Thread: Be Honest - How do people carry out meat and large weight

Originally Posted by SPEARONZ

No gutting required but each to their own. This was boned out withouteven removing the legs from the carcass.

18kg of trimmed venison with about 1kg of scraps for dog food. A bit of care on the hill makes it much easier back home.

Attachment 273256

Nicely butchered and packaged! Just need some labels so in 8 months time you’re not wondering what this is when you fish it out of the freezer! I add dates to them as well.

Originally Posted by Sideshow

Hell that’s a nice pig what was the weight…..at the time fecken heavy enough would have been the thoughts coming from the grey matter I’m guessing!
Yep them red bands offf a lot to answer for!

Red bands and bullers are feet wreckers.

Originally Posted by Sideshow

Hell that’s a nice pig what was the weight…..at the time fecken heavy enough would have been the thoughts coming from the grey matter I’m guessing!
Yep them red bands offf a lot to answer for!

From memory he was around 90Kg- 180-190lb

Originally Posted by Lauries Hut

I hardly gut an animal anymore. No need unless you really want the eye fillets.

It’s been posted here before somewhere, my preference is to remove both back legs, leaving the skin intact between them across the rump.
So many upsides:
- very little meat exposed to flys leaves & dirt
- it’s lighter to carry as you’re not carrying the pelvic bone
- it’s quite comfortable sitting on your shoulders, just soft meat, no bones
- clean to carry you don’t have blood running down your neck like you tend to carrying hindquarters intact
- cools faster than a whole hindquarter

That sounds like a good system. I assume you leave the bones in the legs ?


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Originally Posted by Gamehunter

Put a dollar on the deerAttachment 272918

I remember that swannie.