Variability in Venison Returns
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Safe Handling of Venison Is Easy with Advance Planning
Safe Handling of Venison is Easy with Advance Planning This article looks at game from a food safety from can often be a source of additional contamination. Here perspective and provides tips for safe handling are some tips to minimize the risks while field dressing wild of wild-harvested venison. game: Plan to take paper towels or plastic to place down as a barrier between the ground and tools, minimizing the risk for cross-contamination. A plastic drop cloth serves as a great barrier. Carrying a pair of disposable plastic gloves is a good habit to get into. Always consider protecting yourself from the possible risks of contracting a foodborne pathogen, especially if you have any open wounds on the hand. Carry some prepackaged alcohol wipes to wash your hands before, during and after removing the entrails. When the outside temperature is above 41 degrees, consider taking coolers packed with either bags or blocks of ice. If you're working with small game remove the hide as quickly as possible to allow the carcass to cool quickly when surrounded Deer hunting season is upon us and for many hunting by ice. Large game should have the hide removed quickly enthusiasts in the Commonwealth, it is the best season of the after harvest if the outside temperature is above 41 degrees. year. And the venison they bring home is gaining ground in The worst practice is wrapping large game in plastic or a tarp many households as a protein source. The nutritional value of to keep it clean when transporting it. -
Venison Main Course
Loin of Venison Topped with a Tarragon, mushroom and Chicken Parfait wrapped in smoked ham, served with a Dunsyre Blue Potato Cake, Sweet and Sour Red Cabbage, Truffled Spinach, Glace’ Carrots and a Pink Peppercorn Jus 4 portions Ingredients 1 small saddle of venison fully trimmed eye of the meat only, bones saved for the sauce. 100 grms webb fat ( Pigs caul ) Vegetable Oil for cooking 100 grms Chicken breast 1 egg yolk 100 mls double cream 50 grms chopped Wild Mushrooms (girolles, trumpet,) 30 grms unsalted butter 10 grms chopped Tarragon 50 mls madeira 50 grms thinly sliced cured ,smoked ham Method 1. Blend the chopped Chicken breast in a food processor with the egg yolk then pass trough a fine sieve, chill over ice then beat in the double cream, season with salt , pepper and nutmeg. 2. In a small pan saute the wild mushrooms for 2 mins then drain, return the pan to the stove and add the madiera to the juices reduce over a high flame until 1 tbsp. remains, allow to cool before adding to the Chicken Mixture along with the mushrooms and the Chopped Tarragon. 3. In a hot pan brown the trimmed saddle of venison, season and allow to cool. 4. place the slices of smoked ham onto a sheet of cling film and spread with a thin layer of the mushroom parfait, add the saddle of venison and carefully wrap in the ham. 5. Pipe the Mushroom Parfait on top of the Ham wrapped venison. 6. Lay out the trimmed caul fat and gently wrap a thin layer right around the parfait topped venison and place in refrigerator. -
Iowa's Bison: Ancient Animals in an Industrial Landscape
Iowa’s Bison: Ancient Animals in an Industrial Landscape Kayla Koether Advisers: Jon Andelson and Kathy Jacobson Independent Major Senior Thesis February 8, 2012 Iowa’s Bison: Ancient Animals in an Industrial Landscape 2 Acknowledgements I’d first like to acknowledge my advisers, Professor Jon Andelson and Professor Kathy Jacobson, who not only guided me through each step of this project, but who have also mentored me through my four years at Grinnell College, investing in my visions of an independent major in International Agriculture and Rural Development. I am also deeply indebted to the many kind and interesting individuals who shared their perspectives and showed me their bison for the sake of this project. I only hope that they enjoyed the interview process as much as I. Thanks goes out to my parents, Greg and Kathy Koether, for their support, and especially to my dad for helping me create this project and find a calling in the land. I’d like to thank the Center for Prairie Studies at Grinnell College for providing an intellectual and physical space for this line of place-based academic exploration. Finally, I must thank Landon Corlett and many other friends for their intellectual and moral support as I completed this project. Iowa’s Bison: Ancient Animals in an Industrial Landscape 3 Table of Contents Introduction .................................................................................................................................................. 4 Methods ....................................................................................................................................................... -
