Deer Tips

• Break your Deer into the Primal Cuts

• Make Boneless, Butterfly Deer Chops

• Make Boneless Hind Quarter Steaks into Top and Bottom Round Steaks, and Sirloin Tip Steaks

• Use A Boning Knife Correctly

• Put An Edge On Your Boning Knife

• Freezer Wrap Like The Professionals

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!
Have questions about ordering from Ask The Meatman? Read our Ordering Guide by clicking here!

Treat your deer like a fine steak and you’ll get better table fare. "Cleanliness is the biggest problem we (Deer Processors) have. Hunters can field dress it, but sometimes the deer is full of dirt, leaves and bark. They haven’t used care in transporting the deer.

Wash out the carcass after field dressing it then pat the meat dry. If daytime temperatures climb above 50 degrees, pack bags of ice in the body cavity then putting more ice on top of the shoulders and hams. Covering the iced deer with a tarp or quilt will help it stay cool until you reach a processor.

Always line up your processor before your hunting trip. Ask the processor what days they’re taking deer, what time of day deer are accepted, how long it will take to process, and discuss how the deer will be processed.

Venison Marinades

Don't wrap your skinned deer carcass with newspaper.  It is next to impossible to remove!

Don't place your skinned and quartered deer in plastic garbage bags for storage if the deer is still hot and fresh.  This traps in the heat and may cause the deer to spoil.

Of course most of you know this, but remember, don't transport your deer from the field to the check-in station on the hood of your car!  The heat can spoil the meat!

If you plan on soaking your deer meat in vinegar to help reduce spoilage, make the vinegar solution 1 part vinegar to at least 4 parts water.  Pure vinegar as a soak will impart a vinegar flavor - forever!

Venison Cooking Tip #1
Let it sit: After taking a roast out of the oven, wait 20 minutes before carving it. This allows meat to reabsorb juices.

Attention Deer Hunters:  Are you looking for topographic maps of the area you are going to hunt?
 Then view and print FREE topographic maps of ANY are in the U.S. at TopoZone!!

For more information on how to cook your deer so it tastes just like beef, read this article I wrote for Huntseek.com!

 Why Should You Bring Your Deer to Jackson Frozen Food Locker for Processing?

Check out our Deer Charts page with photo's and diagrams of how to cut up your deer the proper way!

• The first place to handle problems with tough meat and an off-flavor is in the field. The best deer for the table is a young doe rather than a big buck, because tenderness decreases as age increases.
  
• Taking a good shot in the field is important. The gaminess of deer meat is directly related to how much the animal runs after being hit.
  
• Panicked deer flood their bodies with adrenaline when they’re in danger. Their heart races and blood pours into their muscles. The extra blood helps rev up the muscles for flight but produces lactic and pyruvic acids in return. These acids, extra blood and adrenaline are the major reasons why venison may taste wild or gamy.
  
• Field dressing your deer as soon as possible will remove most of the blood from the carcass. At a slaughterhouse, the beef or hog is "bleed" within seconds of stunning.

Last Updated - Monday, April 18, 2011 05:27 PM