“Tag: meat”

Here in the dead of winter is the perfect time to help many big game hunters understand why the meat they are getting back from the butcher this year tastes more like an old rubber tire than the finest meat on earth.

Don't age deer meat at a temperature higher than 37 degrees Fahrenheit.

Late summer is a great time to use up the meat scraps in your freezer in order to make room for the fall hunting seasons.

Any big-game hunt should incorporate a comprehensive plan to extract the meat in any weather or terrain. Sometimes that’s easier said than done, especially when it’s extremely hot or a bull dies in a precarious position. Here’s how to keep the bounty of the hunt clean, dry and cold.

Contributor Brad Fenson shares some secrets on wet-aging venison, for a fuller flavor.

Residents in Gregg County, Texas, see Warden Todd Long coming—and why not? More than a decade ago, he began turning roadkill and illegally taken game into packaged meat to distribute to members of the community who may benefit from it. His diligence and generosity has become a regular part of the landscape in East Texas.

The NRA Hunters' Leadership Forum has announced the return of support for the Hunters for the Hungry subsidy program. A total of $60,000 has been committed to fund HFH affiliates throughout the country to cover the cost of processing, shipping and distributing donated meat.