‎ GAME PROCESSING

Key steps for quality meat.

A successful hunt brings immense satisfaction, but the adventure doesn't end with the shot. Game processing is a crucial step that transforms hunting into responsible culinary practice.

To enjoy wholesome and tasty meat, every action counts, from the initial inspection to chilling. Whether you are a beginner or an experienced hunter, strict compliance with hygiene rules is your best asset to prevent bacterial contamination. To address this complex, technical and essential hunting topic, we asked a few questions to Philippe Jaeger, a hunting journalist for over 25 years. Here is our comprehensive guide to mastering the post-shot steps.

Note: although most aspects of game processing apply across all hunting disciplines, we focus here on individual big game hunting scenarios, such as stalking and high seat hunting.

HOW IS GAME PROCESSING HANDLED IN FRANCE?

As a hunter, you probably know that no training is currently included when taking the hunting license exam. However, training does exist, offered by departmental hunters' federations: initial game inspection training. It is mandatory only for hunters who intend to commercialise their game meat — under the decree of 18 December 2009 on health rules applicable to animal products and foods containing them, Annex IV - Section V.

So how is game processing expertise acquired? Philippe explains clearly: "knowledge is passed down empirically between hunters. However, this skill relies on multiple competencies: shot placement, ammunition used, hygiene and safety rules, technical gralloching procedures, and cold storage conditions. And as with any empirical transmission, experienced hunters can pass on good practice as well as incorrect habits".

Philippe asserts: “Game meat is the best ambassador for hunting! It is the sole justification for our practice in the eyes of non-hunters. Its processing must be flawless and uncompromising. Let us all be individually irreproachable. By hunting and harvesting an animal, we become primary meat producers, with all the responsibility that entails. It is our duty to adopt proper practices to guarantee game hygiene. When stalking or hunting from a high seat, you are alone, and equally alone in processing your game. Mastering these steps before the hunt is therefore essential.” Furthermore, the French Ministry of Agriculture and Food, in its CGAAER report No. 21032, refers to the “ethical requirement of primary producer hunters”.

THE HUNT: PRELIMINARY STEP BEFORE PROCESSING

Philippe reminds us: "For quality game meat, bullet placement must be perfect. The single shot placement that guarantees this is behind the shoulder. This ensures lethal effectiveness while preserving prime meat cuts. Our ethics begin with accurate placement, achieved through proper target range practice and well-zeroed equipment. It goes without saying that lead-free ammunition should be favoured.

The French National Agency for Food, Environmental and Occupational Health Safety (ANSES) published an opinion on 15 March 2018 regarding lead residues in big game meat supporting this approach. We strongly encourage you to switch to lead-free ammunition."

INITIAL INSPECTION AND FIRST HYGIENE MEASURES

Before any handling, a visual inspection of the harvested game is essential. First check the general condition of the carcass to detect potential behavioral or physical abnormalities. Then put on gloves: wearing single-use disposable gloves is strongly recommended to limit cross-contamination risks. Do not forget to fulfil your legal traceability obligations as soon as the animal is dead.

ESSENTIAL EQUIPMENT FOR GAME PROCESSING

Naturally, make sure you have all your kit before setting off. It goes without saying that equipment must be clean and sharp, as tool choice directly affects the quality of your work. In your kit bag, we advise carrying at least:

• a knife set for skinning and gralloching: blades must be thoroughly sharpened and disinfected

• a bone saw to open the chest cavity and pubic symphysis

• a game tray or liner for transport

• a powerful headtorch if processing takes place at dusk or night

• hand sanitiser gel

Discover all our game processing equipment here

WHAT BASIC HYGIENE RULES MUST BE APPLIED?

Game processing is a race against time. However, every step must be precise. Once the animal is harvested, chemical processes continue in the stomach and intestines. This fermentation process requires prompt action because, after 45 minutes, the intestinal barrier loses integrity and bacterial spread begins.

Practical tips:

• before starting, position yourself in a clear area offering maximum comfort for gralloching
• prevent contamination: be extremely careful when opening the abdominal cavity to avoid puncturing the stomach or bladder
• avoid getting hair inside the carcass during jointing: cutting a 5 cm clear line through the skin before incising helps limit this risk
• if you are not near a hunting lodge, field dressing must be done immediately on site, ensuring entrails are kept out of sight of other countryside users.

Philippe stresses: "It is essential to train for this step prior to hunting to work with the required accuracy and care. Seek advice, get trained and learn before finding yourself operating independently."

Note that rinsing carcasses after field dressing has recently been prohibited. This rule must be strictly followed if you wish to use or share your game meat.

"Keep in mind that during summer hunts, extra attention must be paid to flies and ambient warmth. Finally, transfer the carcass to cold storage at 2°C as quickly as possible to maintain the cold chain. This temperature slows bacterial growth and allows proper meat aging. If you lack access to a cold room, drop your game off with a professional butcher. Do not freeze meat before 4 to 6 days have passed, ensuring optimal tenderness."

ARE THERE SPECIFIC PRECAUTIONS DEPENDING ON SPECIES?

"For large animals (red deer, fallow deer and large wild boar), using a chest spreader is recommended to allow air circulation and cool core temperature faster. Take care not to slash the shoulders around the groin area, as this increases bacterial contamination risks. For wild boar, testing for trichinella (though legally mandatory only for commercial sale) should be conducted to ensure meat safety. Check with your local federation regarding testing procedures in your area."

WHAT AM I PERMITTED TO DO WITH GAME MEAT AFTERWARDS?

"To sell it, as noted, you must have completed initial game inspection training provided by your federation. However, you are entirely free to gift your game meat. Remember that you remain responsible for food safety and hygiene during processing. Your personal responsibility and ethics are at stake."