I agree with Vanish, meat hangs just fine in game bags. Bones are tough to eat, I would rather leave them at the kill site, myself.
The reason for boning meat besides lightening your load, is to cool the meat down. The bones put out heat for a while after the animal is taken, which can cause your meat to spoil from the inside out. If you don't want to bone the meat, it helps to make cuts into the sides of the quarter up against bone, so the heat can escape. I have learned while packing out many bear quarters, this helps cool the meat down on those warm days.
Last edited by bigshot; 10-01-2012 at 04:31 PM.
Thanks for clarifying bigshot! I may bone it out now. Themain reason other than easy hanging for quartering it was I feel like I would be in a hurry and I would make bad cuts and ruin the roasts and steaks. I know how to package it up, but I like to take my time when doing that. I don't want to come out of te canyon with two slashed up bags of meat. I guess I will make my decision after I punch the tag. Thanks a lot!!
Also...to speed up the process, use a good sharp knife to bone out the elk, that will cut your time down fast as anything. This year I used a Cutco hunting knife, and I was very impressed how much easier it was to deal with the elk with a sharp knife that kept its edge for the entire process.
By A Eberlestock J107 it has a mesh meat pack that help keep your meat cool!
By and Eberlestock J107 it has a mesh meat pack that help keep your meat cool!
Slashed up meat tastes the same as un slashed up meat!