irishgun

lovely hope it shoots well , your bush on your mod is a little tight

there is no problem martin each to there own , just if your presenting a carcass or a joint to a friend or customer it should not be covered in blood and hair , in a abattoir animals ask not shot with high velocity rifles through the chest so its hard to compare them.you say your a HACCP manager you should know to clean as you go, ie hands, knife s ,saws etc .your block is covered in blood and hair as your hands knife etc ,i am a trained butcher a family business and know how to present a nice joint of venison or beef . my point was a small one

martin we always wash out the chest cavity of blood and any foreign matter when we hang our deer in the larder before skinning or delivery to the game dealer . when skinning we always keep our hands clean from blood and hair with water .to transfer blood from the chest cavity to other areas is not so clever .at no stage do we use water on the skinned animal .other than that your guide is well done regards, IG

hi martin , if you wash out all the blood from the chest and body when you get the animal home keeps it nice also when skinning keep a basin of warm water and a towel at hand to keep blood and hair off your meat when the knife becomes covered in hair a quick dip in the water will keep you hair free.