cbf Report post Posted December 11, 2009 I did something different this year i took a 3' x 4' freezer with me & stuck it in a cool wash. It served as a place to store our extra ice and meat til i was able to get my deer.The freezer stayed cool every time i ran my generator. Share this post Link to post Share on other sites
huntingfool Report post Posted December 11, 2009 If you want good meat, the hide has to come off first. Personally, I prefer the gutless method. But if you're going to gut it out, skin it first, then gut it. I don't know we always gut them first. The hide needs to come off but it won't ruin the meat if it sits for awhile, especially if it's cold. Personally I think you lose too much meat boning them out in the field. I like to get the WHOLE animal out. I keep the hide ON until I can keep it clean. Skinning before you gut, I think you're gonna have trouble keeping dirt and sticks off of the meat. But to each his own I guess. But I can say for certainty that laving the hide on for a little while is fine, our animals are always tasty. Keeping them clean and cold seems to be the main thing. Share this post Link to post Share on other sites
AZantlerhead Report post Posted December 11, 2009 I don't know we always gut them first. The hide needs to come off but it won't ruin the meat if it sits for awhile, especially if it's cold. Personally I think you lose too much meat boning them out in the field. I like to get the WHOLE animal out. I keep the hide ON until I can keep it clean. Skinning before you gut, I think you're gonna have trouble keeping dirt and sticks off of the meat. But to each his own I guess. But I can say for certainty that laving the hide on for a little while is fine, our animals are always tasty. Keeping them clean and cold seems to be the main thing. +1 Share this post Link to post Share on other sites
AZn8tiv Report post Posted December 14, 2009 Had some steaks and chops from this last deer this weekend... All I can say is wow! It was honestly the best venision I've ever eaten. I figured you'd all prove right and it would make a difference, but I didn't realize how much! Very good eats, I'll never transport game in the hide again ..... Share this post Link to post Share on other sites
Browning'sCustomMeat Report post Posted December 15, 2009 WOOOO HOOOOOO!!!!! Every season I see many a animals come through the door and wonder why some of it comes in looking the way it does. Nothing is more disappointing then seeing such precious meat...and expensive when all said and done, come in dehydrated or hairy or dirty or full of bowl matter. Might as well go to the grocery store pick out the most expensive rib-eye or fillet mignon, go home and throw it on the ground and then toss it in the dog house pull it out lay it on the shaggiest barked tree you have on your property to soak up the sun a several hours and the go ahead and eat it. Yummmmmmmmy! There has been numerous discussions on meat processors taking meat or that they are untrustworthy. Hunters come to pick up their meat and get just a few boxes full and wonder why so little came out of such a big animal, like an elk...Answer: Because so little care was put into the meat so a lot of it goes in the barrel. Believe me, many processors lost the taste of elk or deer or any game meat for that matter and its sad to say but the number one reason was stated above. So here are a few things to help out... 1.) Make a clean kill...when possible. I know if don't always happen but it helps with blood shot meat. 2.) Dress the animal ASAP, but be careful, your tenderloins are down there! Those are the #1 cuts that are destroyed when we get an animal in. If you use the "rib roll" you are on you own...I have no clue. 3.) More help the better. Have you game bags ready. One guy holds bag open, one holds the quarter while you roll it off and place it right the bag 4.) Don't hack at the meat...long smooth cuts. Use the tip of your knife to go around bone. Hacked meat holds dust and debris..not good 6.) Also, when you break the animal in half, break him/her and the last rib. All ribs on front half. And Then... 5.) Bring to Waugh's Processing! :lol: Maybe one day I can make a video clip or take some stills of how we break down an animal. It would help you to get the most meat possible. -Jeremy- Share this post Link to post Share on other sites
Browning'sCustomMeat Report post Posted December 15, 2009 sorry, I gotta ask. What is the deal with removing the esophagus? I've skinned a lot of game animals over the years and left them hanging but I have never removed the esophagus. I don't remember ever noting that the neck meat spoiled. Do you all do this? Its critical to remove it during the early seasons. Flies love it and lay eggs in it. Share this post Link to post Share on other sites
Red Rabbit Report post Posted December 15, 2009 What is sad in late September is seeing the archery elk in the back of the pick ups heading down I-17 back to Phoenix where it is still 100+degrees . Legs poking up in the air and hide still on . And the hunter probably thinks it tastes bad cuz the processor did a lousy job Share this post Link to post Share on other sites
huntingfool Report post Posted December 15, 2009 What is sad in late September is seeing the archery elk in the back of the pick ups heading down I-17 back to Phoenix where it is still 100+degrees . Legs poking up in the air and hide still on . And the hunter probably thinks it tastes bad cuz the processor did a lousy job Exactly!!! And when you tell them this they just look at you like a cow looks at an oncoming train. I guess that's why everybody shows up at my house to eat my burgers. I get the "your elk tastes better than my elk" all the time. Share this post Link to post Share on other sites
ajohunter Report post Posted December 15, 2009 I love reading a thread where everyone agrees and gets along! Anyways, back in 2004 a friend of mine was elk hunting the november bull hunt and killed a nice 6x6 opening evening. When I got back to camp later that nite after guiding 2 other hunters the bull was still in the bed of his truck. Gutted but still in one piece with the hide on! I told him I would skin it and cape it for him that nite because the meat would spoil. He said no because the temp was going to be in the 20's and it would freeze anyway. After an hour of explaining things and that he would lose the meat and hide he still didnt want me to do it. So it sat there until sunday when he went home and then he took it to the processor monday morning. He only got about 150lbs of meat as most had gone bad. Share this post Link to post Share on other sites
AZn8tiv Report post Posted December 17, 2009 Maybe one day I can make a video clip or take some stills of how we break down an animal. It would help you to get the most meat possible. -Jeremy- That'd be cool! Share this post Link to post Share on other sites
