You hear a lot about aging meat but does anyone really understand what it means to age meat? I remember as a youngster reading articles about hunters up north aging their deer for 10 days, and I didn't have a clue about what they were talking about. I'd never heard of aging. In south Texas we had to hurry up and get our deer in the freezer before the afternoon heat hit.
I've gutted my fair share of deer, moose and bears over the years, and I've also skinned a few along the way. But when it comes to butchering that tasty game meat, I want to make sure that I get all the best cuts possible. That's why I leave this to the professionals.