lloydi73 Posted October 31, 2016 Report Share Posted October 31, 2016 Whilst attempting my first solo unsupervised gralloch yesterday, I did the cardinal sin and pierced the stomach, it was outside the carcass but none the less I pierced it. (Sorry Highbird I failed you). This carcass HAS NOT entered the food chain I immediately discarded it. But once the stomach is pierced, can the carcass be saved or is that the end of it? ATB LLoydi Quote Link to comment Share on other sites More sharing options...
sako751sg Posted October 31, 2016 Report Share Posted October 31, 2016 Are you saying you binned the beast because you cut into the ****bag?? Total waste if you have binned it as unless you were on a Freddy Kruger style gralloch there would have been very little damage done. Quote Link to comment Share on other sites More sharing options...
fortune Posted October 31, 2016 Report Share Posted October 31, 2016 when was this shot and binned? Quote Link to comment Share on other sites More sharing options...
lloydi73 Posted October 31, 2016 Author Report Share Posted October 31, 2016 Shot yesterday............... Quote Link to comment Share on other sites More sharing options...
fortune Posted October 31, 2016 Report Share Posted October 31, 2016 Just because the gut bag has been opened it isn't the end of the world. obviously hygiene is very important when handling the carcass. If the gut was outside the cavity when you pierced it I would have carefully removed it and made sure that nothing was in the cavity. I would have cleaned out the cavity and gone from there. I wouldn't sell it but I would attempt to retrieve as much as I could of the carcass. deer will get stomachache contents inside of them when they are shot. you can't shoot stuff and just discard it because of this. its our moral duty to do something with the deer and not just waste the life for no good purpose. Quote Link to comment Share on other sites More sharing options...
lloydi73 Posted October 31, 2016 Author Report Share Posted October 31, 2016 It was the stomach that was pierced and the horrible green sludge that comes from it came out...It didn't enter the cavity, but went on the fur of the animal and then obviously my knife. It was a field gralloch so I didn't have a lot to clean or steralise with. As I am fully aware the nasty nature of the bacteria, I thought it best to be safe than sorry. Trust me, nobody was sorrier than me not to be able to salvage it as I had a few people I'd made venison promises to. The carcass didn't go to complete waste, my friend took it and fed it to his ferrets and dogs...... Quote Link to comment Share on other sites More sharing options...
kyska Posted October 31, 2016 Report Share Posted October 31, 2016 As a licensed slaughterman (I've had a diverse job life) the OV or meat inspector would ask us to trim any contaminated tissues, I would of carried on and then dealt with it at home. Quote Link to comment Share on other sites More sharing options...
lloydi73 Posted October 31, 2016 Author Report Share Posted October 31, 2016 Ok, so it is possible to salvage then. I take it the only right off is, if the stomach contents went all inside the carcass, or can you still trim and clean that at home? Quote Link to comment Share on other sites More sharing options...
scotslad Posted October 31, 2016 Report Share Posted October 31, 2016 It would have to be pretty bad for me to chuck a carcus away. If really bad mibee the tender lions/2 straps on iside of spine at rear Ur back straps or hauches wil still be in the skin and completely untouched. For decades folk have been sticking knifes in ground to 'hold' them etc not best practice by modern standards but will do u no harm, remember ur cooking the meat too Quote Link to comment Share on other sites More sharing options...
Benthejockey Posted October 31, 2016 Report Share Posted October 31, 2016 Think of it in all practical terms as a big rabbit. Would you bin a rabbit if you got a bit of sludge on it? Probably not you'd trim away the flank where it was contaminated and carry on. A deer is much bigger and there's a lot more green sludge to come out if you pop them but don't worry about it. When you get it home and take the skin off you can do a little bit more trimming if you find any more contamination. Don't panic. If you did a particularly bad job there's still 4 legs and then back straps. The more you do the better you'll get. Quote Link to comment Share on other sites More sharing options...
fruity Posted October 31, 2016 Report Share Posted October 31, 2016 You done what you thought was right at the time lloydi. May be worth carrying a roeing knife with you or covering the end of your current knife to stop puncturing,and a pocket full of cable ties . PS glad your feeling better by the way after your illness Quote Link to comment Share on other sites More sharing options...
