Wild game hunting seasons are upon us!
Wyoming is host to a wide variety of game species that range in size from small bird species to larger ungulates such as moose and bison. Safe practices ensure clean and quality meat no matter the species. These guidelines will make wild game meat more pleasing to the palate and safer to consume.
Proper practices
Bleed, field dress, and cool the carcass promptly. Bleeding the animal is an important step in meat care and processing. Proper bleeding improves the keeping qualities and appearance of the meat.
Field dressing refers to the process of removing undesired portions of the animal and harvesting the edible portions. There are three major field-dressing rules to follow as soon as the animal is dead: 1) Keep the carcass clean and use clean utensils during the dressing process; 2) Remove the intestines, lungs, liver, and heart as soon after the kill as possible (if you like variety meats, save the heart and liver in a plastic bag and put them on ice, if possible); 3) Cool the entire carcass quickly and keep it cool during processing and transport. Transporting the meat in game bags can also help keep meat clean and flies off. In a perfect situation, the internal temperature of the carcass (measured in the thickest part – shoulder or hind leg) should be cooled to less that 50 degrees Fahrenheit within 24 to 48 hours. Hanging to drain and clean
Hanging to drain and clean
Hanging the meat or an entire carcass above the ground not only allows the meat to cool evenly, thoroughly, and quickly, it also keeps unwanted animals away from the meat. Remove all foreign particles and loose hair from the meat or carcass. Wipe out excess blood with paper towels or clean cloths and clean water, if available. Copious amounts of cold, clean water will enhance cooling, as well as wash debris and some microorganisms from the carcass. Allow the carcass to dry. Prop the cavity open, and hang the carcass in the shade until the cavity surface is thoroughly dry. Be sure there is good air circulation.
Chilling
Improper temperature is meat’s worst enemy! Cool the animal quickly after harvest. If possible, fill the cavity with bags of ice to enhance cooling during transport. To aid cooling in warm weather, the animal may be skinned, if you have provisions to keep the carcass clean. Use light cotton bags to protect the skinned carcass from contamination by flies. Do not use airtight game bags or tarps that hold in heat that will cause the meat to spoil rapidly. Refrigerate the carcass as soon as possible for best quality once it has been removed from the field. If the weather is over 40 degrees Fahrenheit, it is strongly recommended the carcass be taken to a cooler and refrigerated within three to four hours after killing. In cool weather (28 to 35 degrees Fahrenheit), wrap the carcass or quarters in a sheet and hang to chill in a ventilated shed. Do not allow the carcass to freeze soon after harvest as it may toughen the meat. Remember to keep the carcass cool during transport.
Aging meat
How long to age meat is a common question asked by hunters. There are some general timeframes used for the number of days an animal should age. More information is provided here:
bit.ly/uw-food-preserve, for specific game species.
Aged meat is often more tender and flavorful; however, do not age any game carcass if it was shot during warm weather and not chilled rapidly, if the animal was severely stressed prior to the kill, if gunshot areas are extensive, or if the animal was under 1 year of age.
Aging is not recommended for carcasses with little or no fat covering. Aging is unnecessary if the meat will be ground. Do not trim fat from game meat before it is aged because the fat protects the meat; however, fat should be trimmed after aging to avoid undesirable flavors associated with the fat. Limit aging to a maximum of two weeks at 34 to 37 degrees Fahrenheit. At this point, tenderization slows down and bacterial slime develops.
Care in the kitchen
Wild game provides wholesome, nourishing food, but should be preserved carefully to retain quality. Freezing meat is the most accepted way to maintain top quality. When processing wild game meat remember these practices:
- Wash your knife, hands, and cutting board often with warm, soapy water.
- Trim fat and inedible parts from the carcass when it is cut.
- Mix 15 percent pork or beef fat with ground game and 35 percent pork fat with fresh game sausage.
- Keep raw meat and cooked meat separate to prevent cross-contamination.
Store in a refrigerator if planning to use the game meat immediately. Wrap the meat in moisture-proof plastic wrap or place in a clean plastic storage bag. Store the meat in the refrigerator and use or freeze within three days.
Freeze game properly
Freeze meat while fresh and in top condition. Divide meat into meal-size quantities. Prevent freezer burn by using good-quality freezer paper. Use moisture/vapor-proof wrap such as heavily waxed freezer wrap, laminated freezer wrap, heavy-duty aluminum foil, or freezer-weight polyethylene bags. Press air out of the packages prior to sealing. Label packages with contents and date. Freeze and store at 0 degrees Fahrenheit or lower. Avoid overloading the freezer. Freeze only the amount that will become solidly frozen within 24 hours.
Limit fresh game to eight months frozen storage and seasoned or cured game to four months frozen storage.