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Old 10-19-2016, 07:19 PM   #1
Double-O-Dave
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Default Meat from a mature buck deer - is it edible or not?

Good evening:

Not a whole lot of experience deer hunting - my son has killed two white tail does, and I've killed a little button buck, so my question is about mature white tail bucks - is the meat, besides the backstraps and the tenderloins good to eat, or are they too tough and non-tasty? I've heard some say they take everything except the backstraps and tenderloins and either grind the meat for sausage or have it made into jerky. I've heard others say the meat is tougher and drier than the meat from a doe, but is still good eating. I've also heard...well, you get the idea. So, I'd really appreciate some advice from TBH'ers with more experience for their advice.

Thank you,

Dave
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Old 10-19-2016, 07:20 PM   #2
Krivoman
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Deer meat is just fine, old or young..
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Old 10-19-2016, 07:21 PM   #3
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Sure it's edible! A grinder is a great "tenderizer" too
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Old 10-19-2016, 07:26 PM   #4
Calrob
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Grind it!
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Old 10-19-2016, 07:30 PM   #5
elkaholic9292
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Your description reminds me of a story when I was a teenager still cutting my teeth on field dressing a deer. Old ranch owner came up and said , "you boys better cut that gland out, gonna taint yer meat, here let me help you out!" He then proceeded to cut out the tenderloins and tell me he'd get rid of em for me! Meat from an old buck is fine.
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Old 10-19-2016, 07:32 PM   #6
HoustonHunter94
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While a yearling is delicious and much more tender, I will eat a big old buck or doe anytime.


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Old 10-19-2016, 07:33 PM   #7
Sleepy
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The only thing tender and juicy I know of is the tenders and straps. Nothing else is really made to slap on the grill. Quarters and necks make great roasts and they will tender up with juiciness just fine after a long bath in a crock pot. If you don't like roasts, grind it up!
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Old 10-19-2016, 07:35 PM   #8
mpotts
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Quote:
Originally Posted by Krivoman View Post
Deer meat is just fine, old or young..
What Mitch said
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Old 10-19-2016, 07:36 PM   #9
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I grind all deer parts except backstrap and tenders. Make sausage and hamburger
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Old 10-19-2016, 07:37 PM   #10
buckmastertexas
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I heard a long time back, that if a buck is gaining weight he is more tender, and if he is losing weight he is tough.
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Old 10-19-2016, 07:39 PM   #11
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Nope, it's not worth eating, I'll dispose of it for you. :-)

I've eaten several ancient bucks and the only time they tasted gamey were when I overcooked them.

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Old 10-19-2016, 07:40 PM   #12
Double-O-Dave
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Quote:
Originally Posted by elkaholic9292 View Post
Your description reminds me of a story when I was a teenager still cutting my teeth on field dressing a deer. Old ranch owner came up and said , "you boys better cut that gland out, gonna taint yer meat, here let me help you out!" He then proceeded to cut out the tenderloins and tell me he'd get rid of em for me! Meat from an old buck is fine.
Ha! Ha! On a TYHP Youth Deer Hunt, one of the ranch hands that was helping to butcher the deer the boys killed told one of the dads that the backstraps and tenderloins were the "poison glands" of the deer, and that he would take care of them for him. Everyone had a difficult time convincing the kid that he was just kidding - that kid didn't want any bit of that "poison gland".

Thanks for your story and advice.

Regards,

Dave
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Old 10-19-2016, 07:40 PM   #13
LAW
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A lot depends on how you handle it after it is harvested.
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Old 10-19-2016, 07:40 PM   #14
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It's good
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Old 10-19-2016, 07:43 PM   #15
LAW
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All that said a grinder is your friend
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Old 10-19-2016, 07:49 PM   #16
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The trick with any meat is to trim off all the silver skin that you can, and tenderize with a mallet. Grinding works but like anything else you get out of it what you put in it. You take hour after hour hunting spend a little time prepping your meat.
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Old 10-19-2016, 07:50 PM   #17
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And pressure cooking is great for shanks and roast.
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Old 10-19-2016, 07:52 PM   #18
Shurshot
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Default Meat from a mature buck deer - is it edible or not?

It's all good, of course a young deer can be better than an old deer. That being said I do not care for an older buck that has been rutting for a long time. They smell, the hair on the legs under the hawks starts to fall off because of them pissing on their hawks for a couple months. Also a buck that has been running does for a month seems like the meat is a darker red. Those usually get made into sausage. I can usually be a little more picky because I normally take off 10-15 whitetail a year.


