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WILD GAME

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Definition of the Year:
Backstrap: The Elastic, yellowish connective tissue running from the neck region into the rib region along the spine of Beef, Pork, Lamb, Veal, Deer, Elk, Antelope, & Buffalo. Composed of Heavy connective Tissue, removed during fabrication.

Out Of State Hunters: Please look at the video on the Home page. Antelope can be left WHOLE from any state. We can accept and hold more “properly hung” animals.

Kountry Meats is not liable for any completed meat not picked up after 7days of completion
We cut all game meat boneless & wrap for 2 people in vacuum seal
Please have your animal ready to hang, NO hair & have the hide off before arrival
FROM THE BUTCHER

TIPS FOR HUNTERS

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  • Gut your animal immediately, including throat, bladder & rectum
  • Start skinning your animal within the first hour
  • Most game meat Spoils because its not skinned quickly
  • Wash your animal with clean water after skinning
  • Use a squirt bottle filled with vinegar and water mixture to spray down your animal, inside and out. This helps with bacteria.
  • Let your animal dry completely
  • Wrap your animal in a dry cloth “no plastic”
  • Please don’t piece out your animal, leave it whole “when possible”
  • For “Out of State” see the video on our home page on how to remove the spine properly, leaving your animal able to hang properly
  • Use Dry Ice only if weather is extremely warm (this is normally not necessary if you hunt late Oct-Dec) If you can’t find dry ice and its above 60 degrees and your worried, double bag regular ice & make sure your animal stays dry. Moisture=Mold. We have more mold growth with animals that are in ice chest, dry game bags are the best option 99% of the time.
  • Do not remove blood shot areas, we will do that when we cut it
  • Cutting your animal into pieces exposes the “good” meat to air, dirt and bacteria. You will loose more meat if animal is pieced out!
  • Leave the tendon attached on the hind legs to hang it properly
  • We can only age meat if it is able to hang in large pieces like shown on our video (and it must stay dry after skinning)

Properly Gutted, Skinned & Cleaned animals that are left whole will yield the most meat possible. Animals that are not gutted and skinned quickly enough risk “Bone Sour” Keeping your animal clean and free of hair and dirt will also help you yield a better finish weight.

BEAR HUNTERS

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Gut and skin immediately!
Bears bone sour fast.
Validate your tag before arriving at the shop.

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FOR THE BIRDS

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  • Bring in Boneless Bird Meat as soon as possible, we will be cutting off game sausage orders and in the spring for FAIR 2022 once the “smoker” is maxed out for the season.
  • Please only bring frozen boneless bird meat
  • Also bring in all hunting license #’s
  • 12-15lbs bird meat will make a 25lb sausage batch, we add pork trim
  • We have limited time to finish all bird sausages before the first Fair in May.

DEAR SEASON

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  • NO after hours drop off appointments
  • Use DRY ICE if needed
  • Sorry, but we are currently NOT Available weekends.
  • Call the shop for all information. #916-685-5431
  • PLEASE have your animal completely skinned before arriving at the shop.
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