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Taste test OT heck I'm bored

Discussion in 'Shooting Related Threads' started by GeezerGlide, Dec 25, 2010.

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  1. GeezerGlide

    GeezerGlide TS Member

    Jan 19, 2010
    Taste test OT heck I

    Its lengthy but pretty true......

    The Taste Controversy Ends ...............THE VERDICT IS IN:

    United States Venison Council Controversy has long raged about the
    relative quality
    and taste of venison and beef as gourmet foods. Some people say that
    venison is tough,
    with a strong "wild" taste. Others insist that its 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.

    First a grade-A-choice Holstein steer was chased into a swamp a mile
    and a half from
    the nearest road and shot several times. After some of the entrails were
    removed, the
    carcass was 'drug' over rocks and logs, and through mud and dust, then
    thrown into the
    back of a ! pickup truck and transported through rain and snow for 100
    miles before
    being hung out in the sun for 10 days.

    After that it was lugged into the garage, where it was skinned and
    rolled around on the
    floor for a while. Strict sanitary precautions were observed throughout
    this test, within the
    limitations of the butchering environment. For instance, dogs and cats
    were allowed to
    sniff the steer carcass, but were chased out of the garage if they
    attempted to lick the
    carcass or bite hunks out of it. Next a sheet of plywood left from last
    years butchering
    was set up in the basement on 2 saw horses. The pieces of dried blood,
    meat, and fat left
    from last year were scraped off with a wire brush last used to clean out
    the dry grass
    stuck under the lawnmower.

    The skinned carcass was then dragged down the steps into the basement,
    and a half
    dozen inexperienced but enthusiastic people worked on it with meat saws,
    cleavers 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.

    The steaks were seared on a glowing red cast iron frying pan, 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 2 hours. The meat was
    gently teased
    from the frying pan and served to 3 blindfolded taste panel volunteers.

    Every one of the members of the panel thought it was venison. One of
    the volunteers
    even said it tasted exactly like the venison he had eaten at hunting
    camps for the last 27
    years. The results of this trial show conclusively that there is no
    difference between the
    taste of beef and venison.
    There, aren't you glad?
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