DSC2 question about the gralloch

[stratts]

That ironwork looks strong enough for moose!

Yeah I know I ordered the wrong fecking hook thingy when it said 12mm I thought it meant for rope size not the bar thickness!! When it's all in the roe sack it weighs a ton before I even shoot anything, lol!! It's good excercise though!

 

[lochty]

For DSC2, you do what you would normally do. The witness is there to record this, and ask questions. He (or she) should have no input as to whether what you do is "correct" or not. As long as you can justify what you do with best practice, and meat hygiene, carry on.

 

[timbrayford]

It is quite legitimate to ask them questions like whether they would like you to demonstrate a suspended or a ground gralloch.

In fact if you are unsure what you are being asked to do or are not clear what about AW questions you can seek clarification from them. They aren't there to catch you out but as lochty says they can't teach or coach either.

 

[Heym SR20]

The challenge that is faced by many DSC2 candidates is that often the AW's have their own preferred ways of doing things and that can and does rather skew their views as to what is acceptable. For example I start at the sternum and unzip down to the tail. I leave the anus and bladder in place and when comes to remove the the remaining entrails I squeeze out pellets and tie it off. But I know plenty who will cut around the anus and pull in inwards. If I am loading the beast straight into clean Roesack or into vehicle I will do a fill clean out opening up rib cage and H-Bone - ie like a larder gralloch. But if I have to drag it 3 miles across a bog, then I will make as few holes as possible etc.

I had an AW who was pragmatic - what he wanted to see was:

a) I could indentify whether or not the beast was healthy before shooting and whether or not it should go into the human food chain.

b) I had a good understanding of carcass management, sources of contamination and could handle the whole process from shot site to hanging in the game dealer in clean, safe and efficient manner, and that I could adjust this according to type of deer, method of extraction and equipment / facilities available.

Looking at practices around the world, it does rather surprise me that we mostly think of opening up a carcass out in the field in the midst of all mud etc. In many other places, especially where vehicle extraction is possible all eviseration and skinning is done back at the ranch in the larder.

 

[The Singing Stalker]

Slightly off topic but how do you cut through the strenum without all the guts getting in the way when doing a suspended gralloch?

 

[Monkey Spanker]

Slightly off topic but how do you cut through the strenum without all the guts getting in the way when doing a suspended gralloch?

Un-zip the skin only from between haunches to the throat. Carefully cut down the outside of the sternum along the central line until you expose the white cartilage at the bottom (top when suspended) of the sternum. Carefully saw through the sternum. Then unzip the abdomen afterwards. Seemples!
MS

 

[Chasey]

Slightly off topic but how do you cut through the strenum without all the guts getting in the way when doing a suspended gralloch?

Ill video it next time so you can all take the pi##

First I remove legs on the ground and then hoist it up and remove the head at the atless joint

I have a dirty knife and ill cut through fur and skin at the sternham till I make a hole big enough to put the point of my swing blade gutting hook in. Then open it up with the swing blade up to the anus. I am not concerned with the size of the opening as I am using a drag slead

Next Ill cut down the centre of the rib cage to the throat exposing the asophagus (SP).

Then I use a field saw and poke that in my hole above the stearnham, Ill put my fingers in to push the internals back and using short strokes ill cut through the rib cage down to the throat and finish with the swing blade so everything can fall forwards and out.

Using a swing blade on the gutting setting ill open up the throat right down to the removed head

After tunnelling the anus and pulling it through and out so nothing gets into the cavity, Ill trim down the spine and around the diaghpragm and with gravity, everything falls forward and out.

Not saying its the best way and the big exposure is defo not good if your dragging out after without a bag or a tray, but its been pretty reliable for me.

ATB

 

[RICK O SHEA]

try this one stratts,not what you wanted but interesting to anyone that wants to know what they are checking for,

Has anyone else spotted the mistake in the video
Would stratts not be better of looking for the retropharyngeal and sub-maxillary lymph nodes in the head for his level 2 iinstead but i could be wrong

 

[SussexFallow]

For DSC2, you do what you would normally do. The witness is there to record this, and ask questions. He (or she) should have no input as to whether what you do is "correct" or not. As long as you can justify what you do with best practice, and meat hygiene, carry on.

There's some good advice. If your good enough you'll get it done if not shoot a few more and try again