Is Venison as Bad as Beef: A Scientific Comparative Analysis
The controversy continues: venison versus beef. For years, there has been a debate among gourmet food enthusiasts regarding the true quality and taste of venison compared to beef. Some argue that venison is tough and imbued with an overpowering gamey flavor, but how does it really stack up against the popular beef?
Setting the Stage: A Controlled Experiment
To settle the longstanding dispute, a group of enthusiasts, guided by the Yooper Venison Council, conducted an extensive and meticulously designed experiment. The process involved several stages to ensure a fair and unbiased comparison.
Stage 1: Assuring a Quality Cut
A Grade A Choice Holstein steer was selected for the experiment. This steer was put through a rigorous chasing and shooting process to ensure it would yield high-quality meat. Following the shooting, the steer was treated with care and respect throughout the butchering process to maintain its natural state. Sanitary precautions were taken to avoid contamination, even when dogs and cats were allowed to sniff the carcass but were not allowed to touch it.
Stage 2: Butchering and Preparation
The butchering took place in a garage, which provided a realistic butchering environment. Sanitation was a primary concern, especially given the unsanitary conditions of past butchering practices. Leftovers from the previous year, such as dried blood, hair, and fat, were meticulously cleaned off a piece of plywood with a wire brush. The carcass was then skinned and dragged into the basement for further processing. A team of six men worked on the carcass, using meat saws, cleavers, and dull knives, resulting in a substantial yield of 375 pounds of soup bones, four bushels of meat scraps, and a few thin steaks ranging from 1/8 inch to an inch and a half thick.
Stage 3: Preparation and Tasting
The steaks were carefully prepared to ensure they retained their flavor. They were seared on a red-hot cast iron skillet to lock in the juices, followed by a two-hour frying session with rancid bacon grease, three pounds of onions, and other seasonings. The cooked steak was then served to three blindfolded taste panel volunteers.
The Results: A Taste Test
Remarkably, every member of the taste panel identified the steaks as venison. One volunteer even exclaimed that the steak tasted exactly like venison he had enjoyed in hunting camps for the past 27 years. The unanimous results of this controlled experiment showcase the superior quality and taste of venison, dispelling the myths surrounding its toughness and gamey flavor.
Conclusion
The scientific analysis of this experiment leaves no doubt: there is no difference in taste between beef and venison. Both cuts can be prepared to perfection and provide a palatable and delightful dining experience. Whether you prefer the taste of beef or venison, the quality and taste are comparable.