Speed up my gralloch?

[Bowland blades]

Another vote for Amazon's cut-resistant gloves. I find the standard size is perfect. I'll often discover I've nicked a nitrile glove in the course of the gralloch and didn't feel a thing (so check for nicks more often). Without them, I would have had a micro-cut or two, or worse. Note that they will reduce, but not prevent, more serious attempts to maim oneself.

Having worked in Engineering at a massive slaughter house and meat packing plant . I can tell anyone who thinks they are fast and good at the job - they still get some terrible cut injuries . PPE is a good thing

 

[Crunchy Peanut Butter]

Not best practice but if you are keeping for yourself and it is Roe or below: open up the ribcage all the way up to the throat and and when you have cut everything you can pick it up and it will pretty much drop out.

I find this is much cleaner and quicker but admittedly presents greater potential for contamination on the extraction.

 

[Mr. Gain]

Not best practice but if you are keeping for yourself and it is Roe or below: open up the ribcage all the way up to the throat and and when you have cut everything you can pick it up and it will pretty much drop out.

I find this is much cleaner and quicker but admittedly presents greater potential for contamination on the extraction.

This is what I do, but the carcass is then dropped into one of those 100L Decathlon bags for extraction.*

Once back at the vehicle, I pack it with bottles of ice-water from a cooler for transport, and only remove it from the bag at the chiller door.

After use, I clean the inside of the bag with the usual detergent and disinfectant.

*I used to use my roe-sack liner in this way, but find it's easier to get deer (roe & muntjac) cleanly into the 100L bags.

 

[75]

Not best practice

Best practice if you can then transport it cleanly. Not appropriate for dragging miles across the fell but the best way to avoid contamination from the digestive tract is to avoid cutting into it at any point!

 

[Crunchy Peanut Butter]

Best practice if you can then transport it cleanly. Not appropriate for dragging miles across the fell but the best way to avoid contamination from the digestive tract is to avoid cutting into it at any point!

I do not disagree

 

[weblyish]

This is what I do, but the carcass is then dropped into one of those 100L Decathlon bags for extraction.*

Once back at the vehicle, I pack it with bottles of ice-water from a cooler for transport, and only remove it from the bag at the chiller door.

After use, I clean the inside of the bag with the usual detergent and disinfectant.

*I used to use my roe-sack liner in this way, but find it's easier to get deer (roe & muntjac) cleanly into the 100L bags.

I don't know what size this is but I can get 2 fallow in each and I can have 2 in the boot of a focus

They are strong enough to drag over and field (s hook in the locking holes

Jetwash after and perfect

 

[Buchan]

Watching that video, if you are new to this, don't cut the abdominal wall with just the knife. If you make a skin cut at the xiphisternum (base of the ribcage, midline), then make gentle incisions until the cavity opens enough to get two fingers in. Put the blade between the fingers of the left hand and pull the abdominal wall up with the fingers. You then run the knife and fingers together towards the pelvis thus keeping the knife point away from anything with green in it.

I only open the abdomen, cut the diaphragm to get to the chest contents. If it's a red and I have a long drag, I sew up the incision so nothing gets in .

 

[zambezi]

I find the biggest wrestle is pulling the oesophagus and trachea through the chest once it’s been tied off and cut

I too am slower than most at the gralloch. But I have never cut myself. I do not do enough volume to require additional speed.

But, the tip passed on to me that helped with the oesophagus+trachea draw down through the chest was:

1. make quite a long neck cut and then
2. tug quite hard on oesophagus and trachea to free up attachments
3. cut trachea close to chest so that once diaphragm removed you can reach up from abdomenal incision and
4. place your middle finger into trachea and draw all out using that as leverage/purchase