Field Care Basics

The way you handle game after it’s harvested can have a significant impact on the quality of the meat. Make sure to keep the meat COOL, CLEAN, and DRY.

• The growth of bacteria is the cause of spoiled meat.
• Three factors contribute to bacteria growth.
• Heat: Heat is the number-one concern. Bacteria grow rapidly in a carcass, especially if it’s allowed to stay warm. Meat begins to spoil above 40° Fahrenheit. The higher the temperature—and the longer the meat is exposed—the greater the chance of spoilage. This is particularly true with large game.
• Moisture: Moisture also encourages the growth of bacteria.
• Dirt: Dirt can introduce bacteria.