Blood in meat?

[Bugle M In]

I still like to Quarter up the game if I can when hanging, not just the whole animal in 1 piece.
May not make a difference?....but it is what I like to do.
Never had problems with blood in the meat by doing this.
Just my thoughts on the topic.

[Spy]

And this is why we always bleed our game etc ..... ie cut the main arteries (throat) and get the head downhill ......
hundreds of deer , cattle , sheep never had this problem.
And que the non-believers .....

I think this is the first time I have ever agreed with you.

[gmachine19]

Thaw your meat in coca cola. Softens and sweetens the meat. Not Pepsi.

You better not be trolling with this post cuz this sounds like a winner!

[Surrey Boy]

Leeching the blood out will help, salt will help too. Blood in makes it very gamey.

[kelowna.jordan]

When this has happened to me I will put the meat in water to thaw it out before preparing it, bringing alot of the unwanted blood out of the meat.

Same here. Add a little vinegar to the water and drain a couple of times. The water will start out blood red, but by the third time itll be almost clear

[Drillbit]

And this is why we always bleed our game etc ..... ie cut the main arteries (throat) and get the head downhill ......
hundreds of deer , cattle , sheep never had this problem.
And que the non-believers .....

I just double tap and let the heart do the dirty work.

[J_T]

Really!!....well, now I am curious....will have to try that.

Yup. Giver er a try. Works like a charm. Great for meat that has an off or strong taste. Then marinade with wine and vinegar. Wash, dry and cook. You wont go back.

You better not be trolling with this post cuz this sounds like a winner!

Dont criticize until you giver a try.

[boxhitch]

Dead critters don't pump blood, most hunters meat still has blood in it, really no big deal
best one can hope for is a chest cavity full from a double lunger, gravity won't draw the blood from a rear leg til its severed and on a hook

more discussion http://www.huntingbc.ca/forum/showth...light=bleeding

[Panzerfauste]

There is a certain community of hunters that prefer talking upper spine where the head meets the neck shots in hopes of keeping the blood in the meat for the added unique flavour. Ive not personally tried this because lve only ever shot one deer lol, but I come from the culinary community where this isnt unheard of. I would suggest trying cooking a few different small cuts yourself before deciding anything like grinding it all up. Keep in mind the blood contains a lot more nutrients than the meat and also additional protein, so from a pure health perspective its awesome!

[Dannybuoy]

To the OP , next time you or one of your buds drops a deer , cut the two main arteries at throat , get the head pointed downhill and see for yourself just how much blood flows. ( gravity is a real thing boxhitch ).
To panzerfuaste , the base of the skull shot actually allows for a better job of bleeding as the deer drops immediately . My shot of choice .