Penn State Ag Sciences Newsline -- November 3, 2009
More hunters are butchering their own venison (:48)
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Suggested Intro:
WITH THE RETURN OF DEER HUNTING SEASON, MORE HUNTERS ARE FINDING MONEY SAVINGS AND PERSONAL ENJOYMENT IN BUTCHERING THEIR OWN DEER. A FOOD-SAFETY EXPERT IN PENN STATE'S COLLEGE OF AGRICULTURAL SCIENCES HAS TIPS ON HOW TO DO IT SAFELY. MORE FROM GARY ABDULLAH:
Story:
(:15) PENNSYLVANIA'S ANTLERLESS AND ANTLERED DEER HUNTING SEASONS ARE RAPIDLY APPROACHING, AND ONE OF THE HOT NEW TRENDS AMONG HUNTERS IS DO-IT-YOURSELF VENISON BUTCHERING. PENN STATE FOOD SAFETY EXTENSION SPECIALIST MARTIN BUCKNAVAGE SAYS PROCESSING THE MEAT IS A NATURAL EXTENSION OF THE HUNTING EXPERIENCE:
Bucknavage Actuality:
(:19) "THEY GO OUT, THEY HUNT FOR IT, THEY PUT ALL THE TIME INTO SHOOTING THE DEER, AND NOW WE FIND THAT PEOPLE WANT TO BRING IT BACK AND THEY WANT TO BUTCHER THEIR OWN DEER. IT ALLOWS YOU TO ISOLATE THOSE PRIME CUTS OF MEAT, WHETHER IT'S THE ROAST, THE TENDERLOIN… AND THEN YOU CAN CUT IT TO THE SIZE THAT YOU WANT, YOU CAN PACK IT YOURSELF, YOU CAN FREEZE IT, AND IT ALLOWS YOU TO BETTER UTILIZE THE ANIMAL."(:16) BUCKNAVAGE SAYS DO-IT-YOURSELF BUTCHERING ISN'T TOO HARD, BUT THE KEY IS GETTING ENOUGH PRACTICE. YOU CAN GET FREE INFORMATION ON WILD GAME FOOD SAFETY ONLINE AT FOOD-SCIENCE DOT P-S-U DOT E-D-U SLASH "PUBLIC." CLICK ON "PUBLICATIONS." FROM PENN STATE, I'M GARY ABDULLAH.
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