People Buying Carcasses And Hygiene

[kieran222]

I take care to ensure anything that I shoot is hygienicaly processed, anyway yesterday I had someone turn up to collect a skinned roe carcase. When I asked what they had to transport it in they said that they had a tarpaulin to put it on. I had a look at it and it was dirty . They then took it out and gave it a shake to get the big bits of dirt off. Anyway in the meantime I managed to find a new roll of decorators plastic sheeting that I had which I rolled out to lay the carcase on. This isn't the first time this has happened, so I always have something to wrap it in. There are a few people that I have made a note of to never accept an invitation for dinner .

 

[Apthorpe]

Some people take the not unconventional view that a hygienically prepared (anything) is an open goal for pathogens.
That said, I think I'd probably draw the line at a dirty tarpaulin.

 

[kieran222]

Some people take the not unconventional view that a hygienically prepared (anything) is an open goal for pathogens.
That said, I think I'd probably draw the line at a dirty tarpaulin.

A tarp would be fine but this was dirty with lumps of mud and dirt on it. The carcase would have been manky.

 

[Klenchblaize]

It always worries me what those I GIFT venison to, do with it from the point of handover. So far no comebacks but can well imagine a dinner guest's upset stomach resulting in a claim of "it must be down to the chap I got the deer from".

K

 

[weblyish]

Counterpoint. Sort of or at least note on the importance of presentation and making it look like food

I have a neighbour with a teenage son who likes to cook a lot and is doing food tech GCSE
I recently had him over to butcher up a hind with me

I'm a townie I live inside the M25
he is also and so is mum and I don't know if they have ever seen a dead animal in the fur
so to make it unchallenging I skinned and quartered the beast in advance and we worked on a leg and shoulder each with the Scottish lady video guiding us. (It's in the butchery forum somewhere and is a nice calming video she won loads of awards this year and he is a teenage boy after all so pretty Scot lady Vs Scott rea was no competition)

He got sent home with a selection of burgers. Mince, steak, stew dice and a roast joint in labelled vac pack looking like Tesco finest with a few icepacks

Mum called me this week to say how incredibly grateful and was honest that she thought she was going to have to say nice things and quietly dispose of some inedible nasty offcuts but they have both really enjoyed eating it and a key factor was it looked like 'real meat' which I think means in a packet with a label

It's a special sort of person who still licks their lips at the mud covered hairy beast on the floor but most people can see some good in a neat burger

 

[devon deer stalker]

Simples, don't skin it, they can do it.

 

[Bugsy]

A few years ago I had a couple of Roe hanging and the dealer couldn’t pick them up so someone suggested that the local Chinese restaurant manager would trade them for a family meal so in I went and made the deal , went home and skinned them and made sure they were presentable and picked every small hair from the carcase , delivered them down in my clean plastic tub , covered , so that nothing would contaminate them , in the back entrance to the Chinese where I was met by an old Chinese women who obviously hadn’t good Scottish and after 5 mins of describing what It was in the tub and reassuring her it was a not a dog she picked them out of the tub and threw them on a manky tiled floor couldn’t believe it , after me spending all this time preparing them so there was no come back she chucked them on the floor . Came back later for my carry out but to be honest I couldn’t eat it after seeing the state of the kitchen . Hadn’t the heart to tell my wife and 3 kids what I seen there still living but I don’t eat anything from there now unless I’m ****ed and starving

 

[DeerHunterUK]

Counterpoint. Sort of or at least note on the importance of presentation and making it look like food

I have a neighbour with a teenage son who likes to cook a lot and is doing food tech GCSE
I recently had him over to butcher up a hind with me

I'm a townie I live inside the M25
he is also and so is mum and I don't know if they have ever seen a dead animal in the fur
so to make it unchallenging I skinned and quartered the beast in advance and we worked on a leg and shoulder each with the Scottish lady video guiding us. (It's in the butchery forum somewhere and is a nice calming video she won loads of awards this year and he is a teenage boy after all so pretty Scot lady Vs Scott rea was no competition)

He got sent home with a selection of burgers. Mince, steak, stew dice and a roast joint in labelled vac pack looking like Tesco finest with a few icepacks

Mum called me this week to say how incredibly grateful and was honest that she thought she was going to have to say nice things and quietly dispose of some inedible nasty offcuts but they have both really enjoyed eating it and a key factor was it looked like 'real meat' which I think means in a packet with a label

It's a special sort of person who still licks their lips at the mud covered hairy beast on the floor but most people can see some good in a neat burger

That’s very kind snd generous of you to take that kid ‘under your wing’ and glad his mother was grateful.

Could you please find me the link or name of the Scott lady. I’ve watched Scott Rea but would like to see the Scott lady’s method instead

Thanks

 

[VSS]

That’s very kind snd generous of you to take that kid ‘under your wing’ and glad his mother was grateful.

