This document discusses processing food safety for wild game meat. Topics include aging, carcass cutting, meat grinding, shelf life, freezing, and thawing. Written by Michael Fioretto, Chad Carr, Jason M. Scheffler, Jennifer G. Bearden, and Halie Corbitt, and published by the UF/IFAS Department of Family, Youth and Community Sciences, January 2022.
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Cutter, C. N. (2020). Proper Processing of Wild Game and Fish. University Park: Penn State Extension.
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Field, R. A., & Raab, C. A. (2010). You and Your Wild Game. Laramie, WY: University of Wyoming Agricultural Extension Service.