waiting on invite!

I don't like dead guts near my meat at all so I gut in the field, haul it on the 4 wheeler back to the house, skin and quarter, then chunk it in the freezer. Easy as that.

Come on with it Mr T! Bacon wrapped backstrap tonight in Denison!

First thing is tag next I gut it. Takes maybe 2 minutes.

Throw it on back of the bumper buddy and straight to Kenny Fred's in Bluff dale. Too easy.

Skin and remove backstraps and tenderloin without fully gutting and quarter. Into ice chest and drain ice chest daily until water runs clear and then process.

I field dress it where it lays, drag it back to camp, hang it, skin it, quarter it and put it on ice ( I don't put it in plastic or anything). Goes back home and spends a few days in the game fridge and I butcher it after that.

Quarter it and throw it in the cooler.
I let the meat bleed out for 2-3 days before processing.

Tag it, field dress it, and head to the processor, about 15 minutes away. If we will process it ourselves, I store it in a walk in cooler.

Tag, field dress and straight to the processor. If temps are warm I’ll shove a few bags of ice in the cavity while I drive to the processor.

Tag, field dress, and hang it. Don't ever skin it and put it in the walk in before bed.

Same as everyone else, quarter and ice, or direct to processor if that's what I'm doing. I'd never even consider plastic for game meat, game bags or pillow cases from walmart/dollar general, like 3 for $3, allow the meat to cool and clean if needed