Beef, pork, chicken, lamb and, yes, venison. Who eats the most? Let’s get into the real numbers on this question. I know I can’t be the only one who is always “running the numbers.” I did some digging last week, and here’s what I found: First off, the numbers you’re about to consume, pardon the […]
Many people assume that the red drip or purge that occurs in packages of raw meat, or when frozen meat is thawed, is residual blood.
Most folks who love a good steak (beef, venison or otherwise) agree that the best way to eat it is seared over open coals and slightly pink in the middle. There’s a good portion of folks who like it “more alive” than that — stating that “bloody” is the best. However, herein lies the question: […]
Should you age your venison before butchering? If so, how long? Let’s explore every aspect of hanging your whitetail before taking knife to meat.