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Opening day Antelope
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<blockquote data-quote="LeddSlinger" data-source="post: 2272781" data-attributes="member: 65338"><p>Interesting, I've never shot one in an alfalfa field...</p><p></p><p>I also like to cut up my own meat because if you take full a carcass to a meat processor, they will leave all the fat, tendons, and sinew in the meat because they are al about getting things done as fast as possible. Time is money. Then it all leeches into the meat as it cooks and makes it have that bad "gamey" taste. Some of the bad butchers will also cut up a bunch of different animals from different hunters when they get really busy then just divvy up the meat evenly so you may not be getting the actual animal you killed.</p><p></p><p>If you have a trusted butcher, it's still best to at least remove all the meat from the bones while cutting out as much fat, sinew, and tendons as possible before taking it on for final processing and packaging. It will make a world of difference in the taste with any type of animal.</p></blockquote><p></p>
[QUOTE="LeddSlinger, post: 2272781, member: 65338"] Interesting, I’ve never shot one in an alfalfa field... I also like to cut up my own meat because if you take full a carcass to a meat processor, they will leave all the fat, tendons, and sinew in the meat because they are al about getting things done as fast as possible. Time is money. Then it all leeches into the meat as it cooks and makes it have that bad “gamey” taste. Some of the bad butchers will also cut up a bunch of different animals from different hunters when they get really busy then just divvy up the meat evenly so you may not be getting the actual animal you killed. If you have a trusted butcher, it’s still best to at least remove all the meat from the bones while cutting out as much fat, sinew, and tendons as possible before taking it on for final processing and packaging. It will make a world of difference in the taste with any type of animal. [/QUOTE]
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