Just curious how everybody addresses field care of antelope meat. I have heard the meat is some of the best wild game in North America, but it was also referenced to land carp in a podcast. I am assuming poor field care equals poor meat. I already plan on wearing nitrile gloves and using two knives for field dressing and meat processing. I am not sure if I am going to quarter or use a wheeled cart to remove the animal from the field. Do most people debone and into a cooler or use a local commercial processor. We are hunting the Newcastle area. Does anyone have any tips on areas to avoid or dealing with scent glands? I know I am still a week out from the trip but the weather looks like it will be high 60 low in 40s.