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Hunting – Care of Harvested Game

Hunting – Care of Harvested Game. By: Brandy Porter & David Ridley. Provided by Dr. James Corbett, Agriculture Teacher, Lowndes Co. High School Modified by Georgia Agriculture Education Curriculum Office To accompany Georgia Agriculture Education Curriculum Lesson 03452-4 July 2002.

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Hunting – Care of Harvested Game

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  1. Hunting – Care of Harvested Game By: Brandy Porter & David Ridley Provided by Dr. James Corbett, Agriculture Teacher, Lowndes Co. High School Modified by Georgia Agriculture Education Curriculum Office To accompany Georgia Agriculture Education Curriculum Lesson 03452-4 July 2002

  2. Students will learn: Gear needed to properly dress a deer. How to field dress a deer. Learn to identify the different cuts of meat. Unfamiliar terms Objectives

  3. Unfamiliar terms • Field dressing- Removal of the entrails and skin from game to prevent its meat from spoilage. • Entrails- Intestines and internal organs. • Whetstone- a stone used to sharpen knives.

  4. Basic Dressing Gear • Pocket knife • Whetstone or similar tool • For big game: • Light belt axe or folding saw • 10 – 15 ft of sturdy rope • Cloth game bags: small- for heart and liver large- for entrails (if required)

  5. Place the animal on it’s back, front elevated, spread hind legs. Cut along midline of belly from breastbone to anus. Avoid cutting the bladder and intestines. Cut the windpipe and esophagus at the upper neck and tie them off. Slice thru the meat b/t the hind legs & cut the pelvic bone. Cut around the anus and tie it off to keep droppings from spilling into the cavity. Reach into chest cavity and pull esophagus and windpipe out. Field Dressing

  6. Field Dressing cont. • Pull the lungs, heart, and guts out of the animal. • Some people consider the heart and liver to be excellent eating.

  7. Did you know??? • Air temperature affects the quality of the game. • Sprinkling black pepper onto the meat will protect it from insects. • You should NEVER transport a large animal on the hood of a vehicle (it can be offensive, plus the engine heat will spoil the meat) • Three major causes of spoilage: dirt, heat and moisture.

  8. Cutting Diagram

  9. Review • Name 2 pieces of equipment needed to field dress a deer. • A knife and cloth game bags. • What do you do with the entrails after you field dress the animal? • Place in game bags and discard properly. • What is a whetstone used for? • Sharpening a knife.

  10. Review • What are the three major causes of spoilage? • Dirt, heat, and moisture. • What is the purpose of sprinkling black pepper onto the meat? • To protect it from insects.

  11. The End

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