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Steps In The Processing Of Deer Meat

Thus, this makes our recipe very unique and special. The meat is put in a meat locker in order to conform to the surrounding environment. But at this moment the guts and the trachea are cut out so that it cannot spoil the neck meat. More so, we make sure that the deer meat is completely open to ensure that the body heat dissipates.

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Steps In The Processing Of Deer Meat

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  1. Steps In The Processing Of Deer Meathttps://wildgamecalgary.ca

  2. Processing a lump of deer meat in the right way is our number one priority. It is important that no matter the age of the deer the venison is not wasted. First, we hang the grizzled deer in a warm area. In doing so we have to know how to break the rules that are associated with venison and how they should be followed. The deer is killed when the temperature is between thirty-five and forty degrees in order to preserve the meat’s color. After which we hang the meat in an environment that has a relative humidity of seventy-five percent for an average of two weeks after which we cut the meat into pieces

  3. Contact Us Phone No: (403) 475-8239 Address: Polcan Meat Products: #117, 3851 Manchester Road Southeast, Calgary, Alberta T2G 3Z8 Facebook: https://www.facebook.com/CalgaryWildGame Instagram: https://www.instagram.com/calgarywildgame/

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