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Ryan Stuckey · Posted: Sat Mar 10, 2012 4:38 pm Post subject: Yellowish backstrap meat

Howdy, I have been looking at this great site for a while now for advice on trapping pigs. This is my first post of hopefully many to come. Anyways, my trapping skills were pretty pathetic, so I just started shooting them again.

Last night I shot a medium sized pig and cut the backstraps out about 10 minutes after the kill. I have done this before a few times, but this time the meat was pretty yellow once we got under the fat layer.

We kept it and put it in the refrigerator anyways. My question is, have y'all ever seen anything like that, and is it safe to eat? I have heard that when you cook something it will kill anything harmful in the meat, but if it start out yellow, that seems bad already.

Thanks for the help
Ryan

Randy Tausch · Posted: Sat Mar 10, 2012 9:05 pm Post subject:

We have butchered more than 1000 hogs and I've never seen anything like that. I think I would be very reluctant to eat it. It's not worth the risk. The hog may have had some kind of infection that caused the meat to be yellow.
Randy
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s10goes10s · Posted: Sat Mar 10, 2012 9:33 pm Post subject:

I've seen very young deer & hogs with yellow looking meat.
Heart shot & pumped out
Best tasting meat ever
BUT without pics & a detailed description from you, TOSS IT

Paul Burkett · Posted: Sun Mar 11, 2012 1:38 am Post subject:

Welcome to TB Ryan. I know about yellow snow, don't eat that, but yellow meat is something I would take pictures of, keep some frozen as a sample and ask a butcher or some place that possesses pig meat.
I've been to Graham, spent a night there last year, it's a nice town.
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2012- 11 pigs Down.
2 Deer Down.

Billy F Hillgartner · Posted: Sun Mar 11, 2012 2:34 am Post subject:

If you and your family ain't starving. Feed it to the dogs. Used to life in Jacksboro, been to graham many time. Especially enjoy Claton's BBQ. C'Ya and Welcome aboard Very Happy

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Billybird
"The size of your kill don't matter at all. Just as long as you make 'em fall."

Rich McGowan · Posted: Sun Mar 11, 2012 6:52 am Post subject:

Welcome, Ryan. I wonder if your local agent could answer or have the meat checked out? may be something they need to know. I would have to agree with the guys here about not eating anything i was in doubt about. they are rarely, if ever, wrong about anything that has to do with hogs. Wife and I really like your town. I need to try to get the boat up there to fish the lake. can't remember if it's hybrids or stripers you have there. drought got us apprehensive last year about putting the boat in water we didn't know.
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FrankT · Texasboars Legends Club Joined: 05 Jun 2011 Posts: 1754

Ryan, Welcome to the forum! I toss anything that does not look like what I have seen before and yellow would certainly qualify...NOT gonna eat it!

Ryan Stuckey · Posted: Sun Mar 11, 2012 8:11 pm Post subject:

Thanks everyone for the advice and welcome. We put it in the fridge after we cleaned it, and I looked at it this morning and it was pink, so maybe it was just the light that we were using at the time or something. Both me and my buddy thought it was really bizarre while we were cutting it up though. I'm still probably not going to eat it though.

Graham is where my family is from, and where I grew up. I go to school down south and only get to come up every few weeks to hunt. I always try to get a couple pigs when I can!

Paul Burkett · Posted: Sun Mar 11, 2012 8:27 pm Post subject:

Were you working under a yellow bug light?
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2012- 11 pigs Down.
2 Deer Down.

Ryan Stuckey · Posted: Sun Mar 11, 2012 8:57 pm Post subject: