What You Can Do To Keep Your Venison Safe

Your part of the commitment...

• Think about the quality of your venison even before you make the kill. Gut shot deer often need extensive trimming that wastes valuable meat. A shot that is in the hams limits your usable venison. Michael says, "Real men shoot 'em between the eyes!"
• Bring the deer to us as quickly as possible. The sooner it's washed and chilled the better. In late summer, don't wait more than an hour or two. Even for short periods of time, protect the carcass from flies and gnats.
• If you field dress your deer, keep the carcass cool. Filling the body cavity with ice chills the meat quickly. A large clean trash can with a tight fitting lid can hold a carcass on ice for several hours.
• Dirt, leaves, hair and stomach contents can introduce bacteria to your venison. If you skin and clean your deer, wash the carcass with clean water. We will not allow you to eat contaminated meat. If there is any sign of debris or spoilage, we will actively trim your meat. You will be wasting your money and your meat. You will only get back edible, clean and safe meat from Cordray's.
• Think about where you do your cutting if you or your club cuts up the carcass. Prepare the surface by washing or covering with a clean trash bag. Use clean knives and wash them after the skinning process and before cutting up pieces. Wash your hands after every step. NEVER transport skinned unwrapped carcasses in an open truck bed. If you wouldn't put your sandwich on it, don't put your deer meat on it!
• Freezer burn will damage venison. If you freeze the venison before processing, carefully wrap it in air tight wrapping. Many people do an excellent job by wrapping their deer in several layers of plastic grocery bags. We'll take frozen meat only until Sept. 14th. After that, we are overwhelmed with fresh meat and have to stop taking frozen meat until after Jan. 10th.

Michael C.