List of Ehcs That Are Available
List of available Export Health Certificates for animals or animal products List last updated: 05 November 2018 Introduction This list is compiled by the Animal and Plant Health Agency and includes all Export Health Certificates (EHC) available on the date specified above. The list will be updated regularly. The EHCs are sorted alphabetically by Commodity, then by Country, then numerically by EHC number. Commodities are grouped into: ● Equine (horses, ponies, asses, mules and hinnies) ● Fish and fishery products for human consumption ● Germplasm (semen, ova and embryos) ● Live animals (birds, zoo animals, research animals and ungulate animals) ● Livestock (cattle, pigs, sheep and goats) ● Meat & Dairy (including products & preparations and composite products containing meat & dairy) for human consumption ● Miscellaneous products (animal feed and pet food; animal proteins; hides, skins & wool; pharmaceutical products; other miscellaneous products) not for human consumption ● Pets (domestic animals including cats, dogs, ferrets, hamsters, gerbils, rabbits, guinea pigs, tortoises & reptiles and chinchillas) ● Poultry (breeding poultry, hatching eggs and adult poultry) Associated documents have the same version number as the main EHC document unless otherwise stated The Animal and Plant Health Agency (APHA) will continue to maintain and update this list on a regular basis but you are advised to confirm availability and obtain a specimen of the EHC from APHA prior to submitting an application, making travel plans or confiming orders to ensure you are able to fully meet the requirements for export to the destination country. The Animal and Plant Health Agency is an Executive Agency of the Department for Environment, Food and Rural Affairs working to safeguard animal and plant health for the benefit of people, the environment and the economy. -
Why Game Meats?
Mount Royal USA Product Guide 713-862-1800 Why Game Meats? Venison and other farm raised game meats are fast becoming a popular option for chefs seeking healthy, convenient, and versatile flavors. Game meats are low in fat/cholesterol and high in proteins. All animals are grazed on pastures and fed supplemental feed which contains no steroids, antibiotics, or hormones. The products therefore are 100% natural. Venison The gamey flavor often associated with venison (and other game meats) is not noticeable in farm raised products. The reason for this is quite simple. Wild animals rely on berries or whatever they can find for food and then are stressed or “hunted” before killing. The diet of the animals and the adrenaline which gets pumped into their system before being killed affects the taste of the meat. An animal which has been fed a specific diet and is killed under different conditions will naturally have a slightly different taste which results in a less “gamey” type of flavor. Venison from Mount Royal is farm raised in New Zealand on lush pastures and exported under the Cervena label to insure maximum tenderness and consistency in processing. VENISON PRODUCTS NAME Venison Racks GB7065 Denver leg GB7075 Striploin GB7880 Boneless GB7415 Shoulder Stew GB7440 Venison Ground GB7085 Elk Racks GB7090 Tenderloin GB7080 Venison Flank GB7420 Bone In Saddle GB7435 Ven trim GB7455 Elk trim GB7475 Osso Bucco GB7445 Elk Striploin GB7095 Elk Ground GB7476 Venison Bones GB7460 Ostrich Ostrich is similar in taste to beef and with a texture similar to venison. Protein content is also like beef, but the meat has less cholesterol, less fat and fewer calories than beef, chicken, or turkey. -
Deer Farming 101 Brochure.Pub
This is an industry worth turning your Whitetails of Wisconsin attention towards. We are growing and invite you to grow with us. The people that you will meet in this industry are second to none. We are all here to help each other grown and learn. If you’ve come this far, you owe it to yourself to take the next step! To find out more information on starting a deer farm, please visit the Whitetails of Deer Farming 101 Wisconsin website. There you will find useful information which will give you a better understanding of what to look Websites to help you get started: Deer farming is quickly forward to when you take that next step. becoming an industry that is Even if it is just a few questions that you Whitetails of Wisconsin need answered, W.O.W. is here to help. www.whitetailsofwisconsin.com