausage skins, use in stitching or

                             make snowshoes from them.

• Bone -  marrow is very nutritious and bone can be used to make knives, needles and much more

• Meat is all edible. Put it on ice for a week to age it and get rid of gamey flavor.

• Neck - Smoke it and then boil it with beans, yum...yum

• Brain - useful for preserving hide.

• Tendon - use for stitching or cordage.

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Why is Butcher an Important Skill to Know?

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• You can spoil the meat by cutting open the wrong thing in the guts.

• You won't know the problem signs in an animal if you don't practice.

• You cold waste a lot of meat with bad butchery practices.

• you should know where meat comes from and be able to be self-sufficient if you needed to rely upon your survival skills.

• When hunting if you shoot an animal in the guts you can ruin the meat.

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