Aim

The aim of this guide is to provide practical guidance on the initial stages of preparing a carcass immediately after the deer has been shot and death confirmed.* The BP Guide Carcass Inspection should be viewed as an essential accompaniment to this guide.

Introduction

The purpose of gralloching is to:

Reduce contamination of the meat by gut contents;

• If the guts are damaged by the shot, prompt gralloching can significantly reduce the degree of contamination.

• If the guts are intact, it is accepted wisdom that bacteria will migrate through the gut wall in time − the slower the cooling of the carcass and warmer the day, the faster this process.

• If the guts are damaged by the shot, prompt gralloching can significantly reduce the degree of contamination. • If the guts are intact, it is accepted wisdom that bacteria will migrate through the gut wall in time − the slower the cooling of the carcass and warmer the day, the faster this process. Help cool the carcass;

Reduce tainting of the meat from blood by:

• Cutting the aorta at the heart to bleed out the main blood vessels;

• Cutting the aorta at the heart to bleed out the main blood vessels; Releasing blood in the chest resulting from the shot.

Great care must be taken during the initial carcass processing as this is when the majority of food contamination can take place.