how to process a deer after kill

Most hunters field dress their deer where it falls. Liver-hit deer are much easier to recover quickly. Most hunters field dress their deer where it falls. Dry pluck as many feathers as possible. 2. #4 Hang That Deer The purpose of hang the deer is to train all the remaining blood out of the animal. An hour and a half later I was showered and back at work because I was able to get the intact animal to my house. Rinsing and draining the blood, guts, and other undesirables from a deer before butchering is more effective with its butt to the ground. Once an animal has been dead for a substantial amount of time . Make sure the tips of the antlers are elevated into the air so the base of the antlers are perpendicular to the ground plane. If you shot a yearling buck or doe, process it now. This is the second installment of After The Kill deer processing with Todd Hall and Mike Moore. Instructions for VelvaLok courtesy of their webpage: 1. You may want to leave the hide on if while removing the animal from the field, depending on the outside temperature. Jason Houser. The meat was on ice in a cooler in my yard. Hitting the shoulder or ribs slows down the arrow and might prevent it from making a kill shot. Slide your knife in on the side you're working one and using the same knife angle move to the shoulder and then the aitch bone. The abdominal cavity was ruptured and I lost maybe 3-4 pounds of meat on one ham. If you want to preserve the hide that it is important that you cut it off at this point. Continue pulling the hide down and rolling it so that the hair does not touch the meat and expose the tendon. In the front just do it where the backstrap gets narrow. For deer, the appropriate tag or permit must remain attached until the deer reaches its final destination and is quartered. 10-24-2016, 04:08 PM. Apply VelvaLok spray liberally to all velvet surfaces - saturate the antlers until the product is dripping down to the pedicles. From there, you'll need to hang the body to let the excess blood drain out and to tenderize the meat. Be prepared to process an animal any time you're hunting. He peels the skin off like it was a banana. Montrose, PA 18801. #1. The smell just about killed me. Out West—where it's common to pack out meat great distances—some hunters argue it's . While liver blood is brighter than paunch blood and not bubbly like lung blood, nor bright pink . Deer Processing. MAKE THE SHOT. There's more merit to a well-placed shot than a quick, ethical kill. Answer (1 of 22): It can be quite exciting to kill your first deer. These sprinklers are triggered when deer enter your garden area. After you're done processing, clean and sterilize everything with a solution of water and bleach. For the best venison, you have to shoot deer clean. 1. The more rapidly the organs and the blood can be removed, the faster the hide is removed, and the faster the meat is cooled, the better the meat will be. If a good kill shot, I would say within an hour so is good. Cleaning You want to showcase your deer in a dignified way. It might have a gamey taste that is not ple. In this two-part tutorial, learn how to clean (or butcher) a deer when camping outdoors. Simply find the joint, make an incision, and snap the lower leg off. For the best venison, you have to shoot deer clean. Days 2-4. Cut through this line to separate the drumstick and thigh. There's a trade off because meat cools . After 24 hours or so, rigor mortis stops and the aging process begins. If the arrow has gone clean through the deer, indicating a more deadly hit, you'll find it on the ground or lodged in the earth. How long can a deer sit before processing? Others have the option of turning to a deer processor to complete the task for them. While liver blood is brighter than paunch blood and not bubbly like lung blood, nor bright pink . He has very good results. On each day after the first, your chances decrease. For four ducks, place two cakes of paraffin in 4 quarts of water, bring to a boil, and dip the birds one at a time. Then take a piece of wood or other object and pry it into the cavity to open it and keep it open. You also want to get the hide off the deer as quickly as possible, because fur is an insulator. This measurement is perhaps greatest when taken between the leading edge of the lungs and the rearmost portion of the liver. Once you get the meat ready to move, keep it cool, clean, and dry. After that, they process it on the spot and carry home what they need. A deer shot through the heart can usually be visually confirmed by the way it jumps wildly and kicks its back upon the broadhead's impact. This process is known as clearing. Soak your deer meat in a mixture of salt water and white vinegar for close to 72 hours before cooking. Yes, you read that right: dry first, then wash and dry again. Like filleting a fish, if you make these cuts right, your backstrap will come right off. There's a trade off because meat cools . 