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Old 10-19-2016, 07:57 PM   #19
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Yes


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Old 10-19-2016, 07:58 PM   #20
mpotts
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Quote:
Originally Posted by Krivoman View Post
Deer meat is just fine, old or young..
What Mitch said
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Old 10-19-2016, 07:59 PM   #21
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tenderloins and backstrap cut out - rest I do link sausage and hamburger no matter if it is a doe or old buck - its all good
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Old 10-19-2016, 08:03 PM   #22
Lajita
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There are good steaks in the hind quarters. You just have to know how to extract them.
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Old 10-19-2016, 08:05 PM   #23
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Quote:
Originally Posted by LAW View Post
A lot depends on how you handle it after it is harvested.
True. But these guys that want to grind the hams or make roasts ain't ever ate any of my wife's chicken fried steaks.............but that's ok by me !
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Old 10-19-2016, 08:08 PM   #24
Colton
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In my opinion it's how you handle the meat post kill, not the age or sex of the deer

On my deer, backstraps and tenderloins are made into cutlets for chicken fried steak, the rest goes into sausage, summer sausage and hamburger meat
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Old 10-19-2016, 08:15 PM   #25
Mr. Stickers
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It's all good, biggest part is how it is cared for after you squeeze the trigger. Proper cleaning & bleeding out in fresh ice for a few days goes a long way. Drain bloody water everyday & keep plenty of fresh ice covering meat.
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Old 10-19-2016, 08:21 PM   #26
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It's all good, biggest part is how it is cared for after you squeeze the trigger. Proper cleaning & bleeding out in fresh ice for a few days goes a long way. Drain bloody water everyday & keep plenty of fresh ice covering meat.
^^^^^^^^^^^^^ This 100% I agree
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Old 10-19-2016, 08:35 PM   #27
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It's all good, biggest part is how it is cared for after you squeeze the trigger. Proper cleaning & bleeding out in fresh ice for a few days goes a long way. Drain bloody water everyday & keep plenty of fresh ice covering meat.
Totally agree with how it's cared for after the shot! However, I've gotten away from putting meat on ice and "draining the blood". I started putting the meat in an extra fridge that I have in the garage. (Next best thing to a walk in cooler) Leave it in there for a week or so, trim the dried outer layer off and I guarantee you'll never see a prettier piece of meat. Not to meantion, cutting up dry meat beats the heck out of cutting up slimy slippery meat that's been on ice for a few days. It's worked so well, I'm thinking about figuring out a good way to install some hooks to actually let the meat hang, rather than laying on a shelf and flipping every couple of days.
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Old 10-19-2016, 08:35 PM   #28
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I only keep the tenders and back straps whole, no matter the age of the deer. The rest becomes sausage, ground meat and jerky. I may be the outlier but I don't like whole deer hams or shoulders no matter how you cook them.
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Old 10-19-2016, 08:55 PM   #29
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Quote:
Originally Posted by Sleepy View Post
The only thing tender and juicy I know of is the tenders and straps. Nothing else is really made to slap on the grill. Quarters and necks make great roasts and they will tender up with juiciness just fine after a long bath in a crock pot. If you don't like roasts, grind it up!
Nicely put and agree 100%
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Old 10-19-2016, 09:33 PM   #30
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When I was a younger lad, say 20 yrs ago I killed an old mature buck. He had to be 7 or 8 yrs old. I was thinking that I needed to give the meat away. Well I kept it on ice a few days and grilled a bit of it. Dang. It's just fine. The whole deer was absolutely fine.
I had been listening to folks talk about old bucks and how they taste. They didn't know what they were talking about. Or didn't know how to cook it.
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Old 10-19-2016, 09:43 PM   #31
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Quote:
Originally Posted by Sleepy View Post
Totally agree with how it's cared for after the shot! However, I've gotten away from putting meat on ice and "draining the blood". I started putting the meat in an extra fridge that I have in the garage. (Next best thing to a walk in cooler) Leave it in there for a week or so, trim the dried outer layer off and I guarantee you'll never see a prettier piece of meat. Not to meantion, cutting up dry meat beats the heck out of cutting up slimy slippery meat that's been on ice for a few days. It's worked so well, I'm thinking about figuring out a good way to install some hooks to actually let the meat hang, rather than laying on a shelf and flipping every couple of days.
But does this method pull the blood.??? Maybe bleed a few days on ice then transfer to hang
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Old 10-19-2016, 09:44 PM   #32
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Originally Posted by jerp View Post
I only keep the tenders and back straps whole, no matter the age of the deer. The rest becomes sausage, ground meat and jerky. I may be the outlier but I don't like whole deer hams or shoulders no matter how you cook them.
Same for me too.
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Old 10-19-2016, 09:49 PM   #33
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Thanks, all for your advice and responses. I know my family and I are a bit spoiled in that the only venison we've eaten has been from does and a young button buck. I don't want to feed them any venison that is too tough, or stringy or gamey tasting as they have all been very appreciative of the wild game. I plan on shooting just does this season, but you never can tell...if a big buck presented, I might be tempted to shoot it. My son only wants to shoot big bucks - but he's young, so that's understandable.

