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venison vs. beef

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 09:51
jonoMT View Drop Down
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VENISON VERSUS BEEF

THE TASTE CONTROVERSY ENDS
FROM THE UNITED STATES VENISON COUNCIL
 
Controversy has long raged about the relative quality and taste of venison and beef as gourmet foods. Some people say that venison is tough, with a strong "wild" taste. Others insist that venison's flavor
is delicate. An independent food research group was retained by the Venison Council to conduct a taste test to determine the truth of these conflicting assertions once and for all.
 
First a Grade A Choice Holstein steer was chased into a swamp a mile and a half from a road and shot several times. After some of the entrails were removed, the carcass was dragged back over rocks and logs, and through mud and dust to the road. It was then thrown into the back of a pickup truck and driven through rain and snow for 100 miles before being hung out in the sun for 10 days.
 
After that it was lugged into a garage, where it was skinned and rolled around on the floor for a while. Strict sanitary precautions were observed throughout the test, within the limitations of the butchering environment.  For instance,  dogs and cats  were allowed to sniff and lick the steer carcass, but were chased away when they attempted to bite chunks out of it.
 
Next a sheet of plywood left from last year's butchering was set up in the basement on two saw horses. The pieces of dried blood, hair and fat left from last year were scraped off with a wire brush last used to clean out the grass stuck under the lawn mower.
 
The skinned carcass was then dragged down the steps into the basement where a half dozen inexperienced but enthusiastic and intoxicated men worked on it with meat saws, cleavers and dull knives. The result was 375 pounds of soup bones, four bushel baskets of meat scraps, and a couple of steaks that were an eighth of an inch thick on one edge and an inch and a half thick on the other.
 
The steaks were seared on a glowing red  hot cast iron skillet  to lock in flavor. When the smoke cleared, rancid  bacon grease  was added along three pounds of onions, and the whole conglomeration was fried for two hours.
 
The meat was gently teased from the  frying pan  and served to three blindfolded taste panel volunteers. Every one of the members of the
panel thought it was venison. One of the volunteers even said it tasted exactly like the venison he had eaten in hunting camps for the past 27 years. The results of this scientific test show conclusively that there is no difference between the taste of beef and venison.



Edited by jonoMT - July/13/2009 at 09:52
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 09:59
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Why didn't they bungee the cow to a 4-wheeler and drive it around the countryside?

I gotta try that recipe, mine hasn't included the onions.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 10:35
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That's funny Jon
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 11:32
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Must agree Funny.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 13:12
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That is hilarious Jon!!!!

  In my part of the world you need to add a few things.  First "Shot several times" needs to be defined.  An accurate description is "shot five times, twice in the rear quarters, twice in the guts and once through the lungs".  Seasoning is also different, we get to add the dust of gravel roads.  
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 13:55
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Noted that it was Holstein, not beef.  Chainsaw
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 18:48
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Silver, the biggest difference of a Holstein is the the bulls are meaner!  Other than that, they die just as fast when I shoot one!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 21:42
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A couple of my great uncles have ran Dairy.  My Parents raised Polled Hereford from registered stock.  I've had a lot of cow and I know exactly what family lot it came from.  There is a lot of differance.
 
Holstein is not beef it is dairy.  For meat it is not at the top of dairy. Holstein produces the most generic grade meat and milk. Try Short horn if ya gotta have dairy for meat.  Jersey, Elsie the Cow, to you City Slickers, produces better butter fact for nicer cheeses, ice cream ect. Their meat is a little better than that holstein.  All that stuff is down there with Long horn...
 
If you want not only a nice steak, but a good Prime Rib or roast... Then Try American Simmental, Santa Gertrudis, or the premium stuff Hereford, or Angus. You will notice the nice mable structure to the meat.  The lean meat is not tough or stringy. Like tha' dairy meats. It has a smoother flavor with only the natural juice.  You don't need to let the meat rot, or what some people call ageing, to strenghten the taste.
 
If you think those prima donna Holstien bulls are rough... I can hook you up with some real Rodeo stock that some people raise around here. Cowboy up?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 21:56
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Originally posted by silver silver wrote:

A couple of my great uncles have ran Dairy.  My Parents raised Polled Hereford from registered stock.  I've had a lot of cow and I know exactly what family lot it came from.  There is a lot of differance.
 
