“Tag: Process”

For Field Editor Bill Winke, patterning (or the attempt to pattern) is the most enjoyable part of the season.

Field Editor Bill Winke shares the results of his fall 2015 patterning efforts.

Follow these guidelines on how to cool, cut, age, prep and cook game meat, and you’ll never hear complaints about “gamey” flavor again.

When you eat what you kill, it’s your job to ensure your prime cuts stay in prime condition between the field and the fork.

Processing your own deer is easy and fun. It saves the cost of having it commercially processed, the quality of the resulting meat is outstanding and you don’t need any fancy tools or a butcher shop.

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.

Developed to be a true general-purpose folder, Cold Steel has released the Range Boss. Thin and light enough to carry in a pocket, waistband or jacket, it is nonetheless well sized for the majority of tasks, including field-dressing.

In honor of their 30 years of business, Hi Mountain Seasonings is offering a 30th Anniversary Limited Edition Chef Knife.

Attend a field-to-table event and you’ll never again need to rely on a butcher or chef to render your game into table fare.