2010 Hunting

[gauthier]

Well you might say tators and I might say mators[you might call it a kieser blade,,I always called them slingblades],,always called the out side[backstrap] outside tender loin and the inside tender loin,,,,wait for it,,,inside tender loin!:laughing:[never went to butcher school],,,don't mess with the inside tender loin,cause there are much more tender loin along the back on outside. the inside is more tender I think, Have cut the outside tender loin off many,,many deer,,[I think that buck meat is much more tasty myself.] anybody can shoot them does.

 

[doall]

I am a trained butcher and you would be amazed at the people that ask for pork tenderloin and really want a boneless pork loin. Same with deer here. Everyone calls the loins the tenderloins. They call the tenderloin "sweetmeat".

 

[dmccarty]

At the hunt club my dad was with for years they would take the skin off the deer take the hams, shoulder, back strap, and neck meat. They did not gut the deer at all. They figured the tenderloin was not worth the effort.

Later,
Dan

 

[gauthier]

I have gotten it down pretty short,but I gut them,like to get the guts out cause I generally kill one in evening and and get the meat out/off the next morning if I'm there,,if its warm like it is now,I won't wait more than the one night,if I won't be there the next morning I do it that same night.

I just skin down to where I can get the loin[or backstrap],,out generally,and just check the left overs in,you got 3 days here to check one in,and it says either whole deer or skin and head.

Warm as it is now,they will spoil in no time,,think thats the reason some people will tell you they don't like deer meat they say its got a gamey taste[what ever that is],,think they are eating slightly spoiled meat,,I wouldn't kill a hog or a cow and let it hang out very long in 60-70 degree temp either,,cause I don't like spoiled meat.

I've seen some people leave deers hanging or driving around with them for 2-3 days in 70 plus degree heat,,bet that meat actually stinks.

 

[doall]

When I kill a deer, I skin and 1/4 it as soon as I get it out of the woods. Put it in the fridge as soon as I get home, let it firm up a day or two and process. If its 40 or below I might leave one hanging over night.

 

[JC-jetro]

I have gotten it down pretty short,but I gut them,like to get the guts out cause I generally kill one in evening and and get the meat out/off the next morning if I'm there,,if its warm like it is now,I won't wait more than the one night,if I won't be there the next morning I do it that same night.

I just skin down to where I can get the loin[or backstrap],,out generally,and just check the left overs in,you got 3 days here to check one in,and it says either whole deer or skin and head.

Warm as it is now,they will spoil in no time,,think thats the reason some people will tell you they don't like deer meat they say its got a gamey taste[what ever that is],,think they are eating slightly spoiled meat,,I wouldn't kill a hog or a cow and let it hang out very long in 60-70 degree temp either,,cause I don't like spoiled meat.

I've seen some people leave deers hanging or driving around with them for 2-3 days in 70 plus degree heat,,bet that meat actually stinks.

This is a deer I shot before it got dark. She crossed the creek and fell amongst some very tall vegetation. I spent more than 45b minutes and a small flash light and could not find her. The coyotes went to work on her pretty quickly. I took the picture just next day morning.

If it is less than 40 degrees I hang the deer in the shed to age but can"t do it during the early season. Could not see appreciable difference between aging or not on a small deer. I hunt for meat.


JC,

 

[lakngulf]

They did not gut the deer at all. They figured the tenderloin was not worth the effort. Dan

Wow, the tenderloin is definitely worth the effort, and, in my mind, gutting the deer AS SOON AS POSSIBLE is worth the effort. I have processed many of my own deer and have taken many to the processing place, BUT I always field dress as soon as I can. In Alabama during bow season there are very few days/nights that that the deer can be left outside.

BTW, the tenderloin makes a great shiskabob along with dove breasts.

 

[dmccarty]

Wow, the tenderloin is definitely worth the effort, and, in my mind, gutting the deer AS SOON AS POSSIBLE is worth the effort. I have processed many of my own deer and have taken many to the processing place, BUT I always field dress as soon as I can. In Alabama during bow season there are very few days/nights that that the deer can be left outside.

BTW, the tenderloin makes a great shiskabob along with dove breasts.

They are in FLA and the deer can be small so that might be why they do not go for the tender loin. My dad said there just is not much meat. They clean ASAP but do not bleed or gut and put the meat in coolers.

One of the club members is a butcher and they can quickly process a deer. But they do not gut, bleed, nor take out the tenderloin.

Later,
Dan

 

[gauthier]

Remember,the tender loin is on the back:laughing:,,,the inside tender loin is inside,,and on w.v. deer,both them little pieces of meat on the inside, might make a small mess,might. But,if you only could kill one deer a year,meats,meat.

I got a hand cranked meat cuber,,cut the meat into steaks,and run it through that cuber a couple times,than wrap and freeze it,,can cut it with a fork.

Went out this evening[full moon],coulda killed any of the 9 bald headed ones I saw[one was a button],but like I said,don't like doe meat..

 

[SkyPup]

Venison vs. Beef: The controversy ends

From the U.S. Venison Council


Controversy has long raged about the relative quality and taste of venison and beef as gourmet foods. Some people say venison is tough, with a strong "wild" taste. Others insist venison's flavor is delicate. An independent food research group was retained by the Venison Council to conduct a taste test to determine the truth of these conflicting assertions once and for all.

First, a Grade A Choice Holstein steer was chased into a swamp a mile and a half from a road and shot several times. After some of the entrails were removed, the carcass was dragged back over rocks and logs, and through mud and dust to the road. It was then thrown into the back of a pickup truck and driven through rain and snow for 100 miles before being hung out in the sun for a day.

It was then lugged into a garage where it was skinned and rolled around on the floor for a while. Strict sanitary precautions were observed throughout the test, within the limitations of the butchering environment. For instance, dogs and cats were allowed to sniff and lick the steer carcass, but most of the time were chased away when they attempted to bite chunks out of it.

Next, a sheet of plywood left from last year's butchering was set up in the basement on two saw horses. The pieces of dried blood, hair and fat left from last year were scraped off with a wire brush last used to clean out the grass stuck under the lawn mower.

The skinned carcass was then dragged down the steps into the basement where a half dozen inexperienced but enthusiastic and intoxicated men worked on it with meat saws, cleavers, hammers and dull knives. The result was 375 pounds of soup bones, four bushel baskets of meat scraps, and a couple of steaks that were an eighth of an inch thick on one edge and an inch and a half thick on the other edge.

The steaks were seared on a glowing red hot cast iron skillet to lock in the flavor. When the smoke cleared, rancid bacon grease was added, along with three pounds of onions, and the whole conglomeration was fried for two hours.

The meat was gently teased from the frying pan and served to three intoxicated and blindfolded taste panel volunteers. Every member of the panel thought it was venison. One volunteer even said it tasted exactly like the venison he has eaten in hunting camps for the past 27 years.

The results of this scientific test conclusively show that there is no difference between the taste of beef and venison...