tough blacktail...

[Elvis]

I have killed three million 7 hundred and two blacktails and never had one with tough meat...so with that said, this little fork this year, ya can't hardly chew it, now one thing with this little guy, is that there was hardly any fat, could that be the problem??? Again, nothing was done any different...

[jrebel]

My guess is your teeth are getting warn down and are not as sharp as what they used to be when you started three million deer ago.     I would strongly recommend a vegetarian diet from here on out.   

[BOWHUNTER45]

I would love to see a few pictures of these 7 million blacktail you killed  may need to invest in a good set of dentures 

[Birdguy]

I would love to see a few pictures of these 7 million blacktail you killed  may need to invest in a good set of dentures 

Easy BOWHUNTER45 do not go inflating the numbers....he said 3 million 7 hundred and 2 that is barely half of the 7 million you are giving him credit for! We want to keep this believable 

This is how rumors get started 


That being said I too would love to see half of those pictures.

[bobcat]

I'm not sure why that buck is tough, but I would grind all those steaks. Either that or can it.

[billythekidrock]

Just pick up a tenderizer from Cabelas. We now run all steaks including backstrap through it twice.

[deerhunter_98520]

My guess is your teeth are getting warn down and are not as sharp as what they used to be when you started three million deer ago.     I would strongly recommend a vegetarian diet from here on out.   

I'll go with this theory   


You could always pick up some tenderizer like Adolf's and it will help

[Ccortez]

It was probably in its transition from deer to an elk     

[BOWHUNTER45]

In all seriousness    A CUBER takes care of this problem ,,, 

[Axle]

I had this happen on an elk I arrowed one year. It was a 4 point and tougher than shoe leather. I arrowed it after it had ran about a half mile or more. I figured it was because it had been running so long. After eating the tenderloins in camp (or attempting to eat them) I decided to burger the whole thing.

[Jeeper]

I shot a Wisconsin corn field buck on day two of modern season a few years ago. I was in a tree stand and saw him coming for a couple minutes. His tongue was hanging out - most likely from running. I heard two sets of shot before he reached me. Tough buck! Could not put a fork in the gravy!

[Elvis]

OK! You Guy's, maybe not quite that many....

[Axle]

OK! You Guy's, maybe not quite that many....

Can't help it. We're story tellers 

[100 grain]

Your gonna have to liquefy the deer from here on out

[Jonathan_S]

I have killed three million 7 hundred and two blacktails and never had one with tough meat...so with that said, this little fork this year, ya can't hardly chew it, now one thing with this little guy, is that there was hardly any fat, could that be the problem??? Again, nothing was done any different...

Hello Bigfoot, you may want to contact some of our members on here.  They have spent a long time looking for you and would love to sit down over a cup of coffee.

[BOWHUNTER45]

I have killed three million 7 hundred and two blacktails and never had one with tough meat...so with that said, this little fork this year, ya can't hardly chew it, now one thing with this little guy, is that there was hardly any fat, could that be the problem??? Again, nothing was done any different...

Hello Bigfoot, you may want to contact some of our members on here.  They have spent a long time looking for you and would love to sit down over a cup of coffee.

AND ?

[fishnfur]

I don't know jack about butchering, but my guess would be along the lines of others.  Perhaps the deer ran a bit too much after being shot and the muscles were completely tight when it died or possibly it was cut for eating too soon.  I've heard of the same occasional problem with antelope.  It would make sense that if the animal went down instantly, the muscles would not be all tensed up and much more palatable. 

A few years ago, I was a little more knowledgeable in physiology, but I would suspect that if you butcher the animal before rigor mortis has released/relaxed, the muscle fibers might end up permanently locked in place and tough, similar to a permanent muscle spasm.  That would make the meat hard as nails.  Hanging the meat for a few days allows release of  the muscle fibers and the enzymes within the muscle cells to literally dissolve the meat from inside out, self-tenderizing itself. 

Just an off-the-wall guess.

[Alchase]

I think the thing that has the single most affect on how Venison tastes is how long the skin stays on after dead.
I have never had a deer taste bad when skinned immediately. 
Aging the meat by hanging in a locker can help breakdown the tissues a bit.
How you cut the steaks and tenderloins makes a big difference on how tough they are. If you cut tenderloins and especially the larger muscles "with the grain" they will be incredible tough.
Cut the same piece of meat "against the grain", you have BBQed heaven!

Here is a good explanation with the science thrown in for good measure.

http://www.seriouseats.com/2010/03/why-should-you-cut-meat-steak-against-the-grain.html

now one thing with this little guy, is that there was hardly any fat, could that be the problem??? Again, nothing was done any different...

Since you "have killed three million 7 hundred and two blacktails" you probably know this but I will say it just in case,
"do not eat the fat (or silver skin) on deer"
It will ruin the taste of the meat.
Venison does not "marble" like beef does.