What state has the best tasting meat?
09-21-2010, 05:06 PM
#1
Fork Horn
Thread Starter
Join Date: Mar 2010
Location: Kansas
Posts: 120
What state has the best tasting meat?
Sitting and waiting for the weekend for my first sit in a stand of the season and all I can think about having a full freezer meat. Braised shank, meatloaf, burgers, tacos, sloppy joes--you name it, I have cooked it and I can't wait to get a refreshed freezer to cook from.
I am new to deer hunting, but I had my fair share of venison. However, the only meat I have ever eaten has been from either from north central Kansas and central Colorado. From what I could tell, the Kansas deer is usually a bit more mild and less fishy than the colorado deer, but who knows if this is always the case. So I ask myself, "What makes good tasting deer meat?" Is it their food? Is it their water source? Is it the climate? What have your experiences been like with venison across the country?
I am new to deer hunting, but I had my fair share of venison. However, the only meat I have ever eaten has been from either from north central Kansas and central Colorado. From what I could tell, the Kansas deer is usually a bit more mild and less fishy than the colorado deer, but who knows if this is always the case. So I ask myself, "What makes good tasting deer meat?" Is it their food? Is it their water source? Is it the climate? What have your experiences been like with venison across the country?
09-21-2010, 05:19 PM
#3
Typical Buck
Join Date: Oct 2006
Location:
Posts: 567
Anywhere where their main diet is alfalfa, wheat, corn, soybeans, milo. The deer from northern OK seems a lot milder in flavor than the deer from se OK. Down there, the diet is acorns, acorns and more acorns, along with a few pecans, plums, berries and native grasses. They seem to have a more bold flavor.
09-21-2010, 07:03 PM
#6
Fork Horn
Thread Starter
Join Date: Mar 2010
Location: Kansas
Posts: 120
I wouldn't doubt cornfed deer would have a good taste--it does wonders for beef. It seems like this year, the land I hunt (and all the surrounding farms) has all converted to mostly beans with some corn.
And wildlife biologist: 2 things.
1. You're going down on the 7th after leaving the big 12.
2. Is there any basis for bucks in the rut having a weird whuang to their meat?
And wildlife biologist: 2 things.
1. You're going down on the 7th after leaving the big 12.
2. Is there any basis for bucks in the rut having a weird whuang to their meat?
09-21-2010, 09:03 PM
#8
Typical Buck
Join Date: Jan 2009
Posts: 608
A big part of meat taste and quality is dependent on how it was taken care of and processed. Keep the chest cavity open, cool it down, keep it clean, keep it out of the sun and trim the fat from the meat before packaging. Corn does help the taste. Sage does not.
09-22-2010, 02:49 AM
#9
Nontypical Buck
Join Date: Feb 2009
Posts: 1,926
Seems like the beginning of a sales pitch
Some fellow with some 10.000 acres for a hunting lease would gobble up that saying. Probably increase the going rate to the nimrods.
Where I hunted it was the worst tasting meat that hardened after a quick broil. And I never told where I put my tree stand neither.
Where I hunted it was the worst tasting meat that hardened after a quick broil. And I never told where I put my tree stand neither.
09-22-2010, 05:32 AM
#10
Nontypical Buck
Join Date: Jan 2008
Posts: 1,320
My guess is that the average deer does not recognize 'state line boundaries' and tend to follow the old adage "you are what you eat". I prefer eastern CO grain fed deer to all others I've tried but occasionally they run into KS. Who knows maybe they taste different when they jump the border.