Another Ethical Question

Is buck meat generally more "gamey" than doe meat or does the age of the deer play a part in it as well as how long the deer runs while wounded?
A younger buck is not as gamey as an older one?
What about an older doe?
More gamey than a young buck?
Guess its kind of like an old cow or bull...???

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Originally Posted by trimmer21

Yep! After being wounded and running hard,it'll be gamey as he** and tougher than an old boot,too,no matter what you do with it.

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Yep!!! Even the gravy would be tough !!

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Originally Posted by Noseyarentcha

Is buck meat generally more "gamey" than doe meat or does the age of the deer play a part in it as well as how long the deer runs while wounded?
A younger buck is not as gamey as an older one?
What about an older doe?
More gamey than a young buck?
Guess its kind of like an old cow or bull...???

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LOL I think it all depends on how the deer was taken. A big old buck that runs out of a cedar swamp and gets chased by a couple of hounds for 10k,s might be a little gamey. A nice spike buck shot standing still in a southern Ontario corn field would be better. Probably the younger the animal taken in a area with good food under less stressful conditions tastes better.

A key factor many of us miss is how long the animal is aged. Most beef is killed and packed right away,no aging. Leave that in your fridge 10 days or so before freezing and your going to have much more tender meat.

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Originally Posted by trimmer21

I went through that thread,Dyth. Jeez,there's a few guys there that we don't see anymore.

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Nope. And that is a shame.

O

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Originally Posted by Gilroy

LOL I think it all depends on how the deer was taken. A big old buck that runs out of a cedar swamp and gets chased by a couple of hounds for 10k,s might be a little gamey. A nice spike buck shot standing still in a southern Ontario corn field would be better. Probably the younger the animal taken in a area with good food under less stressful conditions tastes better.

A key factor many of us miss is how long the animal is aged. Most beef is killed and packed right away,no aging. Leave that in your fridge 10 days or so before freezing and your going to have much more tender meat.

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What the deer eats is also a big factor. A deer which has access to late season standing corn will taste different that one who is eating browse.

Another factor whi h touches on aging is how fast you get the animal cooled. It drives me (and probably alot of guys here) that watch hunting shows when the guy (usually a bowhunter) shoots a deer, makes a claim that it was a great shot, starts to track it and decides to "back out until morning". If it was a great shot, that animal will have expired and should be field dressed and begun to be cooled as quickly as possible. Leaving a dead deer, who has its winter coat, will give the meat a very gamey taste

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Originally Posted by Dythbringer

O

What the deer eats is also a big factor. A deer which has access to late season standing corn will taste different that one who is eating browse.

Another factor whi h touches on aging is how fast you get the animal cooled. It drives me (and probably alot of guys here) that watch hunting shows when the guy (usually a bowhunter) shoots a deer, makes a claim that it was a great shot, starts to track it and decides to "back out until morning". If it was a great shot, that animal will have expired and should be field dressed and begun to be cooled as quickly as possible. Leaving a dead deer, who has its winter coat, will give the meat a very gamey taste

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....if the Coyotes,Bears or Wolves don't get to it,first. We lost a Bull Moose that we shot late,once,when we decided to field dress it and come back at first light to quarter it and carry it out. Bears had got at it and when they were done the Coyotes cleaned up the rest. That was a mistake we never made,again.

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Originally Posted by trimmer21

....if the Coyotes,Bears or Wolves don't get to it,first. We lost a Bull Moose that we shot late,once,when we decided to field dress it and come back at first light to quarter it and carry it out. Bears had got at it and when they were done the Coyotes cleaned up the rest. That was a mistake we never made,again.

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We always left our hunting coats on the moose. We never had an issue !

For eating I'll take a doe over a buck anyday and a cow over a bull as well. The only difference is with fish--females are crap while the meat on a male is firm and much less 'fishy'.

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Originally Posted by sawbill

For eating I'll take a doe over a buck anyday and a cow over a bull as well. The only difference is with fish--females are crap while the meat on a male is firm and much less 'fishy'.

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You didn't proof read THAT before you hit "post" did you? ROFLMAO!!

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Originally Posted by Dythbringer

O

What the deer eats is also a big factor. A deer which has access to late season standing corn will taste different that one who is eating browse.

Another factor whi h touches on aging is how fast you get the animal cooled. It drives me (and probably alot of guys here) that watch hunting shows when the guy (usually a bowhunter) shoots a deer, makes a claim that it was a great shot, starts to track it and decides to "back out until morning". If it was a great shot, that animal will have expired and should be field dressed and begun to be cooled as quickly as possible. Leaving a dead deer, who has its winter coat, will give the meat a very gamey taste

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This likely has more to do with filming in daylight then anything else.