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#3237655 - 05/02/13 11:46 PM Venison vs. Beef
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Mud Dauber
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On a deer hunting forum, you'd think this argument would be a no brainer, but, previous debates have show otherwise. Anyway, this piece attempts to tackle the debate head on. Spoiler alert, Venison takes all categories except cost.

TASTE
To tackle the most subjective category, I conducted a blind taste test pitting backstraps and steaks from a 2 1/2-year-old Catskill Mountains buck against ribeye steaks bought from the best butcher shop in south Brooklyn. Ten friends with discriminating palates served as the test panel. Both beef and venison were seasoned evenly and cooked on a charcoal grill to medium rare. The meat was cut to bite-size portions and served on color-coordinated toothpicks (white for venison, black for beef). Venison crushed beef 8 to 2.



http://www.outdoorlife.com/blogs/hunting/2013/05/ultimate-red-meat-venison-vs-beef



Edited by Poser (05/02/13 11:49 PM)
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#3237877 - 05/03/13 09:06 AM Re: Venison vs. Beef [Re: Poser]
Crosshairy
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I thought it was interesting that the writer himself preferred beef from a taste standpoint. I guess that's a testament to the fact that he didn't cook the results (pun intended).
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#3238460 - 05/03/13 08:07 PM Re: Venison vs. Beef [Re: Crosshairy]
redblood
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i love deer jerky, but vastly prefer beef over venison.
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#3238497 - 05/03/13 08:37 PM Re: Venison vs. Beef [Re: redblood]
catman529
spiderboy
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Registered: 11/10/10
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 Originally Posted By: redblood
i love deer jerky, but vastly prefer beef over venison.
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D
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#3238507 - 05/03/13 08:44 PM Re: Venison vs. Beef [Re: catman529]
timberjack86
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Registered: 06/20/11
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 Originally Posted By: catman529
 Originally Posted By: redblood
i love deer jerky, but vastly prefer beef over venison.
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D
True that^^^^^
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#3238524 - 05/03/13 08:53 PM Re: Venison vs. Beef [Re: timberjack86]
catman529
spiderboy
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Good article. I think I'd beat their figures in cost though. As budget as I am, I don't spend $800 a year on deer hunting. Their figures put deer at $14 a pound if you kill one a year spending over $800. Looks like I am getting my money's worth. \:D
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#3238540 - 05/03/13 09:02 PM Re: Venison vs. Beef [Re: catman529]
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Mud Dauber
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Registered: 07/28/10
Posts: 12533
Loc: Tennessee

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 Originally Posted By: catman529
Good article. I think I'd beat their figures in cost though. As budget as I am, I don't spend $800 a year on deer hunting. Their figures put deer at $14 a pound if you kill one a year spending over $800. Looks like I am getting my money's worth. \:D


I've never calculated it up, but I'd say gas money is the biggest factor as far as cost that cannot be factored out over the long haul such as weapons etc. At the same time, some portion of what you are paying for beef is factoring in all of the trucking around it is doing to get to your table.
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Keep your knife sharp and your skillet greasy.

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#3238580 - 05/03/13 09:36 PM Re: Venison vs. Beef [Re: Poser]
pressfit
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Registered: 12/28/09
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the beef must have been grass fed...LOL...
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#3238808 - 05/04/13 11:39 AM Re: Venison vs. Beef [Re: Poser]
catman529
spiderboy
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Registered: 11/10/10
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Loc: Franklin TN

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 Originally Posted By: Poser
 Originally Posted By: catman529
Good article. I think I'd beat their figures in cost though. As budget as I am, I don't spend $800 a year on deer hunting. Their figures put deer at $14 a pound if you kill one a year spending over $800. Looks like I am getting my money's worth. \:D


