tag:blogger.com,1999:blog-966266949165107496.post2347484190071960061..comments2024-03-04T17:48:21.116-05:00Comments on Love of the Hunt TV: How do I age wild game in the fridge?Brad Lockwoodhttp://www.blogger.com/profile/02523906613808594105noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-966266949165107496.post-19008830433843519002012-12-18T09:13:32.735-05:002012-12-18T09:13:32.735-05:00First of all Jim, thank you so much for your comme...First of all Jim, thank you so much for your comment!<br /><br />Aging meat is one of my favorite topics because there are so many factors at play. As you know Jim, we are all hunters and I would say the good doctor probably never tasted a good piece of wild game in his life and is speaking purely from the credentials on his diploma. <br /><br />I can tell you this from extensive studies at Penn State University and my own personal experience of 25 years in the USDA commercial meat industry processing 700 - 1000 deer a year: Aging your wild game meat makes a HUGE difference in flavor and shear test (tenderness)! My credentials may not include a PHD, but do include multiple degrees from Penn State, President of The Pennsylvania Meat Processors Association, Head of the PA Regulatory Advisory Committee, and Owner & Operator of a Federally Inspected USDA Processing Plant... In other words: I've been around the block and have extensive "Hands On" experience concerning aging meats of all types. <br /><br />Another issue with aging is the body moisture evaporation factor - which the doctor didn't address. Keep in mind: As an animal carcass ages, the body moisture contained in the muscles of the animal begin to evaporate. This evaporation process is what occurs in the "dry aging" process that you hear and read about at top end steak houses. I promise you the evaporation of this body moisture will change the flavor of your game meats.<br /><br />Here would be my solid recommendation: Do a test yourself, cut a fresh steak off your next harvested wild game animal, vacuum seal it so all the body moisture is contained and the aging process can not occur. Then allow the remaining carcass to age for 3 - 5 days, cut another steak and see what you think! <br /><br />I would love to have pictures and all your comments for our blog page! Also, cut a fresh steak, vacuum seal it and freeze it. This will stop any aging from occurring inside the bag. You will have one aging in a vacuum bag, one frozen in a vacuum bag and the other dry aged properly. <br /><br />I have also worked with, and purchased commercial deer & elk meat from companies in New Zealand and they always age the meat before processing and shipping to 5 star restaurants that sell wild game meat so my thoughts would be: All of us can't be wrong! Age your meat for better flavor and tenderness! <br /><br />Let me know your thoughts! <br /><br />Thanks for the great comment!<br />Brad Lockwoodhttps://www.blogger.com/profile/02523906613808594105noreply@blogger.comtag:blogger.com,1999:blog-966266949165107496.post-55704473207908944442012-12-11T02:47:09.734-05:002012-12-11T02:47:09.734-05:00The USDA recommends that you NOT age deer. In an a...The USDA recommends that you NOT age deer. In an article I wrote years ago, I interviewed a veterinarian at USDA and he said that there are only two animals indigenous to the US that benefit from aging. One is beef, the other is bison. In the article this vet explained that these two animals have a specific enzyme that helps break down the tissue. He went on to say that the idea of aging elk and deer is one of the most common "wives tales" in hunting. That said I JUST read an article today in an Alaska paper where a butcher insisted that aging his deer to a point where it is almost spoiled was the best he ever tasted.<br /><br />When I wrote the story I got a few angry calls from people who said the vet was crazy and didn't know what he was talking about.<br />Even still I think I will go with the PhD from USDA.<br />Anonymoushttps://www.blogger.com/profile/01427691042533093787noreply@blogger.com