How to Quarter and Pack Out a Mule Deer in Remote Country

By: Trevor J Hubbs

You’ve put in the miles, glassed countless ridges, and finally notched your tag on a backcountry mule deer. Now comes the real work: getting your deer out of the field and back to camp or the truck without wasting meat or injuring yourself. For many hunters, especially those in remote or rugged mule deer country, knowing how to properly quarter and pack out an animal is as critical a skill as shooting straight.

Here’s a step-by-step guide you can follow when the moment of truth arrives.

Step 1: Prepare Your Worksite

Choose solid ground: Find a flat, open spot near your harvest where you can work safely. Avoid steep slopes where the carcass might slide.
Lay out your gear: Sharp knife (Havalon, Benchmade, Outdoor Edge), game bags (like Caribou Gear or VIAM), latex or nitrile gloves, and a small saw if needed.
Think ahead: Position the deer so gravity helps you, lay it on its side, legs facing downhill if possible.

Step 2: Skin One Side

Make a cut from the back of the head down the spine to the tail.
Skin the hide down the side of the deer you’ll be working on first.
Tuck the hide under the carcass to keep meat clean.

Step 3: Remove the Front Shoulder (No Bone Saw Needed)

Simply lift the front leg away from the body.
Slice along the crease behind the shoulder blade until it frees completely.
Place immediately into a breathable game bag.

Step 4: Take the Hind Quarter

Start by cutting around the ball-and-socket joint of the hip.
Roll the leg back and use your knife to separate the muscle from the pelvis.
Be careful not to puncture the gut cavity.
Bag it immediately.

Step 5: Remove the Backstraps

Follow the spine with your knife from the base of the neck to the hindquarters.
Peel the meat away from the ribs and spine, working in long, smooth strokes.
Bag and hang if possible to cool.

Step 6: Neck and Rib Meat

Slice along the neck to remove lean, flavorful steaks and grind meat.
Rib meat can be taken by filleting along the bone.

Step 7: Flip and Repeat

Roll the carcass onto its other side and repeat the process: front quarter, hind quarter, backstrap, trim.
You’ll now have a fully broken-down mule deer ready to haul.

Step 8: Pack Out Safely

Distribute the weight: Use a quality pack frame like Eberlestock, Mystery Ranch, or Stone Glacier to balance loads. Hindquarters can weigh 40–60 lbs each, so never overload yourself.
Plan multiple trips: Don’t risk injury. Make two or three lighter trips rather than one dangerous heavy haul.
Stay cool: Hang meat in the shade, away from predators, while shuttling loads.

Extra Tips for Remote Country

Mark waypoints in OnX so you can find your meat cache between trips.
Keep it clean: Game bags prevent dirt and insects from spoiling meat.
Watch your body: Stay hydrated and fueled, packing meat is as demanding as the hunt itself.

Conservation in Action

The Mule Deer Foundation exists to ensure healthy herds and sustainable hunting opportunities across the West. By practicing proper field care and respecting the resource, you’re carrying on the legacy of ethical conservationists who value every ounce of the harvest.

Good Luck!

As always, good luck this fall everyone and remember to send any success pictures or stories from the field to [email protected] and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the Mule Deer Foundation for only $35 dollars a year. Click here to join: https://muledeer.org/product-category/membership/

Trevor Hubbs

Trevor is the Communications Manager and Editor for the Mule Deer Foundation and Blacktail Deer Foundation. He grew up hunting and fishing the Ozark Mountains for quail, ducks, and bucks. Now he ventures west for mule deer as often as possible.