Aged meat

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Postby JC » Wed Sep 24, 2008 8:06 am

husker buckeye wrote:That is flat out incorrect. Aging allows for the decomposition of connective tissues and proteins as well. Aging deer is an essential to tenderizing the meat. As far as being good for you it is. However, just because it is low in fat does not mean it is low in cholesterol. All animal cells contain cholesterol in their cell membranes. Shrimp is a perfect example of this. Low in fat, high in cholesterol.


you need to read some books, not internet websites, and get the real facts on why game is healthy eating

how many deer have you aged vs not aged to know if they are tender or not
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Postby schultz's honor » Wed Sep 24, 2008 9:39 am

I worked with a guy years ago that said that a deer was not sufficiently aged until it turned black.
(Yuck)
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Postby terryg » Wed Sep 24, 2008 12:27 pm

question for you terry- was that a misprint- you took out the bottom of the heart and double lunged that whitetail


that is a black tail (look at his horns)and technically it was the back of the heart and the front of each lung but it got all 3. the heart was what put him down.

that was a 7mm rem mag with 165 gr partition, my favorite round. put a little finger size entry and exit wound but did a tremendous amount of damage to the vitals from the weight retention and speed at such a close range.

although it was only a tiny exit, the ribs around the hole were shredded in an area the size of my palm. :wink:

he ran full bore about 30-40 yards and folded like a silk hanky :lol:
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Postby JC » Fri Sep 26, 2008 9:27 am

thanks- thought by the horns and such it wasn't a whitetail

bottom of the heart I consider a near miss- tough to convince some not to shoot at the heart

and you're right- 7mm rem mag is a powerfull weapon- and accurate- bad medicine
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