2. Cut through the hide to the breastbone or brisket. Insert your knife under the skin and carefully cut along the center line back to the pelvic (hip) area between the hind legs. Most people prefer to slit the skin and peel it back before cutting through the muscle layer. This keeps hair away from the meat and makes it easier to see what you are doing. When cutting through the muscle layer, use your fingers to guide the blade so the stomach and intestines are not punctured.

With a female animal, cut to one side of the udder. With a male, skin the genital organs away from the carcass and place them out of the way between the hind legs. This will prevent contamination of the meat if the bladder is squeezed during field dressing. Continue to cut forward from the breast bone to the throat. If the cape is to be mounted, stop the forward cut at the breast bone or sternum.