![]() Practice before the beginning of each big game season to make sure the rifles function properly. ![]() If these areas cannot be hit, don’t shoot. ![]() Hitting the middle of the shoulder is just as deadly, although more meat is ruined by the bullet. The animal can escape with a shot in the gut and will probably die days later. Stay close to the shoulder and avoid the gut region. If the head is saved for mounting or the head-neck region are hidden, place the shot in the heart-lung area just behind the front shoulder. Perhaps the best locations are a well-placed head or neck shot, but the heart and lung region is generally recommended (Figure 1). A meat saw or hatchet is desirable for cutting out the breast and pelvic bones in large animals. If the animal is skinned in the field, carry enough cheese cloth or old sheets to cover the carcass. While you hunt, carry a knife with a 5- to 6-inch blade, 15 feet of nylon rope for dragging or hanging the animal, a plastic bag for the heart and liver, and about 2 feet of string for tying the animal’s anus and esophagus. However, enough poor practices can be eliminated to make the difference negligible. While processing big game in the field, it is impossible to duplicate exactly the procedure used by commercial slaughter houses. Virtually all of the so-called “wild” or “gamey” taste in big game is because of poor processing by the hunter, not the intrinsic quality of the meat. Aging a carcass makes the meat more tender.īig game hunting can be a source of top quality meat.When transporting a carcass, keep the meat as clean and cool as possible.After evisceration, clean and wipe the body cavity and hang the carcass in the shade to cool. Kill a game animal instantly, preferably with a shot to the heart and lungs or neck area.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |