Monday, August 15, 2016

Beyond The Trigger Pull.

While on a recent deer hunt with some very experienced survivalist I was given the opportunity to bag a large doe. After doing the preliminary cuts and removing the doe's offal, and hanging the meat to cool it became apparent rather quickly that not every hunter or survivalist knows what comes after the trigger pull.

So often we take for granted that after the shot is taken and the game animal is down, and the offal removed our work is finished.

Now the game animal can be taken to the butcher to be cut and wrapped. But what if a butcher is not available? The worst case scenario all the butchering must be done on the trail for one reason or the other. Could most of us skin and quarter up a deer sized animal for ease of packing back to camp by ourselves?

So many of us in the survival community are under the impression that these skills come naturally, or we will just cut off what we need and make do. But is it not our responsibility to know what to do after the trigger is pulled, and to make sure that after the animal is down that it doesn't go to waste in any form? After all we have just taken a life, and it is our duty to that animal to make sure we can make the most of every cut of meat and leave nothing to waste.

Knowing how to quarter and cut up a mid-sized animal like deer is a skill in itself, and one that Stand Alone Tactical Survival offers to its clients through our website. Ensuring you get the most from your game animal, and that you are prepared for what comes after you pulled the trigger.

Joe Mccumber
Stand Alone Tactical Survival


  1. Here is an excellent resource for skinning and butchering wild game.

  2. Sorry I forgot to post the link:

    Ontario OUT OF DOORS

    Making the Cut: Skinning

    Making the Cut: Butchering

    Making the Cut: Meat Cuts