Southwesthunter
Member
Due to warm temperatures and long packout distances I use the same method often to get game out of the field here in AZ. Temps can be 80-100F in our early season and we've had to pack elk several miles on many occasions. I generally field dress(gralloch) and then remove the tenderloins myself after I have the quarters and loins off. A bull will weigh around 400 lbs going to the meat locker. All edible meat has to be removed from the field and it's a big job packing out an elk even in quarters with 2 men. Use it to take out deer and pronghorn in one easy trip by myself. I'm embarrassed to say it but I would have no idea what to look for in the lymph nodes. I don't know anyone here that does. We look at the general condition of the carcass and how the animal looked before the shot to determine if it's fit to eat. This next spring I'll be in the U.K. to hunt and I'm looking forward to learning first hand what you inspect and how game is handled there. The Havalon knives are great and all that I carry anymore. Shame they are hard for you to get. Saw them on Midwayuk and couldn't believe how expensive they are in the U.K. Close to double what I pay here.
