Please help this African hunter - Trophy or Meat hunt

Namhunts said:

So here is question to members , how many US hunters want mostly trophies compared to just hunting?

Back ground to the nature of the question:

If this African hunter was to go hunt in the USA I would not really care about the trophy, but rather the experience around hunt. The location, people and cabin talk.
(Not that I say one should go juvenile)

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I think it changes with age too. When i was younger, the size of the animal was a bigger deal. These days i find myself remembering the people i hunted with, the places we went, and the stuff that happened in camp. A big trophy is always appreciated.

coyote wacker said:

It was tough when I first started hunting deer were few and far between, so it was the first buck you may never see another all season. Now I have as much time as seasons allow me, so I can pick and choose. Still need as many as allowed, I only eat wild game.
Going to Africa is very diffrent for me, I want a good repesentive animal to harvest, know all meat will be used and some to eat as part of the enjoyment of the hunt.

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Same here. Back then it was "there'sabuckboom!" because you probably won't see another for the season. Nowadays if I want to see one I just look outside
Has to be an outstanding buck, otherwise I'm shooting does for the meat.

FEENIX said:

I am not a trophy hunter, but all my hunts are trophies.

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Dang....you are a wordsmith Mr. Longfellow!

adam32+P said:

I think people that go to Africa are looking for trophies first, experience second and meat a far third since it can't be exported/imported.

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So export bans too? Are export bans for all carriers & destinations?

I've often wondered if travelling on a slow cargo ship (many have a few cabins), non-US flagged, that would allow me to take game meat aboard for consumption during the trip. That way I could enjoy the game for several weeks. I would share of course!

Many years ago I shot a Bison that made Boone and Crockett....and when I hung the head up my wife asked....What do you want that for...I smiled and said..." Honey that's just to remind you that Good head is important"...she was my first wife!

hydehunter said:

I do not care about the meat because my wife does not like it. the turn off on meat is the processing of it, out butcher shop here the only one will take 5-6 months to do it and the cost is around 225.00 and they mix the meat for burger with everyone else meat and do not trim the fat off well and you get that tallow taste and greasy film in your mouth

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I don't blame you. I will never have my deer mixed with others. Many people do not care for their deer. A lot are dirty or left out too long, many are gutshot/wounded and ran hard.

At least one deer in that batch will be poorly treated and, now it ruins yours.

I threw out an entire Mule Deer once. It was so rotten, you couldn't stand in the kitchen when you tried to cook it.

hydehunter said:

I do not care about the meat because my wife does not like it. the turn off on meat is the processing of it, out butcher shop here the only one will take 5-6 months to do it and the cost is around 225.00 and they mix the meat for burger with everyone else meat and do not trim the fat off well and you get that tallow taste and greasy film in your mouth

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hydehunter said:

I do not care about the meat because my wife does not like it. the turn off on meat is the processing of it, out butcher shop here the only one will take 5-6 months to do it and the cost is around 225.00 and they mix the meat for burger with everyone else meat and do not trim the fat off well and you get that tallow taste and greasy film in your mouth

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Yes, venison fat coalesces at a higher temperature than beef. The stuff in beef fat that keeps it liquid at lower temperatures is the same stuff that is so bad for you (yet another example of the perversity of the universe and {insert name of your favorite deity}). Serve it hot to minimize the mouthfeel - it took a while but my wife likes game now, lamb was the gateway meat.

I don't want hundreds of pounds of ground meat or meat from unknown sources. I take care of my kill. I field dress promptly. If it's warm or needs to be transported I break it down to quarters & put it on ice. I don't break it down to what you'd find in a supermarket. I vac-pack portions for 2 meals plus leftovers and defer anything possible to time of use, E.G. the ham stays whole to be roasted whole or cut into round steaks later; hocks may or may not be cut for ossobuco; silverskin removal & final trim is postponed; meat gets cubed for stew or ground before use. That gets the animal in the freezer quickly, keeps the meat in best condition, and saves my knees.

Namhunts said:

So here is question to members , how many US hunters want mostly trophies compared to just hunting?

Back ground to the nature of the question:

If this African hunter was to go hunt in the USA I would not really care about the trophy, but rather the experience around hunt. The location, people and cabin talk.
(Not that I say one should go juvenile)

Click to expand...

Just my opinion, but a real down to earth Elk hunt in the American Rocky Mountains at a true tent camp in the wilderness with good people and good equipment in a quality area cannot be replicated easily. That would be my advice for a visitor from Africa.