Removing the windpipe and esophagus

Who does/doesnt do it? What is the idea behind doing it? I have never done it as was never actually shown how to do it and dont really like the idea of a bloody open neck flopping all round my head while carrying an animal whole. If it's just a hygiene thing ie: no risk of half chewed feed ending up in the gut cavity, I have never experienced that happening and if it has it's been so minute and a non issue it hasn't been noticed. Keen on some insight into this practice as I see heaps of photos of guys carrying animals whole with them removed and often wonder if I'm the odd one out and doing something wrong?

I think it goes back to maet hunting practice.....but its added weight you dont use either way.

If i am carrying i leave it in till i get back to bike or truck. I have hung a animal in the chiller for a week forgetting to remove it and it was going smelly around this area, more the grass going rotten i think. Lately when skinning a animal i get it down to the neck and cut through the neck . job done

I mostly don't. For the reasons you say and its just another entry for dirt and shit.
I just make a cut in the thorax and pull it out from the inside. That lets the air in and the blood out but leaves the neck sealed up. A lot cleaner until you get home when you can take it all out.

Out of habit from my meat hunting days I leave the ears on too. To me they look naked without their ears.

Attachment 130280

p.s. when I was meat hunting I would drain the blood through the neck hole I made and leave the arse in and tie the bum tube off. That way I didn't have blood running down the back of my legs from the arse hole during the carry.

@Tahr whats the green rope pulley? good quality

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Originally Posted by bigbear

@Tahr whats the green rope pulley? good quality

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Its at Brian's - his killing shed set up - so I will link him and get him to answer. @Brian

Brians got a chiller so a lot of our deer end up in that. Especially if we can get them out whole like these.

Yes , I do it. It is the usual practice of any game keeper / hunter in the uk who takes its animal to the game dealer.

Micky Duck said it in part, weight and quick cooling, keeping in mind nothing had to come out but meat.
KH

I do mainly to let the chest cavity drain and just so there is nothing manky in there to go off prematurely.
Also saves trying to find somewhere to dispose of it at the chiller.

I dont open up the skin on the neck usually, if its a young animal it will all pull out attached to the lungs if you reach up around them and grab the pipe.

Ends up looking no different to a gutted deer with its head cut off.

I'm With you Thar - small slit below the voice box and a few little cuts around the Oesophagus to clear from the neck muscle if any that makes it easier to pull through from the chest cavity.
But then I pull it out a bit and cable tie the end til its tightly closed (I know some tie in a knot but I've found this easier and super light , and always have a few carried in my belt kit (ostensively to ensure) just on the off chance that if the deer I shot was sitting down and chewing cudd or freshly eaten grass it can't smear this on the inside of the neck and chest cavity unseen as i pull it back through.

A cable tie means I don't open a big slit down to free it up ot give enough slack to tie an overhand know with.

Just my personal preference.
CD

Interesting. Conversely I was taught to take everything out and have never stopped to think about leaving it in. I always thought that by taking it out you were opening up the carcass to allow better draining and better cooling.

I guess it just goes to show there's more than one way to skin a cat.

Not much on the neck for meat anyway so I have in the past cut it off at the shoulder , saves it banging about and evens up the balance when carrying...so windpipe is left behind with the rest of the offal...well, most of the offal, the liver comes home to join the bacon and onions in the pan...gutting useing a small cut just under the breastbone just big enough to get a hand in to remove guts and tie off the shitter tube saves that feeling of the blood leaking through ones arse crack.

On the odd occasion I shoot something I have taken to milking the colon and cutting it then prolapse it out the butt hole and deal with it later. Takes me ages to get it out normally.

Everything else is whipped out but that's just how the old Maori pig hunter who taught me how to do it did it.

Heart is saved if it's not buggered. Everything else is left as pig bait.

