Others roll the carcass on its back, cut from the breast bone back to the pelvic arch, cut the liver, diaphragm, heart, lungs, and intestines loose, and then roll the unwanted portions out sideways. These organs should be removed as completely and quickly as possible, without rupturing them. The exact method or routine is less important than the objective. Cooling The carcass should be cooled as quickly as possible. Meat sours or decays most rapidly when kept warm and moist.
Several methods aid rapid cooling.
Heavy, massive animals such as elk or large bucks cool less rapidly than smaller animals and require more care to prevent spoilage. Properly cooled meat is sometimes spoiled later by carrying it next to a hot car motor, upon a pack horse with the venison poorly shielded from the sweating horse, in a car truck that is hot, or in similar unfortunate locations. The ideal arrangement for cooling meat is to hurry the carcass, neatly shot and carefully skinned, to a locker plant. There it may be placed in a cool room only a few degrees above freezing and watched by experts until it is properly aged without spoiling before cutting and freezing. Hunting conditions don't always per-mit this because of distance and because the party of hunters is not ready to return.