Post by: slavenoid on November 04, 2022, 03:35:41 PM
I have never had this happen. I have tried to trim it but my waste pile is getting pretty big. Is there a best way to proceed? Am I just going to have to expect a lot of wasted meat? It's disgusting and so frustrating. Appreciate any advice.
Post by: lewy on November 04, 2022, 03:52:55 PM
Post by: James on November 04, 2022, 04:00:01 PM
I turn blood shot meat, tendons, sinew, meat with hair/dirt into dog treats.
Dry in the oven at 250-200 deg unil they look like dog jerky.
Post by: slavenoid on November 04, 2022, 04:19:52 PM
How many times did you shoot him? The shock doesn’t typically migrate to far from the point of impact and can usually be worked around. Sometimes it will travel between the muscle groups but doesn’t affect the muscle. Pics may help….
One perfect shot through and through on the ribs just behind the shoulder. I was excited to not have any meat damage and then I found this. This was just the tip of the iceberg.
Post by: paguy on November 04, 2022, 04:57:42 PM
Post by: lewy on November 04, 2022, 05:17:17 PM
Post by: Ridgeratt on November 04, 2022, 05:19:43 PM
Post by: paguy on November 04, 2022, 05:45:13 PM
Post by: Remnar on November 04, 2022, 05:47:35 PM
Vinegar and water in a bowel, Get a clean rag and wipe all the blood away. Let it hang and set up good. If it is really bad trim it off.
:yeah: that just looks like clotted blood between the shoulder and ribs . Different than actual "Bloodshot" that is forced /ingrained into damaged muscle .
Post by: Tenkara on November 04, 2022, 06:08:57 PM
Post by: Encore 280 on November 04, 2022, 06:18:46 PM
Post by: Stein on November 04, 2022, 06:43:43 PM
Vinegar and water in a bowel, Get a clean rag and wipe all the blood away. Let it hang and set up good. If it is really bad trim it off.
:yeah: that just looks like clotted blood between the shoulder and ribs . Different than actual "Bloodshot" that is forced /ingrained into damaged muscle .
:yeah:
Looks like blood clots. I use paper towels or kitchen rags to wipe it out of the way and then you can see if there is any actual damage. I bet most of that would wipe off with little to no waste. If there is "waste" the dog will grin, she loves pretty much anything I carve off an animal except the liver.
Post by: slavenoid on November 04, 2022, 08:52:25 PM
Post by: NOCK NOCK on November 06, 2022, 04:47:51 AM
Post by: Fidelk on November 06, 2022, 06:35:00 AM
Got a deer on the last day and managed to get it out whole.
Curious as to what "managed to get it out whole" means? Did you gut it out right away where you shot it and get the blood out? If not, how long before you did so? That's all I've got and that's from watching CSI.
Post by: Kc_Kracker on November 06, 2022, 09:53:48 AM
Post by: boneaddict on November 06, 2022, 11:13:25 AM
(bullets would probably be noz or horn.)
Post by: jrebel on November 06, 2022, 11:37:23 AM
1. I always cut upon the shoulder after getting it gutted, skinned and hanging. Sometimes I will just take the shoulder(s) off and hang them separate to make sure I don't have flood sitting in the voids. Like Nock Nock said....take your knife and at a 90 degree angle and scrape out the blood clots. Also....if its cold enough, don't be afraid to take a hose to it. If you do, leave it hanging and let it drip dry or air dry overnight. Never had meat go bad due to rinsing my animals with a hose....never.
2. Bullet choice and placement will make a big difference in the amount of damage.....more so than caliber. We shot a black bear with a 338 lapua and had almost zero meat loss using a Hammer Hunter bullet. I have seen people shoot animals with sst's and destroy meat due to the way the bullet dynamites. I have shot a lot of animals with accubonds and if you hit bone, you will do damage....park it behind the shoulder and they work great.
What I see on your pictures is blood clot in voids between the shoulder and ribs....open it up and clean it before it clots and you are good to go. Now you just have to wash or scrape it off. Ultimately...not a big deal.
Post by: buckfvr on November 06, 2022, 02:29:10 PM
Hydrostatic shock and velocity is what makes different calibers give varying results. 300fps difference from the same caliber can cause different results. Just as a 150gr .270 vs. a 150gr. 30-06.
Post by: slavenoid on November 06, 2022, 02:42:27 PM
It was my first time hanging deer so perhaps there's some things I could have done to prevent this. My wife shot a deer on our property at the same time and I hung both at the exact same time. Hers looked nothing like mine after.
I ended up scraping, washing, and trimming the stained meat out. It has a different kind of odor to it that I can't imagine taste real well. So I trimmed way more than I normally would. My dogs and chickens will be getting some extra protein in their diet.
