Recent content by Short Track

Did you use a TX butcher?

Didn't you hunt in March? So, 3 months, you had to ship your meat which is problematic with the current fuel surcharges with Fed Ex... Unless you live near Kingsville...

My experience with the 6.5CM. Like an Accubond on a big animal like an Elk, Kudo or Water Buck. The Accubond bounces around the rib cage like a ping pong ball and literally destroys everything. No exit. While a copper TTSX stays in tack and is found on the aft side skin, also no exit...

I have killed Moose with my 6.5CM. Speed kills more than diameter. I also have a slow .308 that requires multiple shots. While my .308 is accurate, my 6.5CM blueprints holes.

I was a plant engineer at a USDA facility. Maybe I'm just a little familiar with the commercial process. .. which doesn't allow for wild game.

This is the problem with refreezing meat. The quality degrades. It loses moisture. More subject to freezer burn. Texture problems. Is it safe to eat, yes. But you're paying big money to travel, hunt, etc. Now the Kingsville butcher is refreezing your carcass / meat multiple times...

I have never heard of a butcher freezing a carcass before, then defrosting it to cut, then refreezing it. ok, news to me. Can't say I am thrilled.

So the animal is frozen, then defrosted, then butchered?? Is this normal in Texas? I have hunted all over the USA & Canada. If I do not request the carcass to be hung, butchering is completed within days. 3-4 days at the absolute most. Now I'm hearing Texas butchers takes...

Who did the butchering post hunt?? Did they tell you it takes their butcher 2 months to process an animal??

I hunted south texas. Not Kennedy, but a neighboring ranch. Lost all my meat due to a combination of negative events, from the processor, all the way to UPS failing. Total waste of a trip and hunt. Everything went in the garage. I told the taxidermist to refund my money, and throw...

My bull was average size. Guide said it's a decent meat bull. Not really big trophy bull. The amount of meat is insane. 70 lbs of chop. plus all the steaks and backstraps, etc.

They only tenderize hams or backstraps. Not shoulder meat or neck meat.

Just do it. You can do it any time of year. But be prepared for intense heat if you're into May or later.

I never did chicken fried steaks... or heard of a butcher that offers tenderized meat.

What did you guys do with the front shoulders? I heard it's only good for stew meat... not steaks. I'm speaking with the processor later today.