Taking care of meat rant!!!!

[tx07]

Ever thought they didn't care about the meat. Just the bone.
I know it is crappy in my book as well. Let's just hope they was only 15 minutes from the final destination.

[DeadeyeDeb]

Here is a great tutoral from a friend of mine from Wisc, Ron Kulas that Cajun Blake posted some years ago and was brought up again just a week ago:

http://discussions.texasbowhunter.com/forums/showthread.php?t=56251&highlight=Ron+Kulas

For those that want to learn, this is about as good as it gets.

[Bowhuntamistad]

I shot my deer in September and didn't get it on ice until 8 hours after I shot it.

I had to bone it out and hike out, plus drive into town and buy ice.


The meat tastes great! It just depends on how well you treat it from the time you get to it to the time you process it.




I am also very amazed how many don't know how to do the basics like quartering. I process my own game....there is very little reasons why you shouldn't also.

[Reckless Cheri]

Since none of us know exactly what history of the deer in the back of that guys was was,... we can only assume. With that being said,... I like to have my deer meat in the cooler asap, like 15 mins or so. Just my opinion.

[BIG IRON]

Ya im willing to learn but i guess for me since im not close to home the processor is just easier. I just never had the opportunity to learn from watching someone do it. Most the stuff i know has been learned from reading, youtube videos or just rolling with it. And the rolling with it on a deer that i really want to eat just doesnt make since to me. Guess i need a good teacher to show me a thing or two.

I'm still learning too. I dont have a grinder so I grill most of what I kill. The bits and pieces are used for carne guisada. There are several muscles in the hams that I cut into steaks. Not sure that anyone else does that but I dig em. If we can work it out, bring quarter and ice your next deer and dring it over here and I can show you how I do it.

[Reaper33]

I'm still learning too. I dont have a grinder so I grill most of what I kill. The bits and pieces are used for carne guisada. There are several muscles in the hams that I cut into steaks. Not sure that anyone else does that but I dig em. If we can work it out, bring quarter and ice your next deer and dring it over here and I can show you how I do it.

I might take ya up on that. I would like to learn a few more things. It is ok if I don't keep it in a yeti right

[Outback77]

Even late season I quarter them and put them on ice ASAP

[denowt]

people are nuts
its sad but some hunter dont know how to quarter out deer

They're not hunters.

Not knowing how to isn't usually the problem, the not willing to learn generally is!

Hit the nail on the head.

Amen brother! I too have worked a comercial deer processing plant and the condition of some of those deer brought in is HORRIBLE!

Just a few thoughts:
- A sack of ice in the chest keeps 5lbs of nasty, bloodshot ribs cold.
-Deer hide is meant to keep heat in, get it off the animal so the meat can cool.

You mean a sack of ice in the chest cavity doesn't cool down the shoulder meat, neck meat, or the hind quarters?

[wildaggie]

How many of your deer lay out for that all-important 1 hour after shooting with a bow, when it may have been dead within a minute of your shot? We really don't know how long the deer has been dead before recovery, and sometimes, when it's a hard track, it's been dead for several hours.

Even with temps in the 70's, the meat will last for a bit. Not all day, but a few hours won't spoil it, especially if it's gutted, and not laying/hanging in the sun.

That being said, we quarter it pretty quick, and get it in an ice chest. We also process all of our own meat, except that we do get sausage made at the processor sometimes.

[clintb]

Will never forget the image of going to the local processor here in Austin on opening wknd about 5 yrs ago...literally dozens of deer carcasses lined up in the driveway waiting to be recorded and put into the freezer. It was 85 degrees; the place stank to high heaven, and the carcasses were covered in flies. Some had bags of ice in the body cavity; others had nothing. Kills me to think that I might end up getting some of this meat when I'm really careful about skinning/quartering/etc and getting it on ice ASAP.

This is why I process my own. You never know what your gonna get back from the processor.

[BIG IRON]

I might take ya up on that. I would like to learn a few more things. It is ok if I don't keep it in a yeti right

I don't have one either

[jmoore2006]

well i quarter and get mine on ice asap not only to save me a little money at the processor but for a piece of mind as well. i just don't feel right leaving an animal in the hide unless its below 45*. if i am really lazy at the camp i will gut and skin the animal and fire up the cooler and let it hang until sunday or leaving day had it be a holiday. regardless i prep with quality in mind

[NaClH2O_therapy]

Let those idiots eat their rotten meat. I could care less. I personally would never pay the prices processors charge. And to think of getting someone else's meat that doesnt take proper care of their kill back from a processor is just another reason I process my own game.
skinning and quartering of all my kills are done immediately. Within 1-2 hours of shooting unless it is.very cold and thenI will sometimes gut then hang up outside overnight.. All meat is completely surrounded In ice,in large CLEAN coolers. My quartered meat will stay on ice like this with drain plugs OPEN for 1-10 days depending on when I have time to de-bone, cut for steaks, stew, jerky, grinder chunks for burger or sausage,and vacuum seal. Meat is frozen then until use. Usually in February is when we make sausage. Always look foreward to getting together with friends and family for this!1-3 days of work and good times.

[denowt]

How many of your deer lay out for that all-important 1 hour after shooting with a bow, when it may have been dead within a minute of your shot? We really don't know how long the deer has been dead before recovery, and sometimes, when it's a hard track, it's been dead for several hours.

A whole hour?
You are waaayyyy more disciplined than me.
I can only stand to wait about 15-20 minutes after I hear the crash and/or see them fall.

[bjsexpress]

I'd hope he had them in a walk in freezer over night field dressed and they're frozen solid for the drive to the butcher... but doubtful, the only thing I shoot and don't put on ice as soon as possible is dove... but when I get home if the first bird of the day doesn't look or smell right I toss it... rare this happens