Hunting season is approaching, and all hunters are preparing for the adventure and excitement. One of the main goals for hunters is to bring home quality meat. But have you prepared to bring home the highest-quality meat possible? Do you know the best way to prepare the animal for processing?
Kevin Pelzel, the owner of Golden Triangle Meat Plant in Pilot Point, Texas, said he has to send away customers because they bring in game that has not been taken care of properly. The meat is not only difficult to process, but it is also often contaminated — and the contamination can spread to the processing facility.
When you are out hunting, the hunt isn’t over once you have shot your rifle or bow. You must continue forward and prepare your game for processing, or the hunt is a waste.
Follow these easy steps while you are in the field to ensure you bring home quality meat.
1. Field dressing
Field dressing, or removing the internal organs, cannot be done soon enough, according to Pelzel. If you do not already know how to field dress, here are some simple steps to follow:
- Roll the carcass to the back, and then spread the hind legs.
- Cut along the center line of the animal: from the breastbone to the base of the tail. Helpful tip: Cut the hide first and then the muscle.
- Cut around the anus and draw it into the body. Do not cut or break the bladder.
- Loosen and remove stomach and intestines.
- Split the breastbone, and remove the lungs and heart.
Pelzel said the most common mistake he sees regarding field dressing is not removing the anus and bladder, or the esophagus and trachea. The esophagus and trachea spoil very quickly compared to the rest of the carcass. Pelzel thinks this is because the animals eat off the ground, and the bacteria make their way into that area of the body causing rapid spoilage.
2. To skin or not to skin?
Another common issue when game is brought in for processing is a dirty carcass. Most of the time, hunters do not have access to running water while they are preparing the game. This causes dirt, grass and anything else on the ground to come into contact with your meat.
If you do not have access to running water and you have the ability to chill the animal whole, leave the hide on. Pelzel says that he disagrees 100 percent with those who say the meat tastes gamier with the hide left on. Rather, he says the hide keeps the meat fresher while transporting it to the processing facility.
Most of the time, however, hunters must quarter the animal because they do not have room to chill the entire carcass whole. If that is the case, it is better to quarter it and chill it than to leave the carcass whole and not chill it. A tip from Pelzel: If you know you are going to be in an area without access to water, bring a sheet of plastic. It will not take up much room, and it will improve the quality of your meat by keeping it clean while you skin and quarter.
The first step of field dressing is to roll the carcass to the back, and then spread the hind legs.
3. Chilling the carcass
This is the biggest issue that processing facilities encounter: The carcass was not chilled properly. The carcass should be chilled until it reaches a temperature between 32 and 42 degrees. It should not go below freezing and should never be above 42 degrees. Many hunters believe they can store at a higher temperature, but this is not the case. The carcass may seem fine, but you cannot always see spoilage, Pelzel said.
Another problem with chilling the carcass, is most hunters assume you can field dress and quarter the carcass, put it in a cooler with ice, shut the lid and it’s good until you get home.
Do not make this mistake. Where is the issue? You closed the lid.
This step is not just chilling the carcass, it also involves ventilation. When you put a hot animal carcass into a cooler with ice, you are trapping the hot air with the cold air. You are going to have meat spoilage. You must ventilate the cooler.
Field dress, skin and quarter the carcass, then put the meat in a cooler with ice, but leave the lid open, Pelzel said. Leave the lid open for a couple of hours. You are going to have to add more ice, but if you allow the air to circulate for a couple of hours, your meat will chill quicker and will not spoil.
4. Carcass wash
At a processing facility, they use a carcass wash to remove any kind of bacteria from the meat. Hunters have caught on to this trend and have started purchasing carcass washes to bring with them on their hunt. Carcass washes are not necessary, according to Pelzel. However, if you prefer to have a carcass wash, you don’t need to purchase an expensive bottle. You can make your own.
To make a carcass wash, use equal parts water and vinegar. That is all you need. Put it in a spray bottle, and you have an inexpensive carcass wash.
If you follow these steps while you are hunting, you are increasing the odds of having quality meat come out of the processing plant. Take care of the carcass, and you will be much more satisfied when you pick up your processed meat.
