Thread: Hanging a carcass

Originally Posted by R93

I don't do sheep much but any game meat for my table has to be shot and bled properly, hung outside the chiller for at least 12 hrs then in the chiller for a min of one week.
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How was that jap eating wise? I am certain that with these smaller animals the meat quality suffers if it is not hung and set on the bone. The back steaks certainly are not as good if cut off from hot carcass (but often is the only option).
I very much prefer game meat hung and chilled for a similar period to you. Never bothered to bleed though. That's what bullets are for