bloodshot meat
10-19-2012, 03:34 PM
#2
Giant Nontypical
Join Date: Feb 2003
Location: Darien, IL
Posts: 6,744
Bloodshot meat I believe is done by either getting shot or like vehicle impact. It is the blood release into tissue from the veins exploding.
I know you don't eat it. Trim it out, maybe cook it some and feed it to the dogs.
I know you don't eat it. Trim it out, maybe cook it some and feed it to the dogs.
10-19-2012, 08:31 PM
#4
Giant Nontypical
Join Date: Feb 2003
Location: Saskatchewan Canada
Posts: 6,921
10-20-2012, 08:08 AM
#6
Typical Buck
Join Date: May 2010
Location: South East Pa.
Posts: 526
I am with Tundra 10, or you can soak it in salt water in the fridge over night. I used to do it with squirrels and rabbits and it really draws the blood out. Some of the locals I met in WV do the whole deer like that.
10-21-2012, 07:08 PM
#7
Nontypical Buck
Join Date: Oct 2009
Location: Kansas
Posts: 3,905
Bloodshot meat is basically bruised. I never eat it unless I just grind it in with the rest of the burger, but other than avoiding potential bone or bullet frags, there's no reason you couldn't. It may have a worse gamey or "iron-y" taste, from the bruising blood, but in general it doesn't have anything wrong with it.
But, well shot, there won't be much bloodshot meat, and there's a lot of OTHER meat that's worth eating, so other than grinding burger, I just don't mess with it. My wife HATES finding bullet frags and bone frags in spaghetti or chili, so I leave well enough alone.
But, well shot, there won't be much bloodshot meat, and there's a lot of OTHER meat that's worth eating, so other than grinding burger, I just don't mess with it. My wife HATES finding bullet frags and bone frags in spaghetti or chili, so I leave well enough alone.
10-22-2012, 09:18 AM
#9
Nontypical Buck
Join Date: Feb 2003
Location: Alberta Canada
Posts: 1,081
Use a heavy for caliber bullet and shoot behind the shoulder into the lungs. Heavier sectional density which prevents it from opening up as violently.Doesn't matter to me if i blow a big hole through the rib cage. Anything that is bloodshot is trimmed and scrapped. There is microscopic lead fragments in that area, and sometimes chunks. I don't like checking my dinner with a metal detector.
10-22-2012, 10:35 PM
#10
Super Moderator
Join Date: Feb 2003
Location: South Central Missouri
Posts: 3,112
The amount of bloodshot meat shouldn't be much on a good heart shot. Maybe a little on one shoulder or the other according to your shot angle. Bullet or arrow will give do it. I would just trim it away and not worry about it. You're not losing much meat anyway.
