Thread: meat questions

I try to take out as much meat as possible. Will hang quarters, backstaps, offcuts, heart (in meat bag) to cool right down, then bone out. Liver/lungs goes to the pup. If a smaller animal, I may leave bone in and carry the back quarters out. A tip, if there are flies around, definitely hang the meat well away from the gut and carcass, and if you can process at night!

I have a quality chilly bin in the back of the cab in the ute. As it might be there for a few days, I pack ice bottles and ice strips, then cover with pre-cut bedroll foam inside the bin. This stops air circulation. Then more foam on the top lid, a rubber cover (for when the dog decides to sit on it when travelling home), then cover with a white/light towel to help keep temperature down

When I get home, can leave overnight, then process the next day into major muscle groups and steaks which are left in the fridge a couple of days to air dry, then vacuum seal for up to 7 days (seems to be the magic number). Cubed cuts for mincing are frozen straight away from processing later, and fatty/sinew/offcuts are put in meal size portions on baking paper - frozen for meals for the pup. Freeze these, then transfer to a ziplock bag inside the freezer. Means the dog gets veni/fat in addition to biscuits for a month. Seems to work really well.

A second hand Skope fridge is on the wish list in future for dry aging!