Slim,
Just an alternate method of field dressing, this is a copy of a post I put up a couple of months ago on the survival forum on Swamp Rat.
I have never dressed an elk, but see no difference in doing a bullock.
LARGE ANIMALS.
This is my speciality, a chore I have been paid to do many times, and a method taught to me on the stations in the north. I have used this method on Horses, Camels, Donkey's, Bullocks, Buffalo and Micky Bulls.
We killed on the stations about every three days, and one of my main chores were to kill for the cattle camps and the main station.
Field dressing Deer or cattle.
This method is not feasible if you need the hide. Ill do it in steps.
After shooting the animal, you need to cut its throat, I used to place my knee on its chest and pump the blood out. (a bit like CPR)
You first run the knife from the butt of the tail up the centre of its back to the back of the head. Then directly down the shoulder from the existing cut. You repeat the same over the rump and down the side of the hind leg. This is done blade up.
You flail the hide from the cut along the backbone all the way to the belly, and then lay it out on the ground, this becomes your table. Next skin the hide away from the hind leg and shoulder.
Now you are ready to butcher. The cuts are really only muscles, so follow the muscle lines around the hindquarter. I stab the knife into the muscle to gain a two-finger hold while cutting the meat away from the bone. The T bone section along the back bone is next boned away from the spine and ribs, (Back Straps) I usually rolled and skewered that for roasting. Keep removing the cuts from rear to front and along the neck. (Including meats from the brisket for corning)
The only meat left now is the fillet under the backbone; you need to carefully cut besides the rib cage, being careful not to pierce the stomach. Again reaching under the ribs bone out the fillet. Your animal is ready to turn over and do the other side.
There is no waste of meat in this method, the only thing you cant keep is the MOO.
Your cuts now need to be hung up for the meat to set overnight. Because of heat and flies, I used to place a bed of gum leaves under the cuts on the truck and also over the fresh meat for transport.
With practice you should be able to butcher an animal the size of a bullock in about forty minutes.
For final butchering.
Meat is like wood in a way, so remember to cut across the grain, you will have an easier time chewing it than being cut along the grain.
The better cuts such as the fillets, rump topside and round are all muscles the same as the other cuts. Again I can go into this in much greater detail if you want.
BTW,With this method, you only take meat, there is no need to carry bone as well.
Edited to add:
I only ever use a dropped point knife, I have butchered a bullock with my first NO, it performed faultlessly. The ZT I have I feel would be easier with its lighter weight.
Also disregard the gum leaves, Im not too sure that will be a problem in an American winter.
