Are there advantage to “normal” versus “gutless” quartering?
This is my first time deer hunting and have watched yours and others videos on field dressing and processing the deer. I am curious what advantages if any there are with normal vs gutless quartering? Also temperatures.. I don’t want any meat spoilage so is there a time temp range that the risks starts to exponentially increase? how quickly do I need to find/field dress the deer?
Thanks a ton!!
Most folks consider the tenderloins to be the best meat from a deer (elk, etc.). The tenderloins are located just below the spine in the rear of the abdominal cavity (just in front of the hams). It is necessary to open the abdominal cavity to remove the tenderloins so I gut all deer to insure I remove the tenderloins!
Deer season opens in south Florida during late July and the coastal counties of South Carolina August 15th. It is often more than 100 degrees when season opens in these areas and folks process deer there hours after the hunt without any issue.
There are many variables including temperature, shot placement, etc., that determine when spoilage might begin. In all but extreme conditions spoilage isn’t a concern. Keep the meat clean and cool it as soon as practical and enjoy some quality venison!
October 28, 2015
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