If it is an immediate carry I can understand what is being said about leakage but I don't agree. It is not possible to make a perfect gutting job without removing the widepipe because when that is pulled down a membrane inside the chest and gut cavity peels down and leaves the whole inside spotless. I will give Tahr and Brians method of making an incision at the larynx a go
Buy a 'Game Gear' Carry cape, no blood on clothes and replaces your lightweight raincoat.
Ryan try this:
1)Animal faced down hill, cut artery at jaw line to drain
2) 'Bung hole' animal - Arse hole / vagina cut around pull out tie off, pizzle off, tail off
3) split skin on tummy with the animal faced down hill which keeps pressure off the lower abdomen so the intestines aren't bursting out through the incision as you cut.
4) turn animal to face uphill
5) free up and tie off wind pipe trying Tahrs system
6) finish abdominal incision up to ribcage
7)Start the guts coming out to make room for hands
8) reach in cut around both sides of the diaphragm all the way to spine
9) Grip windpipe and pull down, everything will come out including arsehole to leave a perfect clean Gold Medal winning job
10) Inspect lungs/wind pipe , diaphragm, liver, for disease cyst's, TB lesions. Check liver for Fluke if taking it

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Originally Posted by Moa Hunter

If it is an immediate carry I can understand what is being said about leakage but I don't agree. It is not possible to make a perfect gutting job without removing the widepipe because when that is pulled down a membrane inside the chest and gut cavity peels down and leaves the whole inside spotless. I will give Tahr and Brians method of making an incision at the larynx a go
Buy a 'Game Gear' Carry cape, no blood on clothes and replaces your lightweight raincoat.
Ryan try this:
1)Animal faced down hill, cut artery at jaw line to drain
2) 'Bung hole' animal - Arse hole / vagina cut around pull out tie off, pizzle off, tail off
3) split skin on tummy with the animal faced down hill which keeps pressure off the lower abdomen so the intestines aren't bursting out through the incision as you cut.
4) turn animal to face uphill
5) free up and tie off wind pipe trying Tahrs system
6) finish abdominal incision up to ribcage
7)Start the guts coming out to make room for hands
8) reach in cut around both sides of the diaphragm all the way to spine
9) Grip windpipe and pull down, everything will come out including arsehole to leave a perfect clean Gold Medal winning job
10) Inspect lungs/wind pipe , diaphragm, liver, for disease cyst's, TB lesions. Check liver for Fluke if taking it

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I'm owed some gold medals then :)

One slit up the front of the neck, separate wind pipe and esophagus. Tie a knot in esophagus and then reach up rip out whole lot from inside gut cavity. Literally no meat on that front face of neck anyway.

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Originally Posted by Tahr

I'm owed some gold medals then :)

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No sorry you only get Silver because of not doing a post mortem check:)

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Originally Posted by McNotty

One slit up the front of the neck, separate wind pipe and esophagus. Tie a knot in esophagus and then reach up rip out whole lot from inside gut cavity. Literally no meat on that front face of neck anyway.

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Agree totally, that is what do too, but I will try Tahrs incision system as that will keep the front of the neck chops clean.

Gonna have to have a go at this removing it from the inside thing, I always just go straight in, incision down the stomach and around the bum, come up other side and remove pizzle or vagina and udder tissue, then release bumhole and pinch it from the outside with one hand, reach inside and feel my way to the back with other hand, pinch around the bumhole with hand that is now inside the animal then pull all the guts forward and out in one motion, cut through diaphragm and release it all the way round, then poke knife hand right up as far as I can and slice through windpipe and esophagus from the inside (all by feel as cant see this part of process) and pull vitals out. Tell the truth I've never been much of a fan of neck chops etc and they usually go in the dog pile and this process doesnt really seem to affect any of the meat I'm going to take off the carcass once it's been hung anyhow.

