How to Take Care of Your Meat in the Field
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Randy Newberg and JR Young explain what they do to ensure their meat stays cool, while they are still out in the field. Randy just arrowed a bull bison, and with that much meat he wants to make sure not of it spoils.
Instead of throwing all of the cuts of meat in a game bag and letting it sit, they take the smaller cuts out and let them cool on a table. It's important to let the air circulate around the meat. Randy ends up boning out the big quarters as well, to help let air get to the inside and cool.
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How To Butcher a Deer Hindquarter
Field Producer and Editor, Dan Wilde demonstrates his method of butchering a deer hindquarter, from a buck that Randy shot in Montana.
Dan cleans up the meat and trims fat before breaking it down according to the natural muscle groups. He then wraps it in plastic wrap before an outer layer of f...