Burst rumen

[VSS]

Oh that's simple, it has to be washed with a food safe detergent between carcases regardless.

That's a fair comment. It's certainly what I do. But it isn't enough to prevent spread of contamination from dirty parts to clean parts of the same carcasses.
I break my carcasses down with them hanging, so dirty bits never make it as far as the chopping block.

 

[takbok]

A bit of trimming works sometimes - buck kid last night where the shot exited a bit far back.



I took the loins off a gut shot one last week and left the rest for the wildlife. I rarely leave a carcass but it's not worth the hassle if it's poorly shot, worth next to nothing, and only has about 5kg of meat on it.

I'll sometimes wash out a carcass with gut contamination - I just won't use the tenderloins or rib meat

 

[paulbshooting]

As above, certainly save the loins and I always suspend to gralloch so gravity takes everything including any green out. Often save the haunches if front of stomach bag clipped as green tends to fill front of chest cavity rather than going back.

 

[Pete6.5]

Leave it for wildlife and shoot another one or two and pick a nice yearling for home consumption.

 

[mudman]

I wonder if the Americans are so risk averse when it comes to a bit of green in the carcasse?

 

[baguio]

I wonder if the Americans are so risk averse when it comes to a bit of green in the carcasse?

Totally irrelevant.

 

[timbrayford]

That's a fair comment. It's certainly what I do. But it isn't enough to prevent spread of contamination from dirty parts to clean parts of the same carcasses.
I break my carcasses down with them hanging, so dirty bits never make it as far as the chopping block.

So do I, it's bloody bits and bruising that I cut out sooner rather than later before it contaminates the rest of the carcass. As regards bacterial contamination the bullet strike and gralloching cuts have done this anyway.

 

[Dunwaters]

Cut off the uncomtaminated legs and backstraps.
Dump the rest, there’s else nothing worth having anyway.

 

[Norfolk Horn]

Cut off the uncomtaminated legs and backstraps.
Dump the rest, there’s else nothing worth having anyway.

That's exactly what I did the other week when I messed up a muntjac by shooting it high.
I gralloched it and skinned it down to the damaged area.
My mate held the plastic bags while I dropped what loin was good and the haunches.
If gut shot most of the animal will be OK as long as your careful when skinning which is why I prefer skinning when hanging as you can keep the contaminated skin away from the meat.
Keep your knifes clean and it shouldn't be a problem.

 

[Dunwaters]

That's exactly what I did the other week when I messed up a muntjac by shooting it high.
I gralloched it and skinned it down to the damaged area.
My mate held the plastic bags while I dropped what loin was good and the haunches.
If gut shot most of the animal will be OK as long as your careful when skinning which is why I prefer skinning when hanging as you can keep the contaminated skin away from the meat.
Keep your knifes clean and it shouldn't be a problem.

You can save yourself a bit of trouble by not opening the body cavity at all.
Cut the skin along the backbone and roll it down enough to take the legs and backstraps.

 

[Mungo]

You can save yourself a bit of trouble by not opening the body cavity at all.
Cut the skin along the backbone and roll it down enough to take the legs and backstraps.

And carry an old cotton pillow case in a pocket to put the back straps in.

 

[Norfolk Horn]

You can save yourself a bit of trouble by not opening the body cavity at all.
Cut the skin along the backbone and roll it down enough to take the legs and backstraps.

It was after opening up that I realised that the bullet had made a mess of the spine and the bruises had travelled.
But yes if I get one gut shot I'll remember what you say.

 

[Rake Aboot]

I’m that hard that I eat the rumen raw anyway so I’ll be fine

Lesser mortals should throw the beast away.

 

[griff]

Having seen the effects of e-coli, I can tell you its not worth the risk,and its not worth the risk to the venison industry..

 

[75]

You can save any meat by washing and freezing immediately (stops the bacteria).

This is bad advice on both parts.

Washing will spread contamination more widely. Freezing only inactivates bacteria but they are still there when you defrost it so you've gained nothing over eating it fresh.

 

[Sunrise Stalker]

Talking about personal consumption:

You can save any meat by washing and freezing immediately (stops the bacteria). Just make sure the water doesn't contaminate any parts that you're not freezing.

Roe meat is also so tender that no hanging is strictly necessary. I think personally I'd wash the inside while suspended, cut out and freeze (or eat) tenderloins. Depending on situation try to cut out and wash neck, front legs (or meat from front legs) and freeze immediately. Next day cut out loins and haunches, decide whether to use, freeze or put into vacuum and fridge for some days (and then use or freeze).

If you want to be double sure, mark the freezed bags so you can prepare to do extra inspection when using them (basically preparing to bin them if there's dubious smell).

I did read that domestic freezers don't achieve a low enough temperature to kill bacteria....

 

[Dunwaters]

Talking about personal consumption:

You can save any meat by washing and freezing immediately (stops the bacteria). Just make sure the water doesn't contaminate any parts that you're not freezing.

Roe meat is also so tender that no hanging is strictly necessary. I think personally I'd wash the inside while suspended, cut out and freeze (or eat) tenderloins. Depending on situation try to cut out and wash neck, front legs (or meat from front legs) and freeze immediately. Next day cut out loins and haunches, decide whether to use, freeze or put into vacuum and fridge for some days (and then use or freeze).

If you want to be double sure, mark the freezed bags so you can prepare to do extra inspection when using them (basically preparing to bin them if there's dubious smell).

Really bad advice.
You’ll never wash off the contamination without thoroughly washing the meat, which removes a lot of flavour and nutrition with no guarantee that the meat is now clean.
You also run a pretty good risk that the meat’s flavour is tainted if it has been in contact with the gut contents for a while.
And you take these risks for less than a Kg of meat?
When you actually get right down to it, the only meat inside the cavity is the filets, which are really not worth a whole lot.
Save yourself time, trouble and risk, if the cavity is contaminated, leave ‘em where they are or give them to the dog.

 

[Scuffy]

If its major contamination I use none of the carcass, minor contamination goes for carnivore feed after being hung up and washed out.
Even with minor gut contamination I would never put into human food chain.

 

[rem284]

If in doubt throw it out.

 

[Bowland blades]

Washing out green is not good Though many estates and stalkers will do this a hose doesn't remove bacteria ( indeed some hoses i have seen might add some on a good beast LOL) .
Depends what is best under the circumstances A bad one i would remove the meat from outside the cavity . Shoulders, haunches , back straps say . Dogs seem fine off spoiled meat but i should only allow some of that that on the day shot and no freezing