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?
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?