Then again, maybe it's just the way we take care of the meat!

We are fairly particular about getting the meat cooled fast after the kill. Also we do our own butchering.

Contrary to popular standards we do NOT allow the deer to age(hang for a few days) at all! we kill/skin/clean/cool as fast as we can. once the meat is off the bone we place ALL the meat in "butcher tubs" of salt water. we let it set over night in a cooler or garage, if it is almost freezing outside. We then dump the salt water out and rinse the meat lightly and then either wrap and freeze or double grind, wrap, and freeze.

We have gotten many comments from hunters and nonhunters alike on the texture and flavor of our venison.