Venison versus beef

G

Gbro

New member
Got this from the local CO. I think he took part in this study:p

VENISON VERSUS BEEF
THE TASTE CONTROVERSY ENDS
FROM THE UNITED STATES VENISON COUNCIL

Controversy has long raged about the relative quality and taste of
venison and beef as gourmet foods. Some people say that venison is
tough, with a strong "wild" taste. Others insist that 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. 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 before being
hung out in the sun for a day.

After that it was 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 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 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.

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
blindfolded taste panel volunteers. Every one of the members of the
panel thought it was venison. One of the volunteers even said it tasted
exactly like the venison he had eaten in hunting camps for the past 27
years. The results of this scientific test show conclusively that there
is no difference between the taste of beef and venison.
Click to expand...
 
venison

???? killed with gun or bow, doe or buck, hardwood mast or agriculture?dropped on the spot or chased for awhile?, aged before butchering or cut fresh, allowed to freeze first or butchered while floppy. Each condition makes a huge difference. When I am butchering the conditions are cleaner than a processor. My experience... calm relaxed does that are taken with an arrow that bleed out in a few secondstaste the best. Even better is medium age fed on agriculture corn, soy and grains for mast, allowed to age 2-3 days in controlled temp. spotless prep conditions. RESPECT the ANIMAL enough to make every bit useable. Thanks Craig.
 
Last edited:
Too funny...

I had venison just last night, from a doe taken on my own property, with arrow. Within 45 minutes, the girl was hanging in my cool garage, afterwhich she was cut and wrapped a day later.

The key is what you do with the meat after the kill.

A couple of years ago, wife and I went to WY and killed 4 pronghorns. After the shot, we gutted and drove to the meat processor an hour away. Did this 4 times. Meat was/is great. We are still eating on it, and looking forward to a return next year.
 
That's funny as heck, and I've seen venison "butchered" in similar fashion. My mom bought a chub of 'burger from the supermarket a few years back that had cow hair in it, so it's not at all one sided.

But, I take a lot of pride and care with the animals I take and prepare for food. There IS a difference in the taste between beef and venison, and IMO the venison is far superior.

Daryl
 
There is the problem is was a Holstein steer. Milk cows are not known for their quality of beef even if it was a steer.:D They should have made it an Black Angus.
 
I would never eat that no matter what it is. I don't harvest game that way, and the portrayal is an insult to most hunters, not all.
 
Sure isn't the way we treat our venison either. I must qualify our, as in I have not put one down for 11 years but I unload and process anything the young hunters put down.
The cast iron pan on my wood cooking stove is by far my favorite way of cooking our venison.
You are right Hunter girl, it is all about image today. We do need to police ourselves and show respect for the wildlife, environment and everyone that we interact with. However we have every right to be proud of our heritage and the sport we love.
I do know those that fit into your "Not All" comment. A tongue-in-cheek article like that could cause one of those in the "Not All" category to overhaul there M O.
 
I'm on the main road from the New Mexico hunting areas and Texas. You wouldnt believe how many pickups go through here in a day with game animals in the back end that have not been gutted or skinned...............heading back to parts unknown in Texas.
 
Around here, most of the deer taste alot like beef, because they are all grain fed off of the farmer's fields.
 
I'd rather eat venison any day of the week. Mmm, I can hardly wait for this season! I'm already writing out a plan of my favorite recipes and new ones I want to try. :D
 
You must log in or register to reply here.
Back
Top