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Meat quality: shot at distance vs. trapped and shot
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<blockquote data-quote="Viking264" data-source="post: 1964263" data-attributes="member: 97833"><p>Thanks for the reply. The matter of adrenalin is the key reason that I ask the question. Boar are in a group of their own in that they are routinely trapped and then dispatched, as opposed to being outright shot at distance (as a deer would), with regards to other medium-sized game. We're ordering some boar cuts from a place in the midwest (I'll eventually do a boar hunt, but that's not in the cards at present). We've ordered from this place in the past; they state that the boar are trapped and then dispatched. I figured I'd ask the question posed above just to see what others have experienced. My expectation is for tougher meat from a trapped animal, regardless of how far the shooter is afterwards.</p><p></p><p>We raise (among other things) heritage breed ducks and geese on our farm, as well as an annual group of chickens (meat birds). I'm always trying to figure a way to dispatch the birds headed for the freezer in a way that introduces as little stress as possible. It's not an easy task. We bleed/pluck/age/butcher the birds ourselves, so know the routine for best meat prep. I just can't imagine that it's possible to get the same quality of meat from a trapped boar as from one hunted while roaming freely, based on my observations with dispatching our meat birds.</p></blockquote><p></p>
[QUOTE="Viking264, post: 1964263, member: 97833"] Thanks for the reply. The matter of adrenalin is the key reason that I ask the question. Boar are in a group of their own in that they are routinely trapped and then dispatched, as opposed to being outright shot at distance (as a deer would), with regards to other medium-sized game. We're ordering some boar cuts from a place in the midwest (I'll eventually do a boar hunt, but that's not in the cards at present). We've ordered from this place in the past; they state that the boar are trapped and then dispatched. I figured I'd ask the question posed above just to see what others have experienced. My expectation is for tougher meat from a trapped animal, regardless of how far the shooter is afterwards. We raise (among other things) heritage breed ducks and geese on our farm, as well as an annual group of chickens (meat birds). I'm always trying to figure a way to dispatch the birds headed for the freezer in a way that introduces as little stress as possible. It's not an easy task. We bleed/pluck/age/butcher the birds ourselves, so know the routine for best meat prep. I just can't imagine that it's possible to get the same quality of meat from a trapped boar as from one hunted while roaming freely, based on my observations with dispatching our meat birds. [/QUOTE]
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Meat quality: shot at distance vs. trapped and shot
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