Tod osier
WKR
Question about game meat that I've seen a couple times... I've shot an elk and a caribou that some of the hind quarter cuts has a texture that I'd call almost pasty. The texture overall was normal, but in the mouth it has a mouth feel that was odd - like a pastiness (almost a waxiness, but not fat). This wasn't all cuts, on the elk I know it was the rounds (I forget on the caribou, but I'm remembering backstraps). Anyway, both these animals were taken in the backcountry, removed from the field in a few days, frozen as quarters, thawed and cut and refrozen. I have never had that texture in deer before, although I've frozen quarters, thawed them and cut them as well.
Anyone experience this? Meat is in excellent shape, no sign of anything funky, just the pastyness (wife even agrees). Any wisdom? Obviously, freezing and thawing and refreezing is suspect, but unavoidable with the constraints sometimes. Maybe this is something others have seen. Hasn't affected the consumption, other than to drop it a notch from perfect meat to great meat.
Anyone experience this? Meat is in excellent shape, no sign of anything funky, just the pastyness (wife even agrees). Any wisdom? Obviously, freezing and thawing and refreezing is suspect, but unavoidable with the constraints sometimes. Maybe this is something others have seen. Hasn't affected the consumption, other than to drop it a notch from perfect meat to great meat.
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