I've never calculated it up, but I'd say gas money is the biggest factor as far as cost that cannot be factored out over the long haul such as weapons etc. At the same time, some portion of what you are paying for beef is factoring in all of the trucking around it is doing to get to your table.
No question, I spend more on gas than anything else hunting right now. To public land I spend around $15 round trip, which is why I got a small truck with better MPG. Private bow hunting spot I hardly burn any gas so it's much more worth the money. All I am paying for is arrows, bullets, water bottles, ziploc bags, occasional scent killer spray, etc.... heck I killed my first archery deer wearing a T shirt and shorts, no spray, no gadgets, from a tree stand I built with scrap lumber. The deer broke my arrow, but I saved the broadhead and killed 2 more deer with it. So for that deer only I probably spent less than $20 total... just a rough guesstimate. Add up all the deer I killed and all the money I spent on deer season, I bet each deer didn't cost $50. Give or take...

I don't know how easy it would be to keep track, but maybe this year I can start adding all the money I spend directly toward deer season. Arrows, points, batteries for trail camera(s) used in places I will hunt, gas spent on each scouting or hunting trip, etc. If I can stick with it and keep record of everything, I can come up with an accurate figure on how much I spend per deer, and how much per pound. Oh yeah, factor in the cost of a deer scale.
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#3238814 - 05/04/13 11:58 AM Re: Venison vs. Beef [Re: catman529]
catman529
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Well, I just went and installed an app on my iPhone called Expense Manager, customized the categories, and will use it every time I purchase something for deer hunting. There is rarely a time I don't have the phone with me so I should be able to keep track of just about everything.
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#3238819 - 05/04/13 12:07 PM Re: Venison vs. Beef [Re: catman529]
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Mud Dauber
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Registered: 07/28/10
Posts: 12533
Loc: Tennessee

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 Originally Posted By: catman529
Well, I just went and installed an app on my iPhone called Expense Manager, customized the categories, and will use it every time I purchase something for deer hunting. There is rarely a time I don't have the phone with me so I should be able to keep track of just about everything.


Good idea. We should get a pool of people to do that and compare. -will be very interesting to see. I'd speculate that gas is going to come out on top even of lease costs.
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It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3238827 - 05/04/13 12:29 PM Re: Venison vs. Beef [Re: Poser]
catman529
spiderboy
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Registered: 11/10/10
Posts: 15801
Loc: Franklin TN

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 Originally Posted By: Poser
 Originally Posted By: catman529
Well, I just went and installed an app on my iPhone called Expense Manager, customized the categories, and will use it every time I purchase something for deer hunting. There is rarely a time I don't have the phone with me so I should be able to keep track of just about everything.


Good idea. We should get a pool of people to do that and compare. -will be very interesting to see. I'd speculate that gas is going to come out on top even of lease costs.
Yeah I have seen discussions on here on how much is spent on gas. A lot of guys have bigger trucks which won't get stuck doing a 3 pt turn like mine but they do burn a lot of gas. And some people drive 2+ hours to their hunting spot.
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#3238830 - 05/04/13 12:34 PM Re: Venison vs. Beef [Re: catman529]
redblood
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 Originally Posted By: catman529
 Originally Posted By: redblood
i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
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#3238857 - 05/04/13 01:37 PM Re: Venison vs. Beef [Re: redblood]
catman529
spiderboy
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Registered: 11/10/10
Posts: 15801
Loc: Franklin TN

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 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?
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#3238868 - 05/04/13 02:03 PM Re: Venison vs. Beef [Re: catman529]
redblood
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Registered: 01/22/06
Posts: 14444
Loc: Lewisburg

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 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?



i was eaten them before u were born catman.
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#3238872 - 05/04/13 02:09 PM Re: Venison vs. Beef [Re: catman529]
BamaProud
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Registered: 04/03/11
Posts: 6442
Loc: Shelby County, TN

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 Originally Posted By: catman529
Well, I just went and installed an app on my iPhone called Expense Manager, customized the categories, and will use it every time I purchase something for deer hunting. There is rarely a time I don't have the phone with me so I should be able to keep track of just about everything.


