warm weather butchering?

chemist308 · October 17, 2005, 11:18 PM

Just spent a day butchering a doe I shot this afternoon. Thing is, I've never butchered one in a 58-60 degree environment before and it did take me a while. I'd say from time of kill to the last piece going in my fridge or freezer was about 12 hours--counting field dress, drag home, hang and butcher. Do you think I'm still good to eat it or did I take to stinking long for all of the meet to still be good?

MEDDAC19 · October 18, 2005, 01:25 AM

Shouldn't be any problem with your venison. Enjoy, and congratulations.

Windjammer · October 18, 2005, 06:59 AM

Down here most of our butching is done in 50 - 60 weather. You should be fine.

VirgilCaine · October 18, 2005, 08:07 AM

You'll be fine. Congrats.

mete · October 18, 2005, 09:08 AM

I did a calf once at 80F. We had no choice but it was ok. The most important thing is to dress it out immediately !! Meat that has cooled to ~40F firms up and is easier to handle. But your venison will be ok.

Clayfish · October 18, 2005, 09:52 AM

This time of year here it's still in the high 80's. We just have to get it done a quickly as possible. Your meat is still good.

zeisloft · October 18, 2005, 10:21 AM

Cant imagine it being a problem. Central TX bow season, its commonly still 90ish. Ive cleaned them while sweating...many times. Feral hogs above 100 degrees. It it is that hot, we often clean then in knee deep water, cools them down and helps with the fleas. Just as normal...cook completely.
~z

wyrdone · October 18, 2005, 10:31 AM

Next time take out some insurance, get a couple large coolers and field dress and quarter (Removing the loins seperately) and then pack ice over it. Let it get nice and cold then do your butchering. Butchering is much easier when the meat has firmed up some, at least for portioning into smaller portions than the large primal cuts.

Pointer · October 18, 2005, 10:39 AM

Skin it out, early on.

The meat cools faster.

This is especially important with Elk because they retain heat and the meat spoils much faster.

Also, be sure to open the arm pits up and lay back the forelegs to let the heat out of that part of the shoulder area.

50-60 degree weather is not a problem.

Enjoy!

clt46910 · October 18, 2005, 11:24 AM

At 60 degrees you should be fine.

Years back when I hunted in hot weather we would have a hour or so drive back home. We would gut the deer, put on the fly bag, throw it on the back of the pick-up, stop at the gas station throw a couple bags of ice inside the carcass, take it home and process it that afternoon, put in the the old refrig on the carport to age, grab some more beer and head back to the deer camp.

Really miss those days...

kingudaroad · October 19, 2005, 06:31 PM

Here in Texas 60 degrees is like the dead of winter. I always feel like its a race against the clock when I shoot a deer. Thats why I quit taking them to the processor. I think theres a good chance they will give you someone elses meat that hasn't taken the care that you have. My last doe I shot was mid december last year. Killed her at 7:30 am 50 degrees. I got her home at 11:30 am 85 degrees

. Meat turned out tasting very very good.

Steve499 · October 20, 2005, 09:06 AM

The only problem you might run into is if you pack all the wrapped meat too tightly together when you put it into your freezer. If the meat isn't already well cooled when packaged, it can spoil even after it's in the freezer if the cold can't get to all sides of all the packages. Pork seems to be more sensitive than venison or beef. When pork goes bad, it is all bad. When beef and venison go bad is begins on the surface and progresses inward. Trimming off the outside of those will often salvage most of the meat. The steak you pay big bucks for at the fancy steakhouse is just half a notch from going bad. Sounds gross but that's how we like them. Venison with some "age" on it tastes better, too.
Steve

MeekAndMild · October 20, 2005, 09:37 PM

Always try the smell test when you thaw it out and then make sure its properly cooked just in case.

wyrdone +1

yorec · October 20, 2005, 11:49 PM

Some folks around here who can't get a carcass cut up right away will pack the cavity with ice. That'll buy a couple extra hours.

Even with that, get the hide off right away - it retains most of the heat as it was designed to.

chemist308 · October 21, 2005, 05:52 AM

Thanks guys. Ate the tenderloins and some stuff I ground so far. Very good indeed. What surprised me the most is how little fat there was on this one. When I butchered one last year she had between half and inch and an inch of fat on her back. This one didn't have that problem so I found the job easier--little less meat too though...not a yearling by any means, just not as big as she initially looked in the field.
Still very good meat, though

Thanks again,
Rob

October 17, 2005, 11:18 PM	#1
chemist308 Senior Member Join Date: July 28, 2005 Location: Pocono Mtns, PA Posts: 587	warm weather butchering? Just spent a day butchering a doe I shot this afternoon. Thing is, I've never butchered one in a 58-60 degree environment before and it did take me a while. I'd say from time of kill to the last piece going in my fridge or freezer was about 12 hours--counting field dress, drag home, hang and butcher. Do you think I'm still good to eat it or did I take to stinking long for all of the meet to still be good?