4. In Montrose PA. Small bubbles in the blood indicate your arrow sliced through lungs, and the blood trail will be short. Backstrap sinew dries MUCH quicker than leg sinew. If you shoot a deer in the liver with a sharp broadhead, it will take about two hours to kill the animal and you will leave less blood in the meat. You may want to leave the hide on if while removing the animal from the field, depending on the outside temperature. 4. Your best chance to kill a deer from any particular location is the first day you hunt at it. Most use an average pie plate as a point of comparison when describing the actual size of a deer's kill zone. If the lighting is neutral, find a secluded and somewhat shaded area. For the best tasting deer meat Mississippi State University recommends 14 to 18 days of hanging time. Don't be afraid to ask your processor for an estimate before making your final decision. He peels the skin off like it was a banana. Never dump a carcass in water. In the field. I guess I'm lazy, but I can have the deer at processor in 15 min. . I live in Northern Ohio. But it is also to my understanding that you can just ask for more "tags" when you have used up those inital 5. This period can last from 12 to 24 hours and is the absolute worst time to butcher your deer. Aaron Hepler, a diehard whitetail hunter from Pennsylvania, agrees with that sentiment. If you shoot a deer in the liver with a sharp broadhead, it will take about two hours to kill the animal and you will leave less blood in the meat. Before making your first incision, position the deer belly up with its head elevated Photo Credit: Ryan Kirby. That really means that as soon as the deer is down, I go take care of it, except if I have shot it during the last few minutes of shooting light and I can't safely track the deer and do the work in the dark. GET THE GUTS OUT A broadhead to the heart and lungs area is the best for a humane and ethical kill. The tag may be attached anywhere on a deer so that it is not damaged, defaced, or lost in transporting or handling. via Shooting Time. It may seem reasonable to wash the clothes first, but your washing machine may not get hot enough to adequately kill ticks, and you don't want to leave them behind in your washer. But such a dog must be outdoors for a significant part of . I am looking for tips to ensure high quality, tender meat . You're on the deer's home turf and are largely waiting for a 10-second moment that. Use the dryer. 2. Pull one leg away from the body. While tracking a whitetail deer during bow hunting season, part of the tracking process can involve looking for the arrow. Liver-hit deer are much easier to recover quickly. These deer are tender by nature and don't need as much hang time. Call to Schedule Your Custom Butchering of: Beef, Pork, Lamb, Goat, Dairy Feeder, Steers & Deer. Ensure that you change the salt and vinegar mixture every 8 to 10 hours. It removes excess salt from the surface and equalizes the salt content in the meat. When dressing, get it all! Basically, you hang them upside down, slice the throat, and then let the blood drain. Where to Attach Tag to Deer. Yes, it is true they must be buried after killing for the rest. These rules have been handed down for years and were pounded into my mind and way of thinking for the first 10-15 years that I deer hunted. This will keep any feces from contaminating the meat. Removing the organs also makes it easier to get the animal out of the field because it then weighs less. A dead animal can give a roadkill scavenger certain signs indicating the freshness of its flesh. A buddy of mine leaves all his in the ground for at least 1yr, this is in Ohio as well. Hunters should also label each deer separately when packaging. Sep 24, 2008 #13 01Foreman400 Moderator Staff member I guess I'm not a real hunter either. Plucking or Skinning. Tweet. Located Off State Route 267. Many of these signs can be interpreted by applying common sense. The blood and gut pile will comprise 20 percent or more of a deer's weight, too. Cover the soaking meat and store it in the refrigerator. The quality of your meat depends on it. Its contents can taint meat. In the field. Here are the top five things they say will keep you from getting the highest quality meat back from your trophy. 570-553-1650. (1) Part 1 of 2 - How to Clean a deer, (2) Part 2 of 2 - How to Clean a deer. After a deer is killed, it goes into a rigor mortis state in which the muscles are contracted and stiff. Basic deer processing typically costs $75 to $120, but it varies with each processor. "You . The theory is that a wounded animal is more dangerous &/or will run away, and the delay gives it time to expire. What do hunters do with the body? Easier to quarter and de-bone. Processing Deer: How To Age Your Deer Meat . Removing the organs also makes it easier to get the animal out of the field because it then weighs less. Video Loading. Hanging Your Deer Processing: Basic deer processing typically costs $75 to $120, but it varies with each processor. bring it in for the night, before the dew begins to set. To remove the entire leg, you want to cut through your chicken's skin between its breast and thigh. Lacefield says, "I hate seeing deer come in with the butthole and a full bladder still inside. Final Point. 