I am afraid to know!
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#3238884 - 05/04/13 02:22 PM Re: Venison vs. Beef [Re: BamaProud]
redblood
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Registered: 01/22/06
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 Originally Posted By: BamaProud
 Originally Posted By: catman529
Well, I just went and installed an app on my iPhone called Expense Manager, customized the categories, and will use it every time I purchase something for deer hunting. There is rarely a time I don't have the phone with me so I should be able to keep track of just about everything.


I am afraid to know!



x2
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#3238952 - 05/04/13 04:41 PM Re: Venison vs. Beef [Re: redblood]
catman529
spiderboy
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Registered: 11/10/10
Posts: 15801
Loc: Franklin TN

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 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?


i was eaten them before u were born catman.
then why don't you like em with pink in the middle?
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#3238983 - 05/04/13 05:39 PM Re: Venison vs. Beef [Re: catman529]
redblood
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Registered: 01/22/06
Posts: 14444
Loc: Lewisburg

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 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
[quote=catman529][quote=redblood]i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?












mainly due to all the food processing and biology classes i took in college that dealt with the risks of eating meat that doesnt reach 162 F internal temperature- especially undomesticated animals that have not treated with anthelmintics. of course my love of beef came from raising angus/simmental cross beef finished on corn. The main advantage of beef IMO is the presence of intramuscular fat (marbling). deer are too lean for this too occur.



Edited by redblood (05/04/13 05:40 PM)
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#3239163 - 05/04/13 11:06 PM Re: Venison vs. Beef [Re: redblood]
catman529
spiderboy
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Registered: 11/10/10
Posts: 15801
Loc: Franklin TN

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 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
[quote=catman529][quote=redblood]i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?












mainly due to all the food processing and biology classes i took in college that dealt with the risks of eating meat that doesnt reach 162 F internal temperature- especially undomesticated animals that have not treated with anthelmintics. of course my love of beef came from raising angus/simmental cross beef finished on corn. The main advantage of beef IMO is the presence of intramuscular fat (marbling). deer are too lean for this too occur.

I see. So the classes taught you what could happen from meat that's not fully cooked... But realistically, what are the chances if getting sick? If you process your own deer you know how safely it was handled. Ask anyone here if they eat their deer pink in the middle and how many have gotten sick from doing so. Probably a pretty low rate, much safer than not fully cooking a commercially raised hamburger, I would think. To me, deer tastes too good medium to cook it all the way, if its a steak or backstrap. And what doesn't kill you makes you stronger...
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#3239178 - 05/05/13 12:38 AM Re: Venison vs. Beef [Re: catman529]
Poser
Mud Dauber
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Registered: 07/28/10
Posts: 12533
Loc: Tennessee

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 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
[quote=catman529][quote=redblood]i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?












mainly due to all the food processing and biology classes i took in college that dealt with the risks of eating meat that doesnt reach 162 F internal temperature- especially undomesticated animals that have not treated with anthelmintics. of course my love of beef came from raising angus/simmental cross beef finished on corn. The main advantage of beef IMO is the presence of intramuscular fat (marbling). deer are too lean for this too occur.

I see. So the classes taught you what could happen from meat that's not fully cooked... But realistically, what are the chances if getting sick? If you process your own deer you know how safely it was handled. Ask anyone here if they eat their deer pink in the middle and how many have gotten sick from doing so. Probably a pretty low rate, much safer than not fully cooking a commercially raised hamburger, I would think. To me, deer tastes too good medium to cook it all the way, if its a steak or backstrap. And what doesn't kill you makes you stronger...


