{"id":16057,"date":"2026-02-11T13:19:26","date_gmt":"2026-02-11T18:19:26","guid":{"rendered":"https:\/\/recalldesigns.com\/transport-and-preservation-of-game-meat-in-remote-areas\/"},"modified":"2026-04-17T09:04:22","modified_gmt":"2026-04-17T13:04:22","slug":"transport-and-preservation-of-game-meat-in-remote-areas","status":"publish","type":"post","link":"https:\/\/recalldesigns.com\/en-ca\/transport-and-preservation-of-game-meat-in-remote-areas\/","title":{"rendered":"Transport and preservation of game meat in remote areas"},"content":{"rendered":"<style>\n        body {<br \/>            font-family: Arial, sans-serif;<br \/>            line-height: 1.8;<br \/>            max-width: 800px;<br \/>            margin: 0 auto;<br \/>            padding: 20px;<br \/>        }<br \/>        p {<br \/>            margin-bottom: 20px;<br \/>        }<br \/>        .toc {<br \/>            background: #f5f5f5;<br \/>            padding: 25px;<br \/>            margin: 30px 0;<br \/>            border-left: 4px solid #2c5f2d;<br \/>        }<br \/>        .toc h2 {<br \/>            margin-top: 0;<br \/>            margin-bottom: 15px;<br \/>        }<br \/>        .toc ul {<br \/>            list-style: none;<br \/>            padding-left: 0;<br \/>        }<br \/>        .toc li {<br \/>            margin: 10px 0;<br \/>        }<br \/>        .toc a {<br \/>            text-decoration: none;<br \/>            color: #2c5f2d;<br \/>        }<br \/>        .toc a:hover {<br \/>            text-decoration: underline;<br \/>        }<br \/>        table {<br \/>            width: 100%;<br \/>            border-collapse: collapse;<br \/>            margin: 25px 0;<br \/>        }<br \/>        table th, table td {<br \/>            border: 1px solid #ddd;<br \/>            padding: 12px;<br \/>            text-align: left;<br \/>        }<br \/>        table th {<br \/>            background: #f5f5f5;<br \/>        }<br \/>        .stat-box {<br \/>            background: #f9f9f9;<br \/>            padding: 20px;<br \/>            margin: 25px 0;<br \/>            border-left: 4px solid #2c5f2d;<br \/>        }<br \/>        .stat-box ul {<br \/>            margin: 10px 0;<br \/>        }<\/p>\n<p>        \/* ===== FAQ (plus d'espace, m\u00eame structure) ===== *\/<br \/>        .faq-item {<br \/>            margin: 40px 0;              \/* + espace entre les items *\/<br \/>            padding: 30px 26px;          \/* + espace interne *\/<br \/>            background: #f9f9f9;<br \/>            border-left: 4px solid #2c5f2d;<br \/>        }<br \/>        .faq-question {<br \/>            font-weight: bold;<br \/>            margin-bottom: 18px;         \/* + espace question -> r\u00e9ponse *\/<br \/>            font-size: 17px;<br \/>            color: #2c5f2d;<br \/>            line-height: 1.6;<br \/>        }<br \/>        .faq-answer {<br \/>            line-height: 1.95;           \/* r\u00e9ponse plus a\u00e9r\u00e9e *\/<br \/>            margin: 0;                   \/* \u00e9vite les marges bizarres *\/<br \/>        }<br \/>        \/* ===== fin FAQ ===== *\/<\/p>\n<p>        h1 {<br \/>            border-bottom: 3px solid #2c5f2d;<br \/>            padding-bottom: 15px;<br \/>            margin-bottom: 25px;<br \/>        }<br \/>        h2 {<br \/>            margin-top: 40px;<br \/>            margin-bottom: 15px;<br \/>            color: #2c5f2d;<br \/>        }<br \/>        h3 {<br \/>            margin-top: 25px;<br \/>            margin-bottom: 12px;<br \/>        }<br \/>    <\/style>\n<h1>Transport and Conservation of Game Meat in Remote Territories<\/h1>\n<div class=\"toc\">\n<h2>Table of contents<\/h2>\n<ul>\n<li><a href=\"#importance\">The importance of conservation in remote areas<\/a><\/li>\n<li><a href=\"#evisceration\">Evisceration: the first critical stage<\/a><\/li>\n<li><a href=\"#refroidissement\">Rapid cooling<\/a><\/li>\n<li><a href=\"#transport-terrain\">Game transportation<\/a><\/li>\n<li><a href=\"#camp\">Camp conservation<\/a><\/li>\n<li><a href=\"#transport-final\">Final transport and cold storage<\/a><\/li>\n<li><a href=\"#statistiques\">Hunting statistics in Quebec<\/a><\/li>\n<li><a href=\"#tableaux\">Reference tables<\/a><\/li>\n<li><a href=\"#faq\">Frequently asked questions<\/a><\/li>\n<\/ul>\n<\/div>\n<h2 id=\"importance\">The importance of conservation in remote areas | game meat<\/h2>\n<p>The quality of the venison you bring home depends largely on what happens in the hours following harvest. In Quebec&#8217;s remote territories &#8211; hours away from the nearest butcher &#8211; meat preservation is a serious challenge and a fundamental responsibility for the hunter. <\/p>\n<p>Poor meat management can lead to bacterial contamination, taste deterioration and health risks. Conversely, well-treated meat from the outset will preserve perfectly and provide an exceptional culinary experience. <\/p>\n<h2 id=\"evisceration\">Evisceration: the first critical stage in game meat<\/h2>\n<p>Evisceration should be carried out as soon as possible after harvesting &#8211; ideally within 30 minutes to 2 hours, depending on outside temperature. The animal&#8217;s abdomen contains high levels of heat and intestinal bacteria, which accelerate decomposition. <\/p>\n<p>Use a sharp knife and proceed methodically. Open the abdomen from the sternum to the pelvis, taking care not to puncture the intestines. Remove all internal organs. Cut through the diaphragm to access the thoracic cavity.   <\/p>\n<p>Do not wash the cavity with water, unless intestinal contamination has occurred. Water promotes bacterial growth. Instead, blot with clean cloths.  <\/p>\n<h2 id=\"refroidissement\">Rapid cooling: winning the race against the heat | game meat<\/h2>\n<p>Cooling is the second critical stage. The ideal storage temperature is between 0\u00b0C and 4\u00b0C. Above 10\u00b0C, bacteria multiply rapidly.  <\/p>\n<p>After evisceration, open the rib cage with a stick to maximize air circulation. Hang the carcass in a shady, well-ventilated place, away from flies and rain. <\/p>\n<p>If daytime temperatures exceed 10\u00b0C, consider cutting the animal into quarters to speed up cooling. In the event of prolonged hot weather, fill ice packs and place them inside the chest cavity. <\/p>\n<h2 id=\"transport-terrain\">Game transport: from harvesting site to camp | game meat<\/h2>\n<p>Transporting the meat from the harvesting site to the camp is often the most physically demanding stage. Plan this operation before you even start hunting. <\/p>\n<p>In accessible terrain, an ATV with a sled makes the job easier. In inaccessible terrain, quartering on site is a must. Use game cotton bags for each piece &#8211; they protect the meat while allowing air to circulate.  <\/p>\n<p>Avoid sealed plastic bags, which retain heat and encourage bacterial growth. Carry parts in a portage frame or high-capacity hunting backpack. <\/p>\n<h2 id=\"camp\">Coolers and camp storage | game meat<\/h2>\n<p>At the hunting camp, storage depends on the length of your stay and the ambient temperature. If you plan to leave within 24 hours and the temperature is below 5\u00b0C, hanging the quarters in the open air under a shelter is sufficient. <\/p>\n<p>For longer stays, large-capacity coolers (100 liters or more) are essential. Pre-cool coolers. Drain melt water regularly. Plan for a ratio of 1 kg of ice to 2 kg of meat.   <\/p>\n<p>If your camp has electricity, a hunting refrigerator or portable walk-in cooler is the ultimate investment.<\/p>\n<h2 id=\"transport-final\">Final transport and cold storage | game meat<\/h2>\n<p>Final transport from camp to home is the last mile. Never place meat in the closed trunk of a car in direct sunlight. Transport coolers in a ventilated area.  <\/p>\n<p>As soon as you arrive, take the meat to a professional butcher or to a cold room as soon as possible. Maturation in cold storage (between 1\u00b0C and 3\u00b0C for 7 to 14 days) considerably improves tenderness and taste. <\/p>\n<p>For long-term freezing, vacuum-pack meat or wrap it in high-quality freezer paper. Properly wrapped venison will keep in the freezer for 8 to 12 months. <\/p>\n<h2 id=\"statistiques\">Quebec hunting statistics (2024) | game meat<\/h2>\n<div class=\"stat-box\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><strong>303,700<\/strong> active <strong>hunters<\/strong> in Quebec<\/li>\n<li><strong>20,431 moose<\/strong> harvested (record year)<\/li>\n<li><strong>59,500 white-tailed deer<\/strong> harvested<\/li>\n<li><strong>6,142 black bears<\/strong> harvested<\/li>\n<li><strong>1.6 billion<\/strong> in annual expenditures<\/li>\n<li><strong>946 million<\/strong> contribution to GDP<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<\/div>\n<h2 id=\"tableaux\">Reference tables | game meat<\/h2>\n<h3>Evisceration times according to temperature | game meat<\/h3>\n<table>\n<thead>\n<tr>\n<th>Outside temperature<\/th>\n<th>Animal size<\/th>\n<th>Maximum delay<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Below 0\u00b0C<\/td>\n<td>All<\/td>\n<td>4-6 hours<\/td>\n<\/tr>\n<tr>\n<td>0\u00b0C to 5\u00b0C<\/td>\n<td>Deer<\/td>\n<td>3 hours<\/td>\n<\/tr>\n<tr>\n<td>0\u00b0C to 5\u00b0C<\/td>\n<td>Moose<\/td>\n<td>2-3 hours<\/td>\n<\/tr>\n<tr>\n<td>5\u00b0C to 10\u00b0C<\/td>\n<td>Venison<\/td>\n<td>2 hours<\/td>\n<\/tr>\n<tr>\n<td>5\u00b0C to 10\u00b0C<\/td>\n<td>Moose<\/td>\n<td>90 minutes<\/td>\n<\/tr>\n<tr>\n<td>10\u00b0C to 20\u00b0C<\/td>\n<td>Venison<\/td>\n<td>90 minutes<\/td>\n<\/tr>\n<tr>\n<td>10\u00b0C to 20\u00b0C<\/td>\n<td>Moose<\/td>\n<td>60 minutes<\/td>\n<\/tr>\n<tr>\n<td>Over 20\u00b0C<\/td>\n<td>All<\/td>\n<td>30-60 minutes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Optimum maturation by species | game meat<\/h3>\n<table>\n<thead>\n<tr>\n<th>Species<\/th>\n<th>Temperature<\/th>\n<th>Optimum duration<\/th>\n<th>Maximum duration<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Deer<\/td>\n<td>1\u00b0C to 3\u00b0C<\/td>\n<td>3-4 days<\/td>\n<td>5 days<\/td>\n<\/tr>\n<tr>\n<td>Moose<\/td>\n<td>1\u00b0C to 3\u00b0C<\/td>\n<td>10-14 days<\/td>\n<td>21 days<\/td>\n<\/tr>\n<tr>\n<td>Black bear<\/td>\n<td>1\u00b0C to 3\u00b0C<\/td>\n<td>5-7 days<\/td>\n<td>10 days<\/td>\n<\/tr>\n<tr>\n<td>Caribou<\/td>\n<td>1\u00b0C to 3\u00b0C<\/td>\n<td>7-10 days<\/td>\n<td>14 days<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Storage temperatures for game meat<\/h3>\n<table>\n<thead>\n<tr>\n<th>Zone<\/th>\n<th>Temperature<\/th>\n<th>Impact<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Safety zone<\/td>\n<td>0\u00b0C to 4\u00b0C<\/td>\n<td>Slowed bacterial