Transport of carcass to AGHE

[Deermanagement]

Following on from the ongoing “head shot” thread and the pressure put on some to head/neck shoot (although some do not feel it has anything to do with the AGHE), I have made the distinction between poorly treated head shot animals and looked after chest shot animals.

I’m lucky to have a walk in chiller on-site, where if required, I can have any animal shot, returned to the larder, generally within 30 mins.

So I’ve been looking for info ref treatment of meat following slaughter and more applicable, transport of game to the AGHE

A quick search just returned this….
“To transport fresh game to an Approved Game Handling Establishment (AGHE),
you must first have the carcase examined by a trained person and complete a declaration. The carcase must be chilled to a maximum of
7∘C
and transported to the AGHE as soon as possible while maintaining the cold chain. The carcase must be accompanied by the completed declaration, which includes details about the species, sex, date, time, location shot, and identification number.“

So, should well presented chest shot animals that have met this criteria, be worth more than head shot animals that have not come near this requirement?

I think I can hand on heart say that if I were an AGHE, I would welcome the animals that have met these requirements over and above the “A grade” carcasses that have not been treated in the same way.

Any of you guys as AGHE’s put any consideration into this?

 

[Norfolk Deer Search]

Following on from the ongoing “head shot” thread and the pressure put on some to head/neck shoot (although some do not feel it has anything to do with the AGHE), I have made the distinction between poorly treated head shot animals and looked after chest shot animals.

I’m lucky to have a walk in chiller on-site, where if required, I can have any animal shot, returned to the larder, generally within 30 mins.

So I’ve been looking for info ref treatment of meat following slaughter and more applicable, transport of game to the AGHE

A quick search just returned this….
“To transport fresh game to an Approved Game Handling Establishment (AGHE),
you must first have the carcase examined by a trained person and complete a declaration. The carcase must be chilled to a maximum of
7∘C
and transported to the AGHE as soon as possible while maintaining the cold chain. The carcase must be accompanied by the completed declaration, which includes details about the species, sex, date, time, location shot, and identification number.“

So, should well presented chest shot animals that have met this criteria, be worth more than head shot animals that have not come near this requirement?

I think I can hand on heart say that if I were an AGHE, I would welcome the animals that have met these requirements over and above the “A grade” carcasses that have not been treated in the same way.

Any of you guys as AGHE’s put any consideration into this?

What you have to realise it this -

It’s supply and demand, if they can shift it the price will be good, if stalkers flood the market, which they always do come November 1st the market will flood and the price will drop like you’ve got a hole in your arse.

Same shite different year

Stop worrying about it shoot them and run them, run them n and get what you get!

If you worried about getting £/kg your hard up, so go get a better paid job then like me you don’t have to worry about it.

 

[RCS Deer Management]

If you worried about getting £/kg your hard up, so go get a better paid job then like me you don’t have to worry about it.
[/QUOTE]

If you are shooting deer for a living then a change of 50p a kg can easily add up to well over £10k difference in income a year. Probably enough to be worth thinking about.

 

[VSS]

Following on from the ongoing “head shot” thread and the pressure put on some to head/neck shoot (although some do not feel it has anything to do with the AGHE), I have made the distinction between poorly treated head shot animals and looked after chest shot animals.

I’m lucky to have a walk in chiller on-site, where if required, I can have any animal shot, returned to the larder, generally within 30 mins.

So I’ve been looking for info ref treatment of meat following slaughter and more applicable, transport of game to the AGHE

A quick search just returned this….
“To transport fresh game to an Approved Game Handling Establishment (AGHE),
you must first have the carcase examined by a trained person and complete a declaration. The carcase must be chilled to a maximum of
7∘C
and transported to the AGHE as soon as possible while maintaining the cold chain. The carcase must be accompanied by the completed declaration, which includes details about the species, sex, date, time, location shot, and identification number.“

So, should well presented chest shot animals that have met this criteria, be worth more than head shot animals that have not come near this requirement?

I think I can hand on heart say that if I were an AGHE, I would welcome the animals that have met these requirements over and above the “A grade” carcasses that have not been treated in the same way.

Any of you guys as AGHE’s put any consideration into this?

I'm not an AGHE, but I do buy in the occasional carcass from other stalkers, so feel qualified to respond.
In my opinion, any carcass that doesn't meet the required minimum standard of hygiene and presentation should be turned away at the door. No ifs or buts.
If it's not up to scratch, eat it yourself, don't try to sell it.
So in that respect yes, I agree with you.
But, if all other things were equal, the head shot carcass should attract a higher price.

 

[Norfolk Deer Search]

If you worried about getting £/kg your hard up, so go get a better paid job then like me you don’t have to worry about it.

If you are shooting deer for a living then a change of 50p a kg can easily add up to well over £10k difference in income a year. Probably enough to be worth thinking about.
[/QUOTE]
Like I say get a better paid job

Why do you think I’m not a keeper anymore!

