Hello fellow stalkers, are there any legal issues with the transportation of a deer carcass from a chiller to a game dealer..... For example if I shoot a deer on Monday do the Gralloching and 2 hours later put it in my chiller then fast forward to Friday to deliver my carcasses to the game dealer who is about a 2-3 hour drive away from my chiller...... Could I deliver the deer carcass in my pick-up truck or would I have to use a refrigerated vehicle?
Transporting deer carcass from chiller to game dealer
- Thread starter Birdshot
- Start date
Not sure how much your Scottish rules differ from England and Wales, but if we were to do that then, in addition to being registered as a food business (which is a legal requirement if we're selling to an AGHE, even if the carcass goes straight from field to dealer), you would need to register your own larder (where your chiller is) as a food premises and have it inspected.
I don’t think that would be sufficient, as above cold chain must be maintained, the temperature of your carcass would rise on the drive.
You either need to find a way of cooling in the truck, easy for a roe, not so much for a red, or take straight to the dealer.
Is a 4-6 hour round trip ever worth it for a single carcass?
For your own satisfaction, you are not' dodging the food regulations, rather putting Health and Hygiene good practice at risk.
BC.
BC.
It was a hypothetical question, I got curious and wanted to know........ Reason I wanted to know is because it could take hours if not all day with no temperature control to extract a beast with a daytime temperature of 15-25 degrees before it arrives at the game deeler, why should it be any different if taking it from the chiller to the game deeler.......If anything once the carcass has been chilled to the correct temperature the fur would act as an insulator by helping maintain a cold temperature by that logic it would be safer to transport a chilled carcass in 3 hours instead of carcass at the daytime temperature if not hotter than the daytime temperature
Weird - you seem to like hypothetical questions.
Two wrongs don't make a right. This wouldn't be good practice either. I wouldn't put something in the food chain that had been shot and then in 25 degrees for 8 hours. Just because you can shoot them it doesn't mean you should. The ability to extract a carcass in a timely manner should factor into the decision to pull the trigger.
Agree entirely. Cold chain of custody effectively works to get the deer gralloched as quickly as possible (temp dependent) then chilled below 6°C within a sensible timeframe (asap really). After this the carcass, meat etc should not be allowed to rise above 6°C (appreciate that you will need to go above this when cooking
).In reality if you are eating it yourself then thats on you and I know I have eaten animals that I havent been able to adhere to my own advice. Whilst I havent had any adverse effects giving friends, family or someone else food poisoning or worse is a whole different issue.
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