The Deer Aging Thread

[waspocrew]

Forgot about this thread. My parents finished up their butcher shop at their ranch, which includes a large walk in refrigerator. Shot a cow elk two weeks ago and took the quarters down at 2 weeks hang time. I was starting to notice mold at that point. Finished processing yesterday and looking forward to the results!

 

[WyoKid]

Everyone has a different take but I definitely remove most of the silver skin for grind or stew meat. I don't worry about tendon. The exception is shank and neck, which I like to slow cook to break down and tenderize. l add shoulder meat to the slow cooker as well and it will break down with time and heat.

 

[white cap bay]

Deer aging has always been so subjective and nuanced. I've never trusted it. Until there's a definitive method that produces at least near perfect accuracy I'm not putting much stock in it. As of now all I could trust any of it for is very general age classing, not specific aging. He's younger than 3yrs, older than 3yrs, or ancient. So far as I've seen that's about all the accuracy any method has shown.

 

[Jimbee]

Deer aging has always been so subjective and nuanced. I've never trusted it. Until there's a definitive method that produces at least near perfect accuracy I'm not putting much stock in it. As of now all I could trust any of it for is very general age classing, not specific aging. He's younger than 3yrs, older than 3yrs, or ancient. So far as I've seen that's about all the accuracy any method has shown.

Is a hotdog a sandwich?

 

[robby denning]

Deer aging has always been so subjective and nuanced. I've never trusted it. Until there's a definitive method that produces at least near perfect accuracy I'm not putting much stock in it. As of now all I could trust any of it for is very general age classing, not specific aging. He's younger than 3yrs, older than 3yrs, or ancient. So far as I've seen that's about all the accuracy any method has shown.

I guess I should've distingushed between lab-aging teeth and dry-aging meat. my bad

 

[CRJR45]

I guess I should've distingushed between lab-aging teeth and dry-aging meat. my bad

You’ll get to hang of it after you’ve done it a while , hang in there