Quick Answer
To handle a desert bighorn sheep after harvest, use care to minimize damage to the animal's vital organs and skin, and follow a systematic approach to prepare it for transportation and butchering.
Field Processing and Handling
When handling a desert bighorn sheep after harvest, start by laying the animal on its back and making a shallow incision from the anus to the base of the ribcage. This allows for the removal of the internal organs, which is crucial for meat quality and safety. Cut around the ribs and sternum to separate the chest cavity, and carefully remove the diaphragm to access the lungs and heart.
Skinning and Quartering
Next, skin the animal from the anus to the shoulders, taking care to avoid puncturing the skin and causing unnecessary damage. Remove the head, feet, and hide, and quarter the carcass into manageable sections. Use a sharp knife to make clean cuts, and consider using a meat saw to separate the shoulders and hindquarters.
Transportation and Storage
When transporting the harvested desert bighorn sheep, use a sturdy vehicle with a secure tie-down system to prevent the carcass from shifting during transport. Store the quarters in a refrigerated environment, with a temperature below 40°F (4°C), to prevent spoilage and maintain meat quality. Label each quarter with its corresponding weight and contents, and consider using a meat thermometer to monitor internal temperatures during storage.
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