I've never known of anyone who has gotten sick from eating venison and, the folks I roll with tend to eat it as bloody as it comes, sometimes even raw. Isn't the official Tn Deer position on college that its all BS anyway? \:D
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3239237 - 05/05/13 08:25 AM Re: Venison vs. Beef [Re: Poser]
BamaProud
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If you went strictly "by the book" about 2/3 of all the people in every deer camp across the nation would die of food poisoning each day.
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#3239254 - 05/05/13 08:53 AM Re: Venison vs. Beef [Re: Poser]
redblood
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Registered: 01/22/06
Posts: 14444
Loc: Lewisburg

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 Originally Posted By: Poser
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
[quote=catman529][quote=redblood]i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?












mainly due to all the food processing and biology classes i took in college that dealt with the risks of eating meat that doesnt reach 162 F internal temperature- especially undomesticated animals that have not treated with anthelmintics. of course my love of beef came from raising angus/simmental cross beef finished on corn. The main advantage of beef IMO is the presence of intramuscular fat (marbling). deer are too lean for this too occur.

I see. So the classes taught you what could happen from meat that's not fully cooked... But realistically, what are the chances if getting sick? If you process your own deer you know how safely it was handled. Ask anyone here if they eat their deer pink in the middle and how many have gotten sick from doing so. Probably a pretty low rate, much safer than not fully cooking a commercially raised hamburger, I would think. To me, deer tastes too good medium to cook it all the way, if its a steak or backstrap. And what doesn't kill you makes you stronger...


I've never known of anyone who has gotten sick from eating venison and, the folks I roll with tend to eat it as bloody as it comes, sometimes even raw. Isn't the official Tn Deer position on college that its all BS anyway? \:D




i know of only one, and it was believed to stem from undercooked jerky. so the risk is extremely rare, but i am still cautious. evrn on the steers we finish, i use rotational wormings of ivomec, dectomax and tramisol to ensure that i have killed even the most resistant strains of intestinal parasites. organic is for the birds. i do agree with the college statement concerning BS. Poser, didnt you teach college classes for a bit? lol
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#3239269 - 05/05/13 09:11 AM Re: Venison vs. Beef [Re: redblood]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12533
Loc: Tennessee

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 Originally Posted By: redblood
 Originally Posted By: Poser
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
[quote=catman529][quote=redblood]i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?












mainly due to all the food processing and biology classes i took in college that dealt with the risks of eating meat that doesnt reach 162 F internal temperature- especially undomesticated animals that have not treated with anthelmintics. of course my love of beef came from raising angus/simmental cross beef finished on corn. The main advantage of beef IMO is the presence of intramuscular fat (marbling). deer are too lean for this too occur.

I see. So the classes taught you what could happen from meat that's not fully cooked... But realistically, what are the chances if getting sick? If you process your own deer you know how safely it was handled. Ask anyone here if they eat their deer pink in the middle and how many have gotten sick from doing so. Probably a pretty low rate, much safer than not fully cooking a commercially raised hamburger, I would think. To me, deer tastes too good medium to cook it all the way, if its a steak or backstrap. And what doesn't kill you makes you stronger...


I've never known of anyone who has gotten sick from eating venison and, the folks I roll with tend to eat it as bloody as it comes, sometimes even raw. Isn't the official Tn Deer position on college that its all BS anyway? \:D




i know of only one, and it was believed to stem from undercooked jerky. so the risk is extremely rare, but i am still cautious. evrn on the steers we finish, i use rotational wormings of ivomec, dectomax and tramisol to ensure that i have killed even the most resistant strains of intestinal parasites. organic is for the birds. i do agree with the college statement concerning BS. Poser, didnt you teach college classes for a bit? lol


I did, actually. I didn't say that "I" necessarily believe that it is BS (though, there are reasons why I quit \:D ), rather, that was the general consensus.

1.How are intestinal parasites a threat with regards to human consumption of venison?

2. Jerky is a different beast than most venison cooking. Jerky sits at a relatively low temp (~150F) for many hours and the drying process kills the bacteria. If eating premature jerky, no wonder they got sick, but that does not meat the meat itself was tainted, that just means the drying process was not completed.