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Originally Posted by Moa Hunter

If it is an immediate carry I can understand what is being said about leakage but I don't agree. It is not possible to make a perfect gutting job without removing the widepipe because when that is pulled down a membrane inside the chest and gut cavity peels down and leaves the whole inside spotless. I will give Tahr and Brians method of making an incision at the larynx a go
Buy a 'Game Gear' Carry cape, no blood on clothes and replaces your lightweight raincoat.
Ryan try this:
1)Animal faced down hill, cut artery at jaw line to drain
2) 'Bung hole' animal - Arse hole / vagina cut around pull out tie off, pizzle off, tail off
3) split skin on tummy with the animal faced down hill which keeps pressure off the lower abdomen so the intestines aren't bursting out through the incision as you cut.
4) turn animal to face uphill
5) free up and tie off wind pipe trying Tahrs system
6) finish abdominal incision up to ribcage
7)Start the guts coming out to make room for hands
8) reach in cut around both sides of the diaphragm all the way to spine
9) Grip windpipe and pull down, everything will come out including arsehole to leave a perfect clean Gold Medal winning job
10) Inspect lungs/wind pipe , diaphragm, liver, for disease cyst's, TB lesions. Check liver for Fluke if taking it

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The tail, pizzle and back wheels are worth too much coin to leave behind.

On Hinds/young out of Roar Stags - pull it back into gut cavity without any opening of neck skin
Stag - Roar or old tough ones - incision just in front of brisket - take it out the front
Bugger carry anything you don’t have too - mind you today most are backed up to with a Quad - if not neck totally removed - flopping/over balancing bloody thing – was different when they were $$ income

Yes - leave the arse sealed until finished carry - if carried

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Originally Posted by veitnamcam

I do mainly to let the chest cavity drain and just so there is nothing manky in there to go off prematurely.
Also saves trying to find somewhere to dispose of it at the chiller.

I dont open up the skin on the neck usually, if its a young animal it will all pull out attached to the lungs if you reach up around them and grab the pipe.

Ends up looking no different to a gutted deer with its head cut off.

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Same as you Vc just reach down in there and pull it out .

I cant believe people are happy to waste the neck meat.
It is amazing for all sorts of stuff.
As far as the oesophagus goes I always use it to pull the pluck thru after bleeding. I dont care about a bit of blood carrying as it is sort of expected if your hunting. If you havent pumped a round into the body and you do it right, there is little to no blood to worry about anyway.


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Ive always removed the esophagus / wind pipe as I was told by a old school hunter that its the first place fly's like to blow.

Whole neck recipe :
In a large casserole , ( or crock pot but it takes longer)Fry some onions in olive oil till brown.
Sear the neck meat ( don't need to remove it from the bone).
Chop three or four carrots and a handful of mushroom had to the meet and the onions.
Chuck a bottle of white wine in and had water till all the ingredients are covered .
One table spoon of salt, herbs, spices.
Simmer for three to for hours , covered till the meat falls from the bone. You can chuck in some potatoes half way in ,if you have enough space.
This recipe is a variant of an ox tail receive. If you want the dish to be a bit more fatty ,you can chuck in a couple of ox tail bones with the fat.
Enjoy. And no more excuses for not bringing back the neck and eating it!

Will give that a go. [emoji106]
I usually casserole the neck meat or roast individual vertebrae and make a rich stock for venison Jus, sausage rolls etc.
If you want to broaden your venison culinary skills. Try this book.
It is amazing.
https://uploads.tapatalk-cdn.com/202...ce3bc8ffbf.jpg

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For a bit of variation to stews with necks, shanks and shoulders, slow cook them with a tin of Pataks or your favourite vindaloo paste. Guarantee you will carry these cuts out after trying it and not for dog tucker!

Venny neck chops are the ultimate. I cut the yellow tendon off the back off the neck now because it doesn't cook down. When that is cut off it is very easy to see where to split the vertebrae and separate the chops

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Originally Posted by R93

Will give that a go. [emoji106]
I usually casserole the neck meat or roast individual vertebrae and make a rich stock for venison Jus, sausage rolls etc.
If you want to broaden your venison culinary skills. Try this book.
It is amazing.
https://uploads.tapatalk-cdn.com/202...ce3bc8ffbf.jpg

Sent from my SM-G975F using Tapatalk

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Great book. Was given it as a gift and found hard to put down.

