Suspended Gralloch….

[DevonRifle]

I think some of the ways described are very good and informative however the game dealer here will not take animals with a split brisket or aitch bone. I can understand this if being lardered.

I think the tunnelling thing may be a misunderstanding as to what is meant by tunnelling. I remove the anus like in the video but have heard others who use gadgets call their way tunnelling and I see no point to those.

I only shoot roe and so a suspended gralloch is very easy and better for my back. Bending is harder than lifting.

 

[devon deer stalker]

I think some of the ways described are very good and informative however the game dealer here will not take animals with a split brisket or aitch bone. I can understand this if being lardered.

I think the tunnelling thing may be a misunderstanding as to what is meant by tunnelling. I remove the anus like in the video but have heard others who use gadgets call their way tunnelling and I see no point to those.

I only shoot roe and so a suspended gralloch is very easy and better for my back. Bending is harder than lifting.

Have you seen lately how many have had their briskets opened, it appears they don't seem to be concerned anymore, but they are about the backside, it gets rejected by the vet and the silly stalker doesn't get paid.

 

[Heym SR20]

One very good reason not to do a suspended gralloch is if you are having to drag the carcass post gralloch. On Scottish hillsides you want to keep openings to a minimum so that you get minimal contamination as you drag the beast off the hillside. Often you will just remove the rumen and guts and leave the heart, lungs liver, kidneys all in place. Indeed when I started stalking, dealers wanted to see the heart and lungs to check for disease. They were removed at the ladder, but were tagged with same number as carcass and then taken to the dealer.

 

[Tim.243]

One very good reason not to do a suspended gralloch is if you are having to drag the carcass post gralloch. On Scottish hillsides you want to keep openings to a minimum so that you get minimal contamination as you drag the beast off the hillside. Often you will just remove the rumen and guts and leave the heart, lungs liver, kidneys all in place. Indeed when I started stalking, dealers wanted to see the heart and lungs to check for disease. They were removed at the ladder, but were tagged with same number as carcass and then taken to the dealer.

There are lots of partial clean outs, If I do a big deer on the forklift/hoist then I tie off the poop tube and once the greens and lungs are out and it is the truck I do the arse as it is a decent height. Take the back feet off, then the front feet and head off at home as you need something to grab hold of. I only have 2 hands so use a magnetic level on steel work as there is no one there to hold it... and if there was they would keep moving it lol

 

[RM100]

I think some of the ways described are very good and informative however the game dealer here will not take animals with a split brisket or aitch bone. I can understand this if being lardered.

I think the tunnelling thing may be a misunderstanding as to what is meant by tunnelling. I remove the anus like in the video but have heard others who use gadgets call their way tunnelling and I see no point to those.

I only shoot roe and so a suspended gralloch is very easy and better for my back. Bending is harder than lifting.

I always open the brisket. Perhaps, I’ll try without opening it. How would that work with munties vs fallow?

 

[Tim.243]

I always open the brisket. Perhaps, I’ll try without opening it. How would that work with munties vs fallow?

You can do them all the same with a small opening, you don't need a big hole just small hands lol

 

[wytonpjs]

Sometimes there no option but to do a ground gralloch and 2 pairs of hands can definitely be better than one. Here’s one from up on Arran - over 23 stone in the larder and it had to expire in a gully. The gralloch and recovery was emotional

 

[gixer1]

I always do my gralloch on the ground…otherwise, many times you’d have to drag/carry the beast to the tree anyway (which may be a fair distance away) so it’s still on the ground for a period.

I don’t split the chest until back at the larder/fridge and while doing that also split the H-bone and remove the anus.

The reason for splitting the chest is to allow everything to cool more evenly and also allows inspection in that area.

As someone mentioned - do whatever suits you!

 

[JH83]

Sometimes there no option but to do a ground gralloch and 2 pairs of hands can definitely be better than one. Here’s one from up on Arran - over 23 stone in the larder and it had to expire in a gully. The gralloch and recovery was emotional

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My lumbar region has gone into spasm just looking at that

 

[gixer1]

Sometimes there no option but to do a ground gralloch and 2 pairs of hands can definitely be better than one. Here’s one from up on Arran - over 23 stone in the larder and it had to expire in a gully. The gralloch and recovery was emotional

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That’s a case of “never shoot a deer that’s walking towards your transport”….

 

[Heym SR20]

There are lots of partial clean outs, If I do a big deer on the forklift/hoist then I tie off the poop tube and once the greens and lungs are out and it is the truck I do the arse as it is a decent height. Take the back feet off, then the front feet and head off at home as you need something to grab hold of. I only have 2 hands so use a magnetic level on steel work as there is no one there to hold it... and if there was they would keep moving it lol

Trouble with summit plateau of a Scottish Munro is that its rather a challenge getting an argo, quad let alone a forklift to.

 

[Tim.243]

Trouble with summit plateau of a Scottish Munro is that its rather a challenge getting an argo, quad let alone a forklift to.

Granted but if we follow your mantra then no power to your house would ever get there...

There is a huge amount of deer past Hadrian's wall in England with lots of trees also forklifts...

 

[75]

There’s a time and place for both. But given the choice I prefer suspended every time. I’ve just butchered 2 fallow, both head shot. One suspended gralloch, the other on the ground. I did both so I know they were treated equally well.

The suspended gralloch was just cleaner inside and nicer to butcher. Overall pretty much identical amount of meat off them both but a bit more trimming and tidying here and there required

 

[Klenchblaize]

When I recall how we dragged beasts over the hill and through peat bog & burn back in the day I refuse to accept the use of a hose back at the larder to clean things up made carcass contamination significantly worse.

K

 

[Vallance1701]

Exactly this. I am lucky on my main ground in usually being available to drive to the strike site and this is quick and minimises contamination.

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where can I buy the tow ball one from? Cheers

 

[wytonpjs]

where can I buy the tow ball one from? Cheers

That’s a Napier Truck Click

 

[RescueMe0007]

Sometimes there no option but to do a ground gralloch and 2 pairs of hands can definitely be better than one. Here’s one from up on Arran - over 23 stone in the larder and it had to expire in a gully. The gralloch and recovery was emotional

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Thankfully I'm only shooting Sika thus far. Your photos look like a heart attack special, good on you for the recovery!

 

[75]

where can I buy the tow ball one from? Cheers

Donnington Deer Management do a very solid one

 

[scotch_egg]

I have had a suspended gralloch demonstrated and say it was very enlightening. I will definitely be carrying them out when possible.

 

[kieran222]

I must admit, I was a bit uneasy about a knife covered in green working around the neck. Surely, the neck end will be covered in deer-lunch.

I do a similar gralloch but leave the oesophagus attached at the base of the jaw. I think I first saw it on a German video.

I simply don’t like a knife blade that is green with muck, coming in contact with tissues that you may be hanging the chiller for a few days….and then putting in sausages/the dog etc.

I tuned out then.

Not sure what you mean by a knife covered in green. If you tie off the food pipe when the deer is on the ground there shouldn't be any green. Drag it by the front end and don't raise the back end before you cut into the food pipe otherwise gravity will push all of the green back up towards the head.