Meat Care Advice-Pod Cast

[CoryTDF]

Listened to this the other day while I was butchering my elk. Honestly, there is some really great information in this. I think every hunter should listen to this.

https://www.themeateater.com/listen/meateater/ep-227-red-cutter

[Stein]

Thanks, I'm way behind on ME so will be sure to listen to this one before my hunt.  My luck, I would listen to it on the way home and be kicking myself for what I didn't do.

[CoryTDF]

Thanks, I'm way behind on ME so will be sure to listen to this one before my hunt.  My luck, I would listen to it on the way home and be kicking myself for what I didn't do.

It's a really good one. So much good info and myth busting. Certainly opened my eyes to some mistakes I've made in the past.

[Stein]

So, I finally listened to it and took some notes.  I think I'm brave enough to make some changes this year, but we'll see.  The first thing is to not chill it or certainly allow it to freeze until it gets into rigor mortis.  Before, I would have those things on ice literally within an hour or two.  I did some more research and ideal is not below 50 degrees for 10 hours - whoa.  It seems to be a battle between tenderness and food safety.

I am going to keep it as whole as possible until I get home which I normally try to do.  CWD on deer foils that plan, but antelope should be good.

I laugh outlining my plan, which absolutely never works according to plan, but the plan is to shoot a deer and antelope, get them gutted and skinned and keep them whole and not frozen for at least two days before I take the deer apart for transport and CWD testing.  I think I'll have to cut the goat in a couple of pieces to fit in the cooler unless the temps in WA are low enough to keep it whole.  MT weather looks perfect, but it usually warms up once I drop back out of ID on the way home.

I don't think I have not at least quartered an animal within a few hours so this will be a new experiment.

[CoryTDF]

So, I finally listened to it and took some notes.  I think I'm brave enough to make some changes this year, but we'll see.  The first thing is to not chill it or certainly allow it to freeze until it gets into rigor mortis.  Before, I would have those things on ice literally within an hour or two.  I did some more research and ideal is not below 50 degrees for 10 hours - whoa.  It seems to be a battle between tenderness and food safety.

I am going to keep it as whole as possible until I get home which I normally try to do.  CWD on deer foils that plan, but antelope should be good.

I laugh outlining my plan, which absolutely never works according to plan, but the plan is to shoot a deer and antelope, get them gutted and skinned and keep them whole and not frozen for at least two days before I take the deer apart for transport and CWD testing.  I think I'll have to cut the goat in a couple of pieces to fit in the cooler unless the temps in WA are low enough to keep it whole.  MT weather looks perfect, but it usually warms up once I drop back out of ID on the way home.

I don't think I have not at least quartered an animal within a few hours so this will be a new experiment.

Did you have a chance to try out your plan?

[Pathfinder101]

I finally listened to this too (or at least about an hour and a half of it before I had a meeting).  Super interesting stuff.  Gonna probably think about this next time we have to bone out an animal to get it out of someplace.  Better to hang it with the bone in for 10-12 hours before cutting the meat off the bone.  Most of us probably have the opportunity to let most of the "bone" meat hang while we are packing out the first load anyway...