Cold Rooms / Processing

[Potashminer]

For many decades in Saskatchewan - deer hunting was in the cold - deer were brought into uninsulated garage when we got back in for the day - many times the deer legs were frozen - so more like "whittling" versus skinning - get the hide off - carcasses were hung overnight - usually frozen stiff by morning - is how they were cut up - sometimes a week later. Not certain that wild meat needs or benefits from hanging or aging like domestic beef does - I read somewhere there is an enzyme missing or not needed - and we had no choice but the carcasses were going to freeze solid - so no aging going to happen anyway. The meat probably thawed a bit while we were cutting - we did have heaters going to warm up the work space - after that CWD disease thing started, was all boned out - no more cutting across bones with band saw. And we found we do NOT like deer fat - goes like mutton and congeals in your mouth when eating it - so our pails of trimmed meat are very red - very lean meat. And we eventually learned how to "fillet" a deer - hanging carcass - all the meat stripped off - just the bones left hanging with the hide and head still attached. DNR wanted us to submit head as sample for CWD testing - never did explain how to remove that head from carcass without severing the spine - so did not happen much - modern stuff might know more, now - at the time (mid 1990's ?), Sask DNR publications said the CWD prion was found in clear fluids, like around the spinal cord, and up to that time, had never been found in blood or red meat..

 

[canadian hunter312]

My father was a butcher, and I had the privilege of using his walk in cooler and equipment ( and knowledge) for many years. Now my brother has the equipment, and carries on the tradition. I get to borrow when I need it. The trouble with game meat and ageing is all the variables. Under ideal conditions, with a skilled butcher and good meat that is handled properly, and cooked by someone who actually knows what they're doing, aging is every bit as important as with tame meat like beef. But - game that's in rut, or has been chased, or is not in prime condition, ageing will not make it much better. Game that's been contaminated while field dressing with dirty fingers or knives, or gut shot, or soiled while dragging it out of the bush can actually get worse with ageing. Game that has been frozen soon after death will never really benefit from ageing. The enzymes and chemicals in the meat that make it tender don't react the same after frozen meat is thawed. So I still believe "proper" handling and ageing of a "proper" animal makes a big difference, but circumstances conspire against many hunters and they come to the erroneous conclusion that it makes no difference. My experience and opinion is different.

So what you're saying is the tons of unaged deer we've eaten over the years that's been tender and delicious is simply a figment of mine and dozens of other peoples imaginations? Sorry, but the number of people who've been impressed with the non gamey tasting deer meat our group shares, both raw and cooked, says otherwise.

I hardly believe the people who start bothering us for meat every fall before the season opens are doing so because the meat is tough or gamey tasting....

 

[MiG25]

Old Timers said hang it til it turns green.

 

[bearkilr]

The trouble with game meat and ageing is all the variables. Under ideal conditions, with a skilled butcher and good meat that is handled properly, and cooked by someone who actually knows what they're doing, aging is every bit as important as with tame meat like beef. But - game that's in rut, or has been chased, or is not in prime condition, ageing will not make it much better.

Aging is nothing other than a controlled rot. Beef is aged mainly to tenderize, this is especially true with cattle killed in high stress situations like slaughterhouses. Farm kills leave the meat a lot more tender to begin with, much like most wild game that's shot.

Flavour comes more from the age of the animal and what it's eaten during its lifetime, that's why the "soup chicken" is usually an old laying hen past it's prime, tough as nails but very flavourful.

 

[MiG25]

Aging is not rot. Well maybe jugged hare is, aging it without gutting it.

 

[tokguy]

Aging is nothing other than a controlled rot. Beef is aged mainly to tenderize, this is especially true with cattle killed in high stress situations like slaughterhouses. Farm kills leave the meat a lot more tender to begin with, much like most wild game that's shot.

Flavour comes more from the age of the animal and what it's eaten during its lifetime, that's why the "soup chicken" is usually an old laying hen past it's prime, tough as nails but very flavourful.

I agree with you on this one. Dad had to hang them, I did for years. Deerview Meats right down the road...9300 sq foot abattoir that employs about a dozen folk and Premium Sausage...both in my ellipses. Both say "Sure, we can hang your deer, but it's a waste of time after 1 day" Deer doesn't benefit from it...beef does. Enzymes required for aging are absent in venison.
Shoot it right, get it cool and keep it so til rigor mortis is done...cut and give it some nice brown wrapping.
Or not... do as one wishes. Run it through a bandsaw with the Tallow fat on...make T-bones and enjoy them if that is your method...( I did not see venison with bones and fat attached til I was 19...we ate a lot of deer too)

 

[starvin]

First mention of rigor^

It seems like meat left to hang attached to the bone for a day or two is more tender than the stuff done gutless on a river bank.

 

[FishHog]

First mention of rigor^

It seems like meat left to hang attached to the bone for a day or two is more tender than the stuff done gutless on a river bank.

Absolutely. If you can wait for rigor to pass 24hrs you will have more tender meat. Temps or location may not allow that option however and it’s not like the meat is bad, just not as tender

 

[Grain]

So what you're saying is the tons of unaged deer we've eaten over the years that's been tender and delicious is simply a figment of mine and dozens of other peoples imaginations? Sorry, but the number of people who've been impressed with the non gamey tasting deer meat our group shares, both raw and cooked, says otherwise.

I hardly believe the people who start bothering us for meat every fall before the season opens are doing so because the meat is tough or gamey tasting....

I think your looking for a fight where there isn't one. All he's saying is that ageing can make a good difference to the meat all things being conducted properly. Said nothing about un-aged being poor, but rather that your wonderful meat, could quite possibly been even more lovely if aged.

 

[Grain]

most people i know that butcher their own have a small 4ft x 4ft - 6 x 6ft inuslated corner in a garage or shed cooled with an air conditioner.

Seen these before, work excellent and can be made to the size you can spare.