Be Honest - How do people carry out meat and large weight

I usually keep that opinion to myself but i totally agree.
The first pair of redbands i ever got i wore for a year and a half as my main footwear (living and working rural you can do that) until they got a hole. But I’ll never get another pair. Big soft heel. Completely changed the way i walk and gave me knee and back pain. I was figuring it out towards the end.

No shade if they work for you though. That was just my experience. Footwear can do subtle things to you and is pretty relevant for this topic

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Originally Posted by Bush Basher

Always wonder what those big boars taste like? Do the boys eat them after they’ve finished driving around town with it on the back of the ute?

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Nothing particularly wrong with them, but not fantastic either. We usually stored them for the local Marae's, and they seemed to come up pretty well when cooked in a Hangi. Or made them into sausages for ourselves. There are though, only so many sausages you could eat. But we had the choice of good pork from younger pigs. There were always members of the community who were very appreciative of any meat you could spare.

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Originally Posted by MSL

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Mature stag, four legs boned out, plus the back steaks. Pack was definitely 40kg plus, with a bit of kit having to be strapped to the outside.


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No gutting needed ?

I hardly gut an animal anymore. No need unless you really want the eye fillets.

It’s been posted here before somewhere, my preference is to remove both back legs, leaving the skin intact between them across the rump.
So many upsides:
- very little meat exposed to flys leaves & dirt
- it’s lighter to carry as you’re not carrying the pelvic bone
- it’s quite comfortable sitting on your shoulders, just soft meat, no bones
- clean to carry you don’t have blood running down your neck like you tend to carrying hindquarters intact
- cools faster than a whole hindquarter

No gutting required but each to their own. This was boned out withouteven removing the legs from the carcass.

18kg of trimmed venison with about 1kg of scraps for dog food. A bit of care on the hill makes it much easier back home.

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Originally Posted by Lauries Hut

I hardly gut an animal anymore. No need unless you really want the eye fillets.

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Easy enough to get the eye fillets out without gutting mate.

Once back straps are removed, find the short ribs, carefully cut in under those the ease the eye fillets out.

I find i can usually do it mostly with my hands so no chance of nicking the gut bag with the knife [emoji106]



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Originally Posted by oneipete

No gutting needed ?

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I don't shoot many deer and I don't bother with gutting. front legs are toast usually.

cut the back steaks off leaving the skin attached to the rear legs

use a machete to hack through the spine and remove the rear legs. or you can muck around with the ball joints and remove them from the body.

tie up into a backpack.

reach in and cut the eye fillets out.