Field Dressing A Whitetail - Quick & Clean in 4 Easy Steps

What I like to do is get a little hole and then I use my fingers as a guide. And this first part just take it slow if you haven't done this before. You know make sure you're finding that sternum right at the base of that sternum there. And then there's a lot of you can see this Iowa buck is huge. There's fat muscle fat and then another membrane. So right here I got inside of the membrane so I can I can actually see the stomach and everything right there and you never want to puncture the stomach. And that's why I start right at the tip of that sternum. And I'm going to pick up I'm going to split my fingers and lift up so that my knife is away and I keep my knife safely between my fingers. And I go through just like this I'll go all the way down right to the groin. And then right here under this where the sternum ends right here when you go forward on top of the stomach you're going to feel the diaphragm right up there. So I'm going to put my knife in I'm going to poke the diaphragm and I will follow the ribcage around keeping the blade in front of the stomach. So right there you can hear the diaphragm I'm going to pull down on the diaphragm and I'm going to go around I'm going to go around. So right there taking that diaphragm around then I'm going to do the same thing on this opposite side. Take the diaphragm right around just like that. Okay the diaphragm is now cut so now what I'm going to do is I'm going to reach up and about right here the heart is going to be sitting there but it is connected to the bottom of the ribcage. So as I go up in there I'm going to pull that down I'm going to cut around and I'm going to get as far up to the esophagus as I can and I will cut the esophagus and then I'll be able to reach in the esophagus and I'll be able to pull all this straight out. If you have a broadhead in there make sure you're being careful I think I still do and I do not want to touch a T2. So right now I'm doing what I said I'm holding the heart down while I'm cutting the heart away from this chest. It's just a little bit of tissue now I'll go all the way up and I'm going to find that esophagus up in there which I just did. You'll feel it because it'll be like kind of like a hose it's going to be like a tube and once you get that cut it's a very good handle. Here's the esophagus. I can put my hands in there now I can grab all this and because I've cut that diaphragm on the sides like that all this will come right out just like this. You can pull all that and just like that this deer is totally field dressed. A lot of people mess around with different ways I've done it this way you've got a lot to work with the cape when you get home you can open that pelvis to cool out those you can hang them to cape them whatever you need to do but this is a great way to drop weight and safely field dress this deer. That was perfect everything came out one piece it's about as easy of a process as you can ask for and then always make sure before you do anything after that part get your knife safely put away not like that but just like that. This is the brand new MKC Knock-On Triumph Pro and that is one heck of an awesome awesome blade. MKC is made in America Josh Smith is a great guy master bladesmith and he's taken that quality to a knife that we could all have in our house pretty damn impressive.