Post by: Ridgeratt on November 09, 2010, 05:36:38 PM
From the U.S. Venison Council
Controversy has long raged about the relative quality and taste of venison and beef as gourmet foods. Some people say venison is tough, with a strong "wild" taste, others insist venison's flavor is delicate. An independent food research group was retained by the Venison Council to conduct a taste test to determine the truth of these conflicting assertions once and for all.
First, a Grade A Choice Holstein steer was chased into a swamp a mile and a half from a road and shot several times with arrows insufficiently sharp broadheads. After some of the entrails were removed, the carcass was dragged back over rocks and logs and through mud and dust to the road. It was then thrown into the back of a pickup truck and driven through rain and snow for 100 miles to get it home so we could drive it around another eight hours showing it to friends, and about another hour taking pictures, before being hung out in the sun for a day.
It was then lugged into a garage where it was skinned and rolled around on the floor for a while. Strict sanitary precautions were observed throughout the test, within the limitations of the butchering environment. For instance, dogs and cats were allowed to sniff and lick the steer carcass, but most of the time they were chased away when they attempted to bite chunks out of it.
Next, a sheet of plywood left from last year's butchering was set up in the basement on two saw horses. The pieces of dried blood, hair and fat left from last year were scraped off with a wire brush last used to clean out the grass stuck under the lawn mower.
The skinned carcass was then dragged down the steps into the basement where a half dozen inexperienced but enthusiastic and intoxicated men worked on it with meat saws, cleavers, hammers and dull knives. The result was 375 pounds of soup bones, four bushel baskets of meat scraps, and a couple of steaks that were an eighth of an inch thick on one edge and an inch and a half thick on the other edge.
The steaks were seared on a glowing red hot cast iron skillet to lock in the flavor. When the smoke cleared, rancid bacon grease was added, along with three pounds of onions, and the whole conglomeration was fried for two hours.
The meat was gently teased from the frying pan and served to three intoxicated and blindfolded taste panel volunteers. Every member of the panel thought it was venison. One volunteer even said it tasted exactly like the venison he has eaten in hunting camps for the past 27 years.
The results of this scientific test conclusively show that there is no difference between the taste of beef and venison...
Post by: PolarBear on November 09, 2010, 05:55:22 PM
I had 2 prime steers that wound up tasting like bad venison. It turned out that the slaughter truck guy was too cheap to run his refer and my beef hung in a non refrigerated truck for 6 hours on an 80 degree day. If you need a slaughter, don't call the guy in the Lewis/Thurston County area with a big black bull on his truck. ;)
Post by: Big10gauge on November 09, 2010, 06:02:05 PM
Post by: Ridgeratt on November 09, 2010, 06:17:08 PM
not saying we haven't cut a few on a kitchen table. :IBCOOL:
But I sort of upgraded in the last few years. I have heard rumors of a walk-in cooler and a semi-commercial cuttin room up there.
Post by: Big10gauge on November 09, 2010, 06:37:16 PM
Post by: raekmike on November 09, 2010, 11:16:48 PM
Post by: lilswab on November 10, 2010, 07:33:41 AM
:tup:
Post by: Widgeondeke on November 10, 2010, 08:15:16 AM
OH SO TRUE! I haven't laughed that hard in a long time reading that post! :beatdeadhorse: :brew: :lol4:
ditto :yeah:
Post by: d-rock on November 10, 2010, 09:54:39 AM
Post by: steen on November 10, 2010, 12:32:21 PM