In his deer hunting and deer processing classes, deer hunting expert Marty Prokop explains to attendees why they should skip using the venison rib meat.
[USPRwire, Wed Mar 28 2007] “There are reasons not to eat the rib meat of deer field dressed in the wild — versus those deer farm raised and dressed and sanitized in inspected meat plants,” Marty Prokop teaches.
First, consider the purpose of ribs, Marty Prokop says.
“The meat of the rib cage holds the intestines in place,” Marty Prokop says. “It is in contact with the intestines of the deer. Many bacteria are found in the intestines.”
In the case of a wild deer, after the innards are removed, the deer usually hangs in a tree to cool. Deer are rarely skinned immediately after hanging. Wild deer are also not sterilized before deer processing. Running hot water through a hose onto the ribs is not considered sanitizing. In fact, it could actually spread bacteria into more deer meat.
Next, Marty Prokop asks you to think about taste.
Venison rib meat, in general, is very fatty. Deer fat tastes terrible to most people. Deer fat will also leave a film in your mouth if you eat it.
You may think throwing away the venison rib meat is wasteful, but Marty Prokop says you actually won’t be wasting that much venison meat.
“Even on the largest deer, the venison meat from the ribs rarely exceeds twelve ounces. Usually it’s more like four to six ounces,” Marty Prokop says. “That’s not much venison meat compared to the harm venison rib meat could do.”
Marty Prokop says some people try to save venison rib meat and mask its taste by mixing it into sausage.
“Though the taste may be masked, once ground, and even with spices added, the venison rib meat will still be there,” Marty Prokop says. “Not to mention all the bacteria from the venison rib meat. This can spoil your venison sausage or ground venison meat.”
“If you choose to make and smoke sausage, and you mix in the rib meat, keep this in mind. When you start to smoke your venison sausage, you will be cooking it at a very low temperature. Bacteria will not be killed until an internal temperature of 144 degrees Fahrenheit is reached,” advises Marty Prokop.
“With the additional bacteria the venison rib meat might have,” Marty Prokop continues, “the low temperatures leading up to 144 degrees could cause your whole batch of venison sausage to spoil before it is fully cooked.”
So, choose for yourself. The next time you process your deer or take it in for deer processing look at the venison rib meat. Does it really look that appetizing?
