Tagging and cooling the animal are key first steps, says Ricketts
MANHATTAN, Kan. — As Kansas hunters head outdoors this winter, Kansas State University wildlife specialist Drew Ricketts reminds them that harvesting wild game comes with both legal and safety responsibilities.
“The first thing you need to do is make sure that you’re following the laws and regulations of the state where you harvest that animal,” Ricketts said. “In Kansas, it’s illegal to move a big game animal that you’ve harvested without tagging it.”
Kansas uses an electronic tagging system that simplifies that process. “It allows us to open an app on our phone, take a picture of that critter and include some information — such as what method you used to take the animal, the sex, the species and more,” Ricketts said.
“In some states, even on a big game animal, you might have to leave proof of sex on at least one quarter of that animal. So make sure you know the regulations in the state you’re in.”
Once an animal is harvested, Ricketts said the most important step is cooling it down as quickly as possible to prevent spoilage.
“For big game animals, field dressing — or removing the viscera — helps the carcass cool because those guts retain heat and contain bacteria that can cause meat to spoil,” he said.
Smaller animals require the same attention, especially on warm days.
“If the temperature is warm, get those critters cooled down,” he said. “When you take a break, go ahead and dress the animals you’ve harvested up to that point and get them on ice in a cooler.”
Ricketts said hunters should be alert for any signs that a portion of meat may not be safe to eat. Quick field dressing and proper cooling are critical, whether a hunter processes the meat themselves or takes it to a professional.
“If you harvest an animal at night and can’t get it to a processor until tomorrow, pack the gut cavity with ice to allow the meat to cool down,” he said. “If it’s more than 40 degrees outside, cooling becomes even more important.”
Trappers also should take precautions with fur-bearing animals such as beavers, bobcats and coyotes. “Lay them on their back if you can’t skin them right away so the bacteria from the gut cavity doesn’t reach the fur,” he said.
Ricketts also urges hunters to practice safety and hygiene: wear gloves, wash hands, and clean any meat that comes into contact with gut contents or urine.
“Enjoy the animals you harvest,” Ricketts said. “Bringing food home is a very satisfying part of the process — it’s one of the lasting rewards of hunting.”
