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Cattle Boards
Beef Butchering
How long from slaughter to fridge?
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<blockquote data-quote="GoWyo" data-source="post: 1747010" data-attributes="member: 38220"><p>I shot an elk on September 2 during archery season one year. It was about 75* by 10:00 in the morning. Quartered it in the field in game bags and hung it in the shade while I backpacked quarters out. Took most of the day. Hung overnight at the cabin and was about 55* that night. Loaded the quarters in the extended cab part of the truck, put AC on max and hauled a$$ four hours home to get it to the meat cutter. He said 55* is the magic temp to stop the creepy crawlies and said if I had been a couple hours slower would have lost a bunch of it. If you have to haul 2 hours after the kill, you really need to get the carcass cooled out as much as possible, which may mean hanging quarters. If nothing else, make sure the body cavity is opened as much as possible and keep the flies and wasps off of it.</p></blockquote><p></p>
[QUOTE="GoWyo, post: 1747010, member: 38220"] I shot an elk on September 2 during archery season one year. It was about 75* by 10:00 in the morning. Quartered it in the field in game bags and hung it in the shade while I backpacked quarters out. Took most of the day. Hung overnight at the cabin and was about 55* that night. Loaded the quarters in the extended cab part of the truck, put AC on max and hauled a$$ four hours home to get it to the meat cutter. He said 55* is the magic temp to stop the creepy crawlies and said if I had been a couple hours slower would have lost a bunch of it. If you have to haul 2 hours after the kill, you really need to get the carcass cooled out as much as possible, which may mean hanging quarters. If nothing else, make sure the body cavity is opened as much as possible and keep the flies and wasps off of it. [/QUOTE]
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How long from slaughter to fridge?
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