ORIGINAL: hardcorehunter
My locker friend tells me that venison is so lean that it doesn't benefit from aging.
I would agree with this statement about the FLAVOR of meat. However, fat has nothing to do with tenderness, and I still contend that hanging/aging will increase tenderness
ELKampMaster said: " Lean wild meat is said to NOT benefit from the aging process due to lack of fat compared to Prime beef, plus most folks cannot/will not appropriately control temperature during the aging process which I am told is absolutely key."
I would absolutely agree that tempearature control is the key to everything when handling meat!