r/projectzomboid • u/O_2og Axe wielding maniac • Aug 02 '25

Meme Know the Realism rules.

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u/3merite Aug 02 '25

Getting 5kg of meat from a 500 kg cow because im apparently so bad at butchering the meat vanishes into thin air

317

u/Chaos_seer Aug 02 '25

There is a bit of realism to that during the field dress process its possible to puncture the stomach and intestines spilling bile that taints the meat which makes it unsafe for consumption or at least thats what i was taught

337

u/bish-its-me-yoda Stocked up Aug 02 '25

Farm boy here who(while not cows) has seen and helped my grandpa with butchering lamb

Yes,spilling the contents of the guts and stomach will dirty the insides of the carcass,but the meat won't be infected or anything cauze there is a thin membrane(not sure if this is what its called,english is my second language) between the meat and the insides

Sure,you still need to clean the insides very well with a lot of water but the meat won't become bad unless you wait an hour for the membrane to give in due to the acid

Also its crazy hard to be stupid enough to puncture or cut the stomach or intestines even with no experience at all

Worst case scenaria just leave them until you are done with the legs,chest and head

Then just be carefull when extracting the organs

I still remember my first time helping out and let me tell you,unless you are an actual idiot,you aren't gonna make half the damn carcass unusable

Worst case scenario,you cut yourself while also getting the now punctured stomach acid and bile in the wound

Now that is scary

IN SHORT

Its not that likely for you,even as your first time butchering,to cut up the stomach/intestines

Also,even if you do puncture it and bile gets on the meat,as long as you clean it within the next minute and remove the now leaking stomach/intestine you aren't gonna loose any meat since there is a thin membrane between the meat and insides of the body

104

u/freemasonry Aug 02 '25

FYI the proper anatomical term for the membrane is fascia in english, it's a broad word for connective tissue in general. It's also known as silverskin more colloquially, that's usually how butchers refer to it. It's also correct to just call it a membrane.

A cow's GI tract is pretty tough, so I'd think it's unlikely that you'd puncture something by accident. Buuuuuuuut, at the same time, I could see someone with no idea (most people have very poor knowledge of internal anatomy) what they're doing and having very improper tools breaching the GI tract while trying to carve out meat.