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How to dismantle and handle deer <*reading caution>

*Caution: This article should only be read by those who understand hunting and wildlife damage. We cannot respond to comments from a so-called animal welfare perspective. Venison is a lean, lean meat with about one-third the calories and one-fifteenth the fat of pork and beef. Many people say that wild boar meat is more delicious, but recently venison is also gaining interest as a healthy ingredient. If it is a prey that you have caught, you want to use it as effectively as possible. In this article, I will explain how to dismantle and handle deer.

Introduction

First of all, in order to consume wild animals, including deer, for food, it is important to work on hygienic and safe meat processing, regardless of whether it is for self-consumption or meat sales. This is because compared to livestock such as cows and pigs, there are higher hygiene risks such as the occurrence of animal-derived infectious diseases and food poisoning. In the case of deer, zoonotic infectious diseases include hepatitis E, Lyme disease, Japanese spotted fever, and Q fever (coxiella). You also need to know that you need a license for slaughterhouses and slaughterhouses to butcher and sell wild animals.

Be careful before dismantling

Individuals with large trauma, unsteady gait, hair loss, thinness, and weakness should be avoided for meat use. As much as possible, it is a good idea to carefully check the condition of the prey while it is still alive. Suspicious items should be discarded. In addition, if suppuration, blisters, putrefaction, sores, etc. are observed on the appearance or under the skin, or if there are too many external parasites such as mites, avoid edible. Considering the risk of infection, even if the digestive system is damaged by a bullet, etc., and the contents of the digestive system adhere to the edible part, it is better not to eat it. When aiming at prey with firearms or knives, be careful not to damage the abdomen. In addition, if the prevalence of domestic animal infectious diseases is confirmed in wild birds and beasts in the hunting area, it is required to refrain from using individuals hunted in the area for food. Reference article: For more information on the outbreak of swine fever, please refer to the Guidelines for Sanitary Management of Wild Meat .

dismantling process

The work process for dismantling is as follows. *The order of the process may change or some parts may be omitted. 1. Bleeding: Bleeding (extracting blood) as soon as possible at the time of stopping stabbing. 2. Washing: Wash off the mud and other substances on the deer fur. 3. Extectomy: Remove the internal organs and flush out the blood that has accumulated in the abdominal cavity. 4. Cooling: Cool to remove odor. 5. Peeling: to remove the skin. 6. Division: Divide into carcasses and dismantle each part.

1. Bleeding

Sufficient bleeding is a prerequisite for producing good quality meat. Insufficient bleeding will result in stinky and peculiar flesh. In the case of stabbing with a knife, the prey's legs and neck are roped and pulled to restrain the prey's movement. The point to bleed is the carotid artery in the upper part of the heart. Poke a stabbing knife through the center of the collarbone. A stabbing knife with a blade length of at least 20 cm is recommended ( see the stabbing knife sales page here ). The point is to do it as quickly as possible without damaging tissues other than blood vessels, and to make the insertion opening of the blade for bleeding as small as possible and to the minimum necessary. When bleeding, hang from the legs or tilt the head side down so that the blood flows down.

2. Cleaning

Wash off the mud, blood, mites, etc. that adhere to the body surface of the deer with water. When working in a dismantling facility, it is a good idea to wash off the body surface as much as possible outside the facility before bringing the prey into the dismantling facility. Also, to prevent contamination by prey blood, mites, etc., please clean the loading platform of the vehicle used for transportation before and after use. Also, when cleaning, wear long gloves, etc., and be careful not to attach ticks, etc. to the demolition workers. References: It's really scary. Tick ​​infection 'severe fever with thrombocytopenia syndrome (SFTS)' In addition, in order to prevent blood from staining the car body, it is convenient to have a container (commonly known as a fune, a toro boat, or a toro box) used to mix wall materials and concrete when transporting prey.

