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Thread: Buck is shot now what.
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20-07-2017, 20:17 #11
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20-07-2017, 21:18 #12
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21-07-2017, 08:24 #13
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Re: Buck is shot now what.
Im not a health inspector. But reckon for the butcher to hang a carcass with skin on next to other meat could be health risk. As in effect the skin has got dirt/dust on which could contaminate open meat.
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21-07-2017, 08:31 #14
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Re: Buck is shot now what.
due to health regulations ( so I have been told by butchery) butcheries wont take animals with skin on.
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21-07-2017, 22:32 #15
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24-07-2017, 13:53 #16
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Re: Buck is shot now what.
I NEVER leave the skin on. A bit of drying out and some dirt on the carcass when loading and transporting is no problem. Just wipe it off with a damp cloth. The chance of getting the meat tainted and smelly is just too big for me. The jellyfied blood under the skin at the entrance and exit wounds are a breeding place for bacteria. Skin the animal ASAP and remove all the damaged meat and layer of jellyfied blood under the skin. Scrape it off. Then, if the animal was gut shot, get a hosepipe and also wash and cut clean as far as possible between the ribs. An awful lot of stomach content can get trapped between the layers of meat, sinew and bones at the ribcage. If shot through the shoulders, cut the shoulders open between the ribcage and shoulder blades. There will be a lot of blood in those areas that spoil easily. After cleaning the whole carcass, get it into a cold room asap. When transporting directly (warm) carcass, don't cover with plastic, only a cloth. If carcass is already cold and the trip not too long, put plastic sheeting on the vehicle floor and sides, stack carcass/es in, cover with light plastic and cloth (bed sheet) over it.
When I slaughter larger animals I always cut the carcass in pieces already for easy transport and working further. While still hanging, cut of the shoulders. Then cut out the fillets and "garing vleis" (English???). The long meat strips on the back. They go into a big jim box. Cut of the neck, will saw it later in pieces or debone it. Debone the ribcage. Cut of the ribs and spine that are now clean. Saw the rumps in the middle for two seperate parts to be hanged easily.
I process meat myself and never hang game to ripen. Ripening is for beef. Game is used only for biltong and dry wors and patties etc. I process it as fast I can.
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24-07-2017, 15:03 #17
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04-08-2017, 09:05 #18
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