C&S MEAT DESIGN
A Cut Above the Rest. C&S Meat Design Sets a Standard of Excellence
Bridgeland, Utah 84021
Phone (435) 646-3320 or (435) 823-3320
BE PREPARED FOR THE HUNT
WHAT TO BRING ALONG BESIDES GOOD LUCK
Remember to bring a sharp hunting knife, a small hatchet, approx 12 feet of light rope, plastic bags, and clean cloths or paper towels.
BLEEDING THE ANIMAL:
Bleed, dress and cool the carcass promptly. Proper bleeding improves keeping quality and appearance of the meat. The best method is to pierce the animal in the large blood vessels leading to the heart through the brisket.
FIELD DRESSING: There are three rules to follow as soon as the animal is dead.
#1 Remove the intestines, lungs, liver, and heart as soon as possible after the kill.
#2 Keep the carcass clean by getting it off the ground as quickly as possible. Use clean utensils during dressing.
#3 Cool the carcass quickly and keep it cool during processing and transportation.
When field-dressing animals, plastic surgical gloves are recommended. Clean your hunting knife often with clean water and a cloth to prevent contamination to the meat.
HANG TO DRAIN AND CLEAN:
Remove all foreign particles and loose hair.
Wipe out excess blood in gutted cavity with a paper towel or clean cloth. Use clean water.
Use as little water as possible, because damp meat spoils faster than dry meat.
Dry with paper towels or clean rags. Prop the cavity open and hang in the shade until the carcass surface is dry. Be sure there is good air circulation.
Do not use grass or snow to wipe out the carcass, because this may contaminate the carcass.
Do not leave lower legs on the carcass. Do not cut the tendons on the upper leg. This is necessary in hanging the carcass up.
CHILLING: Improper temperature is meat’s worst enemy. The surface of the carcass may be contaminated with bacteria that can spoil the meat. Chilling stops the growth. During warm hunting seasons special care should be taken to keep the carcass cool.
Refrigerate the carcass as soon as possible for the best quality. If the weather is over 40°F, it is strongly recommended that the carcass be taken to a cooler the day of the kill. If the air temperature is above a 50°F as it often is in Utah, the carcass should be refrigerated within three hours after the kill.
To aid cooling in warm weather, be sure the hide is removed as soon as possible. Do not use air tight bags or tarps that hold in heat and cause meat to spoil rapidly.
Do not allow the carcass to freeze. Freezing may toughen the meat.
KEEP THE CARCASS COOL DURING TRANSPORT.
DO NOT TIE A DEER CARCASS ACROSS THE HOOD OF THE CAR OR
PUT IT IN THE TRUCK WHEN IT IS STILL WARM
BE SURE TO KEEP THE CARCASS COOL UNTIL IT REACHES THE
LOCKER PLANT. KEEP THE CARCASS OUT OF DIRECT SUNLIGHT
AND ALLOW FOR ADEQUATE AIR CIRCULATION
Aging meat is the practice of holding carcasses or cuts of meat at
temperatures of 34-37 degrees for 7 to 14 days. This allows the
enzymes in the meat to break down some of the complex
proteins in the carcass.
DO NOT AGE ANY GAME CARCASS IF…
- IT WAS SHOT DURING WARM WEATHER AND NOT CHILLED RAPIDLY
-IF THE ANIMAL WAS SEVERELY STRESSED PRIOR TO THE KILL
-IF GUNSHOT AREAS ARE EXTENSIVE
-IF THE ANIMAL WAS UNDER 1 YEAR OF AGE
AGING IS NOT RECOMMENDED FOR CARCASSES WITH
LITTLE OR NO FAT FOR COVERING.
IF THE MEAT WILL BE GROUND INTO
SAUSAGE, AGING IS UNNECESSARY.