Field dressing is the process of removing the internal organs from a harvested animal immediately after it has been killed, to help preserve the meat and prevent it from spoiling. This is a crucial step in game meat processing, as it reduces the heat in the carcass, which helps prevent bacterial growth and spoilage. Field dressing also lightens the weight of the animal, making it easier to transport.

The process typically involves opening up the abdominal cavity, carefully removing organs such as the intestines, stomach, liver, and lungs, and ensuring that no contaminants, like feces or bile, come into contact with the meat. The organs are usually removed carefully, with special attention to avoid puncturing or damaging them, as it could taint the meat. The animal is then typically hung, often in a cooler or shaded area, to allow it to cool quickly and further reduce the risk of spoiling.

Field dressing is an essential skill for hunters, and it is usually done as soon as possible after the animal is harvested, typically in the field, to maintain the quality of the meat. It requires knowledge of anatomy, sharp tools, and care to ensure that the meat remains clean and free of contaminants. After field dressing, the meat can be further processed, such as by quartering, aging, and preparing it for consumption.