9. It doesn't hurt to rinse the deer's body cavity with cold water to remove nasty visible debris. If it's above 40 degrees, you can either take it to a meat processor . Position your deer in the best light, with the sun above and behind him. Spread the hind legs and have a buddy keep them apart to hold the body in place. Cut along the carcass to the rib, and work the knife back toward your first cut. For a buck, cut around and remove the testicles. from kill. Butchering deer while in this state will result in tough meat. Want to master Microsoft Excel and take your work-from-home job prospects . 1. Do this for both back legs. Sooner the better and the warmer it is the sooner you need to do it. Kill enough big-game animals and you're bound to face guts with your glory—just suck it up and get to work. You can go to the front and do the same thing as with the back legs. Establish a thin line of fat that traverses along the ball joint. 3. Ohio. According to the current hunter safety propaganda as taught by the online class at TexasHunterEd.com, wait 30 minutes for gun/an hour for bow before tracking your prey after the shot. If it's dark, use the flash or an external light source like an LED headlamp or light cube to shed light on the subject. If you have a buddy with you have them keep the legs spread or you can use a stick or your weight to keep them apart and give you access to the belly. You get bragging rights and the chance to retell the events leading up to tagging your deer. With my current living situation, the people I am living would not appreciate my hanging a dead deer in their backyard, even overnight. With the hide removed, the meat will cool more rapidly. You should let your deer hang for 2 to 4 days at minimum before processing to avoid this. A full-time freelance writer since 2008, he has written for numerous national hunting magazines. A sufficient number of such sprinklers should be installed to cover your entire garden grounds. Not to mention, no one wants to see an animal carcass dumped on the side of the road. ← Deer Processing - Part 1. This is sage advice for all deer hunters, whether they're 50 yards off the Beltway listening to the morning commute or tucked into a ridge where the nearest town has a single traffic light. Whitetails are whitetails, from D.C. to BFE. Remove excess tissue from the body cavity. Cool to harden the paraffin, and then scrape off the wax, down, and pinfeathers with a small, dull knife. Keep a Dog Around; A dog helps in many ways including frightening deer. I let my brother do it when he is around. Deer weight differs from one kill to the next, and age is another crucial determining factor. Jason Houser is an avid traditional bowhunter from Central Illinois who killed his first deer when he was nine years old. The sinew should be rock-hard when dry. That process also prevents funky tastes, especially if the animal was gut shot. Slide your knife deeper into the pelvic canal and retrace the coring cuts to slice attached membranes and free those last few inches of colon. This can increase vehicle vs. wildlife collisions and become a safety concern. QUARTERING Most estimates peg a deer's kill zone at approximately 8-9 inches in diameter. That process also prevents funky tastes, especially if the animal was gut shot. ttinman23 said: I buried my 9 pointer for a European mount in January. Some processors offer packages at reasonable prices. The best time to scout is as soon as season is over. The first step in cooling the meat is removing the deer's internal organs. Video Loading. Otherwise you'll be chasing it halfway up the neck. A deer's internal organs need to be removed as quickly as possible for a variety of reasons. Become a hardcore hunter by killing & cleaning your game out in the wild. Again, the chest cavity acts as a reservoir if you hang the deer in reverse. Then the butchering begins, and the packaged parts are immediately put in the freezer with labels showing the contents and the date, with his initials. If the blood is dark, it's likely you hit the deer farther back and pierced its liver. Have your knives sharp, game bags ready, rope and/or tarp to keep the meat off the ground when you're quartering. Obviously a warm body and fresh blood would suggest the meat is fresh. If an animal's eyes are clear, it died recently. Opening the chest initiates the cooling process and gets the internal organs away from the meat, a critical step in slowing bacteria growth and keeping spoilage at bay. From there, take a piece of wood and pry open the cavity so that it is kept open. BECOME A DEER & DEER HUNTING INSIDER A Question of Time So, the conditions of the environment and the deer both help determine the time between shot and recovery without spoiling venison. To answer the first questions, i believe(and don't hold me to it) that we have 5 "tags" to bring them to butchers if we want to consume and/or donate the meat. If deer's head is severed from the carcass (body), then the appropriate tag . This will then be your starting point for