Quick Answer
Field processing caribou involves quickly and safely removing the hide, cutting out the quarters, and preparing the meat for transport. This is typically done at the kill site before loading the animal onto a sled or pack. A sharp, high-carbon knife is essential for this task.
Removing the Hide
To remove the hide from a caribou, begin by making a shallow cut around the anus and proceed in a circular motion around the body, cutting through the skin but avoiding the underlying tissue. Continue to make cuts from the anus up to the neck, then across the chest, and finally down to the front legs. Use a blunt instrument, such as a hide scraper or a heavy knife, to gently pry the hide away from the underlying tissue.
Cutting Out the Quarters
Once the hide is removed, use a sharp knife to cut the caribou into quarters, starting at the front legs and working your way back to the hind legs. Cut along the hip joint, using a smooth, sawing motion to separate the legs from the body. Continue to cut along the spine, using a similar motion to separate the hindquarters from the rest of the body.
Preparing the Meat for Transport
After cutting out the quarters, use a sharp knife to remove any excess fat and meat from the bones. This will help to reduce the weight of the meat and make it easier to transport. Next, use a small knife or a fillet knife to cut the quarters into smaller pieces, such as steaks or roasts. This will make it easier to pack and transport the meat, and will also help to reduce any spoilage.
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