“Tag: game meat”

Attend a field-to-table event and you’ll never again need to rely on a butcher or chef to render your game into table fare.

Some cuts of game meat can seem especially difficult to make tender. Whether through aging or proper cooking technique, these tips will ensure the cuts from your next head of game are every bit the trophy the rest of the hunt represents.

The first step to ensuring the quality of game meat is field dressing. Although there are many ways to do so, this method is proven, relatively easy and used by hunters around the world.

Beyond the skulls, antlers and hides, it is undeniable that meat from the field brings any hunting adventure full circle. It’s important to explain to new hunters this crucial part of our experience that connects family and friends.

Any big-game hunt should incorporate a comprehensive plan to extract the meat in any weather or terrain. Sometimes that’s easier said than done, especially when it’s extremely hot or a bull dies in a precarious position. Here’s how to keep the bounty of the hunt clean, dry and cold.

Outdoor Edge has released the Jaeger Pak knife set, fully equipped to field dress and break down game of any size.

Outdoor Edge has announced the introduction of a new replaceable-blade knife, termed the RazorBone. Accepting a 3.5-inch drop-point blade, a 5-inch boning/fillet blade and a blade with a guthook, the RazorBone allows the field dressing, skinning and deboning of meat with a single knife that never needs to be sharpened.

For quiet outdoor grilling you can take to hunt camp, check out the Portable Conversion Grill, from CanCooker, which converts the Multi-Fuel or Portable Cooktop to a grill.

Contributor Philip Massaro discusses common misconceptions about what happens to the meat from African trophies harvested by hunters. We assure you, nothing goes to waste in Africa, especially not meat.