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A very experienced big game butcher friend of mine is the first one to plant the seed of this rapid cooling being the culprit. I argued with him that it was not hanging it properly that was the root cause of the meat being tough. He said it is as tender as it will ever be right after you shoot it and then proposed the too fast cooling idea. I have since tested the theory many times and he is spot on. It also helps to have a bit of science to back it up so here is a good read on it. As always ymmv but if you have experienced tough meat after boning in the field, keep an open mind and consider modifying your cooling process on this boned out meat and you may be rewarded with tender chops as I have been.
MEAT TECHNOLOGY UPDATE VERY FAST CHILLING
MEAT TECHNOLOGY UPDATE VERY FAST CHILLING