Field Care Tips for First-Class Venison

[trevj]

Well, I'd say that's more an indication of poor game handling/care, rather than an indictment against hanging and aging. If aged in cool temps between 2-4 C with a fan blowing, the outer surface dries quickly, and below the surface remains perfect. If you lost more than a 1/4 inch, it speaks more to someones skill with a knife. From a butchers point of view (obviously time is money), I can see how trimming the rind off every surface of the primal cuts doesn't make financial sense to them.

Agree entirely. It's about the handling and care. Sadly, despite it no longer being 'Cool' to drive around for a week with the deer on the hood of the car, there are a LOT of people that are simply doing themselves a disservice, in the way that they choose to hang their venison.

 

[Jonnyofalltrades]

I generally try to hang deer for at least a week. There are a few areas that I have found that to be counterproductive. Tenderloins certainly don't improve with aging, and I hate losing any tenderloin to drying out!
I also pull the flank off immediately, as it isn't any good after hanging for a week.
It's not much good at any point, but hey, it's a few pounds of burger!