Thread: Shouldn’t cut up an animal before rigor mortis is complete

nah not photo police...just hard to fathom why anyone would want to take photo of illegal act...and then post it on open forum...yip sure take photo of the deer where it dropped in stream...see velvet thread....but then to take photo of the bits you left behind doesnt really make and sense..as aid earlier its like taking a photo of your morning dump and posting it on net...
but hey what ever turns you on.....

He pulled it out or cant you read, sheesh karen give it a rest

Originally Posted by Nathan F

No

really?????

Originally Posted by thatguy

I think an important question remains unanswered - was the stag in the water in rigor mortis?

No I recon not, But I recon it was chilled

Originally Posted by Nathan F

Im sure you removed the bits over to other side of river and disposed of them under a log etc....positive you will have.... That was the comment and still is correct. I didnt cross the stream I dont like wet boots . I didnt dispose of it under a log either. I did pull the front and guts out on myside and throw it into some scrub. Normally I wouldnt feel the need to justify my actions to strangers from the internet but im feeling a bit attacked here.

Here @Micky Duck

As for drinking out of waterways I also now carry a life straw, after having a lovley refressing drink as a kid and then walking 2 meters up stream to find a steaming rotten dead possum I didnt get the dreaded G but I did feel like chucking up just from the though lol. And no I left the bloody thing where it was! I now walk make sure I have a look around before taking water.
Africa and such I've had to drink from some bloody uch puddels a few times but hey I didnt need those pounds.
My worm count on my short stay in the Hospital for Tropical Diseases in London had my just over 150 tho! Note to any others that no they have picked up a few worms and have to take those big pills.......dont loook down when you need to go for the big number 2 Ive not been able to eat spagetti since

Not such a bad things feeding all the eels and fish ,better than feeding flies.

Originally Posted by Nathan F

I dont disagree David. Too many here comment without engaging the brain first. The reality is even if that was left there ( which it wasnt ) with the amount of rainfall Fiordland gets it would only have been a matter of days before it ended up in Lake Te Anau any rate . Go figure.

I hope we don't go hunting in the same places...regardless of whether you think it's going to rain this week.

When I was a kid, sitting in puddles and eating mud and drinking from streams was the normal. Lots of dirty outside hands, muddy knees and cowshed splattered legs and exploring and exposure to bugs. I think it helped build our natural immunity. Nowadays it doesn't bother me to drink from a stream if I need to. And I do. We used to say that if the water had run across 7 big rocks it was pure I have never become crook from something Ive drunk or eaten in the outdoors. And Ive even been in the Ruahines and drunk water after Nathan had been hunting up the stream.

People seem to pick up more tummy bugs nowadays. I think some of it is to do with fussy parenting and worry warts being too protective.

Originally Posted by Tahr

When I was a kid, sitting in puddles and eating mud and drinking from streams was the normal. Lots of dirty outside hands, muddy knees and cowshed splattered legs and exploring and exposure to bugs. I think it helped build our natural immunity. Nowadays it doesn't bother me to drink from a stream if I need to. And I do. We used to say that if the water had run across 7 big rocks it was pure I have never become crook from something Ive drunk or eaten in the outdoors. And Ive even been in the Ruahines and drunk water after Nathan had been hunting up the stream.

People seem to pick up more tummy bugs nowadays. I think some of it is to do with fussy parenting and worry warts being too protective.

I thort it was all the coal we ate that gave us immunity from coughs, colds and sore holes and safety from mental health issues...look what we have become since we stopped using coal in the home.

I think sometimes we can get out backs up at others when maybe we could have done things a bit better ourselves. With that photo it would not have hurt to say that it was boned out first so that the rest could be dragged up the bank.
Also it does not matter what deer die naturally in the creek. it matters what we do! Thats what we can affect.

Having run a small boutique butchery for a little while, I can say that the meat you get from the supermarket is treated very poorly as far as giving you quality gos. Its killed, and sent to supermarket and cut up and on sold in often less than 2 days.
There is not much you can do to improve it once its off the bone, but vacuum packing is the key. get your meat home and into its muscle group/s and vaccum pack it. Then whack it in the fridge and leave it there for 2-3 weeks making sure the bags stay sealed and turn it occasionally.
It will improve the end result greatly.
if you have the carcase out whole, and have access to a chiller, get it chilled quick and then either leave it hanging, or break it down and vacuum pack like above.

Good post.
When I hunt a wild boar I remove its entrails and then I hang it so that it bleeds well. If he's a stud, I remove his testicles first.
Normally I leave it hanging overnight, the next day I remove the leather and then proceed to separate it into parts.
I clarify that I always hunt in cold seasons.

Last year I started recording the internal temperature of meat in the chiller to see how long it took to cool vs how well it could stay in the chiller before 'turning' etc. I was astounded at how long it can take to pull the heat out of a carcase. A whole 24 hrs in the freezer / chiller for hind legs, ice forming on the outside and yet they are still 8 degrees at the bone.
Anyway main lessons learnt. Hang the animal outside overnight in the wind / draft ( evaporative cooling is your friend ) by the head or neck.
Skin and quarter in the morning and put the meat in the freezer or a very cold chiller and check the internal temp with a Delta Track or some other probe type thermometer that can be pushed into the meat. Get the temp down to 1-2 degrees at the bone. This seems to stop some biological process that is going on in the bone / tissues without affecting later aging. Once the deep chill has been achieved it can be hung in the fridge or chiller almost with impunity - warming up cooling down and wont go smelly on the surface or give you any fright that it should have been cut up and frozen already. I dont vacuum pack age meat, but I would suggest that a rapid and complete internal chill of the joints prior to cutting and bagging would be the secret for making that a success