3. evisceration and 4. cooling

First, cut the skin from the middle of the abdomen to the base of the crotch. The important thing is not to break the peritoneum. For that reason, it is better to choose a knife with a blunt edge or a gut knife. Also, be careful not to damage the urethra. If you let the urethra hang outside the body for the time being, you can reduce the amount of urine that sticks to the meat even if it leaks. After that, tear the belly skin from the crotch to the chest. Cut the skin up to the sternum, then cut a thin membrane from there to expose the internal organs. Put your fingers ahead of the tip of the blade so as not to damage the internal organs, and spread the blade from the inside to the outside of the stomach. Open the sternum and take out the internal organs. The esophagus and rectum can be tied off to prevent the contents from leaking out. Pull out the esophagus and airway from the throat and cut them, then hold them and drag them toward the anus. Cut with a knife where the diaphragm and ribs are attached. After removing all the internal organs, check them for any abnormalities (white spots, bleeding, discoloration, etc. on the surface or cross section of internal organs, parasites, etc.). If there are obvious abnormalities, it is safer to dispose of it rather than use it for meat. In addition, in order to obtain good quality meat, it is necessary to remove the internal organs as soon as possible after bleeding and washing, and then to lower the body temperature by exposing it to cold water. If the internal organs remain in the meat and the high temperature continues, the meat will deteriorate.

5. Peeling

For peeling, it is best to use a knife with a weak sharpness and a gently curved edge. In addition, it is more hygienic to use a knife that has been used for peeling before using it as it is for butchering. In addition, if the blade is greasy, it will be difficult to peel off the skin, but the sharpness will be restored by soaking in hot water each time. First, make an incision around the leg. Then cut the skin from the base of the foot to the tip of the foot (in the direction of the notch you made earlier). Insert the knife between the meat and the skin and peel off the skin. At this time, be careful that the skin does not peel off and the hair does not stick to the meat. For the head, cut the spinal column and remove the skin.

6. Split

The ribs and front legs are attached, so cut the fascia to separate them. Also, make a cut in the spine and remove the back loin from the bone. Separate the hind legs by cutting the fascia around the hip joint and waist.

dismantling of the forefoot

Dismantling of hind legs

The outer thigh, inner thigh, shintama, and fin-like parts can be removed. Since each part is only attached to each other by fascia, it can be easily peeled off using the edge of a knife.

Dismantling the back loin

summary

Dismantling a deer is easier than dismantling a wild boar, but it is still a tough job ( reference article: How to dismantle and handle a wild boar <*reading caution> ). When it comes to meat, you have to be very careful about safety and hygiene, but the taste when you eat it is exceptional. However, avoid eating raw or undercooked meat. Please be sure to sterilize by heating for 1 minute or more with the internal temperature at 75°C or by cooking accordingly. Limited to our members only! Past videos of dismantling seminars can be viewed. The contents are very easy to understand, so please register and watch. * You can access the member registration page from the image below.

About the stop stabbing after capturing with a box trap

After catching prey using a box trap, you will perform a 'stop stabbing' to finish off the prey. If you capture it with a tying trap, the beast can move as much as the length of the wire after capture, but with a box trap, the beast's movement is restricted to the inside of the cage. Also, in the case of tying traps, the legs of captured prey may come out of the wire for some reason. On the other hand, box traps are less likely to escape prey after being caught, so it can be said that the level of difficulty of stopping them is lower than that of tying traps. That said, since it's done against the wild, box traps aren't completely risk-free. Large wild boars in particular are in a state of excitement after being caught, and are so powerful that they can move box traps by ramming them. Before performing the stop stabbing, carefully observe the condition of the trap from a distance and confirm that there are no damages or other abnormalities in the box trap.

Here's another article

Stop stabbing procedure after capturing a box trap

1. stabbing directly with a knife

Tamezashi using a knife is a method of piercing the heart or carotid artery with a knife and exsanguinating blood. It has been used as a popular stopping method for a long time because it has fewer restrictions than other stopping methods. However, it is a method with high hurdles both physically and mentally because it is necessary to stab a knife in a vital point. The difficulty is to expose the chest (the base of the heart), which is the vital part. Boars and other quadrupedal animals have their chests facing the ground, making it difficult to aim at their vital points. Therefore, it is necessary to make the chest of the prey visible. One method is to use restraints such as ropes to restrain the animal's nose and front legs by lifting them vertically. Let's take a wild boar as an example and explain. First, make the retainer into a loop. At this time, tie a knot so that the loop tightens when the retainer is pulled (for example, a trap knot). Insert the above ring from the gap in the box trap ceiling. If you wiggle the ring around the boar's snout, it will bite, so pull the rope at that moment to tie the boar's neck and upper jaw. Alternatively, place the ring on the ground and pull it up as soon as your front foot enters the ring. If you can tighten the loop well, put your weight on the rope on the handle side and pull it. By doing this, the retained part will not leave the box trap. In addition, in the case of a heavy individual, it will be easier to lift it by hooking it on a branch of a nearby tree and then putting your weight on it. In this state, the prey's front legs float and the prey stands up on its hind legs, exposing its chest and making it easier to aim for vital points. The less risky method is to use a spear-shaped knife with a long reach in this state.

