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I broke it down like that so the meat could chill right down quickly and hung it up overnight, first thing in the morning I skinned and boned out the meat so it was all nice and cold and blood free...

That little eka knife you gave me has lived in my bumbag as an emergency spare knife....it's done a few headskins but Friday evening it showed it's worth as I had misplaced my main knife.
I keep it...

Excellent.
I do this too but add some onions or celery or carrots whatever is in the fridge.
Bloody brilliant when you do your veni stew with the shoulder/neck meat.