worth turning your attention to. Not sure where to start? Joining W.O.W. is also a great first step, as WI Department of Agriculture, Trade & each member receives his or her own copy Consumer Protection (DATCP) Look no further. of our Cervid Farming Handbook. This http://datcp.wi.gov/Farms/Deer_Farming/ This brochure will enlighten you handbook is full of useful information index.aspx about the industry, from getting your farm with information and resources registered with the state, to raising those WI Department of Natural Resources about beginning a deer farm! first fawns, to marketing your animals or http://dnr.wi.gov/org/land/wildlife/captive/ venison for sale. It is one of the many captive.htm benefits of being a member of this great organization. -
(Water) Buffalo in the US Meat Marketplace
A Sneak Attack: (Water) Buffalo in the U.S. Meat Marketplace You Don’t Think So?.... Compiled by: National Bison Association 8690 Wolff Court Westminster, CO 80031 303.292.2833 [email protected] July 2019 Water Buffalo in the U.S. Market Page 1 of 20 (Page Intentionally Left Blank) Water Buffalo in the U.S. Market Page 2 of 20 Introduction The growing popularity of sustainably raised, deliciously healthy bison meat has brought profitability and economic stability to bison ranchers and marketers across the United States. In fact, the bison business has enjoyed nearly a decade of strong, profitable market prices. That stability is now under siege from a growing threat of water buffalo meat and pet food ingredients being deceptively marketed in a manner that misleads consumers into believing that they are purchasing bison. As a non-amenable species, bison is under the purview of the U.S. Food and Drug Administration. (FDA). The National Bison Association in September 2018 filed a formal complaint with the FDA, citing the relevant sections of CFR 21 §101.18, and 21 CFR §102.5 which are intended to halt the marketing of mislabeled food. (See Page 7) In February, the FDA responded, writing that, while the agency “has not established a specific regulation regarding the marketing of either water buffalo or bison…we do agree that water buffalo should be labeled as water buffalo and that bison should be labels (sic) as ‘bison’ or ‘Buffalo (bison)’.” (See Page 10) The National Bison Association, with full support of the InterTribal Buffalo Council, is working with our allies in the U.S. -
Chronic Wasting Disease in a Wisconsin White-Tailed Deer Farm
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Other Publications in Zoonotics and Wildlife Disease Wildlife Disease and Zoonotics 2008 Chronic wasting disease in a Wisconsin white-tailed deer farm Delwyn P. Keane University of Wisconsin - Madison Daniel J. Barr University of Wisconsin - Madison Phillip N. Bochsler University of Wisconsin - Madison S. Mark Hall U.S. Department of Agriculture Thomas Gidlewski U.S. Department of Agriculture See next page for additional authors Follow this and additional works at: https://digitalcommons.unl.edu/zoonoticspub Part of the Veterinary Infectious Diseases Commons Keane, Delwyn P.; Barr, Daniel J.; Bochsler, Phillip N.; Hall, S. Mark; Gidlewski, Thomas; O'Rourke, Katherine I.; Spraker, Terry R.; and Samuel, Michael D., "Chronic wasting disease in a Wisconsin white-tailed deer farm" (2008). Other Publications in Zoonotics and Wildlife Disease. 142. https://digitalcommons.unl.edu/zoonoticspub/142 This Article is brought to you for free and open access by the Wildlife Disease and Zoonotics at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Other Publications in Zoonotics and Wildlife Disease by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Authors Delwyn P. Keane, Daniel J. Barr, Phillip N. Bochsler, S. Mark Hall, Thomas Gidlewski, Katherine I. O'Rourke, Terry R. Spraker, and Michael D. Samuel This article is available at DigitalCommons@University of Nebraska - Lincoln: https://digitalcommons.unl.edu/ zoonoticspub/142 J Vet Diagn Invest 20:698–703 (2008) Chronic wasting disease in a Wisconsin white-tailed deer farm Delwyn P. Keane,1 Daniel J. Barr, Philip N. Bochsler, S. Mark Hall, Thomas Gidlewski, Katherine I. -
Specialty & Exotic Meats Product Guide
