Originally Posted by saddlesore
There is a slaughter house in Colorado Springs that not only washes the carcass down, but they have some means of attaching a water line to major arteries and veins to pump iced water thru the carcass, chilling them down even faster. They process beef and bison


How long do they hang the carcass for afterwards?

Looking at what a hunter might do at home, just hosing a contaminated carcass down (say badly gut shot) may remove the visible contamination, but it spreads the bacterial contamination. If the hose is a high pressure one, it will blast that bacteria under membranes and will spread it to otherwise clean areas.

Even on a clean carcass, a high pressure hose will blast water into the membranes ect, and potentially leave the carcass susceptable to the growth of mould...

Now if the carcass is going to be butchered in a day or so, its no big deal, but if you have a chiller and wish to hang it for a week or more, mould then becomes a factor that needs to be considered.

There are ways and means to lessen this to a degree..If the carcass is washed out while it is still warm with a low pressure hose using tepid water, it will dry much better and the conditions that promote the growth of mold are negated somewhat.

Last edited by Pete E; 11/16/15.

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