I think I'll go back to gutting and quartering right away. I didn't enjoy this experience at all.
Post by: Remnar on November 06, 2022, 09:00:33 PM
Oh! I dont think you ever did say what the "combo" was rifle/caliber,ammo,bullet . If you dont mind .
Post by: boneaddict on November 07, 2022, 04:11:49 AM
I looked up my Dads loads, he used 130 grain and 150 grain nozler partitions. Mostly the 130s for deer I believe. He killed two moose with the 150s.
Post by: Ridgeratt on November 07, 2022, 04:21:00 AM
8)
Post by: 300rum on November 07, 2022, 05:38:13 AM
Post by: boneaddict on November 07, 2022, 06:05:59 AM
Post by: Twispriver on November 07, 2022, 07:10:47 AM
Post by: Fidelk on November 07, 2022, 07:49:22 AM
It was one shot with a 270 copper bullet through the ribs dead in seconds. Drug out then gutted within an hour. Gutted it after to keep it as clean as possible.
It was my first time hanging deer so perhaps there's some things I could have done to prevent this. My wife shot a deer on our property at the same time and I hung both at the exact same time. Hers looked nothing like mine after.
I ended up scraping, washing, and trimming the stained meat out. It has a different kind of odor to it that I can't imagine taste real well. So I trimmed way more than I normally would. My dogs and chickens will be getting some extra protein in their diet.
I think I'll go back to gutting and quartering right away. I didn't enjoy this experience at all.
My guess (plus what Twisp River said) is that the blood pooled and coagulated in that hour between when you shot it and when you gutted it. I usually have an animal open within 10 minutes of shooting it and drain out the blood soup quickly (once gone, it can't clot). You mentioned your wife shot a doe and it was different. If hers was opened up quickly, that is probably the difference.
Post by: C-Money on November 07, 2022, 08:19:37 AM
Post by: slavenoid on November 07, 2022, 09:00:52 AM
Post by: Stein on November 07, 2022, 09:20:49 AM
Post by: OutHouse on November 07, 2022, 09:57:26 AM
Post by: Ridgeratt on November 07, 2022, 10:17:30 AM
Or maybe like I suggest to my wife "DOTI" Don't over think it.
Post by: slavenoid on November 07, 2022, 10:48:26 AM
Was the bloodshot side the side the deer fell on when it died? Maybe head downhill? There is only a bit of really light connective tissue in there and easy for blood to move around and then congeal. I've had it happen several times although not that bad.
Apparently I used the wrong terminology. It was the black jelly that spread through the ribs, brisket, shoulders, inner neck and the backstraps. The ribs were pretty much a lost cause I couldn't manage to clean that up real well. Identical on both sides.
Post by: slavenoid on November 07, 2022, 10:51:21 AM
Do you have more pictures of the carcass so we can see the extent?
I don't. Pretty much everything imaginable was covered in it except the hams.
Post by: 7mmfan on November 07, 2022, 11:34:59 AM
Post by: Stein on November 07, 2022, 01:01:21 PM
Was the bloodshot side the side the deer fell on when it died? Maybe head downhill? There is only a bit of really light connective tissue in there and easy for blood to move around and then congeal. I've had it happen several times although not that bad.
Apparently I used the wrong terminology. It was the black jelly that spread through the ribs, brisket, shoulders, inner neck and the backstraps. The ribs were pretty much a lost cause I couldn't manage to clean that up real well. Identical on both sides.
That's strange. I have shot several antelope does with a TSX from a 30-06 at 40 yards and there was minimal loss.
The most bloodshot I ever experienced was with a .243 frontal shot, won't take that one again for sure.
I think all a guy can do is chose a bullet that retains weight and make the best shot they can. Once you get up to the dead animal, everything that is going to happen has already happened or well along the way.
Post by: Fletch on November 07, 2022, 03:46:59 PM
I’m telling you, those damn .270s. :chuckle:
I looked up my Dads loads, he used 130 grain and 150 grain nozler partitions. Mostly the 130s for deer I believe. He killed two moose with the 150s.
This is what my Dad said too. @#$ Damn .270 meat eaters... We all happen to shoot them too LOL
Post by: fishngamereaper on November 07, 2022, 04:02:29 PM
Like has been said. Time till it was gutted is important. Gut asap when you can.
Also I've seen deer acting pretty normal that have been rolled by a car. They present that type of deep tissue damage upon skinning. Within a half mile of a road?
And lastly I've seen bucks that have had their butt's kicked fighting other bucks sustain that type of tissue damage. It's pretty much deep bruising.
Lots of possibilities beyond round choice and placement.
Post by: Come Get Some on November 07, 2022, 07:20:20 PM
Post by: Caseknife on November 07, 2022, 07:54:01 PM