Skinning Elk: On the
Ground or Hanging

Skinning elk is probably the easiest part of butchering an animal. Once you’ve gutted your elk, or decided to use the gutless method, you’re ready for skinning the elk. Everyone has their own peculiar way of skinning elk, but the idea is to get the hide off without getting dirt and hair on the meat.

For skinning elk that are hanging, gravity simply plays a different role. If there are horns, most people prefer skinning elk hanging from its head. If it’s a cow, most prefer to tie a branch, pole, bar or lift hooks to the back legs between the tendon and leg bone just above the lowest joint. (Be careful not to cut the tendon.) The bar can be inserted through a hole cut between the bone and large tendon.

Skinning on the Ground

Keeping the side clean that has been skinned requires careful attention. We have stretched the loose skin out for the skinned side to lie on, but it is easier to use a tarp or table cloth between the meat and ground.

Related topics available:
Moving a Whole Elk
Game Hauler Review
Field Dressing Elk
Gutless Field Dressing
Quartering Elk in the Field
Deboning Elk in the Field
Cooling Big Game in the Field
Game Meat Processing: Bill's True Story
Elk Hunting With Horses
Getting Elk Meat Home Easier

We use a singletree with hooks that a friend made for us. We lift it with a simple chain hoist secured to a heavy cross beam in the garage. I’m always concerned about the weight issue and safety. Be careful hanging an elk in the woods. Pine trees don’t always have strong enough branches.

Frankly, skinning along with someone else can be pretty dangerous, especially when both of you work quickly. It’s easy to get cut in that situation, even by someone who is good at skinning. Just stay separated and use caution.

Detailed Instructions for Skinning:

Using a Sharp Knife Saves Time

Avoid Cutting Meat or Hide While Skinning

After making a start with your knife, pull the skin away from the meat with your hand while slicing parallel to the meat with your knife. You will actually be cutting through the white membranous layer that begins to stretch between the meat and hide as you pull on it.

The key point is that you are cutting the white stuff, not the meat or hide. A skinning knife makes it easier to avoid poking the tip through the hide or into the muscle, but any sharp knife will do.

If you see that you are cutting into meat, angle the blade toward the hide. If you see that you are cutting through the hide, angle the knife a little toward the meat. In some places, you might be able to pull the skin away without making much, if any, cutting motion. Other areas will be tighter and require more patience, care, and shorter cuts.

"Lengthwise" and "Around" Cuts

You made the first “lengthwise” cut when you cut the hide from anus to chin. You’ll need one along each leg that meets the first one (under belly). Then you will need four “around” cuts at the bottom of each leg and one below the head on the neck. Now you can unwrap the whole carcass using the method of separating hide from meat by pulling and slicing the white stuff between.

Around the butt you’ll have to work at it a little, because the hide goes around this and that curve. You an easily cut off the tail, using a saw or knife, and leave it attached to the hide.

Keeping Hair and Dirt off Meat

Always make cuts through hide from the meat side outward, as much as possible, to avoid getting hair on the meat. That is, cut with the knife blade pointing away from the meat outward (like you do when making the gutting cut).

If you make a cut through hide that is above exposed meat, especially while skinning elk that is hanging, hair will drop on your exposed meat below. Loose hair heads for moist meat like a magnet.

If a bull has been wallowing, the mud will be dry and now the hide will be covered with thick dust, which readily falls on your meat if you're not careful. I skinned a 5 X 6 in September of 09 that was filthy. I used several pairs of latex gloves because the dirt covered the glove whenever I pulled on the hide.

Any hair or dirt on the meat can easily be removed before cooking or freezer wrapping while cutting off the white membrane on the outside of the muscle. It won't rinse of with water. Just peel off that membrane and it's clean!

No Need to Carry a Heavy Hide

If you want to take it home, roll it up lengthwise, hair out. Tie it in at least three spots to keep it from unrolling. Then drag it behind you on the ground with a long enough rope to keep it away from your heels. It slides easily on the ground.

Now you’re ready to debone it or cut it up or take it to the butcher shop for processing. Consider cutting and wrapping it yourself. It’s not that difficult. Click here to see the Hunter's Meat Map that you can follow generally. You don't have to do it perfectly!

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