ImBillT
Well-known member
- Joined
- Oct 29, 2018
- Messages
- 3,874
You I shot mule deer this year that the biologist tooth wear aged at 8.5yrs old. I started eating on it last week after the CWD test results finally came in. It’s the oldest buck I’ve shot that I actually had aged. I was highly interested in what the meat quality outcome would be once I got that bit of information. I shot a button buck once on the last day of the season in mid Jan thinking it was a doe(they are a lot bigger in Jan than sept) and I’ve shot some spikes in the extended spike season. I can tell you that the meat almost falls off the bone during processing, and is a lighter color, almost like pork. Due to visual appearances, and processing ease with younger animals, I really did expect the 8.5yr old buck to be on the opposite end of the spectrum. I’ve had two meals of steaks from a sirloin tip, and they were as tender as any sirloin tip I’ve ever eaten. Last night we had eye of round steaks and they weren’t as tender as the tip steaks, but were not unexpectedly tough by any stretch. There was not even a hint of “gaminess” in any of it. Of course, I attribute “gaminess” to blood in the meat and lack of aging. Currently there is a half an outside round on the grill for fajitas tonight.(I know it’s not skirt or flank)
Point is, although I’ve never been in the old bucks are bad camp, I have believed there was probably still a considerable difference between the old and young. I’ve been pleasantly surprised with just how tasty this buck is.
Point is, although I’ve never been in the old bucks are bad camp, I have believed there was probably still a considerable difference between the old and young. I’ve been pleasantly surprised with just how tasty this buck is.
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