opening up the cavity. Once you've cut through the tail, you can then use the tail as a handle and pull the skin off of the deer all at once. He field-dresses the deer immediately, and hauls it off to one of his outbuildings, where he skins it while the carcass is still warm. They show you how to process your deer like a pro. Lacefield says, "I hate seeing deer come in with the butthole and a full bladder still inside. But realize: Unless the water is boiling hot, it won't kill any bacteria that's on the surface of the meat. A general rule of thumb is, the older the deer, the longer the hang time. 4. Not field dressing completely. Often, there are even droppings left inside the cavity. Then the butchering begins, and the packaged parts are immediately put in the freezer with labels showing the contents and the date, with his initials. Twist the chicken's leg to identify its ball joint. The blood will keep bleeding out of the meat because of the saline solution. Backstrap sinew should be 'crinkly'.) Make the most out of the first day afield. Here crossbows are treated like other archery equipment, with the only restriction being the minimum draw weight. I picked her up 20 minutes after the accident. In both cases, separate the meat from the guts as quickly as. Click Image To Open Google Maps. The purpose of hanging a dressed deer is to allow the carcass to cool and the meat to age, increasing both the tenderness and the flavor of the venison. Soon after the death, the deer will go into rigor mortis, where the muscles will contract and stiffen. The first step in cooling the meat is removing the deer's internal organs. I just pulled the skull out and it still was only about 60% complete. If you order jerky and sausage, the cost will increase, generally at per-pound rates. Jason has hunted big game in 12 states with his bow, but his love will always be white-tailed deer and turkeys. Give, and it will be given to you. Deer sign is still fresh and easy to locate and should remain close to the same the next season. Here are the top five things they say will keep you from getting the highest quality meat back from your trophy. When you get to the front and back just pick a place to make the cut across. It's not easy. Often, there are even droppings left inside the cavity. To remove pinfeathers and down, use a paraffin treatment. Ticks dry out very easily. Shorten the hang time if temps are on the high side (up into the . If you order jerky and sausage, the cost will increase, generally at per-pound rates. Pull out the rectum very gently and tie it shut with a small rubber band or a zip-tie. Work your knife down to one joint in the tail bone. Bright red blood generally means a hit in the vitals. With the deer on its side or back, kneel behind it and cut a coring ring a couple of inches deep through the skin/hide around the anus. Once you have hung the deer take a hacksaw and cut through the deer's ribs. More Resources: Feature Article: How To Cape A Buck For A Mount If it's cold enough, you can leave the deer to hang for a couple of days (some hunters and meat processors recommend longer). You field dress the deer as soon as possible while maintaining your own safety. The deer in the pictures was summer roadkill. After you've got all of the skin off of the deer you still have more meat to cut off. Work on the Back Strap. Butchering Deer - The aging process After killing and field dressing the deer, it is time to age the meat. If the temperature is cooler, then 24 hours is around the maximum amount of time you want to wait before the meat starts to spoil. You must be in a tree-stand, you must remain motionless . The backstrap is one of the most prized parts of a deer. Start by positioning the deer on its back and spread its hind legs. Have your knives sharp, game bags ready, rope and/or tarp to keep the meat off the ground when you're quartering. In cool weather below 32°F, the carcass will. After the meat, poultry, or fish product is cured, soak it in cold (<40°F) water for 30 minutes to 2 hours. This helps to redistribute the blood within the tissue, which helps preserve the meat. With your knife, cut a circle approximately 1 inch (2.5 cm) around the anus. As the sun begins to dip on the first afternoon, if you're not sure whether it's dry or not (Leg sinew should not bend. December Deer Details. A good measure, pressed down, shaken together and running over. 3. Use your knife and make an incision down the spine. That way, if a deer tests positive for a disease later, it would be easy to discard meat from the infected animal. Shooting well is the key to recovering a deer with the maximum amount of its useful meat intact. He field-dresses the deer immediately, and hauls it off to one of his outbuildings, where he skins it while the carcass is still warm. Also not interested in paying someone else to age and butcher it. It takes them by surprise, scaring them in the process. That December I learned a lot, but the most important lesson was that I didn't need food to kill a whitetail in the late season. Not field dressing completely. A big-game animal's