Proper Meat Care Following a Successful Hunt

Proper meat care following a successful hunt is crucial for the quality of your venison. While this may seem obvious to most hunters, there’s much to consider when field dressing, transporting, and processing your venison. By planning ahead and having everything you need readily available, you can easily avoid meat spoilage and contamination. Below are some tips, tricks, and a checklist of essentials I like to have ready for when I successfully fill a deer tag. 

Field Care

Field dressing the deer (removing its organs and entrails) as soon as possible is always a good idea. After I blood trail and find my deer, I tag it and immediately start field dressing. The heat retained inside the cavity can cause meat, such as the tenderloins and the innermost musculature along the pelvis, to spoil—especially in warm weather. By removing the organs quickly, you can cool down the core and greatly reduce that risk. 

During this process, it’s important to keep your knife clean. If you accidentally puncture an organ like the stomach or intestines, you’ll want to change the blade or clean it thoroughly to avoid spreading contaminants to the meat. During this step, I always carry a pair of gutting gloves in my backpack to keep my hands and clothes clean. Once the gutting process is complete, elevate the deer’s head and chest to drain excess blood from the cavity. This step helps prevent coagulation and makes butchering less messy later on. 

Transportation

Transporting your deer may seem straightforward, but there are subtle details that can make a big difference. If you plan to drag the deer out of the woods, keep as much dirt and debris out of the cavity as possible. I achieve this during the field dressing process by cutting from the base of the sternum to the top of the pelvic opening only. I don’t split the sternum or the pelvis in the field. This greatly helps keep the meat clean during the drag-out. 

If you’re quartering and packing the deer out, bring a lightweight tarp to keep the meat clean and off the ground. Breathable cloth game bags are also a must-have in your pack when quartering in the field; they help protect the meat while allowing it to cool properly. 

Once you reach your vehicle, regardless of whether you dragged the deer out whole or packed it out in pieces, you’ll need a clean place to store it. Ideally, you’ll have a large cooler—or multiple coolers—filled with ice waiting at the truck for your quartered game bags. If you’re transporting a whole deer in the bed of a truck or on a hitch-mounted rack, a clean tarp can help keep dirt, debris, and road grime off your venison. Wrap the deer securely to preserve the meat’s cleanliness and quality. 

Processing

Once you get the deer home, it’s time to start processing and storing the meat. If you haven’t already skinned the deer, it’s best to do so immediately. After that, aging the meat is optional but recommended for enhancing its flavor and tenderness. Keep a close eye on the temperature; a few days at 34–40°F is ideal. However, if the weather isn’t cooperating, it’s better to skip aging than risk spoilage. 

One critical step is removing bloodshot meat or dirt before aging or freezing. Leaving this on the venison can lead to spoilage or off-flavor. Once the meat is clean and trimmed, it’s time to package it. Your chosen method is up to personal preference, but I highly recommend using a vacuum sealer. While it’s more expensive than using Saran Wrap and freezer paper, vacuum sealing provides a superior barrier against freezer burn. It preserves the quality of your venison for a longer time. 

Hygiene is essential throughout the entire processing phase. Wash your hands, knives, and cutting surfaces thoroughly and often. This not only prevents contamination but also ensures your meat stays fresh and safe to eat. 

Conclusion

Venison is some of the best meat in the world, and it should be treated as such. By having a plan and being methodical about the post-shot process, you’ll significantly enhance the quality and flavor of your finished product. 

It’s also important to note that if you’re traveling out of state or dealing with specific travel restrictions within your home state, you need to familiarize yourself with the laws regarding the transportation of certain parts of the deer, such as the head and spine. These can spread Chronic Wasting Disease (CWD), a fatal neurological condition that affects hoofed animals. 

Taking the time to care for your venison properly not only ensures a delicious meal but also shows respect for the animal and the hunt. Good luck in the woods this season, stay safe, and enjoy!

--Outdoors Allie