Does a deer have to hang before butchering?
#11
Normally we have decent hanging weather during Michigan's fire arm and muzzle loader season. there are problem days during the Oct. bow season how ever. One year at our UP deer camp it was in the mid 70F range during the day so hanging wasn't some thing we did like normal. since we were 6.5 hours from home we took two deer to a processer there. We were very disappointed with the results, very little meat we felt for the size deer we took in and lost set of antlers. We vowed never again. We bought a used fridge at an estate sale that with the racks out will hold 3 180 200 pound deer skinned. We made a rack to hang them from and can keep it a steady 35F. after a few days hanging we will cut up the deer and package it then it gets frozen in the freezer compartment. We did decide that the next fridge we buy for this will be a side by side for more freezer space.
You can buy a used fridge at a estate sale pretty reasonable as well as a freezer.
Al
You can buy a used fridge at a estate sale pretty reasonable as well as a freezer.
Al
#13
There's a certain amount of personal preference involved. I used to work for a butcher. and we sold primarily box beef (not aged) through the counter. We got a contract to handle sides and quarters from a local farmer, and the meat was aged for a while (over a week, can't remember exactly). Some people loved it, others complained that it wasn't like what they were used to.
Deer I hang for a day or so, but that's about it. Whatever you do, skin it immediately to allow it to cool faster. I also have a trustworthy processor with a walk in that I use if it's too hot, and he lets them hang a little longer.
Deer I hang for a day or so, but that's about it. Whatever you do, skin it immediately to allow it to cool faster. I also have a trustworthy processor with a walk in that I use if it's too hot, and he lets them hang a little longer.
#14
Typical Buck
Join Date: Aug 2007
Posts: 749
Skin and quarter right away then place in refrigerator over night and cut up the next day when we come back in at noon or kill another deer to cut up and freeze. Read an article that a butcher said you don't age veal same as deer not the fat content as beef that needs to be marbled and broken down. My family as been doing this meathod for other 50 years.
#16
Aging meat does not cause the fat to be marbled nor does it break down the fat. Either a piece of meat is marbled with fat or it is not. Venison is not marbled at all, the fat in venison is on the outside and is not good tasting and should be removed before cooking. I cut meat for a number of years and I know what aging does for flavor. Some really expensive cuts of beef are aged untill they actually have mold on the outside, it is cut of before cooking. Meat molds do not hurt you. There are a lot of misconceptions about what aging meat does. Pork is not aged but beef and wildlife venison improve with aging. If some people don't like that flavor it is probably because they have never eaten properly aged meat. I can't even count the number f peole who swore they hated venison, t was too gamey. Then they ate mine and changed their minds. In my experience what people call gamey is caused by poor meat handling after the kill.
Last edited by Oldtimr; 10-07-2014 at 03:23 AM.
#18
Nontypical Buck
Join Date: Jan 2013
Location: North Idaho
Posts: 1,071
It needs to be hung for me, and not in a garage with uncontroled temps. I have my butcher hang mine for 7 days halved in his walkin. The difference in flavor and texture is apparent. Hanging allows the enzymes in the meat to break it down somewhat making it more tender and flavorful. I would not kill a beef steer and have it cut up the same day and I wouldn't do it to a deer either.
Aging meat does not cause the fat to be larbled nor does it break down the fat. Either a piece of meat is marbled with fat or it is not. Venison is not marbled at all, the fat in venison is on the outside and is not good tasting and should be removed before cooking. I cut meat for a number of years and I know what aging does for flavor. Some really expensive cuts of beef are aged untill they actually have mold on the outside, it is cut of before cooking. Meat molds do not hurt you. There are a lot of misconceptions about what aging meat does. Pork is not aged but beef and wildlife venison improve with aging. If some people don't like that flavor it is probably because they have never eaten properly aged meat. I can't even count the number f peole who swore they hated venison, t was too gamey. Then they ate mine and changed their minds. In my experience what people call gamey is caused by poor meat handling after the kill.