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Meat
Turning your harvest into good quality
cuts, professionally wrapped, labeled, boxed, frozen, and made ready to
transport, requires a great deal of care and attention. Fortunately, we
have a local, well-managed butcher shop that provides the necessary care
and attention.
Right after field dressing the carcass is
refrigerated. The meat can be cut, wrapped, labeled,
and frozen, and ready for shipping as extra baggage in two or three
days.
Unfortunately, we find that our clients
are often on a rigid time schedule, and the two or three days to prepare
the meat for shipping as extra baggage, does not work. Consequently, we
have come up with the following alternatives as solutions to the
time-constraint problem:
- If you want the meat from your own
harvest, then the butcher can block it into large pieces, and box
and freeze them and have it ready for shipping as extra baggage in
approximately one day.
- You can leave your trophy carcass to
be aged and processed
according to our specifications listed below – or your own specifications
– and we will arrange to have it shipped to you.
- You can exchange your trophy carcass
for preprocessed meat - ready to go when you are.
If you tell us what you want done with
the meat well before your arrival, we can do the best possible job of
getting it ready to take back with you as extra baggage.
OUR specifications for cutting,
processing, wrapping and labeling include the following:
- The carcass is aged for a minimum of
14 days. We find that aging dramatically improves the flavour and
texture of the meat from these mature animals.
- One side of the carcass is processed
into boneless steaks.
- One side of the carcass is processed
into boneless roasts.
- Short ribs are bone-in.
- Shank steaks are bone-in. This is
delicious in Osso Bucco – we’ll give you the recipe if you ask
for it!
- Some of the best quality trim is made
into stewing cubes.
- The remainder of the trim is made into
ground venison.
- Everything is double-wrapped for long
freezer life (two years).
- The name of every cut is identified on
the label.
- The weight of every cut is identified
on the label.
- NOTE: As of the fall of
2003 US import regulations require that the importer obtain an
import permit from the United States Department of Agriculture
Veterinary Services in order to import meat. An application
form can be obtained by calling 1-866-873-2157. Alternatively
the application form can be downloaded from their website.
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