October 18, 2005, 08:07 AM	#4
VirgilCaine Senior Member Join Date: October 29, 2004 Location: Northern Michigan Posts: 419	You'll be fine. Congrats. __________________ "Danger Itself Is The Best Remedy For Danger"

October 18, 2005, 10:21 AM	#7
zeisloft Senior Member Join Date: June 7, 2005 Location: Amarillo TX Posts: 419	Cant imagine it being a problem. Central TX bow season, its commonly still 90ish. Ive cleaned them while sweating...many times. Feral hogs above 100 degrees. It it is that hot, we often clean then in knee deep water, cools them down and helps with the fleas. Just as normal...cook completely. ~z __________________ A scalpel can be just as effective as a broadsword Obviously, Occam was not a reloader

October 18, 2005, 10:31 AM	#8
wyrdone Senior Member Join Date: October 14, 2004 Location: Blacksburg, VA, USA Posts: 246	Next time take out some insurance, get a couple large coolers and field dress and quarter (Removing the loins seperately) and then pack ice over it. Let it get nice and cold then do your butchering. Butchering is much easier when the meat has firmed up some, at least for portioning into smaller portions than the large primal cuts. __________________ Current Collection Marlin Model 60 (my first gun) Ruger Mark-II .22LR Competition pistol (heavily modified) CZ-50 CVA Bobcat .50Cal Blackpower Mosin Nagant 91/30 (1942) Marlin 336 .30-30 Lever Action Yugo SKS 59/66 CZ-52 Bulgarian Makarov Swiss K-31 Rock Island 1911A1 Near Future (hopefully): M1 Garand CZ-75

October 18, 2005, 11:24 AM	#10
clt46910 Senior Member Join Date: July 3, 2005 Location: Indiana Posts: 149	At 60 degrees you should be fine. Years back when I hunted in hot weather we would have a hour or so drive back home. We would gut the deer, put on the fly bag, throw it on the back of the pick-up, stop at the gas station throw a couple bags of ice inside the carcass, take it home and process it that afternoon, put in the the old refrig on the carport to age, grab some more beer and head back to the deer camp. Really miss those days... __________________ Chuck in Indiana

October 18, 2005, 01:25 AM	#2
MEDDAC19 Senior Member Join Date: April 18, 2005 Location: Endless Mts,NEPA Posts: 379	Shouldn't be any problem with your venison. Enjoy, and congratulations.

October 18, 2005, 06:59 AM	#3
Windjammer Member Join Date: September 28, 2005 Location: Eastern North Carolina Posts: 83	Down here most of our butching is done in 50 - 60 weather. You should be fine.

October 18, 2005, 09:08 AM	#5
mete Senior Member Join Date: June 14, 2004 Location: NY State Posts: 6,575	I did a calf once at 80F. We had no choice but it was ok. The most important thing is to dress it out immediately !! Meat that has cooled to ~40F firms up and is easier to handle. But your venison will be ok.

October 18, 2005, 09:52 AM	#6
Clayfish Senior Member Join Date: May 19, 2005 Location: Valdosta, GA Posts: 953	This time of year here it's still in the high 80's. We just have to get it done a quickly as possible. Your meat is still good.

October 18, 2005, 10:39 AM	#9
Pointer Senior Member Join Date: April 8, 2005 Location: Utah Posts: 2,559	Skin it out, early on. The meat cools faster. This is especially important with Elk because they retain heat and the meat spoils much faster. Also, be sure to open the arm pits up and lay back the forelegs to let the heat out of that part of the shoulder area. 50-60 degree weather is not a problem. Enjoy!

October 19, 2005, 06:31 PM	#11
kingudaroad Senior Member Join Date: March 11, 2005 Location: austin Posts: 735	Here in Texas 60 degrees is like the dead of winter. I always feel like its a race against the clock when I shoot a deer. Thats why I quit taking them to the processor. I think theres a good chance they will give you someone elses meat that hasn't taken the care that you have. My last doe I shot was mid december last year. Killed her at 7:30 am 50 degrees. I got her home at 11:30 am 85 degrees . Meat turned out tasting very very good.

October 20, 2005, 09:06 AM	#12
Steve499 Senior Member Join Date: December 14, 2004 Location: Central Missouri Posts: 533	The only problem you might run into is if you pack all the wrapped meat too tightly together when you put it into your freezer. If the meat isn't already well cooled when packaged, it can spoil even after it's in the freezer if the cold can't get to all sides of all the packages. Pork seems to be more sensitive than venison or beef. When pork goes bad, it is all bad. When beef and venison go bad is begins on the surface and progresses inward. Trimming off the outside of those will often salvage most of the meat. The steak you pay big bucks for at the fancy steakhouse is just half a notch from going bad. Sounds gross but that's how we like them. Venison with some "age" on it tastes better, too. Steve

October 20, 2005, 09:37 PM	#13
MeekAndMild Senior Member Join Date: August 2, 2001 Posts: 4,988	Always try the smell test when you thaw it out and then make sure its properly cooked just in case. wyrdone +1 __________________ In a few years when the dust finally clears and people start counting their change there is a pretty good chance that President Obama may become known as The Great Absquatulator. You heard it first here on TFL.

October 20, 2005, 11:49 PM	#14
yorec Senior Member Join Date: February 2, 2000 Location: Wyoming Posts: 2,328	Some folks around here who can't get a carcass cut up right away will pack the cavity with ice. That'll buy a couple extra hours. Even with that, get the hide off right away - it retains most of the heat as it was designed to. __________________ What part of "... shall not be infringed..." don't you understand?

October 21, 2005, 05:52 AM	#15
chemist308 Senior Member Join Date: July 28, 2005 Location: Pocono Mtns, PA Posts: 587	Thanks guys. Ate the tenderloins and some stuff I ground so far. Very good indeed. What surprised me the most is how little fat there was on this one. When I butchered one last year she had between half and inch and an inch of fat on her back. This one didn't have that problem so I found the job easier--little less meat too though...not a yearling by any means, just not as big as she initially looked in the field. Still very good meat, though Thanks again, Rob