Here's another article

In the case of small wild boars, it is sometimes possible to catch the boar by hand as soon as the boar's legs stick out of the net of the box trap and stop the stabbing, without using restraints. I can't recommend it without it. When you strike a vital point, it is an image of a quick thrust. Pull out the blade as soon as you poke it, check the situation, and if blood flows out, it is a success. If you do it right, you can kill it in less than a minute. However, do not approach it carelessly until you can confirm that it is dead.

2. use an electric killer

1. The boar closed its eyes, its pupils opened

2. I was relieved from stiffness, and the strength of my whole body was gone

3. stopped breathing

Please check items such as Even if you can confirm the above, the possibility of resurrection is not zero, so it is better to stop it with a knife at the end.

3. stabbing with a gun

A stabbing with a gun is the least likely to be counter-attacked by the beast. But that doesn't change the fact that the gun itself is a dangerous tool.

It is important to pay close attention and pay attention to safety when working. Specifically, there is a danger that the bullet will hit the frame of the box trap and ricochet. When firing a gun, place the muzzle on the frame of the trap to help stabilize your aim.

Also, in order to prevent accidents caused by stray bullets, be sure to check if there are any houses or people at the end of the muzzle. Be sure to secure the backstop (a shield that prevents the bullet from going beyond the range).

If you are traveling with someone, take a position behind the gun owner and, if possible, hide behind a tree for safety. In addition, the following conditions must be met when stabbing a trapped animal with a gun.

1. When the movement of a bird or animal caught in a trap cannot be reliably fixed.

2. Birds and animals caught in traps are ferocious and may endanger the lives and bodies of those who capture them.

3. Conducted based on the consent of the hunter, etc. who set the trap

4. Ensure safety in using firearms

5. be registered as a hunter

6. In the case of extermination of harmful birds and beasts, etc., permission to capture with firearms and certification must be obtained.

If possible, it is better to check in advance with the department in charge of the local government to see if the location where the stabbing is to be done is not in a specific hunting gear prohibited area (gun-free area).

When aiming with a gun, aim for the head, neck, or heart of a deer, or the temples (behind the ears) or the heart of a boar. If you are planning to use it as meat, be careful not to aim at the abdomen, as the fragments of the bullet will dig into the internal organs and limit the area that can be used.

Four. suffocate

When small prey is caught in a box trap, the method of suffocating and stabbing is also used. Specifically, there are methods such as using gas or submerging the whole box trap.

In addition, small animals such as raccoons and nutria, which are specific alien species, are prohibited from being transported and must be stabbed at the place of capture. In the case of control under the Invasive Alien Species Law, it is obliged to cause as little pain as possible to captured individuals, so after setting up traps, frequent patrols should be made, and after capture they should be disposed of in an appropriate manner.

suffocate with gas

When asphyxiating with gas, place the trap in a sealed container and inject carbon dioxide. Leave it as it is for about 10 minutes to suffocate. Carbon dioxide gas is generally injected from a dedicated cylinder.

When using a large box trap, it is not suitable because the size of the container and the preparation of gas are large, but it can be said that it is an effective method for a small size box trap.

Submerge the whole box trap

When small prey is captured, there is also a method of suffocating the prey by submerging it with the box trap. The box trap is submerged in a river where the water depth can be secured, and fixed so that it will not be washed away. Let it sit for about 10 minutes and wait for it to suffocate.

If the water is shallow enough to catch your breath, the fish will struggle to breathe, which can actually cause prey to suffer. I would like to choose a place where the water depth can be secured and take care not to suffer as much as possible.