16.7 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

Tag immediately, as required by law. Three factors contribute to spoiled meat:

• Heat
• Dirt
• Moisture

Heat is the number-one concern. Bacteria grow rapidly in a carcass, especially if it’s allowed to stay warm. Meat begins to spoil above 40 degrees° 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.

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.

Take the animal to a professional meat processor or process it at home.

Finally, a sure way to ruin meat—as well as earn the disdain of non-hunters—is to tie the animal to the hood or roof of a car, where it’s exposed to heat, exhaust fumes, road salt, and airborne dust.