Game Larder: Hang, move and joint your game safely and cleanly
A well equipped game larder saves you effort and keeps your venison clean. Discover practical helpers for hanging, moving and jointing your game.
Game Larder: Well equipped for clean work
The game larder is where a shot animal becomes good venison. This is where the carcass hangs, where it is skinned and then jointed. The better your game larder is set up, the easier the work goes and the cleaner the meat stays. With sturdy hooks, a pulley hoist and the right tools you work hygienically and spare your back at the same time, even with heavy carcasses.
Hanging and moving
A universal pulley hoist lifts even heavy boar or red deer to the right working height without much effort. Stainless S hooks in two sizes hold haunches, shoulders or the whole carcass securely. Swivel hooks let you turn the hanging carcass easily while skinning, so you can reach every side without constantly changing your grip. Because the hooks do not rust, you can wash them down hot after every use and hang them straight back up.
Jointing and hygiene
For cutting the carcass into large pieces, reach for the butcher's bow saw with its 40 cm blade. It cuts cleanly through spine and bone, and a replacement blade keeps it ready for years. The professional butcher's apron protects your clothes from blood and fat and wipes clean easily after work. If you turn trimmings into mince, a burger press shapes even patties and paper interleaves keep them apart in the freezer.
Frequently asked questions
How cold should a game larder be?
For deer and boar, a maximum of 7 °C is the usual guideline, and cooling to just above freezing is ideal. Hang the carcasses with a little space between them so the air can circulate well.
Should game hang with the skin on or off?
Both are common. With the skin on, the meat dries out less and stays better protected, while without it the carcass cools down faster. In warm weather it is better to skin the carcass promptly.
How do I clean hooks and saw after butchering?
Rinse everything with cold water first so that protein does not bake on, then wash it hot with washing up liquid. Dry hooks and saw blade thoroughly before you put them away.
Equipment for your game larder
Whether roe deer, boar or stag, a game larder depends on clean routines and secure hanging. With the pulley hoist you raise the carcass to working height without a struggle, and stainless S hooks in two sizes hold whole carcasses as well as single haunches. Swivel hooks let you turn the animal while skinning without taking it down. The butcher's bow saw cuts through spine and bone when jointing, and a replacement blade is available for it too. The butcher's apron keeps your clothes clean and is quick to wash down afterwards. If you turn trimmings into mince, a burger press and paper interleaves help you portion it. Wash hooks and saw hot after every use and dry them well, and your game larder stays hygienic and ready for the next carcass of the season.