Meat Spoiling?

[snake]

So many factors involved.  I mainly hunt early archery season.  Some years it has been 90 degrees. 

[Branden]

My buddy killed a bull in Colorado a few years ago on our November deer hunt.  Temps were into the single digits at night.  It was a bad 6 miles out and required multiple trips.  We figured it was plenty cold, so to keep the meat from freezing we left the hide on but gutted and propped himopen, then skinned as we boned out.  The next day on our second trip, we rolled him over to bone out the other side and that ground side had bone sour started in the hind quarter.  Lesson learned.  It's never cold enough

I had a different experience in almost the same situation. Colorado, November, freezing temps at night probably 40 or so during the day.

I was 7 miles in when I killed the bull. I came into this canyon from a different one and never had hunted it before. I knew a road was 3-4 miles away at the mouth to this canyon so I told my dad to wait for me there. I got both quarters off one side boned and in my game bags. It was starting to get dark, the area has lots of cliffs and since I had never been down this canyon before I loaded the front and hind quarter and headed out right before dark. Turned out to not be to bad of a pack. The next day my dad and I hunted our way into the canyon the same way as I did the day before and we finished cutting up that elk about mid morning. There was no spoilage on that bull. And it rested on the on side over night with the bone in.

It's funny how some people get spoilage and some don't.

We've also hung quarters overnight bone in and not had a problem in warmer temps. Maybe some bulls just have more bacteria in them or something?

[Oh Mah]

Just came across this thread and got me thinking,If you completely bone the animal out whether deer or elk how does one cleanly leave proof of sex attached?Is this considered processed and can be removed in the field when fully boning the animal?

[Karl Blanchard]

Just came across this thread and got me thinking,If you completely bone the animal out whether deer or elk how does one cleanly leave proof of sex attached?Is this considered processed and can be removed in the field when fully boning the animal?

  I just skin back the sack and leave the berries attached to the meat.  It's pretty easy.

[Bango skank]

Just came across this thread and got me thinking,If you completely bone the animal out whether deer or elk how does one cleanly leave proof of sex attached?Is this considered processed and can be removed in the field when fully boning the animal?

So thus is off topic, but your post just made me think about this.  Does anybody else find it unreasonable that evidence of sex must be left attached on hunts where either sex is legal?  Examples, bear, cougar, either sex archery deer/elk seasons.   

[kentrek]

Just came across this thread and got me thinking,If you completely bone the animal out whether deer or elk how does one cleanly leave proof of sex attached?Is this considered processed and can be removed in the field when fully boning the animal?

  I just skin back the sack and leave the berries attached to the meat.  It's pretty easy.

I prefer to skin back the twig and leave s small one inch piece of that...same idea tho

I could be wrong but I think he's wondering since it's deboned how can you prove it's from the same animal....which I can't answer

[Oh Mah]

  since it has to be attached to the largest portion and that portion needs to be so big.My other question was does this meet the processing part of the rule?If you completely debone and cut the meat up i would say yes,Then there's the transport part of the rule that makes it confusing.

[Karl Blanchard]

Processed is finished meat that has been packaged.  Simply boning an animal out is not processed.  I know a lot of guys take a quarter off and then fillet it off the bone in one big piece.  I don't like dealing with finding a place to lay a quarter, or removing the bone while the quarter is still attached, then having to wrangle a large chunk of boneless meat.  I just cut it off roast by roast, piece by piece.  Much simpler for me.

[Oh Mah]

  thanks for the clarification