Thursday, July 25, 2013

What to do with Bloodshot Meat?

Jeff from Clio, MI asked:

I noticed that in your DVDs, the deer and cow elk appeared to be pen raised, as they had no apparent injuries. Therefore, you haven't had a chance to talk about how to deal with bloodshot meat or damaged tissue. What do you do in that case?

Thanks Brad! I am a real fan of yours as well as Outdoor Edge Knives, as I have most they make.

Hi Jeff!

You are correct, the deer we use for our videos are pen raised deer. They are head shot so we don't have the blood in the chest cavity when filming field dressing. This way, the chest is clean and everyone can see the organs whole and intact. It makes it easier to explain the field dressing process this way. As far as blood shot meat, you only have one choice and that's throw it away. Often times if I'm shooting a deer with a gun, I will hold back off the shoulder on the rib cage just to avoid blowing up so much meat in the shoulders. Be careful not to shoot too far back! Ya know what happens then!

Thank you for your question and your support!

"The Meat Man"
Brad Lockwood  

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