Re: Deep Freeze Questions
Wild game should be processed as fast as you can after it has cooled for best results and flavor. The reasoning is that wild game has no fat in the meat so as the animal hangs it dries out and as this happens it concentrates the "game" flavor. If you shoot a deer and get it cooled out over night and cut it the next morning you will never go back to hanging.
A deer skinned and in a 36 degree cooler will loose 7 pounds of water weight in a week. An average deer will yield 40 ish pounds of meat so you can kinda do the math on how your going to concentrate all the flavor in the remaining meat.
As to most meat lockers mixing red meat, I have never known anyone who mixed any kind of red meat which is steaks, roasts and burger, between customers that stayed in business.
Sausage is another thing, I've done it both ways in batches and as keep separate, I prefer to mix sausage between the species and run large batches for two reasons. One you flavors are much more even with a much better over all product and two, I can keep prices down!
I used to get questioned a few times a day about this because people think they have the best meat and don't want it mixed when they order sausage, my response was to take them back into the cutting room and into the cooler and show them the quality of our work, in five years of running that shop I never had one customer walk out and many were flat blown away by the quality of our sausage and our way of doing it. This only applies to sausage, red meat must be returned to the customer or you wouldn't be in business long but it is easy to give the customer the best product and his own meat with red meat just by the way you process it.
High Fence, Low Fence, Stuck in the Fence, if I can Tag it and Eat it, it's Hunting!
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