Reminder To All Hunters

This reminds all our hunters of a few facts to remember this season. Here are a few things we’ve learned over the years as we constantly push to raise the bar:

1. Deer does not require aging or (hanging) in a cooler like beef because venison is lean meat and does not retain water like beef. You change the flavor and gain tenderness as the meat decomposes. This makes for a tender steak with less flavor, not a fresh ground burger. 1 to 2 days in a walk-in cooler is all that’s needed.

2. Please do not soak your meat. Blood is in the veins, not the muscles. Myoglobin is the red/pink you see in the muscles. A Muscle is similar to a sponge that soaks up the water in the ice or icy water drained every few days and makes tasteless steaks and wet burgers. Do your steaks absorb marinade? Why wouldn’t it absorb that water it’s soaking in? Google search washing meat in water.

3. If you MUST put venison in a cooler: To have great-tasting meat, place your venison in a bag and then in a cooler to keep the meat cold and dry.

4. The wild game taste you get at other processors results from them leaving some tallow/fat behind, trying to cut corners. While you can hide it from the eye when you grind it all up, you are left with the game taste. If you want bland, tasteless venison, buying chicken is cheaper. Instead of making the perfect environment for a Bactria bath, your meat is soaking in. Again, just Google or research washing meat in water.

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