SKINNING Hang the deer SOLIDLY by the hind l egs. Cut as shown. Pull down hide being sure to cut loose adhering meat. Do not allow hair to come in contact with meat. Cut through neck meat at base of skull. Twist head and i t wil I come off the carcass. Further remove bloodshot and damaged meat. Q UARTERI NG Remove legs at knee and hock joints and cut carcass in half by sawing down the center of the backbone from end to end, Cut sides in two with floating ribs remaining on HIND quarters. Place quarters in clean muslin bags and hang in SHADE. In warm weather, hang out only at night and wrap up during the day. ALWAYS KEEP YOUR MEAT COOL1 1 . Go prepared. 2. Bleed your deer. 3. DO not puncture an intestine or ~ a u n c hw hen cleaning animal. 4. REMOVE HIDE AS SOON AS POSSIBLE* 5. ALLOW MEAT TO COOL.. . NEVER TRANSPORT WARM MEAT, 6. To keep meat in warm weather, hang in the open at night but wrap it in bedding, canvas, or other insulation and place i t in the shade during the day. Information in this leaflet i s designed as an aid to hunters in preventing waste. There are many deviations of the methods out1 ined. If you fol low one of these and have been successful in preventing waste, continue to do so. If not, we hope this leaflet will assist you in taking home a we1 l -cared for animal. Source of Material Nevada Fish and Game Commission Reprinted with their Permission GOPREPARED Takeorhaveincampat least a hunting knife, belt axe, 30 feet of 1/4 inch rope, some twine, several pieces of clean wiping cloth, and four muslin sacks.. .each large enough to hold a quarter of the animal. If you have room, a small meat saw and some black pepper will come in handy. DRESS1 NG OUT YOUR K ILL Punch tag as soon as animal i s killed. If you have not already done so, affix tag to deer immediately upon reaching car or camp. As soon as possible after the animal i s shot (unless you want to save the head for mount-ing), insert knife at the point of the brisket and cut forward towards the head turning the animal with its head downhill so that it will bleed freely. Open the carcass from crotch to throat, BEING CAREFUL NOT TO PUNCTURE THE INTESTINES OR THE PAUNCH; use the be1 t axe on the breast-bone, and in all operations, prevent hair from coming in contact with the meat. Cut around the vent and loosen the organs in the pelvic cavity. Now turn carcass with the head uphill. Cut wind-pipe and gullet free at throat. Hold these in your hand and pull backward, at the same time cutting free from carcass any part that tends to hold. Remove ol l internal organs to base of tail . If the animal must be taken out of the woods before cooling and quartering, leave the liver and heart in the body cavity . When possible, ALWAYS ALLOW A N I M k TO COOL BEFORE MOVING. Open chest cavity by spreading with a stick. Drain off blood and wipe with a clean cloth. TRIM AWAY ALL, PARTS DAMAGED BY GUNSHOT. COOLI NG Because the animal 's body heat causes rapid spoilage, YOUR KILL SHOULD BE COMPLETELY COOLED AS SOON AS POSSIBLE, preferably by hanging i n a shady place. Larger animals can be hoisted with an im-provised winch or with a small block and tackle i f you wish to carry it, or spread belly down across logs or rocks so that air can cir-culate underneath. Black pepper wil l help in keeping off flies.