You are looking at a preview of what’s in the Missouri Hunter Ed Course.
Feel free to look around, but you’ll need to register to begin progress toward getting your Conservation Heritage Card.
The way you handle game after it’s harvested can have a significant impact on the quality of the meat.
Basic field dressing techniques will help cool game by removing entrails and will prevent the growth of bacteria, which can cause meat to spoil. Three major factors contribute to bacteria growth.
Heat is the number one concern. Bacteria grow rapidly in a carcass, especially if it is allowed to stay warm. Meat begins to spoil above 40° Fahrenheit.
