A method for obtaining high-quality raw meat material from game animals, for example the Western roe deer, includes slaughtering an animal while providing reducing of the agony stage, preventing from bacterial insemination of a carcass by timely evisceration thereof, the optimum maturation regimes and storage of the raw material. The slaughtering of the Western roe deer is carried out by a shot in the area of the lower third of the line connecting the caudal angle of a shoulder blade with the point of elbow at the level of the 3-4 rib from the left, evisceration of the carcass is carried out not later than in 20 min after slaughtering, maturation of the meat is conducted at a temperature of + 5 °C in the course of 6 hours, and the roe deer meat is stored at a temperature of + 5 °C in the course of 4 days.
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