New study

[SteveB]

From the U.S. Venison Council

Controversy has long raged about the relative quality and taste of venison and beef as gourmet foods. Some people say venison is tough, with a strong “wild” taste. Others insist venison’s flavor is delicate. An independent food research group was retained by the Venison Council to conduct a taste test to determine the truth of these conflicting assertions once and for all.

First, a Grade A Choice Holstein steer was chased into a swamp a mile and a half from a road and shot several times. After some of the entrails were removed, the carcass was dragged back over rocks and logs, and through mud and dust to the road. It was then thrown into the back of a pickup truck and driven through rain and snow for 100 miles before being hung out in the sun for a day.

It was then lugged into a garage where it was skinned and rolled around on the floor for a while. Strict sanitary precautions were observed throughout the test, within the limitations of the butchering environment. For instance, dogs and cats were allowed to sniff and lick the steer carcass, but most of the time were chased away when they attempted to bite chunks out of it.

Next, a sheet of plywood left from last year’s butchering was set up in the basement on two saw horses. The pieces of dried blood, hair and fat left from last year were scraped off with a wire brush last used to clean out the grass stuck under the lawn mower.

The skinned carcass was then dragged down the steps into the basement where a half dozen inexperienced but enthusiastic and intoxicated men worked on it with meat saws, cleavers, hammers and dull knives. The result was 375 pounds of soup bones, four bushel baskets of meat scraps, and a couple of steaks that were an eighth of an inch thick on one edge and an inch and a half thick on the other edge.

The steaks were seared on a glowing red hot cast iron skillet to lock in the flavor. When the smoke cleared, rancid bacon grease was added, along with three pounds of onions, and the whole conglomeration was fried for two hours. The meat was gently teased from the frying pan and served to three intoxicated and blindfolded taste panel volunteers.

Every member of the panel thought it was venison. One volunteer even said it tasted exactly like the venison he has eaten in hunting camps for the past 27 years.

The results of this scientific test conclusively show that there is no difference between the taste of beef and venison.

[k burke]

^{As much as it makes me cringe, it's pretty funny.}

^{Be just as funny, if not more, so to see one done the other way around...something like this would be my guess.}

^{A deer being raised as beef, what brought to a factory farm just after it was old enough to leave its mother. The 1/2 acre lot was devoid of vegetation and filled with manure over the deers hoofs. A side benefit of this method is that the huge amounts of manure wash into the nearby watershed to feed bacteria and contribute to the large areas of lifelessness in the ocean to the delight of beachgoers. In addition to the daily doses of antibiotics fed to the deer to prevent the passing of disease from the hundredes of others confined to the same patch of dirt, the deer is fed the finest generic diet fit for other animals to help maintain the meat's low cost. After it has enjoyed its unstimulating environment for some period of time, it is allowed to witness the pacnicked slaughter of it's lot mates prior to being slaughtered itself. From there, not only are the choicest cuts processed, but the normally inedible scraps not fit for people are disinfected with chemicals, ground up, and mixed back in with other low quality cuts to be sold along with the allowance of dirt and rodent and insect parts and feces. When fed to a taste testing panel, they too said the tastesless meat was probably mostly beef.}