ORIGINAL: Woods Walker
Very true, 480.
I would add this other point about the difference between beef and wild venison:
Wild venison has very little, if any, interstitial fat (marbling), just for the reasons you stated. Not only that, but the domestic livestock we eat has been genetically culled and bred to produce AS MUCH marbling as possible!
Now as you or any other hunter know's, many of the bucks we kill in November are VERY lean, as they have used up what fat reserves they had in the rut. But even the does will kill, with as much as an inch or more of pure FAT on their loins under the hide, STILL don't have any true marbling. I don't mean fat in between the muscle masses, but actual fat in the meat tisse itself. Most of the deer I've butchered have been from Illinois, and if they don't have it with the ultra-rich corn/beans/wheat diet they have, then no deer will.
I believe that this has a huge effect on the aging, and the risk that the meat might sour if the conditions aren't perfect. A butcher that I know who processed a lot of deer told me that because of the lack of fat factor, once a deer is cooled out properly, it takes a lot more to spoil it than a domestically raised and bred animal.
You wouldn`t even want that marbling in venison, since the fat has a rancid taste.