Donating wild meat

[calgarychef]

Ok I finally got the ok to donate some wild meat to the classes I run.
I can’t believe the hoops a feller has to jump through to do that, I guess it ain’t going to happen.

Here’s what they require:

Thanks for waiting. All in all it should be fine, but we’d like you to provide us with some information and you’ll have to do some recordkeeping.

Field Dressing Process (step-by-step breakdown)
· How animal was killed/where (this would be a regular log), tags/licenses; also, would you be able to get it from the food bank? Hunters Who Care does a program that already has some inspection to it.
· For your own meat:
o How soon after kill is field dressing started? Approximate time frame for filed dressing process from start to finish?
o Health assessment conducted?
o How is the meat protected from contamination during field dressing process?
o Is animal skinned/portioned?
o Cooling/drying process? How quickly is the meat cooled?

Transportation
· Method of transport?
· Storage of meat during transport (how is it kept cold and packaged)?

Aging Process (if applicable)
· Where does aging take place?
· Temperature during aging process?
· How many days do they age meat?
· Storage during aging process?

Butchering/Portioning/Record Keeping Processes
· Where is meat portioned? Approved facility? Separation from approved foods?
· Items/equipment used during butcher/portioning (if done yourself)?
· Visual health assessment conducted during butchering/portioning?
· Packaging/labelling/record keeping?

Also, prior/during the class:
· Record of when this class is offered
· When/how is the meat transported to the class?
· Is the meat stored separately from other products in the kitchen and clearly labeled?
· Thermometers should be used to check the internal cooking temperature of the meat (74C)
· If clients take any leftovers home, instructions on reheating to 74C once only as leftovers, not to be distributed to others
· Potential for cross contamination in facility – thorough dedicated time to disinfecting the facility after this activity

Best regards

[Nyksta]

Would you expect someone to no questions asked trustingly eat meat that potentially wasnt handled in a confirmed properly controlled location? There are some people that still have no concept of temperature control for preventing bacterial growth or concern about e coli exposure. Some people are fantastic at safe food handling, but some arent....

I think these are all valid questions. It really is special to share wild meat, and frustrating that it seems so difficult, but the caution is realistic.

[urban rednek]

What?? They haven't asked where the styrofoam portion plates, or the cellophane wrap were purchased? And they completely missed all the pertinent questions about environmental sustainability and the CO2 footprint of the entire endeavour.
I'm disappointed they were so short sighted.

[Dean2]

Flipping near as much work as building a pipeline. These people are idiots and should never be allowed out of their padded rooms. Good on you for trying but no way would I jump through those kinds of asinine hoops.

If they are adult learners and you really want to do this either buy some from the store so it is Gov inspected or invite them over to your place and let them try it.

[calgarychef]

I figured it would be onerous but not that bad. They are all pertinent questions that’s true. I just thught it might be a bit easier for a group of adults who would like to try some game and never have the chance. It’s nit like they’re buying the game form a restaurant or butcher shop.

[ghostguy6]

Is it because the students are paying for the class? If so perhaps you could offer that session free of charge as a bonus? I can understand them making sure the meat is safe to eat but to go through that much trouble. To me it seems if you are donating the meat free of charge then you shouldn't have to go to such lengths but then again society has become so litigious these days nothing really surprises me any more.

[calgarychef]

Originally Posted by ghostguy6

Is it because the students are paying for the class? If so perhaps you could offer that session free of charge as a bonus? I can understand them making sure the meat is safe to eat but to go through that much trouble. To me it seems if you are donating the meat free of charge then you shouldn't have to go to such lengths but then again society has become so litigious these days nothing really surprises me any more.

Nope the classes are free.