Thread: Bleeding a kill

If you get to a clean shot animal fast enough and stick em in the jugular, they will bleed out really well as the heart will generally still be pumping.
Makes a huge difference when dressing the animal and especially in the eating.
If I don't have a long carry I will leave the bung hole in till I get back to my vehicle.
Always have a change of clothes in the truck but I don't seem to get very bloody carrying an animal.

I vacuum pack all my own meat and have bugger all blood in the bag when it comes to thawing.
I never take a knife to any of the meat I intend to eat myself until it has hung for at least a nite.
If I have to butcher on the hill which is rare I give that stuff away.

I can usually tell just by the taste and texture how an animal was handled when I go to a BBQ. I find a bit of extra care on the hill makes all the difference.




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Originally Posted by R93

If you get to a clean shot animal fast enough and stick em in the jugular, they will bleed out really well as the heart will generally still be pumping.
Makes a huge difference when dressing the animal and especially in the eating.
If I don't have a long carry I will leave the bung hole in till I get back to my vehicle.
Always have a change of clothes in the truck but I don't seem to get very bloody carrying an animal.

I vacuum pack all my own meat and have bugger all blood in the bag when it comes to thawing.
I never take a knife to any of the meat I intend to eat myself until it has hung for at least a nite.
If I have to butcher on the hill which is rare I give that stuff away.

I can usually tell just by the taste and texture how an animal was handled when I go to a BBQ. I find a bit of extra care on the hill makes all the difference.




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Good advice - just think of the flavour that comes with a non-bled Kahawai...
I always bleed anything I shoot - unless it is destined for mince...