3. I was doing some reading recently about testing done by Consumer Reports on Turkeys. Scientists there tested 257 samples of raw ground turkey meat that they purchased at grocery stores around the country. They conclude that turkey meat that came from turkeys raised organically without antibiotics was significantly less likely to harbor resistant bacteria compared with meat from conventional turkeys that were given antibiotics. "We think these findings underscore a very important [government] recommendation that we don't need to feed healthy animals antibiotics every day to promote their growth and prevent disease," says Urvashi Rangan, director of the food safety and sustainability group at Consumer Reports.

also of note is this:

Ground turkey labeled “no antibiotics,” “organic,” or “raised without antibiotics” was as likely to harbor bacteria as products without those claims. (After all, even meat from organic birds can pick up bacteria during slaughter or processing.) The good news is that bacteria on those products were much less likely to be antibiotic-­resistant superbugs.

http://www.consumerreports.org/turkey0613

What are your thoughts on this? There seems to be an increasing push towards antibiotic -free meat. Many people I know and many people on this forum's meat intake is greater than 51% wild game (maybe somewhere closer to 75% in many cases). How come we are not seeing more instances of people getting sick? Of all the people I know who regularly eat wild game (not just venison), I don't know a single person who has gotten sick. You only know one, and that was with jerky. So, why the fear?
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3239344 - 05/05/13 10:21 AM Re: Venison vs. Beef [Re: Poser]
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 15801
Loc: Franklin TN

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Good stuff poser
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#3239381 - 05/05/13 11:12 AM Re: Venison vs. Beef [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6442
Loc: Shelby County, TN

Offline
 Originally Posted By: Poser
 Originally Posted By: redblood
 Originally Posted By: Poser
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
[quote=catman529][quote=redblood]i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?












mainly due to all the food processing and biology classes i took in college that dealt with the risks of eating meat that doesnt reach 162 F internal temperature- especially undomesticated animals that have not treated with anthelmintics. of course my love of beef came from raising angus/simmental cross beef finished on corn. The main advantage of beef IMO is the presence of intramuscular fat (marbling). deer are too lean for this too occur.

I see. So the classes taught you what could happen from meat that's not fully cooked... But realistically, what are the chances if getting sick? If you process your own deer you know how safely it was handled. Ask anyone here if they eat their deer pink in the middle and how many have gotten sick from doing so. Probably a pretty low rate, much safer than not fully cooking a commercially raised hamburger, I would think. To me, deer tastes too good medium to cook it all the way, if its a steak or backstrap. And what doesn't kill you makes you stronger...


I've never known of anyone who has gotten sick from eating venison and, the folks I roll with tend to eat it as bloody as it comes, sometimes even raw. Isn't the official Tn Deer position on college that its all BS anyway? \:D




i know of only one, and it was believed to stem from undercooked jerky. so the risk is extremely rare, but i am still cautious. evrn on the steers we finish, i use rotational wormings of ivomec, dectomax and tramisol to ensure that i have killed even the most resistant strains of intestinal parasites. organic is for the birds. i do agree with the college statement concerning BS. Poser, didnt you teach college classes for a bit? lol


I did, actually. I didn't say that "I" necessarily believe that it is BS (though, there are reasons why I quit \:D ), rather, that was the general consensus.

1.How are intestinal parasites a threat with regards to human consumption of venison?

2. Jerky is a different beast than most venison cooking. Jerky sits at a relatively low temp (~150F) for many hours and the drying process kills the bacteria. If eating premature jerky, no wonder they got sick, but that does not meat the meat itself was tainted, that just means the drying process was not completed.

3. I was doing some reading recently about testing done by Consumer Reports on Turkeys. Scientists there tested 257 samples of raw ground turkey meat that they purchased at grocery stores around the country. They conclude that turkey meat that came from turkeys raised organically without antibiotics was significantly less likely to harbor resistant bacteria compared with meat from conventional turkeys that were given antibiotics. "We think these findings underscore a very important [government] recommendation that we don't need to feed healthy animals antibiotics every day to promote their growth and prevent disease," says Urvashi Rangan, director of the food safety and sustainability group at Consumer Reports.

also of note is this:

Ground turkey labeled “no antibiotics,” “organic,” or “raised without antibiotics” was as likely to harbor bacteria as products without those claims. (After all, even meat from organic birds can pick up bacteria during slaughter or processing.) The good news is that bacteria on those products were much less likely to be antibiotic-­resistant superbugs.

http://www.consumerreports.org/turkey0613

What are your thoughts on this? There seems to be an increasing push towards antibiotic -free meat. Many people I know and many people on this forum's meat intake is greater than 51% wild game (maybe somewhere closer to 75% in many cases). How come we are not seeing more instances of people getting sick? Of all the people I know who regularly eat wild game (not just venison), I don't know a single person who has gotten sick. You only know one, and that was with jerky. So, why the fear?


