What TLT said is in my experience absolutely critical to good quality venison. Here in Central Missouri, I have yet to find a butcher shop that will reliably remove all tallow during the processing of deer. Hell, I can't even find one that I trust to get my deer that I shot well and cared for properly in the field back to me! But that's a whole nuther story. So back to tallow. Especially troublesome is tallow in commercial butcher shop deer burger. DEER TALLOW RUINS VENISON, so my son and I have taken to skinning and boning out our own deer, and taking what we want ground to a fellow that has a small private butchering operation to have it made into burger. There is nothing difficult about the skinning/boning/cutting/wrapping process and the results are more than worth the trouble. We will never darken the door of a butcher shop with our deer again.
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