How to clean a moose
Materials Needed:
- 1 Sharp knife
- 1 Hammer or sledge (single handed kind)
- 1 Sharp Axe
- 1 Hack saw (optional)
- Several clean cloth rags
- 4 15 foot lengths of 3/8 inch ropes (optional for stabilizing legs while field dressing and quartering)
Steps
- Clear an area to work at
- Bleed out the animal
- Prep cuts from throat to anus
- Breaking the breast bone
- Sever the wind pipe and gullet
- Open the abdomen to the anus
- Split the pelvic bone
- Cut the Diaphragm from the cavity wall
- Free the anus and bladder
- Roll out the abdominal organs with anus attached
- Remove the neck and chest cavity organs
- Clean the body cavity
- Prepare the carcass for cooling and quartering
Image courtesy of MooseHeaven.com
Clear an Area to Work at
While approaching the animal take caution as a lot of the time new hunters get to excited and approach a kill only to get injured by its final death throws. Try to clear an open space around it of all debris and if possible prepare it in an area with an incline. If the moose is on an incline try to place the moose head at the bottom of the incline. Try to keep all of the tools in reach for easy access.
Bleed Out the Animal
To ensure adequate bleeding insert a sharp knife into the shallow cavity at the base of the throat above the chest. The blood will flow out by gravity. Allow the blood to flow away from the animal but do not wash it away with water the film of dried blood protects it from contaminants like bacteria.
Preparatory Cuts from Throat to Anus
Starting at the breastbone, that’s just below the rib cage; cut the skin in a straight line up to the jaw. Cut through the muscles to the bone of the rib cage and higher making sure to expose the windpipe and gullet.
Next cut from the base of the ribs downward over the middle of the belly, to the anus. Now if after the end of the world you need not take care to cut around the genitals but if before then you will need to as it is law by the fish and wildlife.
Breaking the Breastbone
When the breast bone is exposed you’ll need a hammer and a cutting tool. Drive the cutter up from the base of the rib cage up through the breast bone and through the top of the rib cages. As this cut enlarges pull the front legs apart and the chest cavity should open.
Sever the Windpipe and Gullet
Cut the wind pipe and gullet as close to the head as possible pulling it clear of the carcass and place it in the chest cavity.
Open From the Abdomen to the Anus
Start at the base of the ribcage carefully cut through the abdominal muscles exposing the stomach and intestines. Be careful not to puncture them. If working with partners have them spread open the abdomen for easy access. Take caution not to puncture the bladder as it will taint the meat. Cut through the muscles to the pelvic bone exposing it for the next step.
Split the Pelvic Bone
Start at the part of the pelvic bone closest to the abdomen use the hammer and cutting tool as described in the splitting of the breastbone. Avoid cutting the urinary tract as this too will taint the meat.
Cutting the Diaphragm From the Cavity Wall
This part requires a lot of patience. Start at the chest cavity on one side near the base of the ribs cutting the diaphragm at the chest cavity wall. Cut as far back on the cavity wall as possible. Once you’ve gone as far back as possible switch to the other side and repeat. Some of the diaphragm may remain attached but you can leave it for later.
Free the Anus and Bladder
This is arguably the most important part. You must take great care not to cut the intestines or urinary tract. At the pelvic bone use a knife to make cuts to free the large intestine and rectum from the pelvic area. Keep cutting until you reach the muscle tissue near the anus. At the base of the tail use a sharp knife to cut a hole in the skin about two inches away from the anus. Then use the knife to cut the muscle tissue to the inside of the pelvic bone towards the top of the pelvic bone in order to free the anus and rectum.
Roll out the Abdominal Organs with Anus Attached
After it is freed pull it free and roll the moose onto its side and allow the stomach, intestines, and rectum to fall to the prepared ground.
Remove the Neck and Chest Cavity Organs
Grasp the windpipe from the chest cavity and pull the heart lungs and allow them to fall to the entrails to the ground. Cut the remaining muscle and tissue away from the body cavity. Allow all of the blood to run out to the ground. If you want you can chant kali ma as you do this.
Clean the Body Cavity
Use some type of absorbent material to wipe the body clean, stay away from water because as I said earlier it may have bacteria in it that would taint the meat. Moss or cloth will work.
Prepare the Carcass for Cooling
The most important factor of this entire task is cooling. Moose are large animals and can take quite a long time to cool. (up to 7 hours)
The temperature determines which method to use:
If it is over 40 degrees Fahrenheit
- The only option is to bring the carcass back to your camp site and put it on ice.
If it is cooler than 40 degrees Fahrenheit
- Raise the moose as far off the ground as possible in a butterfly position placing rocks under it to allow air to flow underneath it as well as on top.
- Quarter the moose on site and then hang it to cool; this is the most convenient way to cool.
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Sources:
Warning the images depicted in my sources are very bloody and may be unsuitable for young or sensitive viewers. They depict animals being gutted and cleaned view at your own risk.
The following video demonstrates a gentleman field dressing a moose at night following these steps:
http://www.youtube.com/watch?v=3_9dG2nTfsY
If you are more of a visual learner, this article goes follows the same steps, and has pictures included of what each step should look like:
http://howlingduckranch.wordpress.com/2009/12/22/how-to-field-dress-a-mo...
The last source was from my dad who has killed and field dressed over 40 moose in his lifetime. He would like to add that you could use a bone axe for splitting the pelvic and breastbones but he prefers the sledge and axe because it gives him more control.
