Field Care of Game

The way you handle game after it’s harvested can have a significant impact on the quality of the meat.

Field Care Basics

The growth of bacteria is the cause of spoiled meat. Three factors contribute to bacteria growth.

• Heat: Heat is the number one concern, especially in Arizona. Bacteria grow rapidly in a carcass, especially if it’s allowed to stay warm. Meat begins to spoil above 40° Fahrenheit. The higher the temperature—and the longer the meat is exposed—the greater the chance of spoilage. This is particularly true with large game. Be aware that meat will typically spoil from the bone out.
• Moisture: Moisture also encourages the growth of bacteria.
• Dirt: Dirt can introduce bacteria.

Basic field dressing techniques help cool game by removing entrails, which lowers body heat by allowing air into the body cavity. As a rule, it’s best to field dress immediately.

• When cooling the body, use available shade. Hang deer, if possible. For larger animals like deer, elk, and moose, you should prop the carcass open with a clean stick to allow air to circulate.
• In warm weather, it’s helpful to place squirrels and doves in a cooler after dressing, as long as they remain dry.
• Dispose of entrails carefully. Don’t leave them lying by the side of a road or near a residence where they can be dragged home by a dog.
• Keep meat clean by covering it with cheesecloth or a commercially available game bag. This also protects it from flies, which lay eggs in exposed flesh. Rubbing meat with black pepper will also repel insects. If you have to drag the game to camp, try to keep dirt and debris out of the chest cavity.

• Because moisture damages meat, don’t use excessive amounts of water to wash the cavity. Allow it to dry.
• If you plan to process the animal yourself, skin the animal as soon as possible to allow the carcass to cool.