How to Deal with Blood Shot Meat from Your Hunt

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How to Deal with Blood Shot Meat from Your Hunt

Blood shot meat is a common issue in hunting, often caused by a poorly placed shot that results in excessive damage to the meat. This can lead to meat that is not only visually unappealing but also potentially spoiled, which can ruin your entire harvest if not handled correctly. Here’s a step-by-step guide on how to properly deal with bloodshot meat to ensure that the rest of your meat remains fresh and safe to eat.

Understanding Blood Shot Meat

Blood shot meat occurs when the force of the bullet or arrow causes blood to pool and tissue to bruise around the wound area. This meat appears dark red or purple and is often mushy to the touch. The main concern with blood shot meat is that it can sour quickly, which can lead to the spoilage of surrounding meat if not removed promptly.

Why You Must Remove Blood Shot Meat

The blood trapped in the tissue can spoil faster than the rest of the meat. If left untreated, this sour blood can spread to adjacent areas, tainting a larger portion of the meat. This can lead to a significant loss of usable meat, particularly in areas like the neck or shoulder, where blood shot is most common.

Steps to Remove Blood Shot Meat

1. Identify the     Affected Area: After dressing the animal, carefully inspect the carcass for areas     where bloodshot has occurred. This is usually near the entry and exit     wounds but can spread further depending on the shot's impact.
2. Cut Away the     Blood Shot Meat: Use a sharp knife to carefully cut away the affected areas. Be     sure to remove all visible signs of bloodshot, as any remnants can lead to     spoilage.
3. Remove the     Windpipe and Esophagus: These should be removed as well     to prevent any regurgitated material from spoiling the neck meat. This is     especially important if you plan to hang the carcass for aging.
4. Consider the     Aging Process: If you plan to age the meat, whether through dry or wet aging,     it’s crucial that all blood shot meat is removed first. Any remaining     blood can sour during the aging process, permeating the meat and ruining     the flavor.
5. Dispose of the     Blood Shot Meat: Do not attempt to salvage blood shot meat by washing or cooking     it, as it will not improve the quality and can pose health risks. It's     best to discard it entirely.

Final Thoughts

Dealing with bloodshot meat promptly and effectively is essential to ensure the quality and safety of your harvested meat. By carefully removing the damaged areas and properly preparing the carcass for aging, you can maximize the yield and enjoy the fruits of your hunt without the risk of spoilage.

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