Quality Meat

Before we can savor those fantastic steaks fresh off the grill, we must first get all the meat in our freezer in the best of condition possible. To do that we must know how to take care of the animal from the time it is on the ground to the time it goes into the freezer.

Gather Your Equipment

Before you head out gather the equipment you will need to take care of the meat in the field, and to haul the animal out of the woods

You will need a good quality backpack with a waist belt loaded with:

Knives (I carry three or four so I don=t have to take the time to sharpen blades as often.)

A good quality knife sharpener

A bone saw or hatchet

A tarp or canvas, (suggested size: 6 x 8'), to help keep the meat clean as you skin and quarter the animals in the field

Game bags: 5-6 if hunting large animals, 2-3 if deer size game

Paper towels for wiping blood off your equipment.

Handi wipes in wrappers

Rope

First Aid Kit

A Plastic Bag (to carry out your trash in)

Additional Survival Gear

Investigate the Area and Study the Animal

Consider the area and the feed of the animal. Animals that have been feeding on sage brush will have a gamy taste compared to animals that have been grazing on grass.

Look for an animal in good condition. Look at the animal's ribs and hips to see if they are fat and healthy. Notice the actions of the animal. Is it acting normal? Is it alert? Is the animals coat sleek and thick? Try to kill an animal grazing or at rest. If the animal is stressed or running it affects the meat flavor.

Be realistic, are you hunting where you probably could not get the animal out before it spoils or a bear steals it from you?

Keep in mind that taking male animals during the rut usually effects the flavor.

Consider the age of the animal. Prime years are three to seven years old, younger animals have better quality, but don't weigh as much so naturally you don't get as much meat.

Salvage the Meat Quickly

Dispatch the animal fast and salvage all the meat. Most states have regulations on salvaging all the meat off an animal and we have a responsibility as ethical hunters to salvage all the meat. We owe it to the animals we harvest. If you can't get all the meat out, don't shoot.

In 1997 I harvested an elk hunting alone. Although I have hunted many elk with a camera or weapon, I am always amazed at their size when I walk up to one. I took a few minutes to reflect on how thankful I was to harvest such a fine animal to feed my family. Numerous cougars and bears were in the area so I needed to get all the meat out before dark. No big trees were in the area to hang meat for the night. I evaluated the distance I had to travel before it became dark.

I decided to debone the whole animal to get the weight down to a minimum. I skinned the animal, deboned it, and put the meat in my quarter bags. Then I started the long process of packing it out. I hiked back around the knoll, down a hill, up the other side, across a saddle, and down to a road. A road closed to vehicles years ago. When all the meat was at the road, I walked down to where my cart was hidden earlier. By this time it was dark. I returned to the meat, loaded it in my cart, and walked down the road in the dark. A mile and a half later I was at my vehicle. I was exhausted and satisfied that I had accomplished the feat of salvaging all the meat from a large elk, all in one day. I tell this story not to brag, but to illustrate the fact that a large animal can be packed out of most areas quickly with some planning and preparation.

Keep the Meat Clean and Cool

Get the meat cooled down as fast as you can. Remove the hide. A lot of heat is generated from the bone out. To avoid what is known as "bone sour" cut the hind quarters and other large pieces of meat down to the bone to let the heat escape.

Keep the meat clean. Lay your tarp off to the side of the animal. As you quarter it you can put the meat on the tarp to keep it clean.

Butchering

I personally cut and wrap my own meat. This way I can guarantee that the meat in my freezer is from the animal that I brought home. I debone everything and cut all fat out. By doing so the meat will keep a better flavor for a longer period.

Some people add fat to their meat when grinding it into burger. I feel that this pollutes the meat so I personally don't add anything in.

I also wrap the meat in heavy plastic wrap, and then in white freezer paper. To reduce the likelihood of freezer burn, wrap it tightly with the plastic wrap, getting all the air out, then wrap it tight in paper.

If you don't cut your own meat up research the meat locker to find out if they do quality work and that you get your own meat back.

Enjoy Your Harvest!