multiplication<\/td>\n<\/tr>\n<tr>\n<td>Danger zone<\/td>\n<td>4\u00b0C to 60\u00b0C<\/td>\n<td>Rapid bacterial multiplication<\/td>\n<\/tr>\n<tr>\n<td>Freezing zone<\/td>\n<td>-18\u00b0C or less<\/td>\n<td>Long-term storage (8-12 months)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>Preservation by method<\/h3>\n<table>\n<thead>\n<tr>\n<th>Method<\/th>\n<th>Temperature<\/th>\n<th>Maximum time<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Refrigeration<\/td>\n<td>0\u00b0C to 4\u00b0C<\/td>\n<td>2-3 days<\/td>\n<\/tr>\n<tr>\n<td>Cold air suspension<\/td>\n<td>-5\u00b0C to 5\u00b0C<\/td>\n<td>7-14 days<\/td>\n<\/tr>\n<tr>\n<td>Cooler with ice<\/td>\n<td>0\u00b0C to 4\u00b0C<\/td>\n<td>3-5 days<\/td>\n<\/tr>\n<tr>\n<td>Freezing (standard packaging)<\/td>\n<td>-18\u00b0C<\/td>\n<td>6 months<\/td>\n<\/tr>\n<tr>\n<td>Freezing (vacuum)<\/td>\n<td>-18\u00b0C<\/td>\n<td>8-12 months<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2 id=\"faq\">Frequently asked questions | game meat<\/h2>\n<div class=\"faq-item\">\n<div class=\"faq-question\">1. How long can I keep meat in the refrigerator?<\/div>\n<div class=\"faq-answer\">Fresh game meat should be kept refrigerated at 0\u00b0C to 4\u00b0C for a maximum of 2 to 3 days. Beyond that, the risk of bacterial contamination increases considerably. <\/div>\n<\/div>\n<div class=\"faq-item\">\n<div class=\"faq-question\">2. Do I have to wash the abdominal cavity after evisceration?<\/div>\n<div class=\"faq-answer\">No. Water promotes bacterial multiplication. Instead, use clean cloths to blot up. Wash only in the event of accidental intestinal contamination, then dry immediately.   <\/div>\n<\/div>\n<div class=\"faq-item\">\n<div class=\"faq-question\">3. What is the ideal temperature for maturing meat?<\/div>\n<div class=\"faq-answer\">The optimum temperature for maturing is between 1\u00b0C and 3\u00b0C. This range allows the natural enzymes to tenderize the meat without promoting bacterial growth. <\/div>\n<\/div>\n<div class=\"faq-item\">\n<div class=\"faq-question\">4. How long to age a moose compared to a deer?<\/div>\n<div class=\"faq-answer\">A roe deer needs 2 to 4 days to mature, while a moose needs 7 to 14 days. The difference is explained by the moose&#8217;s size and denser muscular structure. <\/div>\n<\/div>\n<div class=\"faq-item\">\n<div class=\"faq-question\">5. Can I use plastic bags to transport meat?<\/div>\n<div class=\"faq-answer\">No. Sealed plastic bags retain heat and moisture, creating an ideal environment for bacterial proliferation. Use cotton game bags that allow air circulation.  <\/div>\n<\/div>\n<div class=\"faq-item\">\n<div class=\"faq-question\">6. What ratio of ice should be used in the cooler?<\/div>\n<div class=\"faq-answer\">Allow for a minimum ratio of 1 kg of ice to 2 kg of meat. Always pre-cool the cooler before placing meat in it, and drain the melt water regularly. <\/div>\n<\/div>\n<div class=\"faq-item\">\n<div class=\"faq-question\">7. How long do I have to eviscerate after harvesting?<\/div>\n<div class=\"faq-answer\">Time varies according to temperature. In warm weather (20\u00b0C+), gut within 30 to 90 minutes. In moderate weather (10-20\u00b0C), within 2 hours. In cold weather (0-10\u00b0C), about 3 hours.   <\/div>\n<\/div>\n<div class=\"faq-item\">\n<div class=\"faq-question\">8. How long does frozen meat keep?<\/div>\n<div class=\"faq-answer\">Vacuum-packed meat will keep for 8 to 12 months at -18\u00b0C. With standard packaging (freezer paper), the shelf life is around 6 months. Vacuum packing is strongly recommended.  <\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Combien de temps puis-je conserver la viande au r\u00e9frig\u00e9rateur?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"La viande fra\u00eeche de gibier se conserve 2 \u00e0 3 jours maximum au r\u00e9frig\u00e9rateur \u00e0 une temp\u00e9rature de 0\u00b0C \u00e0 4\u00b0C. Au-del\u00e0, les risques de contamination bact\u00e9rienne augmentent consid\u00e9rablement.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Dois-je laver la cavit\u00e9 abdominale apr\u00e8s l'\u00e9visc\u00e9ration?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Non. L'eau favorise la multiplication bact\u00e9rienne. Utilisez plut\u00f4t des chiffons propres pour \u00e9ponger. Lavez uniquement en cas de contamination intestinale accidentelle, puis s\u00e9chez imm\u00e9diatement.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Quelle est la temp\u00e9rature id\u00e9ale pour faire maturer la viande?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"La temp\u00e9rature optimale pour la maturation se situe entre 1\u00b0C et 3\u00b0C. Cette plage permet aux enzymes naturelles d'attendrir la viande sans favoriser la croissance bact\u00e9rienne.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Combien de temps faire vieillir un orignal par rapport \u00e0 un chevreuil?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Un chevreuil n\u00e9cessite une maturation de 2 \u00e0 4 jours, tandis qu'un orignal b\u00e9n\u00e9ficie d'une maturation de 7 \u00e0 14 jours. La diff\u00e9rence s'explique par la taille et la structure musculaire plus dense de l'orignal.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Puis-je utiliser des sacs de plastique pour transporter la viande?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Non. Les sacs de plastique scell\u00e9s retiennent la chaleur et l'humidit\u00e9, cr\u00e9ant un environnement id\u00e9al pour la prolif\u00e9ration bact\u00e9rienne. Utilisez des sacs de coton \u00e0 gibier qui permettent la circulation d'air.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Quel ratio de glace pr\u00e9voir pour la glaci\u00e8re?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Pr\u00e9voyez un ratio minimum de 1 kg de glace pour 2 kg de viande. Pr\u00e9-refroidissez toujours la glaci\u00e8re avant d'y placer la viande, et drainez l'eau de fonte r\u00e9guli\u00e8rement.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Combien de temps ai-je pour \u00e9visc\u00e9rer apr\u00e8s la r\u00e9colte?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Le d\u00e9lai varie selon la temp\u00e9rature. Par temps chaud (20\u00b0C+), \u00e9visc\u00e9rez dans les 30 \u00e0 90 minutes. Par temps mod\u00e9r\u00e9 (10-20\u00b0C), dans les 2 heures. Par temps froid (0-10\u00b0C), environ 3 heures.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Combien de temps se conserve la viande congel\u00e9e?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"La viande bien emball\u00e9e sous vide se conserve de 8 \u00e0 12 mois \u00e0 -18\u00b0C. Avec un emballage standard (papier cong\u00e9lation), la dur\u00e9e est d'environ 6 mois. L'emballage sous vide est fortement recommand\u00e9.\"\n      }\n    }\n  ]\n}\n<\/script><\/p>\n<p>Got a question? An idea? A hunting story to tell? Write to us: <a href=\"mailto:info@recalldesigns.com\">info@recalldesigns.com.