Thread: Moa Graf's boy's "packing out" technique

My rooted knees, fused ankle and clicky hip estimate that 15 kgs of inedible skin and bone were given a free ride to the top of the hill

Looks nice and tidy. But I'd miss getting slapped around the face every 5 minutes with a soggy wet bloody neck every 5 minutes!

Originally Posted by XR500

My rooted knees, fused ankle and clicky hip estimate that 15 kgs of inedible skin and bone were given a free ride to the top of the hill

Looks nice and tidy. But I'd miss getting slapped around the face every 5 minutes with a soggy wet bloody neck every 5 minutes!

I have found that the eating quality is much better from an animal carcass recovered whole and hung overnight (by neck or brisket ) than an animal butchered on the hill hot. An animal gutted and left on the hill overnight to cool and cut up in the morning after full rigor has set it, is also perfect.

The pack doesn't make them lighter but it does keep the centre of gravity lower and easier to balance
Link to meat quality: https://www.mla.com.au/contentassets...principles.pdf