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Thread: Venison vs Beef: The taste test is over!

  1. #1
    Member Crab_n_fish's Avatar
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    Default Venison vs Beef: The taste test is over!

    (I found this link on another site. Thought I'd share it. Enjoy!):



    You need to know this concerning venison vs beef

    VENISON VERSUS BEEF - THE TASTE CONTROVERSY ENDS



    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 Smith County Extension Program Council to conduct a taste test to determine the truth of these conflicting assertions once and for all.



    First a Grade A Choice 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 97 degree heat for 200 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. However, no attempts were made to remove the diesel and motor oil that had accumulated, for fear of contaminating the plywood with foreign tastes.


    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.

  2. #2
    Member Rock_skipper's Avatar
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    That is just downright wrong.

    I'm calling peta

  3. #3
    Member atvalaska's Avatar
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    Talking haahhahahaha...

    ha ahaha aha h hhaah hah!!! lol
    WHEN IN DOUBT> THROTTLE OUT.......

  4. #4
    Member Rick P's Avatar
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    It also demonstrates clearly why some folks don't like venison.



    For the record you can keep your nasty synthetic tasting beef, I've yet to have meat from any store that was as good as what I harvest from the woods, waters and fields.
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    Thats so dumb. Especially for up here. Most people take good care of their deer, and it tastes AWESOME. We are lucky enough to live in an area where subsistence allows us 5 deer each, so my husband and I shoot 10. And we eat it ALL. We never buy beef. Ever. They pump it full of hormones, force it to eat food its body is not built to eat (corn) and keep it from moving or having any semblance of a normal life.
    My meat frolics in meadows (I've seen it; it is very cute) and eats tender wild greens. I'll stand by my own verdict; Venison is WAY better than beef. I don't know about venison from down south, but sitka-black tails are wonderful! Roasts, flank steaks, backstrap, stew meat, and LOTS of sausage keep us fed every day.
    (I just wish we had enough grouse here to not have to ever buy chicken...)

  6. #6
    Member Big Al's Avatar
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    From the first time I can remember my old Grandaddy telling me till he passed on to the great hunting camp in the sky "If people treated there beef the same way they treat there game meat, they wouldn't eat beef either". I always figured the old man had it right.
    "The tree of liberty must be refreshed from time to time with the blood of patriots and tryants." (Thomas Jefferson

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    Good point Big Al, though I cannt pass up a nice ribeye that has aged for several weeks. My arteries may not like it but my taste buds do!

  8. #8
    Member Big Al's Avatar
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    Ageing beef that is grain fed makes all the since in the world, where the problem comes in with game is it's not grain fed. What happens to wild game meat that is not grain fed when you age it? It gets dried out and looses flavor, the loss of moisture and flavor makes the meat less good tasting and tender, just like grass fed beef would if you aged it.

    Sorry but this is just a fact of life. I have had people tell me the same for years about ageing non-grass fed meat, they need to talk to a good butcher and find out the facts about grass fed versus grain fed meat.
    "The tree of liberty must be refreshed from time to time with the blood of patriots and tryants." (Thomas Jefferson

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