Thread: meat questions

Hi guys!

At this time of the year, for the backpacker hunters, how do you bring your meat home? with or without bones? and why?
I'm used to bring the whole animal (moose(4 pieces) or deer) at the bucher with skin. but I won't have ATV or meatwagon in NZ so this all new to me.

Also, form the posts a read here, you all seem to process your meat by your own. but for travelling, it's a lot easier if process and deep freeze by a butcher. any recommendation near Queenstown?

thanks for your help