After an animal is harvested, the meat is required to be de-boned, (This is a Tok Air Service policy, not a requirement of Fish and Game), [except rib meat may be left on the bone], and placed into game bags, not exceeding 50lbs of meat per bag. A caribou generally requires 4 game bags for the meat and a moose, 12. Additional game bags are needed for the cape and for wrapping the skull on a European mount. Ethical meat care is crucial and the hunter is responsible to care for and preserve his/her meat for the entire duration of the hunt.
Salvage of meat and proper meat care is of the utmost importance. Ethical hunting and proper meat care is essential. As soon as an animal is harvested, hunters must validate their tag or permit. A you are processing the animal, keep your work area clean and dry. Keep the meat clean and dry. Salvage all the edible meat. Once the meat is bagged and transported back to camp or the strip, cover the meat to keep it dry. Be diligent and keep the meat cool and allow for air circulation. There are lots of creative options for this. Hang the meat in a tree if possible. Build a little tent frame type structure from nearby poles to hang the meat. Place the meat on top of loosely piled pieces of brush and tree branches. Place the meat over rocks. Check the meat daily and rotate the meat out of the game bags if necessary. Remember, keep the meat clean, cool and dry. Salvage all the edible meat. For more information on what meat is edible and what you as a hunter are ethically and legally required to do, please read the information contained in this pdf file on ‘Meat Salvage and Care of Game’.
What is the definition of ‘Salvage of Meat’? Salvage of meat means to transport the edible meat to the location where it will be processed for human consumption. Immediately upon harvesting a game animal, hunters must validate their harvest ticket or permit. Once your harvest is validated, you can begin to harvest the edible meat. In all cases, edible meat must be salvaged.
After you have harvested an animal and validated your harvest ticket or permit, it is your responsibility to follow salvage requirements. In Alaska, meat is more important than any trophy horn or antler. Keep the meat clean, cool, and dry.