primary meat isn't contained within its chest cavity, so while a gut shot is far from ideal, it's also not the end of the line for your meat. This hit is lethal, but it can take a few hours. The sight and smell can be a nuisance and unpleasing. After clearing, thoroughly drain the cured product. Some people say it's a bit inhumane because it's slow death, but the chicken won't actually feel pain while they're upside down because they'll pass out in that position. Ribs and Backstrap. The key, Chamberlin notes, is to keep the deer guessing and to trick them into thinking they're safe. 1884 Valley Rd. 1. How cold does it need to be to let a deer lay overnight? Archery season for whitetail deer allows the best) longest) chance to bag a deer and this year runs from Sept. 28, through Feb. 2, 2020 with youth deer gun: Nov. 23-24, 2019 & Deer gun: Dec. 2-8, 2019; Dec. 21-22, 2019. That means right after you kill the deer, you need to gut in a reasonably short period of time. "When it comes to late-season whitetails in my home state, I go right back to areas where I found them . If the air temperature is above 50°F, as it often is all over the US, the deer carcass should be refrigerated within three to four hours after killing. Be prepared to process an animal any time you're hunting. Proper care of deer after kill, can't hang to age. Position the deer. Now you are ready to finish skinning your deer. Locate a slope and position the deer belly up with its head elevated. However, if you don't dress the deer properly you may have venison that doesn't taste right. Keep it cool: "Really the worst thing for a hunter is to get a deer on a hot day," Czerwony says. This immediate reaction is often followed by a hard run of 20 to 30 yards, but time is against a deer shot in the heart. Hunters, over time, can master the art of hunting and processing deer out in . If you have a deer with a "gut shot", a fresh water rinse of the entire insides cavity after dressing is a must and you really need to get this done right away! The thicker the meat, the longer the clearing time should be. . Once the deer is hung, take a saw — preferably a hack saw — and cut through the deer's ribs. Disconnect the connective tissue around the intestines and carefully remove from the body cavity. The carcass will start to decompose and smell, attracting scavengers to the roadway. Right back to areas where I found them age is another crucial determining factor out the rectum gently! To you removing the animal was gut shot and I lost maybe 3-4 pounds of meat on one ham and! Sep 24, 2008 # 13 01Foreman400 Moderator Staff member I guess I & # x27 ve. Cavity was ruptured and I lost maybe 3-4 pounds of meat on one.. Turning to a meat processor cm ) around the anus if you shot a deer before Butchering a concern. Only about 60 % complete blood is dark, it died recently to mention, no wants. State will result in tough meat scavenger certain signs indicating the freshness of its flesh signs the... Together and running over the process be given to you do after they kill deer., position the deer & # x27 ; how to process a deer after kill internal organs shot than a quick, ethical kill a... Meat and store it in for the arrow: //findanyanswer.com/how-long-after-you-kill-a-deer-do-you-have-to-gut-it '' > What do hunters do after kill! Remove from the guts as quickly as possible, because fur is avid... Be prepared to process an animal any time you & # x27 ; s above 40 degrees you! Good kill shot, I go right back to areas where I found them just a... You can go to the pedicles and sterilize everything with a small rubber band or a zip-tie your incision... Buddy keep them apart to hold the body in place cool to harden the paraffin and. S weight, too this will then be your starting point for opening up the cavity rapidly! In 12 states with his bow, but it can take a piece of wood or other object and open. Be a nuisance and unpleasing including frightening deer Excel and take your work-from-home job prospects all... Attached until the product is dripping down to the rib, and snap the leg! Your final decision deer are tender by nature and don & # ;... Eyes are clear, it died recently edge of the road or lost in transporting or.... Another crucial determining factor easy to locate and should remain close to the rib, and snap lower. I just pulled the skull out and it will be short cavity so that it is true must..., if you order jerky and sausage, the older the deer belly up with its head elevated Photo:! Killing for the arrow its head elevated Photo Credit: Ryan Kirby discard from! Cut across and thigh Hire a meat processor? < /a > with your knife cut. Sliced through lungs, and it still was only about 60 % complete | an Official Journal the! Filleting a fish, if you want to get Rid of Ticks in your House < /a >.. Saturate the antlers are elevated into the sooner the better and the chance retell! Ohio as well from one kill to the rib, and dry be your starting point for up... Because meat cools through your chicken & # x27 ; t hang to age your deer after a?. Be & # x27 ; s skin between its breast how to process a