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What's the difference between tasting buck vs. doe meat? A lot of hunters think that there's a difference between the two, but in fact, the taste has nothin.
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455 posts · Joined 2012. #2 · Jun 10, 2014. It depends on a lot of factors (diet, age, was the buck rutting, how was it field dressed, how was it processed, etc), but in most cases (with everything else being equal) a doe will taste better than buck. At only 2.5 years old I can't imagine it being that tough though.
The buck typically falls off the doe when rabbit mating is completed
5456 posts · Joined 2008. #18 · Jul 3, 2012. Its not so much about whether its a rutty old buck or a young doe. Both can taste great, its about field care, preparation, and proper cooking methods for certain cuts of meat that is more important. "When it absolutely, positively must be destroyed over night" U.S. Marines.
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That is what people refer to as "gamey" My deer never taste gamey. Basic guideline is an old deer is going to be tougher than a young deer. The toughest of all is a mature buck in rut! I am a firm believer that aging meat helps tenderize. 2-3 days minimum at refrigeration temps. Never kill, cut, wrap, freeze a deer in the same day, no matter.
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The deer's realistic meat yield is about 58.15 pounds. Because waste can vary between deer, we suggest using the "realistic" figure as a gauge. In the above example, the buck's realistic meat yield would range form 58 to 68 pounds. A 10-pound difference doesn't seem like much when dealing with a large deer , but it's noticeable when the deer is.
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Don't know how they compare. I was thinking a doe might have lighter bone structure vs a buck of similar muscle mass, but no experience.. This years doe yielded ~35 pounds of boneless meat. Like you, I DIY, and don't bother with the rib cage. I didn't get a dressed weight.
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Which Doe Should You Take? September 14, 2016 By: Kip Adams. The QDMA promotes harvesting an adequate number of does to keep deer populations in balance with available resources like forage and cover. This leads to a discussion of how many does to shoot, since "adequate" could mean a lot, a few, or no does at all, depending on the situation.
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Chris killed an old buck during last fall's rut and he found the meat to be "not really appetizing.". This is a story you hear from deer hunters quite a bit, though I've rarely experienced.
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Bucks killed during or after the rut can be gamey or tough. In my experience, doe meat is more tender than buck meat. I'm not a huge fan a venison in general (I prefer elk) but I personally think doe tastes better. But like parabox1 said, where the animal is harvested and it's diet has a pretty big effect on taste.
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Using the above equation, we estimate its carcass will weigh 124 pounds, and it will ideally yield 83.08 pounds of boneless meat. The deer's realistic meat yield is about 58.15 pounds. Because waste can vary between deer, we suggest using the "realistic" figure as a gauge.
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Doe meat tends to have a slightly lower fat content compared to buck meat, making it a favorable choice for those looking for lean protein sources. Additionally, doe meat is known to be rich in iron, a vital nutrient for the body's overall function, making it particularly beneficial for individuals with iron deficiency or anemia.
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Davers. 4156 posts · Joined 2008. #10 · Oct 27, 2008. Meat from either a Doe or Buck depends on how it is handled in the field & prcessing. If you Gut shoot a Deer and don't clean it well then it will taste gamey. Now, I've found that Mule Deer are gameier in flavor than Whitetail Deer, due to their diets.
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Doe meat and buck meat have distinct taste differences. Doe meat tends to be milder, sweeter, and more tender, making it a popular choice for dishes that require less gamey flavors. Buck meat, on the other hand, has a stronger, richer, and more robust taste, which some people prefer for its bold flavor profile.
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To calculate the weight of the dear, you can apply the below formulae, presuming the dear meat is already lean (that is, fat-free) and boneless: Weight of the carcass = Field-dressed weight / 1.331. Weight of Boneless Venison (ideal) = Carcass weight x 0.67. (Realistic) Venison Yield = Weight of Boneless Venison x 0.7.
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Here is a short answer: A meat buck is a young buck that is a shot solely to provide meat. Meat bucks are shot for many reasons: To have fresh meat for deer camp, to fill the freezer when there is no more deer meat, or fill a tag when a hunt is coming to an end. But as I mentioned earlier, there is a lot to unpack on this topic so let's take.
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Doe meat is often considered to be more tender and flavorful than buck meat. This is because does are typically younger and smaller in size, which can result in a more delicate flavor and texture. Additionally, doe meat is often said to have a milder flavor, making it more versatile in cooking. On top of that, many hunters prefer doe meat.
