Tough meat ?

[luberhill]

I’ve been hunting since I was 14 and I’m 64 now

This 8 point in shot last year is tougher than show leather

I hung it and everything the way I always have .

Even the backstraps are tough .

Ive used tenderizer etc doesn’t matter 

If I slice them 1/8” thick and make cheese steak subs will that make them easier to chew 

[First-light]

No idea been a long time since I came across one that tough. 

[chrisw]

Strange. I'd grind it all then and restock the freezer with a different deer for steaks etc. I'm assuming you've cut plenty of deer up before and not had the issue? If you aren't cutting steaks across the grain it'll make it tough.

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[farmer 52]

We usually soak backstraps in itailian or greek dressing,hind quarter steaks the same or chivettas overnight.Everything else other than grind is done in slow cooker or smoker.

[Daveboone]

I dont think I have ever had one that I would call tough....some have been drier after processing than I care for. Be sure not to overcook them....venison must be served rare, due to its absence of fat like in a cow. 

[CharlieNY]

Cook tough meat in a pressure cooker to make it tender. The pressure in the cooker breaks down the connective tissue in the meat which makes it tough and chewy. When done correctly the meat can be sliced with a fork only.

[landtracdeerhunter]

We've had tough bucks over the years.

Some older, some not. It depends what they eat. Grind into burger, add pork loin .  

It all goes in the same place, anyhow.

Edited October 11, 2023 by landtracdeerhunter

[GreeneHunter]

Crockpot for 4 hours .... makes everything nice !

[Hock3y24]

Id grind the whole thing

[wolc123]

19 hours ago, luberhill said:

I’ve been hunting since I was 14 and I’m 64 now

This 8 point in shot last year is tougher than show leather

I hung it and everything the way I always have .

Even the backstraps are tough .

Ive used tenderizer etc doesn’t matter 

If I slice them 1/8” thick and make cheese steak subs will that make them easier to chew 

How many days did it hang after you killed it until you froze it ?

[luberhill]

4 hours ago, wolc123 said:

How many days did it hang after you killed it until you froze it ?

7

Same as I always have

[luberhill]

11 hours ago, Hock3y24 said:

Id grind the whole thing

Thought about slicing it thin like steakums 

[wolc123]

1 hour ago, luberhill said:

7

Same as I always have

That should have been long enough to get it past rigor mortis, unless it was more than 3-1/2 years old.  
 

At this point, I’d thaw it all out, chunk it up, and can it, using a pressure cooker.  My buddy did that with an 8-1/2 year old moose a few years ago.  It also was as tough as shoe leather, until he did that, which made it tender and delicious.  
 

I suspect that even the grind will be tough, if you go that route.  

I’ve been eating venison for 50 years and never had one that was tough, except for a few tenderloins that I ate too quick, from older deer.  
 

I did hear of a couple of friends having that trouble though.  One was obviously a very old buck (6-1/2 plus), and the other was a 2-1/2 year old buck that survived 8 days after a bad bow shot.  If vas very highly stressed carrying an arrow around for a week.  

Edited October 12, 2023 by wolc123

[airedale]

I agree with Charlie and Wolc when it comes to tough meat the pressure cookers will do wonders, I have a counter top electric one and cook tough game meat cuts in it all the time, the meat falls off the bone and the cook time is short. The good old slow cooking crockpot will work great too if not in a hurry. 

Al