The practice of suspending a harvested deer carcass is a crucial step in the field dressing and processing procedure. This elevation facilitates drainage of fluids and promotes optimal cooling, which are essential for preserving the meat quality and preventing spoilage. Proper suspension allows for easier skinning and butchering.
This method is significant because it allows gravity to aid in the removal of blood and other fluids, which can contribute to bacterial growth if not properly addressed. Rapid and thorough cooling is also critical to inhibit bacterial proliferation and enzymatic activity that can degrade the meat. Historically, similar techniques have been employed for centuries in the processing of various game animals, reflecting an understanding of fundamental preservation principles.