Deer Butchering ?

[sfp]

Hello
New to deer butchering. Tackling a nice whitetail right now. Have read to take all the fat off !
Well doing the ribs, the fat looks great . Bright white. Decided to fry up a fatty piece. Tasted great. Not offensive at all.
Question is does the fat change in the freezer ? Should have asked before meat was on the board ! Anyone have advise ?
Thanks

[Wentrot]

It's my understanding that fat will spoil

[DarekG]

The fat will spoil, even in the freezer. It's not the same kind of fat you'd find with beef or pork cuts.

[huntinnut]

The problem with deer fat is it's melting temp is higher than pork/beef so one gets that sticky tallow taste with fat stuck in your mouth. I find doing deer ribs especially tricky. I cut off almost all the fat.

[835]

my dad loves the stuff ... i dont...... it gets cut off my steak.....
Try it,,, if you dont like it cut it off next time..... it wont hurt your meat....

[sfp]

The fatty meat tastes great. Have been pan frying as I go. Ribs are on the smoker. Will use common sense trimming and report back.
Unless some Black magic happens in the freezer and wrecks it, this is a tasty deer. Fat and all.
This deer never took a step and was in the fridge within 2 hours of the shot. Also very cold evening.
Sure that helps.
Looking for some berry feed bear fat if anyone has excess. Revy/Nakusp area.

Thanks all for the input.

[835]

The fat might "change" in the freezer i dont know,,, i never had it "Fresh" to compair it.... but i dont like it Frozen.... Dad does,,,, when i butchet my Deer i leave it on, and just cut it off on my plate.. that way if you like it , its there.

So ya man, giver.. enjoy it.. or dont! Butchering your own deer is one of the best parts of the process... you can do what you like! Just keep'er cold and clean!

[ruger#1]

Seems to go bad on steaks and roasts. I have had deer burger and it has some fat. And it seems good. I am with 835. Do not like it frozen.

[tyreguy]

Boneless, go boneless.
The meat sours in your freezer over time because of the marrow smeared by a band saw. Different than beef from the store as it usually never hits the freezer.
Not your fat question/answer but just a little advice.

[Dannybuoy]

The problem with deer fat is it's melting temp is higher than pork/beef so one gets that sticky tallow taste with fat stuck in your mouth. I find doing deer ribs especially tricky. I cut off almost all the fat.
^
This ..... It doesn't "spoil" . I don't put any fat in my burger but don't worry about a bit on the chops , steaks or roasts . The rib fat is cooked off .
As one previous poster said its the marrow or bone sawdust that doesn't keep well although I haven't had any bad experiences

[sfp]

All great advice thanks. One hind left. Making jerky as I go. Then grind the bits.
More beer breaks as my neck stiffens up !

[tyreguy]

You're in rut!!

"More beer breaks as my neck stiffens up ![/QUOTE]"

[ruger#1]

All great advice thanks. One hind left. Making jerky as I go. Then grind the bits.
More beer breaks as my neck stiffens up ! Stop putting Viagra in your beer.

[Xenomorph]

Stop putting Viagra in your beer.

Hahahahahahaha ...priceless!

[dodge456]

I like to leave the fat on while the deer is hanging, seems to protect the meat while its up there. I do however cut every last bit of fat off during cutting and wrapping, I personally can't stand the flavor or texture of it but to each their own. For burger patties I add a bit of fine chopped bacon when making the patties just to get a little grease in there.