s78wingrider
Gold Member
We call it the inner loin
Venison Vs Beef Controversy Ended
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czechsonofagun
Elite Member
You got that right! Took me few deers to start eating it. The first one actually was taken from a deer hanging several days and still was really good.
Nowadays I save it for breakfast too:thumbsup:
And I heard my friends call it fish.
I have considerable experience with both, but I definitely give the edge to venison. We raised beef for 5 generations on our family farm until my grandad died of a heart-attack, as did his dad, and we sold the herd. I have heard that venison is a lot better for your heart. My wife gets grossed out from beef, when she fries it, by all the grease that cooks out. You dont get any of that from venison. I still raise a little corn, but now the deer harvest it all, and that may be part of the reason they taste as good or better than any angus or herford beef that we ever raised. A quick, clean kill, getting the guts out fast, and ageing 7-10 days at 33-43 F helps a lot also I am sure. The deer are a heck of a lot more fun for sure with no vets, frozen water in the winter, being tied down to care for them, and much less hard work on the land to feed them. Healthier, Taste better, more fun, how could we have been so dumb for 5 generations? At least my kids know better. Beef is for the birds (but I will still take it over chicken, turkey, pork, and most vedgetables). Luckily the hunting has been good and we havent had to buy any in 5-6 years.
Larry Caldwell
Elite Member
The real paramount thing is getting the musk glands cut off of the hind legs, and then washing your hands before doing anything else with the carcass. If nothing else, carry a packet of wipes to get the musk off your hands.
Larry Caldwell
Elite Member
Always hang any meat until the rigor goes completely out of the muscle tissue. If you freeze the meat in rigor mortis, it will be as tough as old shoe leather. Cool the carcass quickly to 50 degrees to ****** spoiling, then hang it for three days to let it relax.
If you are on a hunting trip in warm weather, a couple 100 quart coolers full of crushed ice and some plastic bags will let you chill the carcass quickly.
Sounds to complicated to me,main thing is just don't let it hang and spoil,which depends on weather of course,,that night or next morning before noon at the latest is as long as I wait.
Had one spoil on me along time ago,it hung for two nights and a day 1/2 in 30-40 degree nights and 70's degree day,,couldn't smell it but you could sure taste it.
Had one spoil on me along time ago,it hung for two nights and a day 1/2 in 30-40 degree nights and 70's degree day,,couldn't smell it but you could sure taste it.
piller
Gold Member
Venison is healthy because it is a natural product. If you started a deer farm, a confined animal feeding operation for deer, and you fed them an un-natural diet designed by man to maximize growth and production, gave them hormones, etc. you would find the venison would no longer be a healthy product.
Same thing with wild fish and farm fish.
Many farmers today are selling organic grass fed beef, which has been determined to contain high levels of healthy CLA and good Omega 3 fatty acids which is heart healthy. It takes some experience to properly fatten/finish grass fed beef, but when done properly it is fantastic. Beef cattle are supposed to graze on forage.
/pine
Super Star Member
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Hanging a carcass in an uncontrolled environment is not recommended...
the temperature should remain fairly constant between 33* and 38*...I have hung many deer up to 14 days...although a few days is OK, the longer the better IMO...
Many abattoirs age beef for 12 to 14 days....although some leave it for as long as 6 weeks...but controlled temperature and humidity is paramount...
once frozen, meat will no longer age...it needs to be cooked and consumed asap after thawing...
the temperature should remain fairly constant between 33* and 38*...I have hung many deer up to 14 days...although a few days is OK, the longer the better IMO...
Many abattoirs age beef for 12 to 14 days....although some leave it for as long as 6 weeks...but controlled temperature and humidity is paramount...
once frozen, meat will no longer age...it needs to be cooked and consumed asap after thawing...
I don't know of one person,[besides a independant type butcher or two] who can hang a deer in a controlled,chilled environment. I can't,can for sure tell you that.
And the butchers who have that equipment,wouldn't hang a deer carcass in the refridgerator for days either.
So,what your saying is maybe a fact,,no need for me a non butcher to question it,but it ain't the way it works on any animal that is killed or butchered at home,,,98 percent of the time anyways.
And will say that many people who don't know any better will hang their deer out to long and they spoil,now,don't know why,maybe they just ain't done much of it,maybe they don't eat the meat anyways,or maybe its cause they think they should let it "age",,let the stiffness go out of the carcass or whatever.
And the butchers who have that equipment,wouldn't hang a deer carcass in the refridgerator for days either.
So,what your saying is maybe a fact,,no need for me a non butcher to question it,but it ain't the way it works on any animal that is killed or butchered at home,,,98 percent of the time anyways.
And will say that many people who don't know any better will hang their deer out to long and they spoil,now,don't know why,maybe they just ain't done much of it,maybe they don't eat the meat anyways,or maybe its cause they think they should let it "age",,let the stiffness go out of the carcass or whatever.