Page 41 - 2018 MAY/JUNE Outdoor Oklahoma

Game Care

Oklahoma Hunter Education

After the Harvest Care of the Carcass

OBJECTIVE 1 OBJECTIVE 2

Once a deer, elk, antelope, bear or turkey has been Meat should be kept cool by:
harvested, you must tag it immediately with name,
license number, • Keeping it in the shade.
date and time JErry SHAW • Keeping it in moving air or a breeze.
of harvest. You • Hanging it from a tree or post.
should also
make sure that Never transport carcasses of large animals on the hood
evidence of of a vehicle. The heat will spoil the meat. Hunters need
sex and species support from the public. An animal’s carcass in plain view
of animal is can offend non-hunters. Cover it with canvas or place it in
clearly attached a closed area inside the vehicle. Always be responsible and
and evident. thoughtful of the opinions of others.
Game wardens
will want to
know the species and sex of both birds and animals Meat should be kept dry by:
that you shoot. • Immediate field dressing.

• Wiping off excess blood or fluids.
Once you’ve tagged the animal, you need to do two
things quickly to prevent the meat from spoiling – field
dress it and cool the meat. Meat should be kept clean by:
• Not allowing meat to be dragged through dirt.
Field dressing is simply removing the entrails. It • Covering with a cheesecloth.
prevents the meat from absorbing waste products from
the body cavity organs. Three environmental factors
affect the taste of your meat: temperature, dirt and
moisture. Meat that has been kept cool, dry and clean
tastes better than meat that has been allowed to get
warm, wet and tainted with dirt.
Question:
Who is responsible for the proper care and use
of a harvested game animal?
Answer:
The hunter who harvested it.

Question:
When should deer, elk, antelope, bear and
turkey be tagged?
Answer:
Immediately after being harvested.

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