Hunting Washington Forum
Big Game Hunting => Deer Hunting => Topic started by: heronblu on November 09, 2015, 07:45:29 PM
-
I've got a doe tag that i plan on filling for blacktail next weekend. I've already filled my buck tag and was curious if I can expect any real difference in the meat? My buck was a spike this year so it's been super tasty being a younger animal. Just curious. Thanks!
-
ive shot does in montana and couldnt tell a difference.
-
I shot a buck and a doe last year and both were just as tasty. Now if you get a fawn, that is extremely tender just a lot less meat.
-
once they are butchered and wrapped, I can't tell the difference
-
once they are butchered and wrapped, I can't tell the difference
:yeah:
-
Heck, I can't tell the difference between deer, elk, and antelope steaks, let alone if the animal was a male or female. It all tastes the same to me.
-
Agree, can't tell the difference. That said how you handle the meat once the animal is down has more to do with flavor than anything else. However, sometime you will get that old or one in poor shape that will tougher than iron wood.
-
Doe is always better than a rutted up buck.
The later in the year the more the quality difference. Bucks run and fight all their fat off while does stay fat.
