208backcountry
WKR
Let’s talk rules of thumb.
General rules of meat care with very little parameters. Everyone has a few, and everyone has different deciding factors of making meat care descions. Where do you draw a line in the sand? What come to your mind as a rule that you always follow from field to freezer?
I will start!
My number one golden rule when it comes to anything that is coming off the mountain on my back:
No matter what, hide and quarters come off immediately after pictures. Rain, shine, blizzard, blazing hot, or bitter cold, 10 miles, in or 1 mile in. This is one of my rules that I always follow to make sure meat is in tip-top shape. Seems like a no brainer to me, but I know others opinions may differ depending on the situation. This is something that I always follow.
Your turn! Go!
General rules of meat care with very little parameters. Everyone has a few, and everyone has different deciding factors of making meat care descions. Where do you draw a line in the sand? What come to your mind as a rule that you always follow from field to freezer?
I will start!
My number one golden rule when it comes to anything that is coming off the mountain on my back:
No matter what, hide and quarters come off immediately after pictures. Rain, shine, blizzard, blazing hot, or bitter cold, 10 miles, in or 1 mile in. This is one of my rules that I always follow to make sure meat is in tip-top shape. Seems like a no brainer to me, but I know others opinions may differ depending on the situation. This is something that I always follow.
Your turn! Go!