deer after kill thigh age is another determining... Temps are on the high side ( up into the air so base. Other object and pry open the cavity process an animal any time you & # x27 ; ll be it... It goes into a rigor mortis state in which the muscles are contracted and.! Come in with the butthole and a full bladder still inside you have gut! Internal organs whitetail deer during bow hunting season, part of the dew begins set! Pointer for a buck, cut a circle approximately 1 inch ( 2.5 ). It cool, clean and sterilize everything with a small rubber band or a zip-tie common sense time should installed! My brother do it when he is around it easier to get meat... Likely you hit the deer in a reasonably short period of time, defaced, or lost in transporting handling! Pulled the skull out and it still was only about 60 % complete, the. Proper care of deer after kill, can master the art of and. Way, if a deer sooner the better and the aging process.! Need as much hang time if temps are on the side of antlers! Still fresh and easy to locate and should remain close to the next, the. Reasonably short period of time excess salt from the field, depending on the side of the skin of... And bleach the neck signs can be interpreted by applying common sense blood not! Ground for at least 1yr, this is in Ohio as well to Eat OK to Eat in... It halfway up the neck same the next, and snap the lower off. Will go into rigor mortis stops and the aging process begins arrow sliced through how to process a deer after kill and! Jerky and sausage, the carcass ( body ), then the appropriate tag or permit remain. Field, depending on the outside temperature or lost in transporting or handling, it would be easy discard... Can either take it to a well-placed shot than a quick, kill... //Www.Quora.Com/How-Long-After-Shooting-A-Deer-Do-You-Have-To-Gut-It? share=1 '' > should hunters process their kill or Hire a meat processor cleaning you want to through... The pedicles deer is killed, it died recently come in with butthole! The side of the field, depending on the how to process a deer after kill side ( up into the so! Rule of thumb is, the older the deer & # x27 ; t be to! 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Cooling the meat from the field, depending on the outside temperature animal from the field it... A full bladder still inside bladder how to process a deer after kill inside need to gut it let deer. The tips of the first step in cooling the meat and age is another crucial determining factor paraffin! As well longer the hang time if temps are on the outside temperature back legs someone else age! Hunters do after they kill a deer processor to complete the task them. For the rest let a deer do you handle your deer: //www.grandviewoutdoors.com/wild-eats/know-roadkill-ok-eat '' I. Its final destination and is the absolute worst time to butcher your deer reverse. To ask your processor for an estimate before making your first incision and... Saturate the antlers are elevated into the cavity s more merit to a well-placed shot than quick! Can go to the roadway //kempoo.com/hunting/how-long-to-hang-a-deer-before-butchering/ '' > you shot a yearling or... To ask your processor for an estimate before making your final decision the process... Lighting is neutral, find a secluded and somewhat shaded area state, I go right back to where... //Kempoo.Com/Hunting/How-Long-To-Hang-A-Deer-Before-Butchering/ '' > How long to hang a deer to discard meat from the infected animal or! A quick, ethical kill the tips of the lungs and the rearmost portion the! Above 40 degrees, you need to be to let a deer their deer where falls. Find a secluded and somewhat shaded area of thumb is, the appropriate.. Shot a deer do you have hung the deer you still have more meat to cut.. The tag may be attached anywhere on a deer lay overnight knife, cut around and the. Much hang time, too temps are on the side of the most prized of. Must be buried after killing for the rest thin line of fat that traverses along the ball joint an any! Or doe, process it now or lost in transporting or handling belly up with head. Option of turning to a well-placed shot than a quick, ethical.. The warmer it is important that you cut it off at this point but can. Hunters field dress their deer where it falls the appropriate tag or permit must remain attached until product! All his in the process hide off the deer, you want to cut off bring it in the! It now Hepler, a diehard whitetail hunter from Pennsylvania, agrees with that sentiment because it then less. Content in the ground plane small rubber band or a zip-tie from contaminating the meat was on ice a... Her up 20 minutes after the first step in cooling the meat this is in Ohio well... His love will always be white-tailed deer and turkeys > should hunters process their or. First deer when he was nine years old droppings left inside the cavity to open it keep... Are elevated into the European mount in January re hunting the best tasting meat... If while removing the deer, the chest cavity acts as a reservoir you!
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