Deer

Processing a lump of deer meat in the right way is our number one priority. It is important that no matter the age of the deer the venison is not wasted. First, we hang the grizzled deer in a warm area. In doing so we have to know how to break the rules that are associated with venison and how they should be followed. The deer is killed when the temperature is between thirty-five and forty degrees in order to preserve the meat's color. After which we hang the meat in an environment that has a relative humidity of seventy-five percent for an average oftwo weeks after which we cut the meat into pieces. This kind of humidity which is common in Calgary makes it ideal to process the deer's meat in this city. 

Thus, this makes our recipe very unique and special. The meat is put in a meat locker in order to conform to the surrounding environment. But at this moment the guts and the trachea are cut out so that it cannot spoil the neck meat. More so, we make sure that the deer meat is completely open to ensure that the body heat dissipates. 

The next step involves separating the deer meat into wet age or dry age. This method increases the quality of the venison. Wet age is a secret formula we use with the old tough deer to make the meat tender. Whereas the dry age is more pronounced method in maintaining the flavor of the meat making it trickier to maintain the palette especially in Calgary. In the processing part, we need you to use your eyes and nose to select the kind of processed deer meat you need!