Holstein is not beef it is dairy.  For meat it is not at the top of dairy. Holstein produces the most generic grade meat and milk. Try Short horn if ya gotta have dairy for meat.  Jersey, Elsie the Cow, to you City Slickers, produces better butter fact for nicer cheeses, ice cream ect. Their meat is a little better than that holstein.  All that stuff is down there with Long horn...
 
If you want not only a nice steak, but a good Prime Rib or roast... Then Try American Simmental, Santa Gertrudis, or the premium stuff Hereford, or Angus. You will notice the nice mable structure to the meat.  The lean meat is not tough or stringy. Like tha' dairy meats. It has a smoother flavor with only the natural juice.  You don't need to let the meat rot, or what some people call ageing, to strenghten the taste.
 
If you think those prima donna Holstien bulls are rough... I can hook you up with some real Rodeo stock that some people raise around here. Cowboy up?

no mention of gelbvieh or charolais or highland?
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 22:17
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Silver,

Just trying to be funny.  I have played with some of them rodeo stock, and they are mean.  But the meanest bull I saw was a holstien.  He had already killed one guy, and put the second guy in the hospital.  A bullet saved the second guy.  Some of them bulls get you down (or even cows) you are in trouble.

I would not want to eat a dairy cow at all.  All of there energy goes into the milk, and the meat tastes like crap.  If you want good meat, come on out here to Montana, and I will get you some red angus right off the farm.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/13/2009 at 22:24
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Originally posted by helo18 helo18 wrote:


I would not want to eat a dairy cow at all.  All of there energy goes into the milk, and the meat tastes like crap.  If you want good meat, come on out here to Montana, and I will get you some red angus right off the farm.


I wouldn't want to eat a cow at all either.  I much prefer a 1 year old steer.  Wink
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/14/2009 at 05:16
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My dad's bull (angus) has pink-eye and is gonna wind up blind.  He and I are in a debate about what to do with him...dad wants to turn him into steak, and I want to send him down the road. 

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/14/2009 at 11:21
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Originally posted by pyro6999 pyro6999 wrote:

[/QUOTE]

no mention of gelbvieh or charolais or highland?
[/QUOTE]
 
 
Charolais... Now there is a fence problem waiting to happen.  Nice weight gain and the meat is good, but it was the most often name to come up when you were hearing stories of cattle that go out.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/14/2009 at 12:12
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Originally posted by silver silver wrote:

Originally posted by pyro6999 pyro6999 wrote:


no mention of gelbvieh or charolais or highland?
 
 
Charolais... Now there is a fence problem waiting to happen.  Nice weight gain and the meat is good, but it was the most often name to come up when you were hearing stories of cattle that go out.
[/QUOTE]

We always had the opposite.  MOST of the time when someone decided to go strolling on Sunday night right before church, it was the red angus.  They were also the ones that were last to go on the trailer when loading out.  I tease Jodi (a red head) when she is being stubborn that I should have know how any thing with red hair was going to act.

Some guys around here have been breeding a Charolais bull to black Angus cow and they swear by the results.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/14/2009 at 19:20
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I know of a fellow who had to put down his Scottish Highland bull after it badly injured itself somehow.
 He popped it in the forehead with his .45 ACP. (Ball ammo?)
 Several times. And then a few more. Until he ran the gun dry.
 No results.
 He quickly ran back to the truck and got his Ruger Single-Six .22 rimfire and killed the poor animal with one shot.
 It turns out the .45s flattened out on the thick skull, just under the thick hide; the little .22 drilled straight through the entire Brain-Group Housing.
 
There is probably a good lesson or two in there somewhere...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/14/2009 at 20:43
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Semital & Angus is a pretty good cross.  We have several of those as cows (their calves look like herford/angus cross).  Had to sell the Semital bull due to a nasty streak. 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/14/2009 at 21:13
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gelbvieh  charolais cross??

my grand dad had a huge gelbvieh bull at one time, they had him a corral with 8ft fences. one of the hefers was "in heat" and my dad swore up and down that that damn bull jumped that 8ft fence like it was nothing.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: August/02/2009 at 20:11
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Thats the truth of it odley enuff. Store market meat has usually been sitting around for two weeks after it has origanlly been skinned, then again so my venison jerky. oh well
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