Cooling System Information:

20 - 6"X9" Cold Compresses are broken to create a endothermic reaction, which removes body heat from the deer, and then cooling the meat to prevent spoilage.

Inside the Meat Blanket are 20 sewn in pouches for holding ice packs.

Inner core containing double layers of closed cell foam for maximized cooling throughout.

Chambered flaps which tuck w/in body cavity to cool from inside out.

Field Test:
1 - 6"X9" Ice Pack when penetrated remained at temps
ranging from 38 to 44 degrees on a 75 degree day for 3
hours. After field dressing deer squeeze and brake as many ice
compresses as needed to place in sewn in pouches on the meat
blanket. Ice compress quanity will vary with weather
temperature.

Open meat blanket lay flat on ground, position deer on
it's side on bottom flap of meat blanket.

Fold top half of meat blanket down over exposed side of
deer's body and then tuck in the chambered flaps into the
field dressed area of the deer.(Body cavity.)

Last step is to latch and tighten all 3 buckles and
straps according to body mass of deer. At this point deer is ready to be hung or transported.