Yall stop quoting quotes...I feel like I am being sucked into a black hole. LOL
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#3239383 - 05/05/13 11:15 AM Re: Venison vs. Beef [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12533
Loc: Tennessee

Offline
 Originally Posted By: BamaProud
 Originally Posted By: Poser
 Originally Posted By: redblood
 Originally Posted By: Poser
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
[quote=catman529][quote=redblood]i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?












mainly due to all the food processing and biology classes i took in college that dealt with the risks of eating meat that doesnt reach 162 F internal temperature- especially undomesticated animals that have not treated with anthelmintics. of course my love of beef came from raising angus/simmental cross beef finished on corn. The main advantage of beef IMO is the presence of intramuscular fat (marbling). deer are too lean for this too occur.

I see. So the classes taught you what could happen from meat that's not fully cooked... But realistically, what are the chances if getting sick? If you process your own deer you know how safely it was handled. Ask anyone here if they eat their deer pink in the middle and how many have gotten sick from doing so. Probably a pretty low rate, much safer than not fully cooking a commercially raised hamburger, I would think. To me, deer tastes too good medium to cook it all the way, if its a steak or backstrap. And what doesn't kill you makes you stronger...


I've never known of anyone who has gotten sick from eating venison and, the folks I roll with tend to eat it as bloody as it comes, sometimes even raw. Isn't the official Tn Deer position on college that its all BS anyway? \:D




i know of only one, and it was believed to stem from undercooked jerky. so the risk is extremely rare, but i am still cautious. evrn on the steers we finish, i use rotational wormings of ivomec, dectomax and tramisol to ensure that i have killed even the most resistant strains of intestinal parasites. organic is for the birds. i do agree with the college statement concerning BS. Poser, didnt you teach college classes for a bit? lol


I did, actually. I didn't say that "I" necessarily believe that it is BS (though, there are reasons why I quit \:D ), rather, that was the general consensus.

1.How are intestinal parasites a threat with regards to human consumption of venison?

2. Jerky is a different beast than most venison cooking. Jerky sits at a relatively low temp (~150F) for many hours and the drying process kills the bacteria. If eating premature jerky, no wonder they got sick, but that does not meat the meat itself was tainted, that just means the drying process was not completed.

3. I was doing some reading recently about testing done by Consumer Reports on Turkeys. Scientists there tested 257 samples of raw ground turkey meat that they purchased at grocery stores around the country. They conclude that turkey meat that came from turkeys raised organically without antibiotics was significantly less likely to harbor resistant bacteria compared with meat from conventional turkeys that were given antibiotics. "We think these findings underscore a very important [government] recommendation that we don't need to feed healthy animals antibiotics every day to promote their growth and prevent disease," says Urvashi Rangan, director of the food safety and sustainability group at Consumer Reports.

also of note is this:

Ground turkey labeled “no antibiotics,” “organic,” or “raised without antibiotics” was as likely to harbor bacteria as products without those claims. (After all, even meat from organic birds can pick up bacteria during slaughter or processing.) The good news is that bacteria on those products were much less likely to be antibiotic-­resistant superbugs.

http://www.consumerreports.org/turkey0613

What are your thoughts on this? There seems to be an increasing push towards antibiotic -free meat. Many people I know and many people on this forum's meat intake is greater than 51% wild game (maybe somewhere closer to 75% in many cases). How come we are not seeing more instances of people getting sick? Of all the people I know who regularly eat wild game (not just venison), I don't know a single person who has gotten sick. You only know one, and that was with jerky. So, why the fear?