Thanks again, and good luck to all of us this season.

Regards,

Dave
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Old 10-19-2016, 09:55 PM   #34
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But does this method pull the blood.??? Maybe bleed a few days on ice then transfer to hang
That's the point, I don't want to pull the blood. If I'm eating venison, I want it to taste like venison. To me, all the venison flavor and juices come from the blood. I don't want to eat a drained piece of meat. I've found it tastes much better this way. Obviously to each their own and not everyone tastes food the same way. It's just my personal preference. After I tried it once, I really questioned why I had been icing down meat all this time. I don't think there's anything wrong with icing it down, I just think you get a much better product if you keep it dry rather than icing it.
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Old 10-19-2016, 10:04 PM   #35
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I've had steaks off of some bucks that were okay, but a little gamey, and some that tasted just fine. I generally get sausage, hamburger, and boudain made out of bucks to be safe, with the exception of the straps and tenderloins.
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Old 10-19-2016, 10:15 PM   #36
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Absolutely
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Old 10-19-2016, 10:22 PM   #37
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All depends on how it is cared for from the time the bullet hits until it hits your fork

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Old 10-19-2016, 10:25 PM   #38
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Quote:
Originally Posted by Sleepy View Post
That's the point, I don't want to pull the blood. If I'm eating venison, I want it to taste like venison. To me, all the venison flavor and juices come from the blood. I don't want to eat a drained piece of meat. I've found it tastes much better this way. Obviously to each their own and not everyone tastes food the same way. It's just my personal preference. After I tried it once, I really questioned why I had been icing down meat all this time. I don't think there's anything wrong with icing it down, I just think you get a much better product if you keep it dry rather than icing it.
Sounds good, gonna give it a try this year, thanks for the heads up
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Old 10-19-2016, 10:28 PM   #39
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Quote:
Originally Posted by stickman View Post
I grind all deer parts except backstrap and tenders. Make sausage and hamburger
This, but I make or get made bacon burger. The bacon is a game changer. I also have summer sausage and link sausage done. I've done my own link sausage one time, gonna do it again this year as its gonna become a yearly tradition.
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Old 10-19-2016, 10:31 PM   #40
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Quote:
Originally Posted by elkaholic9292 View Post
Your description reminds me of a story when I was a teenager still cutting my teeth on field dressing a deer. Old ranch owner came up and said , "you boys better cut that gland out, gonna taint yer meat, here let me help you out!" He then proceeded to cut out the tenderloins and tell me he'd get rid of em for me! Meat from an old buck is fine.
We called that "poisoned meat" on our lease--for the greenhorn hunters.
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Old 10-19-2016, 10:35 PM   #41
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I clicked on this just to see if it was a serious question.
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Old 10-19-2016, 10:38 PM   #42
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Try cutting some up into chunks like you would when grinding. ..and can it with some garlic or other seasoning its turns out great and fall apart tender..
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Old 10-19-2016, 10:58 PM   #43
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Quote:
Originally Posted by Stuck View Post
I clicked on this just to see if it was a serious question.
Wow!! Me too!!


Are you freaking serious????????????

Yes I would prepare an old buck different from a young doe but come on man
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Old 10-19-2016, 11:12 PM   #44
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Grinder is your best friend for a buck or doe over 2.5.
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Old 10-19-2016, 11:16 PM   #45
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Quote:
Originally Posted by Lajita View Post
There are good steaks in the hind quarters. You just have to know how to extract them.
Yep. Not much difference in these 'ham' steaks and backstrap.
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Old 10-19-2016, 11:21 PM   #46
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straps cut into slices for the grill, tenders left whole, one ham made into tenderized cutlets for the skillet, and the rest ground into sausage and 100% ground venison!

I've ate them from yearling does to OLD bucks. Handled every way but spoiled. killed with a bow, gun, car or truck! never really noticed a difference! I like venison! Heck, I've even ate a dang good oudad ham that had been smoked for about 10 hrs!

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Old 10-19-2016, 11:23 PM   #47
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I have killed and ate deer from 3.5 years old to 7.5+. Bucks and does and the meat always tastes the same to me. I clean the deer asap and get it on ice. Most of the time I'll freeze it the process later myself.

The only "bad" deer meat I ever had was the first buck/deer I ever killed. I took it to a processor.
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Old 10-19-2016, 11:35 PM   #48
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Quote:
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I grind all deer parts except backstrap and tenders. Make sausage and hamburger
the best meat is in the back legs
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Old 10-19-2016, 11:40 PM   #49
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^^^^^^^^^^^^^ This 100% I agree
I agree but there is merit in someone else's post regarding a pressure cooker.
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Old 10-19-2016, 11:46 PM   #50
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All my family eats is deer meat, young, it don't matter. Get everything Double Tenderized.
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