What should be done with excess meat after successful harvesting to avoid spoilage?

Freezing excess meat within a few hours after harvesting is essential to prevent spoilage and maintain its quality. When meat is left at room temperature, bacteria can multiply rapidly, leading to foodborne illnesses and compromising the meat's edibility. By freezing the meat promptly, you halt bacterial growth and preserve the texture and flavor of the meat, ensuring it remains safe for consumption in the future.

While storing meat in a cooler can help keep it fresh for a short period, it does not provide the same long-term preservation as freezing. Leaving meat out to air dry is not a safe or effective method for preserving meat; instead, it increases the risk of spoilage. Selling the meat to local markets is a means of distribution but doesn't address the immediate preservation needs after harvesting. Thus, freezing within a few hours is the most effective method for managing excess meat to avoid spoilage.