Venison questions

i get my deer skinned as soon as i get them back to the shed from registering them. Let the hang over night (unless it is real cold, freezing. Or too warm, spoiling). Debone them the next day and make the cuts i want and put them in the freezer. Usually put a beef roast in with the hamburger.

I've never had any complaints on the taste. Have trouble convincing some that it is venison.

I have a degree in Animal Science, and was a 5th generation cattle producer till I retired. So I am a little puzzled by the comments of "can't tell it from beef" No insult intended, but did you ever have really good beef?

If you blindfolded me, then fed me a grilled rib eye and a grilled deer loin, I will guarantee I can tell the difference. Dont care how good the deer is, how young, how it was handled.

Now I do like deer meet to supplement our beef and pork, but deer aint no replacement for good quality beef.

And you cannot buy really good beef in most supermarkets today.

Gene