Yall stop quoting quotes...I feel like I am being sucked into a black hole. LOL


Mystery Science Theater 3000....
_________________________
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#3239387 - 05/05/13 11:23 AM Re: Venison vs. Beef [Re: catman529]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6442
Loc: Shelby County, TN

Offline
I don't know anyone. I have also been to many deer camps and seen some very questionable handling of meet.

I seriously think if anyone on the planet should have gotten sick by poor food handling it would be my Dad. Its down right scarey watching him clean a deer as well as cook...both game and store bought meat. When My wife was pregnant we decided it would be best if she didn't eat anything he handled/prepared.
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Save the Little ones for the Little Ones.
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#3239995 - 05/05/13 10:04 PM Re: Venison vs. Beef [Re: Poser]
redblood
16 Point


Registered: 01/22/06
Posts: 14444
Loc: Lewisburg

Offline
 Originally Posted By: Poser
 Originally Posted By: redblood
 Originally Posted By: Poser
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
 Originally Posted By: catman529
 Originally Posted By: redblood
[quote=catman529][quote=redblood]i love deer jerky, but vastly prefer beef over venison. had
maybe because venison tastes far better medium to med-rare than it does scorched to a crisp. ;\) \:D



lol, maybe.
have you ever eaten a deer steak cooked less than well done?












mainly due to all the food processing and biology classes i took in college that dealt with the risks of eating meat that doesnt reach 162 F internal temperature- especially undomesticated animals that have not treated with anthelmintics. of course my love of beef came from raising angus/simmental cross beef finished on corn. The main advantage of beef IMO is the presence of intramuscular fat (marbling). deer are too lean for this too occur.

I see. So the classes taught you what could happen from meat that's not fully cooked... But realistically, what are the chances if getting sick? If you process your own deer you know how safely it was handled. Ask anyone here if they eat their deer pink in the middle and how many have gotten sick from doing so. Probably a pretty low rate, much safer than not fully cooking a commercially raised hamburger, I would think. To me, deer tastes too good medium to cook it all the way, if its a steak or backstrap. And what doesn't kill you makes you stronger...


I've never known of anyone who has gotten sick from eating venison and, the folks I roll with tend to eat it as bloody as it comes, sometimes even raw. Isn't the official Tn Deer position on college that its all BS anyway? \:D




i know of only one, and it was believed to stem from undercooked jerky. so the risk is extremely rare, but i am still cautious. evrn on the steers we finish, i use rotational wormings of ivomec, dectomax and tramisol to ensure that i have killed even the most resistant strains of intestinal parasites. organic is for the birds. i do agree with the college statement concerning BS. Poser, didnt you teach college classes for a bit? lol


I did, actually. I didn't say that "I" necessarily believe that it is BS (though, there are reasons why I quit \:D ), rather, that was the general consensus.

1.How are intestinal parasites a threat with regards to human consumption of venison?

2. Jerky is a different beast than most venison cooking. Jerky sits at a relatively low temp (~150F) for many hours and the drying process kills the bacteria. If eating premature jerky, no wonder they got sick, but that does not meat the meat itself was tainted, that just means the drying process was not completed.

3. I was doing some reading recently about testing done by Consumer Reports on Turkeys. Scientists there tested 257 samples of raw ground turkey meat that they purchased at grocery stores around the country. They conclude that turkey meat that came from turkeys raised organically without antibiotics was significantly less likely to harbor resistant bacteria compared with meat from conventional turkeys that were given antibiotics. "We think these findings underscore a very important [government] recommendation that we don't need to feed healthy animals antibiotics every day to promote their growth and prevent disease," says Urvashi Rangan, director of the food safety and sustainability group at Consumer Reports.

also of note is this:

