Transform Your Deer into Premium Meat
Many hunters rush their venison from field to freezer, but aging your deer – just like beef – can dramatically improve tenderness and flavor. Here is how to do it right.
Why Age Venison?
Fresh-killed meat is tough because the muscles are in rigor mortis. During aging:
- Natural enzymes break down muscle fibers
- Meat becomes more tender
- Gamey flavors mellow
- Moisture evaporates, concentrating flavor
Wet Aging vs Dry Aging
Wet Aging (Easiest for Home)
- Method: Vacuum seal cuts and refrigerate
- Time: 7-14 days at 34-38F
- Pros: No moisture loss, easy to do at home
- Cons: Less flavor development than dry aging
Dry Aging (Best Results)
- Method: Hang whole carcass or large cuts in controlled environment
- Time: 7-21 days at 34-38F with 80-85% humidity
- Pros: Best flavor and tenderness
- Cons: Requires dedicated space, some trim loss
How to Wet Age at Home
- Butcher into primal cuts: Separate into hindquarters, backstraps, shoulders
- Vacuum seal: Remove all air to prevent bacteria growth
- Refrigerate: Store at 34-38F – use a thermometer to verify
- Wait: Age 7-14 days, flipping packages occasionally
- Check for issues: If bag inflates or smells off, discard
- Finish processing: After aging, cut into steaks, roasts, or grind
Signs of Proper Aging
- Meat darkens slightly on the surface
- Develops a slightly nutty, beefy smell
- Feels more tender when pressed
When NOT to Age
- Gut-shot deer (bacteria contamination risk)
- Meat not cooled quickly after harvest
- Any deer that was stressed before harvest
Bring your deer to Ruiz Custom Meats – we can age your venison properly before processing for the best possible results!
