Wild Game: Fresh Meat Processing

Michael Fioretto, Chad Carr, Jason M. Scheffler, Jennifer G. Bearden, and Halie Corbitt

Release Date: 1/24/2022

Reviewed At: 12/1/2025

DOI: 10.32473/edis-fy1504-2022

Family and Consumer Sciences

Abstract

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.

About this Publication

This document is FCS3365, one of a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Original publication date January 2022. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.

About the Authors

Michael Fioretto, student, Department of Animal Sciences; Chad Carr, assistant professor, Department of Animal Sciences; Jason M. Scheffler, research assistant professor, Department of Animal Sciences; Jennifer G. Bearden, agriculture Extension agent II, UF/IFAS Extension Okaloosa County; and Halie Corbitt, family and consumer sciences Extension agent I, UF/IFAS Extension Columbia County; UF/IFAS Extension, Gainesville, FL 32611.

How to Cite

Fioretto, M., Carr, C., Scheffler, J. M., Bearden, J. G., & Halie Corbitt. (2022). Wild Game: Fresh Meat Processing. EDIS, 2022(1). https://doi.org/10.32473/edis-fy1504-2022