Question on Boned Meat

[BackcountryMT]

Quick question for everyone. When boning an animal is it better to remove the meat by muscles groups or as larger pieces?

With my thinking, small pieces will cool off quicker but are also more prone to bacteria exposure.

 

[boom]

I do bigger pieces. And keep the parts straight. Rump, shoulder etc.

 

[BRWNBR]

I try to remove it with as few cuts as possible. Every cut leaves a area for bacteria to get hold. Bone it and lay it out that night to cool. I'm usually in a coldish
Climate though.

 

[Jason Snyder]

^^^This. I want as little additional surface area as possible.

 

[elkeaterco]

I like to cut the meat into small pieces. Especially in the warmer months when you need to cool the meat as fast as possible. The only steaks I take are the back straps and tenderloins so cutting into specific muscle groups doesn't matter to me. Then hang in the shade or lay a mesh of sticks on the ground to let air circulate around the meat. Again, shade is king so if there isn't much cover build something so the meat is shaded for the entire day. This has worked well for me in Hot September days in Western Colorado.

 

[Backpack Hunter]

I prefer to get them off the bone in large chunks. Little easier to manage for me, less work in the field, less meat edges getting crusted over, etc.

 

[MuleyFever]

On deer I will remove the bone from the hindquarter and just have one piece of meat. I have never killed a bull elk but I also remove the meat the same from a cow elk.

 

[5MilesBack]

I always try to remove the meat whole as muscle groups.

 

[Becca]

The larger pieces the better. Makes smaller surface area for contamination and also less area that will crust over and have to be cut off when you process it to eat. Even having the boned out quarter in one or two large pieces will still open the muscle up enough for adequate cooling if you can get it somewhere with adequate ventilation.

 

[Manosteel]

I try to remove it with as few cuts as possible. Every cut leaves a area for bacteria to get hold. Bone it and lay it out that night to cool. I'm usually in a coldish
Climate though.

What he said. Also means less area to crust over, you will end up with less meat wasted and IMHO better quality meat for the table. I do this for moose, elk and deer every year.

 

[Beendare]

I do as large a piece as possible but also follow the sheaths of the muscle groups....

so the poll left me scratching my head

 

[bradmacmt]

Muscle Groups.