Originally Posted by
country1
Congratulations! The taste of the meat will depend on the diet of the animal, the job of the field dressing, how the meat was cooled after the kill and the job of the processor. If you are ever interested in processing your own meat, the Kentucky Fish & Wildlife has a very good DVD that covers everything from field dressing, skinning, de-boning, cooling, cutting and wrapping.
Thanks for the info for the DVD. I'll go get one. We dressed it on the spot and got it to the processor in about an hour where we skinned it and hung it up in the after hours cooler. They will be dry aging it for 7 days (per my request) and it will be vacuum packed and shipped to me. They are supposed to be the best processor in the area.