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Venison vs. Beef: The controversy ends

From the U.S. Venison Council

Controversy has long raged about the relative quality and taste of
venison and beef as gourmet foods. Some people say venison is tough,
with a strong "wild" taste, others insist venison's 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 once and for all.

First, a Grade A Choice Holstein steer was chased into a swamp a mile
and a half from a road and shot several times with arrows
insufficiently sharp broadheads. After some of the entrails were
removed, the carcass was dragged back over rocks and logs and through
mud and dust to the road. It was then thrown into the back of a pickup
truck and driven through rain and snow for 100 miles to get it home so
we could drive it around another eight hours showing it to friends, and
about another hour taking pictures, before being hung out in the sun for a
day.

It was then lugged into a garage where it was skinned and rolled around
on the floor for a while. Strict sanitary precautions were observed
throughout the test, within the limitations of the butchering
environment. For instance, dogs and cats were allowed to sniff and lick
the steer carcass, but most of the time they were chased away when they
attempted to bite chunks out of it.

Next, a sheet of plywood left from last year's butchering was set up in
the basement on two saw horses. The pieces of dried blood, hair and fat
left from last year were scraped off with a wire brush last used to
clean out the grass stuck under the lawn mower.

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

The steaks were seared on a glowing red hot cast iron skillet 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 two hours.

The meat was gently teased from the frying pan and served to three
intoxicated and blindfolded taste panel volunteers. Every member of the
panel thought it was venison. One volunteer even said it tasted exactly
like the venison he has eaten in hunting camps for the past 27 years.

The results of this scientific test conclusively show that there is no
difference between the taste of beef and venison...
 

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LOL
 

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A little more truth to that then many may admit I suspect. Jeff
 

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At camp it's about 3 hours MAX from kill to iced down in the cooler...at home it's more like 2 hours from kill to packed in the freezer. It does make a big difference.

Several of my friends hold the quarters in ice chest with salted water and ice for about 3 days and then bone out and pack up. They say it takes out all the game flavor. Well, it's venison and I want it to taste like venison...I like the flavor of venison. But, that method does work well with wild hogs....even a big old nasty boar tastes like the "other white meat" after a 3 day salty ice water bath (dump most of the water and add more salt and ice every day).

Zero freezer burn around here...we use a vacuum pack machine, and don't kill more than we can eat before next season. There is a big hole in the freezer right now that needs filling!
 

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Sorry guys, but after 30 years of deer hunting..........it's way cheaper to buy a half of beef. And JMO beef tastes a lot better than venison. Again JMO.

Wayne
 

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It isn't about cheap Wayne! It about hunting.

Mismost.... I am exactly like you when it comes to my deer and elk. Vaccum packed and frozen whithin 24 hours of death at most. Hanging game is all bullshit. I have eaten 100's of deer both hung and not hung. It makes no diffrence. Why are some bucks in the rut so tender you can cut them with a fork? Why are some so games they are hardly fit to eat? I do not know the answer but I have eaten plenty that fit both descriptions that have been hung for 3 days and plenty that have been less then perfect when not hung.

lot's of those hang them until the mold starts to grow guys have eaten my bucks and loved them. I think my bucks tase better because I get the meat off the bone the same day so they can properly cool. Bones hold a whole bunch of heat/ or maybe it's just that the muscles do when they heat can only get out from the surface. Jeff
 

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That's a pretty scary story and I'm know some so called "hunters" do that, unfortunately, but we kill our deer fast & clean, right next to our house, and the butchering is also done as cleanly and quickly as possible. We have 1/2 of a steer in our freezer and a couple deer and if I had my choice of the best steak in there, I'd grab a deer backstrap over any of the beef that's in there, and it's very good beef. I'll take that backstrap and marinade it in italian dressing, soy sauce and 4-5 different seasonings, throw it on the bbq and cook it until it's rare to medium rare and it's the best steak you'll ever have! J
 

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You are what you eat, and I shudder to think what some of you folks have been eating based on your responses! As for our venison, home grown by the local farmers, fed good quality alfalfa, soy beans, corn and oats. Shot, processed & in freezer in 48 hrs max, less if warm out. Clean off all the nasty tasting fat & sinew & you have a meal fit for a king. Beef is great once in a while, but can't beat venison when properly taken care of.

I must admit, the analogy that started this thread does bring some hunters to mind! Was great for a laugh after a fun filled weekend of hunting. Thanks Brian!
 
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