After you have had a successful hunt, it is very important to treat the kill the right way in order to prevent spoiling and contamination. The animal must be cooled as quickly as possible, cleaned out, and kept in a ventilated area until it can be processed. In order to clean the animal, you take your butterfly knives and open it up, taking great care not to puncture organs in the digestive tract because they can be full of bacteria that you do not want in or on your meat. Remember, if the temperature is over 50 degrees Fahrenheit it is necessary to have the meat refrigerated within 3-4 hours.
