Deer Processing Question - “Deep Burgundy” Dried Meat

[Bach55]

Lessons in Butchering Venison | Northern Woodlands Blog



For those who butcher their own deer and in reference to this article - I am curious to know how people handle the “deep burgundy” dried out meat that develops as meat is aged. Do you leave it “as is” for steaks and ground? Or do you cut it out prior to final processing?

 

[NikoTheBowHunter]

Coworker who got me into deer hunting processes his own. He lets the deer hang in his garage for a few before processing. Watching him process the meat he would cut the dried stuff off before wrapping and tossing into the freezer.

 

[swimmer]

When it's warm during bow season. I de-bone meat right away put in a cooler with ice over night. Next night dry meat and trim off all fat. Age the meat in an outdoor fridge for about one week as whole muscle groups. I then vacuum pack meat as individual muscle groups "foot ball" roast, back straps ect.

For use,I defrost in the fridge over night then I trim the "deep burgundy" and dried meat off and cut into steaks or cook the entire roast. I feel like this gives me very good end product for the table. I feel like I would be trimming again before use anyway.

Hope this helps. I'm very picky about how my deer meat is handled.

 

[Bach55]

Thanks guys! Seems like that is 3-0 for trimming. I have traditionally trimmed the dry meat off as well before final processing/storing. It just doesn’t look appetizing...

 

[drew13]

I slice off the dried crust before vacuum sealing and freezing.

 

[Asusmc]

I cut my own but leave the dry on when I throw it in the freezer. I think of it as another layer of protection against frost bite.


Sent from my iPhone using Tapatalk

 

[swimmer]

I think the crust helps with fighting frostbite too.

 

[Bach55]

Do you cut it off after thawing and before you eat it I assume?

 

[swimmer]

Yes that is when I do the final trimming and cutting into steaks ect.

 

[Wirrex]

My routine lately is to break down the animal quick and freeze in muscle groups only removing fat and lymph nodes. I leave all silver skin and such on.

When I pull from freezer I leave the plastic wrap on and elevated in fridge to let the blood out. I have left it in the fridge for over a week in this state. Then I clean up the meat before I cook it.

It’s been working and tasting great for me.

 

[elk yinzer]

Muscle roasts I've done both; trimmed the dry stuff prior to freezing and after. I don't really notice any difference between the two. There's a case to be made for convenience and one to me made that leaving it adds a little more freezer burn protection.

Burger and braise cuts I don't go overboard trimming it.

 

[Bach55]

Good point on convenience. I typically take a lot of time prepping meat before freezing it. I want to be able to thaw it and immediately do what I want to do with it. I don’t want to spend time trimming. This may just be a question of whether you spend time on the front or back end. The freezer burn protection angle is definitely interesting, but I personally haven’t had issues with that.

 

[bj139]

Isn't that crust the start of dried venision, like venison jerky? You pay big money for that stuff at the store.

 

[Bach55]

Isn't that crust the start of dried venision, like venison jerky? You pay big money for that stuff at the store.

Maybe theoretically. But typically jerky is made in a dehydrator or the oven.

 

[elk yinzer]

Good point on convenience. I typically take a lot of time prepping meat before freezing it. I want to be able to thaw it and immediately do what I want to do with it. I don’t want to spend time trimming. This may just be a question of whether you spend time on the front or back end. The freezer burn protection angle is definitely interesting, but I personally haven’t had issues with that.

Yeah I agree that's why I tend to do both. I tend to ride that way with backstraps. My wife isn't real into those and they tend to be my dinner for one when I am on the run. Pat it dry, lather in olive oil, S&P and onto some hot iron. The hindquarter cuts on the other hand most often are something where I have prep time so I save the time when I am butchering and take the added protection. I still have a lot of deer left from last year (backstraps are gone though) and I do tend to notice some freezer burn occasionally. I can smell it like 1 ppm, its so rancid to me.