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Elk Hunting
How long wiil you age before cutting?
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<blockquote data-quote="ELKAHOLIC247" data-source="post: 2349532" data-attributes="member: 119743"><p><strong>WHY AGE? Game meat is unlike beef as there is no marbling inside of the muscle groups. The fat of game meat is considered a rancid fat and should not be left on the meat or added back to the ground meat.</strong></p><p><strong>Aging is a controlled decomposition of the meat, such as the marbling in beef decomposing and "tenerizing" the meat.</strong></p><p><strong>The worst enemies of game meat ; unpropper cooling, fat, hair, bone marrow fragments from saw cuts,etc.</strong></p><p><strong>Best advice "DON'T LOOSE ALOT OF MEAT BY TRYING TO SAVE A LITTE (guestionable) MEAT "</strong></p><p><strong>Get the meat chilled out butcher at earliest opportunity. This process has served me well for over 40 years on deer, elk,moose, big horn sheep and antelope. </strong></p></blockquote><p></p>
[QUOTE="ELKAHOLIC247, post: 2349532, member: 119743"] [B]WHY AGE? Game meat is unlike beef as there is no marbling inside of the muscle groups. The fat of game meat is considered a rancid fat and should not be left on the meat or added back to the ground meat. Aging is a controlled decomposition of the meat, such as the marbling in beef decomposing and "tenerizing" the meat. The worst enemies of game meat ; unpropper cooling, fat, hair, bone marrow fragments from saw cuts,etc. Best advice "DON'T LOOSE ALOT OF MEAT BY TRYING TO SAVE A LITTE (guestionable) MEAT " Get the meat chilled out butcher at earliest opportunity. This process has served me well for over 40 years on deer, elk,moose, big horn sheep and antelope. [/B] [/QUOTE]
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How long wiil you age before cutting?
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