Butchering Deer by Peter J. Fiduccia

Author:Peter J. Fiduccia
Language: eng
Format: epub
ISBN: 9781510714045
Publisher: Perseus Books, LLC
Published: 2018-09-10T16:00:00+00:00

If you believe it’s a good idea to leave your deer carcass hanging outside for an extended amount of time, this photo of a blowfly maggot from a deer carcass should give you ample reason to change your mind.

This segment of hunters does use a few more tools than the first group does, however. Their tools usually include a couple of all-purpose knives (most times it’s their hunting knives), a meat hand saw, a knife sharpener of some type, and a gambrel. After bringing a quarter to the less-than-stable table, they begin cutting up the deer using the tools at hand. They do so despite the fact that the weather may be so frigid that they rush through their work, which usually leads to a lot of wasted meat. Most times, butchering deer in this manner ends with the hunters not being able to do the job as thoroughly as it would have been done indoors. Moreover, the entire process is seldom completed properly, nor is it performed under the best of sanitary conditions. Remember the flies.

Meat that is butchered outside is also subject to varying temperatures, dust, and dirt. More important, as I mentioned, it is often infested by hordes of flying insects including wasps, mosquitos, filthy houseflies, and nasty blowflies, all of which not only lay eggs in the meat, but will lick it, vomit, and defecate on it.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.