Thread: Meat Flavor
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Old 05-19-2021, 12:02 PM   #11
Join Date: Sep 2013
Posts: 33
For venison; preparation is very important. The gaminess in venison for the most part comes from the fat which does not taste mild as it does with beef. Cut as much fat off venison steak that you are preparing to limit this gaminess. Also and most important to consider first - field dress your deer as quickly as possible and cool it down. Some like to "age" their venison, however, most do not have the facilities to properly keep it at the constant proper temperature for aging at the proper length of time. So for most of us, getting the deer cut up quickly and packaged is better.

With beef or any other product, such as fish, that is processed commercially and stored: I think the temperature it is stored at is extremely important. If not frozen, there is definitely a shelf life for freshness and optimal healthy food, which is manifested in bad taste and smell when it is not so fresh or healthy.
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