irishgun

Hi Chaps,

 

after a long while (not only because of the wait for the stock- which came when McMillan and Peter Jackson said it would- but also because i have had little time to fit it), here's my A5 on a Sako 75-I Varmint.

 

50% Black, 25%Olive Green, 25% Tan

 

 

 

 

Best wishes,

 

Finman

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

IG, if you wash out the cavity then that is when you do all of the damage,and,as I explained.....the vellum inside and outside of the carcase will catch small drops of water,and,this water,which will have allsorts of contaminated matter(blood/faecal)and,will stay with the carcase.Years ago in an abbatoir,you could get away with hosing out a carcase,but,not now my friend,if you were to hose a carcase,it would be immediately condemned by the meat inspectors.The trouble is,that a lot of Game Dealers seem to be unaware of this as well.If you have any contamination,you MUST cut/trim it away.

You do say,and I have highlighted the parts of your reply,that "we always wash out the chest cavity" well what difference is there in doing that than using water on the external parts of the skinned animal?.........None.

I think that the two of us will have to agree to disagree,but,I can tell you that people on this forum have commented to me that they already knew this,and,I was right to bring it up.........all the best ....martin.

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

As a registered H.A.C.C.P. Manager,you should never wash a carcase out,because when you add water to the carcase anywhere,you will get trapped water in the vellum that envelops all of the muscles on the beast,that is why,when you have any contamination at all,be it either Blood from a bullet smash or faecal matter,it must be cut away,especially if it going to be sold to a Game dealer.

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.