The Life is good , money is shite

 

[Mike1979]

To my mind the animal should be treated with respect whilst its alive and then (when its dead) the carcass should be treated as food and every effort made to avoid any sort of contamination.

But back to the original point ...I would rather eat a deer that has been chest shot and the carcass well handled then a head shot one that has been badly handled.

 

[RCS Deer Management]

If you are shooting deer for a living then a change of 50p a kg can easily add up to well over £10k difference in income a year. Probably enough to be worth thinking about.

Like I say get a better paid job
[/QUOTE]

I don’t want to. I’m perfectly happy doing what I’m doing Thankyou. I can assure you that if something happened in your profession that cut your income by 10k you would have something to say about it. It may not cripple you financially but it would still annoy you.

 

[RCS Deer Management]

But back to the original point ...I would rather eat a deer that has been chest shot and the carcass well handled then a head shot one that has been badly handled.

The trouble is that no one has disputed this. No one has said that a poorly handled headshot carcass is a top teir carcass, the only point that has been made by the AGHE is that a well handled headshot carcass is better than a well handled chestshot carcass.

 

[Deermanagement]

What you have to realise it this -

It’s supply and demand, if they can shift it the price will be good, if stalkers flood the market, which they always do come November 1st the market will flood and the price will drop like you’ve got a hole in your arse.

Same shite different year

Stop worrying about it shoot them and run them, run them n and get what you get!

If you worried about getting £/kg your hard up, so go get a better paid job then like me you don’t have to worry about it.

It's something that doesn't worry me, fortunately don't need the money, have the conditions and have a AGHE that's only ever once mentioned head/neck shooting for the one opportunity of passing carcasses on for a short period of time. Always been happy with chest shot, not mentioned non-lead as yet, and gives a better price than most.

I'm more interested in what should happen, and how wild deer carcasses are treated. It's the main reason why wild game prices are low, there's no trust in the supply chain. This will not improve however, and will likely get worse unless something changes, starting with processing after the shot. I've seen as I'm sure most will have, carcasses at some AGHE's, where the stalker obviously carries a chainsaw as part of their processing kit

 

[Mike1979]

The trouble is that no one has disputed this. No one has said that a poorly handled headshot carcass is a top teir carcass, the only point that has been made by the AGHE is that a well handled headshot carcass is better than a well handled chestshot carcass.

Agreed. Regardless of opinions a head shot carcass has no meat loss and is much cleaner to deal with.

Fortunately for me (and I dont shoot a lot of deer) none of the game dealers or butchers I deal with offer a premium for head shot so there is no pressure, or need for me to head shoot unless I think the shot is appropriate. But as I have said in other posts - the person behind the rifle makes the choice and deals/lives with the consequence

 

[sh1kar]

One thought I always have is that a head shot carcass is never going to be as well bled as one shot well in the chest?

S

 

[RCS Deer Management]

One thought I always have is that a head shot carcass is never going to be as well bled as one shot well in the chest?

S

You can’t tell the difference between the meat with look or taste. Iv spent a lot of time looking at and eating both chest and headshot deer

 

[Mike1979]

One thought I always have is that a head shot carcass is never going to be as well bled as one shot well in the chest?

S

Personally, if I head shoot one I always try and bleed it as soon as possible to mitigate this issue.

 

[Tim.243]

One thought I always have is that a head shot carcass is never going to be as well bled as one shot well in the chest?

S

With either if there is one more shot on (one more standing close by) and I shoot that then I will go over and start the bleeding process and then start the extraction process. Time of year is a big consideration so a hot August night one will do get it cleaned out and home.
Get the heat out is key, watch any slaughter house line and it is very quick, chain it up and away.

 

[sauer]

You can’t tell the difference between the meat with look or taste. Iv spent a lot of time looking at and eating both chest and headshot deer

Must admit butchering both
Ive noticed in a head shot carcaass you often get a " bubbly clear membrane" in muscle seams and sime tissue ....

You dont get same in chest shot carcass

Paul

 

[RCS Deer Management]

Must admit butchering both
Ive noticed in a head shot carcaass you often get a " bubbly clear membrane" in muscle seams and sime tissue ....

You dont get same in chest shot carcass

Paul

Are you not bleeding quickly or starting to cool the carcass quickly enough? I don’t get it in my carcasses

 

[VSS]

Must admit butchering both
Ive noticed in a head shot carcaass you often get a " bubbly clear membrane" in muscle seams and sime tissue ....

You dont get same in chest shot carcass

Paul

I see that more in chest shot carcasses, and always assumed that hydrostatic shock was partly responsible.
Also commonly seen in carcasses that have lain on their side for a long time after shooting, or where cooling has been inadequate or interrupted.