<\/a>   <\/p>\n<p>Follow us on <a href=\"https:\/\/www.facebook.com\/RecallDesigns\" target=\"_blank\" rel=\"noopener\"><b>Facebook<\/b><\/a> or <a href=\"https:\/\/www.instagram.com\/RecallDesigns\" target=\"_blank\" rel=\"noopener\"><b>Instagram<\/b><\/a>. You&#8217;ll find our latest news. And useful tips. Images from the field. Calls to action. Everything that fuels a real passion.     <\/p>\n<p><strong>Looking for the right tool?<\/strong>  Explore the Recall Designs online store. Our expertise is just a click away, with tested products designed for hunters, by hunters. <\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_14284\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/recalldesigns.com\/magasin\/\"><img loading=\"lazy\" loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-14284\" class=\"wp-image-14284 size-large\" title=\"| game meat\" src=\"https:\/\/recalldesigns.com\/wp-content\/uploads\/2025\/08\/Banniere-RD-TRONICS-2048x1072-1-1024x536.webp\" alt=\"| game meat\" width=\"1024\" height=\"536\" srcset=\"https:\/\/recalldesigns.com\/wp-content\/uploads\/2025\/08\/Banniere-RD-TRONICS-2048x1072-1-1024x536.webp 1024w, https:\/\/recalldesigns.com\/wp-content\/uploads\/2025\/08\/Banniere-RD-TRONICS-2048x1072-1-300x157.webp 300w, https:\/\/recalldesigns.com\/wp-content\/uploads\/2025\/08\/Banniere-RD-TRONICS-2048x1072-1-768x402.webp 768w, https:\/\/recalldesigns.com\/wp-content\/uploads\/2025\/08\/Banniere-RD-TRONICS-2048x1072-1-1536x804.webp 1536w, https:\/\/recalldesigns.com\/wp-content\/uploads\/2025\/08\/Banniere-RD-TRONICS-2048x1072-1-600x314.webp 600w, https:\/\/recalldesigns.com\/wp-content\/uploads\/2025\/08\/Banniere-RD-TRONICS-2048x1072-1-1x1.webp 1w, https:\/\/recalldesigns.com\/wp-content\/uploads\/2025\/08\/Banniere-RD-TRONICS-2048x1072-1-10x5.webp 10w, https:\/\/recalldesigns.com\/wp-content\/uploads\/2025\/08\/Banniere-RD-TRONICS-2048x1072-1.webp 1600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><p id=\"caption-attachment-14284\" class=\"wp-caption-text\">| game meat<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Game meat preservation. Quick cooling. Evisceration. Transportation. Coolers. Cold room. Venison quality Quebec      <\/p>\n","protected":false},"author":736,"featured_media":16058,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2093,1628],"tags":[2094,2096,2098,2100,2097,2099,2095],"class_list":["post-16057","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-game-conservation","category-hunting","tag-cold-storage","tag-game-coolers","tag-game-cooling","tag-game-evisceration","tag-meat-quality","tag-meat-transport","tag-venison-preservation"],"_links":{"self":[{"href":"https:\/\/recalldesigns.com\/en-ca\/wp-json\/wp\/v2\/posts\/16057","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recalldesigns.com\/en-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recalldesigns.com\/en-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recalldesigns.com\/en-ca\/wp-json\/wp\/v2\/users\/736"}],"replies":[{"embeddable":true,"href":"https:\/\/recalldesigns.com\/en-ca\/wp-json\/wp\/v2\/comments?post=16057"}],"version-history":[{"count":0,"href":"https:\/\/recalldesigns.com\/en-ca\/wp-json\/wp\/v2\/posts\/16057\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recalldesigns.com\/en-ca\/wp-json\/wp\/v2\/media\/16058"}],"wp:attachment":[{"href":"https:\/\/recalldesigns.com\/en-ca\/wp-json\/wp\/v2\/media?parent=16057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recalldesigns.com\/en-ca\/wp-json\/wp\/v2\/categories?post=16057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recalldesigns.com\/en-ca\/wp-json\/wp\/v2\/tags?post=16057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}