Saving Moose Meat 



down to its backbone. Stretch this half of the skin out 

 on the ground and roll the carcass over on it, then skin 



the other side. 



CUTTING UP. 



You now have the skin laid out flat on the ground, 

 and the carcass reposing in the middle of it and ready to 

 quarter. If you have not already done so, separate the 

 arch of the pelvis bone with your knife or axe, and wash 

 out the inside of the animal with water carried in your 

 camp-kettle. Then take your axe and knife and cut 

 through the joint in the neck-bone where it joins on the 

 head, thus disconnecting the head from the body. Be 

 careful not to cut the hide during this operation. Then 

 take your axe and split the breast-bone down to the neck 

 cavity, as shown in the photo. Now split the backbone, 

 leaving an equal amount of bone on each side of the cut. 



An experienced and skilful moose butcher can perform 

 the entire operation with an ordinary hunting-knife, but 

 a sharp axe is an easier tool to use. 



You now have the carcass laid out on the hide as shown 

 in the picture, which keeps the meat clean. Fresh meat 

 is sticky, and if allowed to come in contact with leaves, 

 grass, or dirt, it is very hard to clean. 



To quarter the moose, tip up one side of the carcass 

 as shown in the photo, cut down between the third and 

 fourth rib, from the hind end and continuing into the 

 split backbone. Repeat the operation on the other side, 

 and you will have your moose cut into four quarters of 

 nearly equal weight. Then take your knife and cut 

 through the knees and hock-joints, thus disconnecting 

 the shanks, as they are useless and heavy to carry. 



An ordinarily strong man can pick up from the ground 

 and shoulder a quarter of moose weighing from 125 to 



183 



