I have seen several photos on websites lately of deer that successful hunters have bagged, and every photo shows a gutted deer with the biggest source of bacterial contamination left in the deer after gutting…the windpipe.
Many years ago at one of our annual Hunter Education Instructor conferences we had a speaker who was from northern Ontario, and an expert butcher and moose hunter. He told us that the single biggest source of bacterial contamination in a shot big game animal was the windpipe, and if you didn’t remove it when gutting the animal it continued to degrade the quality of your meat as long as it was left in the animal. He said if you left it in there until you skinned and prepared the carcass for butchering you lowered your meat quality.
Ever since that conference, as soon as I get to a shot deer, the first knife cut I make is right under the chin to cut the windpipe as high as possible. Then, when I open up the rib cage, I can pull the entire windpipe down and pull it out along with all the internal organs.
just curious if other hunters remove it at the kill site.