After the shot /De-boning game

FIREHAWK · Jan 5, 2010

I could post elsewhere but since this conference is all about the finished product, I think it applies most to myself.I know that game goes through rigor mortis and the bone being attatched helps the muscle/ tendons have something to stretch against during this process. Is there a right time to begin the de-boning process prior to rig or after to ensure the meat is as tender as possible. This question of course relates to hunting conditions and where the game will be taken out of, canyon, etc. I normally drag out my deer but have run into situations where quartering would be more feasible. I notice if meat is chilled immediately after death its muscles shrink by up to 1/3. Has anyone hung a deer w/ weight (rocks) tied to it's limbs or has anyone experimented w/ this process to get the most tender meat possible?

BuckSnort · Jan 5, 2010

LMAO

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REDDOG · Jan 5, 2010

LAST EDITED ON Jan-05-10 AT 10:25PM (MST)[p]There is proof that leaving the meat whole on the animal makes for more tender meat. But like you say, location of the kill or size of the animal dictates if thats feasible, I try to at least leave quarters intact.

As for putting the carcass in traction, never done it. all tho I've heard of Kobe beef butchers doing such things, so there may be something to it?

Jingow · Jan 7, 2010

Lets tie a bag of rocks to Bucksnorts scrotum and see if it makes him a more tender person!

joesikora · Aug 6, 2010

LAST EDITED ON Aug-06-10 AT 06:43AM (MST)[p]Here is what I do.I lived in IL so no one quarters anything.I don't have a walk-in so I lay out a moving blanket on my garage floor(close to the door for leakage)put ice(still in bags of course)on bottom,inside and on top of deer and wrap it up for 4 to 5 days,checking the ice of course to make sure meat is cool not cold or frozen.
This helps the break down process of the tough muscle tissue.

Then I hang the deer(I have a pulley system mounted to my garage ceiling),skin the hide and start cutting my steaks,
etc.

The cool thing is that as long as the meat has been covered by the hide it is like you skinned him right after the kill.Except the meat is now more tender and flavorful.

I have a friend whose buddy skins the hide and then hangs the deer in a walk-in,until the deer is black and he can stick his finger thru the hinds. Then he cuts off all the black stuff and begins cutting his steaks,etc.

"Sometimes you do things wrong for so long you think their right"

-Joe E Sikora

Bates7 · Aug 15, 2010

>Lets tie a bag of rocks
>to Bucksnorts scrotum and see
>if it makes him a
>more tender person!

Jingow that was not nice. Even though it was as funny as hell. I got the visual and it made my stomach turn.

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Bates7 · Aug 15, 2010

FIREHAWK,

Where are you from or maybe I should ask what type of country you hunt in, the time of year and the normal temperature during your hunt?

See I live in HELL, otherwise known as Arizona and when we kill a big game animal here, the number one priority is getting the guts out, getting it strung up by the hind legs and skinned ASAP. Get the meat as cool as possible as quick as possible is key. As far as using any type of traction goes, I wouldn't try it at all.

I come from a farm/ranch background here in AZ and I've been a part in multiple slaughters of domestic animals over the years. We always hang our carcases from the hind legs and get them totally dressed quickly and in a cold locker ASAP.

http://img1.jurko.net/avatar_13010.jpg[/img][/url]

Jingow · Aug 16, 2010

Sorry ,Master Bates, but when yo see a jab, you take it. I love a web site that you can be picked on and be picked on by the next guy with only humor involved. Sincerly Jim

Bates7 · Aug 16, 2010

Ten Fo Jim. I agree.

http://img1.jurko.net/avatar_13010.jpg[/img][/url]

mmwb · Sep 20, 2010

LAST EDITED ON Sep-20-10 AT 10:40PM (MST)[p]LAST EDITED ON Sep-20-10 AT 10:40?PM (MST)

I have to say that the few elk or deer I've had the luxury to work on at my leisure were a bit more tender. That being said, I can't say that the ones I boned at the kill site could be called tough. Steaks off of any of those animals could be cut with a fork. More how you cook it I think.