Ground turkey labeled “no antibiotics,” “organic,” or “raised without antibiotics” was as likely to harbor bacteria as products without those claims. (After all, even meat from organic birds can pick up bacteria during slaughter or processing.) The good news is that bacteria on those products were much less likely to be antibiotic-­resistant superbugs.

http://www.consumerreports.org/turkey0613

What are your thoughts on this? There seems to be an increasing push towards antibiotic -free meat. Many people I know and many people on this forum's meat intake is greater than 51% wild game (maybe somewhere closer to 75% in many cases). How come we are not seeing more instances of people getting sick? Of all the people I know who regularly eat wild game (not just venison), I don't know a single person who has gotten sick. You only know one, and that was with jerky. So, why the fear?






the presence of stomach worms in whitetails and all untreated animals is very prevalent. I saw my first one, while gutting a gut shot deer 2 decades ago. it was a large roundworns that was very much alive. talk about launching my cheerios. of course the adults stay in the digestive tract (small intestine). but the eggs migrate though the muscle tissue during the life cycle. adequate cooking destroys them of course, but i prefer they not be there - but I know they are most times. I have a weak stomach stomach no doubt. I would not last long on Fear Factor for sure
That is why i worm my cattle and the dogs in our kennel to excess (even though we dont eat the dogs, i hate the thought of feeding worms. as far as the study on turkeys and bacteria levels, i will have to read over it. without a doubt, antibiotic resistant bacteria are becoming a huge problem.
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#3240104 - 05/06/13 07:03 AM Re: Venison vs. Beef [Re: redblood]
BuckWild
TnDeer Old Timer
12 Point


Registered: 09/27/99
Posts: 5659
Loc: Memphis or Birdsong Creek

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I prefer my pork products undercooked. I cook bacon until it is barely brown and always cook pork sausage medium rare. Been doing this for about 30 years and have never gotten sick from it. Don't think my rare to medium rare venison will pose any problems.


Oh BTW I drank the water in the Philippines and Mexico and never got sick either. LoL
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#3240884 - 05/06/13 10:28 PM Re: Venison vs. Beef [Re: BuckWild]
redblood
16 Point


Registered: 01/22/06
Posts: 14444
Loc: Lewisburg

Offline
i noticed USDA lowered the recommeneded minimum cooking temps for pork last yr due to safer post mortum handling practices
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#3240885 - 05/06/13 10:29 PM Re: Venison vs. Beef [Re: redblood]
redblood
16 Point


Registered: 01/22/06
Posts: 14444
Loc: Lewisburg

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i still prefer mine falling off the bone. yeah, yeah i know- big surprise, right?
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#3241058 - 05/07/13 08:16 AM Re: Venison vs. Beef [Re: redblood]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12533
Loc: Tennessee

Offline
I like my bacon "Medium" but everybody always does it crispy.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3241066 - 05/07/13 08:25 AM Re: Venison vs. Beef [Re: Poser]
jb3
10 Point


Registered: 02/23/09
Posts: 4139
Loc: Burns, TN

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I like my pork medium, but only from trusted sources. Same for a burger, but it must come from a butcher I trust.
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#3241182 - 05/07/13 10:21 AM Re: Venison vs. Beef [Re: jb3]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6442
Loc: Shelby County, TN

Offline
Chewy bacon rocks. My wife likes is crispy...therefore I cook the bacon.
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#3242030 - 05/08/13 09:37 AM Re: Venison vs. Beef [Re: BamaProud]
thetoolman
8 Point


Registered: 08/23/05
Posts: 1441
Loc: Charlotte, Tennessee

Offline
I enjoy my bacon medium as well. My wife likes everything "burnt". I have told her that its sacrilegious to cook a steak well done, much less burnt. And the only thing crispy bacon is good for is bacon bits.
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#3243075 - 05/09/13 06:19 PM Re: Venison vs. Beef [Re: thetoolman]
Pic IN the Casa
14 Point


Registered: 03/18/11
Posts: 9285
Loc: TN

content Online
Dare I say it...

Overall, I like beef more than venison.


Forgive me.
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