How to Care for Meat Immediately After Quartering?

Initial Handling and Cooling

After quartering, it’s crucial to handle the meat with clean gloves to prevent contamination. Use a clean, sanitized surface to lay out the quarters and immediately begin cooling them with cold water. This process, called “cold showering,” can be done by submerging the quarters in a large container filled with ice or by spraying them with cold water from a hose. Aim for a temperature of 40°F (4°C) within the next 30-45 minutes.

Refrigeration and Storage

Once cooled, the meat should be refrigerated at 40°F (4°C) or below within a sealed container or zip-top bag. Divide the quarters into smaller portions, such as steaks or roasts, and place them in separate containers or bags to prevent cross-contamination. Label each container with the contents and date, and store them in the coldest part of the refrigerator, usually the bottom shelf.

Additional Tips and Precautions

When quartering mule deer, be aware that the meat can be more prone to spoilage due to its high fat content. Monitor the meat’s temperature and handling closely, and consider using a meat thermometer to ensure it stays within the safe range. Additionally, consider freezing the meat if it won’t be consumed within a few days. Divide the portions into airtight containers or freezer bags, and store them at 0°F (-18°C) or below for up to 6-8 months.