Best Ways to Preserve Meat After Harvesting an Antelope?

Initial Field Processing

When harvesting an antelope in the high desert of New Mexico, it’s essential to process the animal as quickly as possible. Begin by making a deep incision on the abdomen, then carefully remove the organs and entrails. This step is crucial in preventing bacterial growth and maintaining meat quality. Next, make a similar incision on the throat and carefully remove the head. This will allow you to access the meat more easily.

Field Dressing and Cooling

To prevent spoilage, it’s crucial to get the meat cooled down as quickly as possible. Use your knife to carefully remove the hide, taking care not to puncture the underlying meat. Remove the legs and quarter the animal, then use a sharp knife or saw to separate the steaks and roasts. Use a clean towel or tarp to cover the meat, and place it in a shaded area or a portable cooler. Aim to get the internal temperature of the meat below 40°F (4°C) within the first hour of harvesting. In the high desert climate of New Mexico, this is crucial for preventing bacterial growth.

Butchering and Storage

Once the meat has cooled, it’s time to butcher it and prepare it for storage. Use a sharp knife to cut the steaks and roasts to the desired thickness, then wrap them tightly in plastic or wax paper. Label and date each package, and store them in airtight containers. It’s also essential to store the bones and organs properly, either by freezing them or by using them to make stock or other recipes. In the high desert climate of New Mexico, it’s crucial to keep the meat at a consistent refrigerator temperature (below 40°F or 4°C) to prevent spoilage. Consider investing in a meat freezer or a portable refrigerator to keep your harvest fresh throughout the year.