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Originally Posted by Moa Hunter

If it is an immediate carry I can understand what is being said about leakage but I don't agree. It is not possible to make a perfect gutting job without removing the widepipe because when that is pulled down a membrane inside the chest and gut cavity peels down and leaves the whole inside spotless. I will give Tahr and Brians method of making an incision at the larynx a go
Buy a 'Game Gear' Carry cape, no blood on clothes and replaces your lightweight raincoat.
Ryan try this:
1)Animal faced down hill, cut artery at jaw line to drain
2) 'Bung hole' animal - Arse hole / vagina cut around pull out tie off, pizzle off, tail off
3) split skin on tummy with the animal faced down hill which keeps pressure off the lower abdomen so the intestines aren't bursting out through the incision as you cut.
4) turn animal to face uphill
5) free up and tie off wind pipe trying Tahrs system
6) finish abdominal incision up to ribcage
7)Start the guts coming out to make room for hands
8) reach in cut around both sides of the diaphragm all the way to spine
9) Grip windpipe and pull down, everything will come out including arsehole to leave a perfect clean Gold Medal winning job
10) Inspect lungs/wind pipe , diaphragm, liver, for disease cyst's, TB lesions. Check liver for Fluke if taking it

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This is how I was taught by farmer butchery judge from Marlborough.

Quote:

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Originally Posted by R93

I cant believe people are happy to waste the neck meat.
It is amazing for all sorts of stuff.
As far as the oesophagus goes I always use it to pull the pluck thru after bleeding. I dont care about a bit of blood carrying as it is sort of expected if your hunting. If you havent pumped a round into the body and you do it right, there is little to no blood to worry about anyway.


Sent from my SM-T510 using Tapatalk

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Neck meat wasn't wasted - camp oven 10 hour cook - neck meat on most animals tastiest
Ever eaten Beef Checks
Best of the best !!

Quote:

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Originally Posted by Tahr

I mostly don't. For the reasons you say and its just another entry for dirt and shit.
I just make a cut in the thorax and pull it out from the inside. That lets the air in and the blood out but leaves the neck sealed up. A lot cleaner until you get home when you can take it all out.

Out of habit from my meat hunting days I leave the ears on too. To me they look naked without their ears.

Attachment 130280

p.s. when I was meat hunting I would drain the blood through the neck hole I made and leave the arse in and tie the bum tube off. That way I didn't have blood running down the back of my legs from the arse hole during the carry.

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Looks like you blew their faces off with buckshot lol! With gutted animals at this stage skin down from rib cage to neck and skin back and remove entire wind pipe as none of the edible meat is there it will bleed out best that way, we only cut the wind pipe in field if its a large animal moose ,elk , or caribou and cutting the wind pipe from the upper cavity is out of reach and thats for gutting purposes only usually quartering is to follow, a lot of oldtimers cut the neck first thing and have seen a few nice mounts ruined that way!
Personally I like neck, shoulder and shank meat as I find it tastier, slow cooked it's hard to beat!

Quote:

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Originally Posted by Moa Hunter

If it is an immediate carry I can understand what is being said about leakage but I don't agree. It is not possible to make a perfect gutting job without removing the widepipe because when that is pulled down a membrane inside the chest and gut cavity peels down and leaves the whole inside spotless. I will give Tahr and Brians method of making an incision at the larynx a go
Buy a 'Game Gear' Carry cape, no blood on clothes and replaces your lightweight raincoat.
Ryan try this:
1)Animal faced down hill, cut artery at jaw line to drain
2) 'Bung hole' animal - Arse hole / vagina cut around pull out tie off, pizzle off, tail off
3) split skin on tummy with the animal faced down hill which keeps pressure off the lower abdomen so the intestines aren't bursting out through the incision as you cut.
4) turn animal to face uphill
5) free up and tie off wind pipe trying Tahrs system
6) finish abdominal incision up to ribcage
7)Start the guts coming out to make room for hands
8) reach in cut around both sides of the diaphragm all the way to spine
9) Grip windpipe and pull down, everything will come out including arsehole to leave a perfect clean Gold Medal winning job
10) Inspect lungs/wind pipe , diaphragm, liver, for disease cyst's, TB lesions. Check liver for Fluke if taking it

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so Moa when bung holeing the animal is the bum tube completely loosened from cutting around, pulling out and tying off?then it will come out whole when extracting the rest of the guts?nothing needed to be done/cut from the inside of the animal?