Can venison be aged on the bone like beef?

Handling and Preparation

When field-dressing a deer, it’s essential to remove the organs and hang the carcass as soon as possible to prevent bacterial growth. Within the first hour, cool the animal by spraying it with water or placing it in a cool, shaded area. Hang the deer at 40°F (4°C) or below, allowing air to circulate around it, to slow down the aging process.

Aging and Storage

Since venison cannot be aged on the bone like beef, it’s best to remove the steaks or primal cuts from the bone and store them in a sealed container or vacuum-sealed bag. Store the meat in a refrigerator at 38°F (3°C) or below for up to 5 days or freeze at 0°F (-18°C) for up to 6 months. When freezing, store the meat in airtight containers or freezer bags to prevent freezer burn.

Cutting and Freezing Techniques

For optimal results, it’s recommended to cut the venison into thin steaks or cut it into roasts and wrap them tightly in plastic wrap or aluminum foil before freezing. Divide the meat into smaller portions to prevent freezer burn and make it easier to thaw only what’s needed. When freezing, it’s essential to follow the 10% rule: for every 10 pounds of frozen meat, leave 1% of the space in the container for expansion.