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.
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.
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
Last edited by boxhitch; 12-01-2017 at 08:00 AM.
Never say whoa in the middle of a mud hole
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!
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 .