Are you a big game hunter? Whether you’re hunting elk, deer, or moose, properly handling the meat from the moment the animal is downed until you can process it at home or at a butcher is really important.
Field conditions, temperature, and the length of your hunt all influence how you’ll store the meat. So, let’s walk through the best practices for preserving your game meat, including using a high-performance cooler like the Cordova Cooler to maintain the meat’s freshness during extended hunts.
Why Meat Preservation Matters
Once you’ve successfully taken down big game, the clock starts ticking immediately. Heat, bacteria, and insects can quickly degrade the quality of the meat, leading to spoilage if not managed properly. Keeping the meat cool and free of contaminants is essential, especially in warmer climates or if you're far from your vehicle or base camp. Spoiled meat can ruin your harvest and pose health risks. Therefore, preserving the meat in the field should be your top priority to ensure it remains safe and flavorful.
How To Preserve Big Game Meat in the Field
1. Field Dressing and Cooling the Carcass Immediately
The first step to preserving your meat begins with proper field dressing (gutting the animal). This is critical because internal body heat from the animal can spoil the meat if left unchecked. The process of field dressing involves:
Making a shallow cut from the sternum to the pelvis, being careful not to puncture the stomach or intestines.
Removing all internal organs to allow air circulation and reduce internal heat.
Once gutted, spread the chest cavity open to allow cooling.
If you’re hunting in warm weather, you may need to expedite the cooling process. One simple method is to pack the chest cavity with ice packs or cool water from a nearby stream (if available). Cooling the internal cavity as quickly as possible slows bacterial growth and helps prevent spoilage.
2. Quartering the Animal for Easier Handling
If you’re far from camp or the animal is too large to transport whole (like an elk or moose), quartering is the next step. This involves:
Removing the legs, backstraps, and tenderloins.
Keeping the quarters as clean as possible by placing them on a tarp or hanging them in game bags. If you’re looking for recommendations, we like these KUIU game bags.
Game bags are breathable, allowing the meat to cool while protecting it from dirt and insects. The key here is to maintain good air circulation around the meat to continue cooling.
3. Using a High-Performance Cooler
Once the meat is quartered, your next challenge is keeping it cold while you finish your hunt or transport it home. Here’s where a high-quality cooler, like the Cordova 128 QT Basecamp Class Hard Cooler, plays a critical role.
Our hard coolers are built to withstand rugged conditions and maintain low temperatures for extended periods, making them ideal for hunting expeditions. Here’s how to effectively use your cooler in the field:
Pre-Cool Your Cooler: Before your hunt, fill your cooler with ice to lower its internal temperature. A cooler that’s already cold will keep the meat colder for longer.
Use Block Ice or Dry Ice: Block ice lasts longer than cubed ice, making it ideal for multi-day hunts. Another option is dry ice, which can keep your cooler colder than regular ice but requires careful handling. Make sure to place a layer of insulation between dry ice and the meat to prevent freezer burn.
- Pack the Cooler Efficiently: When packing the cooler with your meat:
Place the quarters or meat cuts in the cooler in a way that maximizes airflow around the meat.
Separate layers of meat with ice packs or blocks of ice to ensure even cooling.
Keep the cooler lid closed as much as possible to retain cold air.
Keep the Cooler in the Shade: Whenever possible, place your cooler in the shade or cover it with a tarp or reflective blanket to minimize heat absorption. If you're transporting the cooler in a vehicle, keep it inside the cab or another shaded, cooler area rather than in direct sunlight.
Cordova Coolers are engineered with superior insulation and a gasket-sealed lid, which helps prevent cold air from escaping, ensuring your meat stays fresh longer. This is critical, especially on longer hunts.
4. Maintaining Meat Freshness During Extended Hunts
If your hunt lasts several days or if you're processing multiple animals, managing the cooler’s temperature becomes even more important. Here are some additional tips to maintain your meat’s freshness during a long hunt:
Rotate Ice or Use Dry Ice: Regularly check your cooler to ensure the ice hasn’t melted. If you have access to more ice, rotate it out to maintain a consistent cold environment.
Monitor Temperature: For optimal preservation, keep the cooler’s internal temperature below 40°F (4°C). You can use a portable thermometer to check the cooler’s temperature periodically.
According to Outdoor Life, keeping meat at a temperature below 40°F will prevent the rapid growth of bacteria, ensuring the meat stays safe for extended periods in the field. Meat that sits in melted ice water is at risk of waterlogging and spoilage. Use a rack or place the meat in waterproof bags above the ice to prevent contact with water.
5. Transporting and Processing the Meat
Once the hunt is over and you’ve successfully transported your meat back to camp or home, it’s time to process it. If you won’t be able to butcher the meat immediately, continue storing it in the cooler or move it to a refrigerator or freezer.
For larger animals, many hunters age their meat in cold storage for several days to improve flavor and tenderness. The ideal aging temperature is between 34°F and 40°F, with good airflow to prevent moisture build-up. If aging isn’t feasible, immediately freezing the meat ensures its long-term preservation.
A well-prepared hunter is a successful one, and preserving your game meat is as much a part of the hunt as tracking and shooting.
Be prepared on your next hunt with one of our hard coolers. Browse our complete collection today and see how our coolers can make all the difference on your next trip.