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<blockquote data-quote="megalomaniac" data-source="post: 5680817" data-attributes="member: 2805"><p>I prefer the taste of well cared for, dry aged (10d is good enough) old bucks. Because you do have to trim 1/8in meat off after dry aging, it is preferable to have some huge backstraps to start with. If I did that with a doe or little buck, there wouldn't be much left to cook.</p><p></p><p>So I keep the 200lb bucks for myself, and give away the does to friends.</p></blockquote><p></p>
[QUOTE="megalomaniac, post: 5680817, member: 2805"] I prefer the taste of well cared for, dry aged (10d is good enough) old bucks. Because you do have to trim 1/8in meat off after dry aging, it is preferable to have some huge backstraps to start with. If I did that with a doe or little buck, there wouldn't be much left to cook. So I keep the 200lb bucks for myself, and give away the does to friends. [/QUOTE]
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