What precautionary steps should meat processors take when handling deer and elk meat products?
Minimize handling of the brain, tonsils, spleen, spinal cord and lymph glands. Meat should be processed without splitting the backbone. All cuts used in steaks and chops can be removed from the carcass as boneless cuts. Designate one knife or handsaw to be used only for head removal only. Inspect all met trimmings and remove all lymph glands before grinding and sausage making. Thoroughly clean and sanitize knives, saws, grinders and other meat-cutting tools. All equipment must be completely disassembled and all meat scraps removed. Wash equipment parts with a detergent specifically designed for cleaning meat equipment. Rinse equipment with clean water, and follow with a chemical sanitizer or with water heated to 180°F and allow to air dry. These sound sanitation practices also protect against known food safety concerns.
