Thread: carrying deer

Originally Posted by LMcNab

There are reasons to salvage a whole carcass if possible. Leaving the muscles attached to the skeletal structure stops them from constricting to their shortest resting length, which results in a more consistently tender product. Its one of the reasons that comercial processors chill entire carcasses bone in instead of immediately boning out hot carcasses and chilling individual muscle groups or cuts.
I do agree that you probably shouldn't try achieve it at the expense of your body though, especially your spine...

yes it will do it quicker...but resting it for a week in fridge seems to make all venison very tender,its been a game changer for me. and trimming the silverskin off PROPERLY too,I often find myself trimming a little off before cooking,the dogs dont mind at all....