GIANT RUBBER WATER TANKS
AGGIE NOTES From the Animal Resources Dept. Cooperative Extension Service, NMSU by Samuel T. Smallidge, Extension Wildlife Specialist, New Mexico State University
Available in 6', 8' 9', 10', 11', 12' 13' Lane Thompson • 806/662-5937 email: redmud@wildblue.net
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FROM FIELD TO TABLE Considerations for Wild Game Food Safety & Meat Quality
e have all heard the saying, “You can’t eat antlers.” Alternatively, you can’t hang meat on the wall. After reaching your trophy and appreciating the sweeping arc and mass of the main-beam, length of brow tines or the color and sheen of the hide, it is time to shift focus to proper handling of your kill to preserve the memories and meat of the hunt. How you handle your game animal after harvest has a dramatic effect on the safety and quality of wild fare you offer to those that come to the dinner table. Meat quality refers to characteristics associated with appearance, flavor and tenderness. Proper handling reduces the risk of disease transmission while fighting ever present and destructive bacteria that can ruin meat quality and render it unsafe to eat. It starts in the field immediately after shooting the animal and having followed NM Department Game and Fish (NMDGF) regulations on legally tagging your animal. Meat may be damaged or ruined if not field dressed, cooled and transported properly. Processing and handling game animals with attention to hygiene and carcass management ensures the best results when your wild fare reaches the dinner table. As soon as possible, field dress the carcass by removing the entrails. It is recommended to field dress the carcass within one-hour after death; sooner is better. Take care not to knick the stomach or intestines while removing the entrails. Once field dressed, get the carcass off the ground. Prop the chest cavity open with sticks and wipe it out with a dry cloth to remove blood, debris and moisture. Elevating the carcass assists in keeping the carcass clean and aids in cooling. By quickly eviscerating and elevating the carcass, with attention to keeping it clean, you have a great beginning to maintaining meat quality characteristics. Assessing the carcass for signs of disease or serious injury not associated with your bullet or arrow should be standard in your