Could you please find me the link or name of the Scott lady. I’ve watched Scott Rea but would like to see the Scott lady’s method instead

Thanks

I think he's referring to Charlie Blanche. I posted a link to her video a while back.
It's well worth a watch for a novice guide to breaking down a carcass.

 

[weblyish]

I think he's referring to Charlie Blanche. I posted a link to her video a while back.
It's well worth a watch for a novice guide to breaking down a carcass.

That's right. I cant find the post but have the video link saved and it's just nice and calming to have on in the background

 

[VSS]

That's right. I cant find the post but have the video link saved and it's just nice and calming to have on in the background

First time I've seen Charlie described as "calming"!

 

[TringSaint]

I take care to ensure anything that I shoot is hygienicaly processed, anyway yesterday I had someone turn up to collect a skinned roe carcase. When I asked what they had to transport it in they said that they had a tarpaulin to put it on. I had a look at it and it was dirty . They then took it out and gave it a shake to get the big bits of dirt off. Anyway in the meantime I managed to find a new roll of decorators plastic sheeting that I had which I rolled out to lay the carcase on. This isn't the first time this has happened, so I always have something to wrap it in. There are a few people that I have made a note of to never accept an invitation for dinner .

Maybe near crime break the carcass into two (haunches and rest of body) and have some large food grade plastic bags on hand.

For me venison goes out to others in vac pack bags or in the fur only for the exact reasons you point out above.

 

[kieran222]

Simples, don't skin it, they can do it.

You are missing my point, which was that you can hand over a perfectly good carcass skinned or in the skin. If the next stage of processing isn't done hygenicaly the stalker is likely to come in for some bad press, incorrectly being blamed for any illness that might occur.

 

[Tim.243]

You are missing my point, which was that you can hand over a perfectly good carcass skinned or in the skin. If the next stage of processing isn't done hygenicaly the stalker is likely to come in for some bad press, incorrectly being blamed for any illness that might occur.

Kieran, all you can do is be satisfied in the condition you passed it over to the next person, no different in giving people a brace of pheasants/ducks (which will have the guts in!) or many a gutted rabbit I used to drop off as a lad around the village to the older folk.

The critical work (as you know) is pre/post shooting as it might have looked fine in the scope but then not when you looked and dared to open it up!

People ask me for deer antler for dog chews, they get one half of a sorrel buck on the understanding if they cut it up into small bits that is down to them. My dogs have one half of a sorrel and clank them around but I don't cut them up.

 

[Klenchblaize]

You are missing my point, which was that you can hand over a perfectly good carcass skinned or in the skin. If the next stage of processing isn't done hygenicaly the stalker is likely to come in for some bad press, incorrectly being blamed for any illness that might occur.

It was most clear to me.

I fear that if one follows this concern along a path of worst case scenario, you inextricably arrive at the requirment for mitigation of risk c/o a suitably robust insurance policy. Which begs the question: How many deerstalkers; even those with Registered Small Food Business status, have such policy cover?

For the record I'm neither in Insurance nor seeking to sign-up members of TSD to a Policy.

K

 

[DeerHunterUK]

First time I've seen Charlie described as "calming"!

Thanks

 

[devon deer stalker]

You are missing my point, which was that you can hand over a perfectly good carcass skinned or in the skin. If the next stage of processing isn't done hygenicaly the stalker is likely to come in for some bad press, incorrectly being blamed for any illness that might occur.

No your point wasn't lost on me, as soon as you take it's jacket off it's a whole different ball game, leave it on, as long as you've done your bit don't give it a second thought, once you've handed it over any contamination from then on is down to them.

I have skinned them in the past, wrapped in cling film, then pig netting over, not anymore, my time is too precious.

So hand it over and sleep well.

 

[patrickt]

A tarp would be fine but this was dirty with lumps of mud and dirt on it. The carcase would have been manky.

I think i would take a photo of the carcass just in case there is a problem

 

[Freeforester]

Likely as not the receiving party will be cooking the meat before eating it; the temperature at which it is cooked is similarly beyond your control.

There’s a lot of variety of standards of hygiene around the different countries of the world, let alone the inhabitants.

 

[75]

you inextricably arrive at the requirment for mitigation of risk c/o a suitably robust insurance policy.

The risk is low here but consequences are high. A claim against you will cost a lot of money to fight through the courts, even if you've done everything right.

It's worth noting that product liability policies of this nature generally only cover the legal costs of fighting a claim and not any subsequent fine. But assuming you have a HACCP in place, traceability records, temperature control (and records) then you would be in a very strong position to fight your corner and prove your innocence. It's the "fighting your corner" bit that will run up a big bill though...

Which begs the question: How many deerstalkers; even those with Registered Small Food Business status, have such policy cover?

Probably more than you think; BASC insurance covers this scenario!