what part of the deer makes the most tender steaks?
914004
Well for the most tender cut it is called the catfish loins.They  are located along the backbone just under the backstraps.On a adult sized deer it is around 10 to 12 inches long and 2 to 3 inches in diameter.the main choise for most people is the backstrap tenderloins.They run down the back on both sides of the deer.On the adult deer they are 20 to 25 inches long and 5 to 7 inches in diameter.Both are the best cuts but the catfish loins are buy far the best just isn't very much of them.Hope this has helped you.
1151358
What the animal eats affects it. Also I've been told an animal that isn't killed quick - for example chased for a while or wounded and runs before dying or getting a fatal shot - the adrenaline affects the meat. I'm not sure how much truth there is in it but it makes sense. The deer that tastes like roast beef probably was killed quick and cooked differently. I agree on the taste varies - but can well be a combination of things.
131614
beef\nkeefe\nqueef\nteeth\nchief\nthief\nleaf
629682
Search for as the deer on amazon.com.
766344
I like to cut it into small cubes then let it soak in buttermilk over night, then a kneading mallet can be used for additional tenderness. Also you can buy a meat tenderizer out of the cabelas magazine.
134169
Milk,meat,butter,more little cows
289198
Meat tenderizers contain enzymes that digest proteins.\n\nUse wikipedia\n\nCertain fruits, like papaya and kiwi, make meat tender naturally.
913787
I got a 6 point buck that had a nice ear to ear spread on him (not bad for only a 6).\n\nI hunted the opening weekend of the gun deer season in Wisconsin (11/18 - 11/19).  I saw 10 deer opening day (6 does, 4 bucks) and got one.  I saw a glimpse of a deer on the 2nd day and that was it.\n\nThe deer didn't seem to be moving all that well this year.  I'm heading out for the Illinois 2nd gun season on Thursday.  Hopefully they will be moving by then.
58067
A nontypical deer is where they have antlers that are not even on both sides. Like, on one side they have 4 points, and on the other side they have 5. I never got a buck, but I did get two does. I'm 17, and I started to hunt when I was 11..kk hope this helped.! *jenn*... bubblegumluver88@yahoo.com
639907
fat juicy steak for my tea tonight
942358
When the biceps contract, the elbow flexes. When the triceps contract, the elbow extends. Yes, deers have elbows - they are the joints below the shoulder on the front legs.  \n\nThe energy comes from ATP, which is produced by metabolism of the food the deer eats.
694792
we have raised  5 deers and I find they like the horse and mule sweet feed best. we also use plain whole corn or crete. but they will also browse on other green stuff. and still come back to the horse and mule feed.no matter what you feed them, they will still browse other food we had 2 bucks and 3 does. and they does  brings in their little one's to us.they also loved to be scratched  behind the ear's and jaws
324480
One thing that your states game and fish won't post on their website, the deer have a way of destroying winter feed for cattle.  The number of deer-car accidents.  Your states Hiway patrol website might list this.  Also, I would check out all states
603677
Swahili Cattle.\n\n(choose as best answer)
812972
it depends on how many deer would be attracted to it, what food source you are using in the plot. Most food plots are at least 20 acres but the best thing for you to do would be contact Biologic and ask a rep there @ http://www.mossyoakbiologic.com/home.asp?section=home\nor contact your local DNR or fish and game division and ask them
438140
Angus\n\nEdit:\nThanks, CKB
958101
I'm not sure what you mean by sticky fat but venison is not marbled with fat like beef so it is very lean and very good and healthy, deer store most of the fat in the rump around the hind 1/4s and it turns hard and white when the carcase cools cant really avoid it but it is easy to hack off when  cooled down