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Elk Hunting
How long wiil you age before cutting?
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<blockquote data-quote="26Reload" data-source="post: 2355583" data-attributes="member: 99519"><p>The whole concept of aging beef vs wild game is lost here....</p><p>Cattle are slow creatures...their muscles are marblelized because they get 'very little use'.....</p><p>Wildgame are 'athletes'.....no time for fats to gather between those muscles....</p><p>The breakdown of muscle tissue consist of the of fluids that are contained within the muscles themselves.....riboflavin.....you will see it as the red coloring in the muscles....the bigger and more used muscles have more riboflavin....</p><p>Cutting up a fresh taken animal and freezing it, does not allow those muscles to 'drain'......</p><p>If you're grinding it all into burger or sausages it doesn't matter much....</p><p>I try to let mine 'drain' as long as possible...weather permitting...</p><p>But I also like to wipe the meat with apple cider vinegar often...even right before I cut and wrap it....</p><p></p><p>And when I used to hunt elk...i never used beef fat.....</p><p>But I used smoked bacon....at 1# of bacon to 10# of meat.....</p><p>Keeps the meat at about 90-95% fat free....smells really good while cooking..and tastes great.....</p></blockquote><p></p>
[QUOTE="26Reload, post: 2355583, member: 99519"] The whole concept of aging beef vs wild game is lost here.... Cattle are slow creatures...their muscles are marblelized because they get 'very little use'..... Wildgame are 'athletes'.....no time for fats to gather between those muscles.... The breakdown of muscle tissue consist of the of fluids that are contained within the muscles themselves.....riboflavin.....you will see it as the red coloring in the muscles....the bigger and more used muscles have more riboflavin.... Cutting up a fresh taken animal and freezing it, does not allow those muscles to 'drain'...... If you're grinding it all into burger or sausages it doesn't matter much.... I try to let mine 'drain' as long as possible...weather permitting... But I also like to wipe the meat with apple cider vinegar often...even right before I cut and wrap it.... And when I used to hunt elk...i never used beef fat..... But I used smoked bacon....at 1# of bacon to 10# of meat..... Keeps the meat at about 90-95% fat free....smells really good while cooking..and tastes great..... [/QUOTE]
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How long wiil you age before cutting?
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