sure way to overheat it. Your best bet is to pack
it on a car top or on a rack in the back of the truck.
In either case it should be packed to allow free circu-
lation of air around it. If you have a choice between
travelling in the cool of the night or the heat of the
day pick the night. You'll get better meat because of it.

Heel of Round
~~ — Round Steak

Hind Shank

Tip Roast ¢ Boneless Rump

: Sirloin Steak

- Porterhouse
1 Rib Roast-Rib Steak

% English Cut

Arm Roast : Chuck

Shank
Neck

Ficure 10

Aging and Butchering

Many hunters let their carcass age for a while before
butchering it. ‘They feel that a wcek or ten days in a
cool place or a walk-in refrigerator will bring about
the desired kind of flavour and tenderness.

Now you must decide whether to butcher the meat
yourself or take it to a professional butcher. ‘The
second alternative is the better one if you want well-

13