Most hunters believe older, bigger deer are tougher and some cuts of deer make better steaks than others. But most of us don’t know exactly why it’s true.
Great venison stays great only when it’s wrapped and frozen properly. Put these techniques to work to preserve your bounty better and longer.
A deer’s sex, age and physical condition closer to winter are the three biggest factors affecting the color of fat that hunters see when processing a deer.
Food doesn't get more organic than free-ranging whitetail venison, and its quaility is a direct result of the care you take after the animal is down.
Whether you use a deer processor or do your own work at home, hunters should focus on taking no chances that can ruin venison destined for the table.
Careful preparation in the field, skinning shed and kitchen will give you the best opportunity to have great tasting venison on the dinner table.
Everyone who hunts deer and processes their own meat has a way of doing it they believe is the best, and for them it usually is. But there’s nothing wrong with considering another way and, possibly, learning something to use at your camp or home. Scott Rea is a father and...
Expert whitetail hunting guide Jon Heaton from Texas explains how he learned to fully process a deer in less than 10 minutes. With a few deft cuts with his knife and knowing where the joints are on the deer's body, he can skin, trim, remove muscles and get things done quickly.
Do you know how to efficiently and economically take apart a deer’s hindquarter, from top to bottom? If you’ve been processing your own deer for years then you likely have a method that is comfortable and works well for you. But it’s always good to maybe learn something new, right? One...