Considering you can grind shanks for burger with the tendons in it, it probably wouldn’t be too tough.
Not sure that you could pay me enough to eat the trim though.
HuntingBC Champ
Considering you can grind shanks for burger with the tendons in it, it probably wouldn’t be too tough.
Not sure that you could pay me enough to eat the trim though.
HuntingBC Champ
Keeping the muscles on the bone and at least allowing it to have a few days to come out of rigor makes a HUGE difference in tenderness.
24 hours is not enough, give it three to four days minimum.
You don't even need to cook any to know.
The way your knife cuts the meat will tell you...
Aging meat out of rigor can be done after freezing and thawing.... just so you know.
HuntingBC Champ
That dried up trim is not only somewhat dirty/hairy and has mold spores and such...Originally Posted by KodiakHntr
the meat has been fully oxidized.... not the flavor you would want to add to fresh meat.
The dogs get it. Keeps them listening to me.
HuntingBC Champ
Ive had 2 tough moose over the years, a cow, who was killed and taken straight to the butchers cooler, hung for 10 days, like leather. A big rutting bull, who was killed, hung for 7 days whole, and home butchered, gravy was even tough!! 1 mule deer that was awful, tough and gross tasting, dogs wouldn't even eat it! Every other wild game critter i've killed and eaten, have been brought in whole, quartered in 4, short quartered, or de-boned, and all have been great!! Some had to be thawed before being butchered, still fine dining and tender. Not sure why the tough ones were the way they were, dining wise, but to me I prefer letting it hang. Any ways theres my 5 cents! moosin
"A good day hunting is mud on your truck or blood on your hands"
“Some people go to church and think about hunting……………others go hunting and think about God!”
It's actually called the 375 "ouch and ouch"!!
"Not asking for any spots or anything like that............................................"
HuntingBC Champ
i took a 3x2 spike elk that was shot in -27, froze solid pretty quickly, I can only assume the butcher processed immediately after it thawed, was toughest chewing animal I've ever had....I specifically asked about it freezing before rigor was done and asked to have it aged, said I cool with extra cooler charges if need be, I got the phone call to pick up within the week and knew they didn't age it, turns out they were busy with a beef order....but we dialed in our birria taco recipe that winter lol, everything had to be slow cooked, got big into the ninja pressure cooker recipes
second tough animal was a small moose, butchered quickly with a friend without hanging, nowhere near as bad as the elk but it was noticeable
best animals i've ever ate was mature moose that spent 5 days hanging in bush/home, and then butcher was swamped and told me it would be a while to get back, not sure how long that thing aged but it was one of the best eating animals i've ever had.....convinced me on benefits of aging game meat, as i was on the fence before
Unfortunately, the rifles are getting lighter because we are getting heavier and more unfit as a society. This is the key to the mainstream acceptance of the short magnums. - Nathan Foster
HuntingBC Champ
Do you guys hang the back straps? Rigor mortis should affect this tender meat, IMO
Life is too short and time goes too fast. Hunt, hunt, and hunt....
HuntingBC Champ
Do it. You'll get mad that you didn't do it this way earlier.
When it's too warm to leave the hide on, and too far to carry it out whole, but not so far that the added weight is a deal breaker....
I cut off the four legs, sometimes leaving the hinds still attached to the hip girdle (this saves trimming and losing the meat by the bone),
Cut off the ribs just below the backstrap,
And take out the backstrap and neck still on the spine.
An added bonus to cutting it up this way is I can put the pieces into a fridge to age it....
Mmmm...Beer
I will try for sure....It all depends on where the animal is and how big it is. Probably take a little work to get a big moose saddle off and keep it clean when rolling the animal on to it's other side. But I'm sure I will find a way.Do it. You'll get mad that you didn't do it this way earlier.
When it's too warm to leave the hide on, and too far to carry it out whole, but not so far that the added weight is a deal breaker....
I cut off the four legs, sometimes leaving the hinds still attached to the hip girdle (this saves trimming and losing the meat by the bone),
Cut off the ribs just below the backstrap,
And take out the backstrap and neck still on the spine.
An added bonus to cutting it up this way is I can put the pieces into a fridge to age it....
Knowledgeable shooters agree- The 375 Ruger is the NEW KING of all 375 caliber cartridges. ALL HAIL THE NEW KING!
HuntingBC Champ
Rigor sets in pretty fast after death. I leave the bone in for the quarters. I like keeping deer shoulders whole to do slow roasts for dinners with friends. I get the meat into a freezer as quickly as possible and get cooled right down to almost freezing. I then do a quick trim of fat and remove hair. I then put it on racks in a fridge for 5-7 days, and then I cut it. I’ve tried aging it longer and done head to head comparisons and I don’t notice a difference in taste or tenderness. I think the lack of intramuscular fat makes aging venison for long timelines pointless. The meat is pretty tender and never gamey, but I also reverse sear almost all of it when I cook. Makes a difference.
Your asking in the wrong place. This is the tinfoil hat capital of the internet
HuntingBC Champ
Don't worry about that. There is a separate membrane (often covered in fat) laying over the Loin that peels off easily after aging.
Just be sure to leave this on when quartering....
Then you still have the wide tendon covering the loin.
I leave this on for freezing, only taking it off just before cooking.
Nature's saran wrap.
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