kyska Posted October 31, 2016 Report Share Posted October 31, 2016 You done what you thought was right at the time lloydi. May be worth carrying a roeing knife with you or covering the end of your current knife to stop puncturing,and a pocket full of cable ties . PS glad your feeling better by the way after your illness This, let's not knock someone for doing the 'right thing'. Quote Link to comment Share on other sites More sharing options...
kyska Posted October 31, 2016 Report Share Posted October 31, 2016 It was the stomach that was pierced and the horrible green sludge that comes from it came out...It didn't enter the cavity, but went on the fur of the animal and then obviously my knife. It was a field gralloch so I didn't have a lot to clean or steralise with. As I am fully aware the nasty nature of the bacteria, I thought it best to be safe than sorry. Trust me, nobody was sorrier than me not to be able to salvage it as I had a few people I'd made venison promises to. The carcass didn't go to complete waste, my friend took it and fed it to his ferrets and dogs...... Worse is done in slaughterhouses, believe me, but is still above board from a food hygiene aspect. Quote Link to comment Share on other sites More sharing options...
JDog Posted October 31, 2016 Report Share Posted October 31, 2016 Highbird 70 will never take you out again. In less than ideal weather conditions it probably happens more than you think. I remember being on Rannoch Moor one December attempting to gralloch a hind in snowy and cold conditions and I couldn't even feel my hands even though they had been inside the hot body of the deer for a few minutes. Very precise knife work was difficult if not impossible. Practice makes perfect. Quote Link to comment Share on other sites More sharing options...
activeviii Posted October 31, 2016 Report Share Posted October 31, 2016 Even if it's gut shot you can still salvage some of the meat for own use. The ba k legs. Top straps even the front legs. If the green or urine has torched the meat then the deal with not take it. It will show up on the carcuss. If you popped the stomach out side the cavity and the green had not got in side then with a clean knife, trim the belly out, tell the dealer and then its up to him. Carry a pack of kitchen worktop wipes in your ghalloching pack would have saved the problem but how much more must one carry Quote Link to comment Share on other sites More sharing options...
scolopax Posted November 1, 2016 Report Share Posted November 1, 2016 I would be ringing your mate up sharpish and asking for whats left of the carcasse back. If it makes you feel better I once butchered and bagged up a roe buck then had second thoughts and disposed of the lot. All because of some large lymth nodes I found in the muscle structure when breaking down into joints. I had never noticed them before so it played on my mind. Every one I have butchered since has those same lymth nodes of more or less the same size, I had just not noticed them before on the handful of animals I had dealt with previously. Quote Link to comment Share on other sites More sharing options...
Redgum Posted November 1, 2016 Report Share Posted November 1, 2016 Its not bad practice to be over cautious but a bit of green waste shouldn't mean the bin if handled correctly. Just wipe it off, if you do get it in the cavity then wipe out with some white vinegar. I have saved meat that has look pretty bad especially in Munties if the shots not dead square on. One thing I have learnt through experience and that is if your going to hang the carcass in the chiller with the skin on especially make sure you cut out any skin were green waste has got under it on the exit wound. A clean carcass will hang for a long time, any gut waste and it will taint. I have a mate who used to work in a slaughter house and reckoned that if you saw what was passed you would never eat meat again. Quote Link to comment Share on other sites More sharing options...
lloydi73 Posted November 1, 2016 Author Report Share Posted November 1, 2016 Thankyou for the input gents, again a lot learnt to put into practice..... All the best... Lloydi Quote Link to comment Share on other sites More sharing options...
Blackpowder Posted November 1, 2016 Report Share Posted November 1, 2016 We seem to cheerfully eat winged game where pellets have penetrated the stomach, I know its on a smaller scale but certainly never had any ill effects. Blackpowder Quote Link to comment Share on other sites More sharing options...
kyska Posted November 1, 2016 Report Share Posted November 1, 2016 Thankyou for the input gents, again a lot learnt to put into practice..... All the best... Lloydi Good on you, I'd be more worried about checking local lymph nodes and signs of parasitic infection that a bit of rumen liqueur contamination. Quote Link to comment Share on other sites More sharing options...
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