With bow season nearing, I thought this would be a good time to share some of my tips on how to get the best possible venison for the table. Just follow the link. http://www.broadheadtests.com/FEATURES.html

Thanks for posting this..

The last part of the article is mixed with the QAD review, makes if hard to read.

I will try to move the QAD review down a bit. Hopefully the article will help a some people make better use of there meat.

Thanks for the post, my main concern in those early season days when the temps get into the 70-80's.
One quick question: when you put the quarters in the cooler on ice is it wrapped or just right in the ice? Thanks again.

I put the meat right on the ice, especially when it's still warm. You want to get the meat as cold as you can as fast as you can. Wrapping it will actually hold in the heat. When I begin to butcher I just cut off anything that is dirty or looks bad.