SPECIALTY & EXOTIC MEATS PRODUCT GUIDE www.sierrameat.com 1330 Capital Blvd Reno, NV 89502 toll free 800.444.5687 A THIRD GENERATION FAMILY BUSINESS fax 775.284.2638 General Ordering Information Order Hours Bernadette Flocchini NATIONAL SALES NATIONWIDE SERVICE Executive Vice President 7am‐12:30pm (Pacific) [email protected] Rich Jersey Gisela Corral for same day shipping ext 103 VP Specialty & Exotic Meats National & Regional Sales Service Manager [email protected] [email protected] Steve Flocchini ext 133 ext 111 Phone 800.444.5687 Durham Ranch Brand Manager cell (775) 741-7165 Fax 775.284.2638 [email protected] Denise Baldwin ext 139 Rich Flocchini National Sales Service Sales, Specialty & Exotic Meats [email protected] Jim Henzi [email protected] ext 105 Senior VP Distribution Division ext 106 [email protected] Jana Blaag cell (408) 210-6484 Devin Williams National Sales Service Northwest Regional Sales Manager [email protected] [email protected] ext 110 HAWAII SALES cell (503) 310-8455 Steven J. Flocchini, Jr Tom Quan Bill Rowe Nationwide Logistics Sales Manager, Hawaiian Islands National Account Executive [email protected] [email protected] [email protected] ext 136 cell (808) 561-9077 (720) 470-4257 Carol Jerwick Midwest Regional Sales Manager [email protected] cell (816) 507-6888 Shipping Methods • Air cargo 200lb gross per container • LTL over the road shipments leave on Friday • Federal Express next day (Federal Express orders sub- ject to $10 box -
This Time It Really Is for Real
The Newsletter of The Association of Deer Management Groups Volume 4, Issue 03 | Winter/Spring 2014 This time it really is for real Andrew Gordon, Vice Chairman, We have to move quickly. And we all, and by that I mean all DMGs and the members of those DMGs, have to get involved – Association of Deer Management Groups however reluctant they might have been in the past to come to the table, or considered that the decision-making forum It’s a familiar story, but please don’t regard it of their DMG had no part to play in determining their own this time as the same message being trotted management objectives. We have to demonstrate that we out, which you can read, and then possibly are making progress if we want to retain control of our ignore under the pretext you have heard and seen it all own future aff airs. We have no option. before. This time you can’t. Don’t be lulled into thinking that those who have muddled by in the past can continue to do so. They can’t. Don’t think that To put it bluntly, the deer sector again, and the voluntary a change to the Deer Act is out of the question. It isn’t. And don’t principle which the majority of us stand for, is under scrutiny. think that SNH won’t use powers available to them to get It’s under scrutiny at Scottish Parliament level; in some cases reluctant DMGs to function properly. They can. it is under scrutiny at local level. -
Lead in Venison: What Every Hunting Family Should Know
Lead Bullets & Venison Deer, Elk & Bear What Every Hunting Family Should Know New studies show that lead fragments are often found in venison shot with lead bullets. These pieces of lead are too small to be seen or felt while chewing. Ground venison has the most lead Using a medical imaging device, lead fragments (see photo). fragments (bright spots) are shown scattered within the ground venison shot with lead bullets.* Who is most at risk of health problems from lead? • Women who are pregnant or can become pregnant • Children ages 6 and under In pregnant women, lead can cause low birth-weight babies, premature births, miscarriages, and stillbirths. In young children, lead can cause learning disabilities, lower IQs, and stunted growth. Even the smallest amount of lead can harm children and babies. Public Health Advice If you harvest deer, elk, or bear with high-velocity lead bullets, women of childbearing age and children ages 6 and under should avoid eating that venison. Older children and adults should use caution when eating ground venison shot with lead bullets. It’s best not to eat the organs from any wild game because lead and other chemicals collect in the organs. Choose ammunition that will not leave lead fragments in the meat Worst Better Best • Rapidly • Shotgun slug • Copper bullet expanding • Muzzleloader • Lead-free bullet bullet bullet - Ballistic tip • Non-exposed - Soft point lead core bullet These bullets These fragment Copper and lead- leave the most much less due to free bullets leave lead fragments slower velocity, no lead in the in the meat. -
AAEDC Venison Food Relief Program Final Report
Anne Arundel County Venison Food Relief Program January 19, 2021 Anne Arundel Economic Development Corporation 2660 Riva Road, Suite 200 Annapolis, MD 21401 AAEDC Venison Food Relief Program Executive Summary Anne Arundel Economic Development Corporation (AAEDC), on behalf of Anne Arundel County, launched a Venison Food Relief Program on November 1st, 2020 which ran through December 30th, 2020. This program was administered by AAEDC’s Arundel AG team. The purpose of the program was to provide protein-rich, low fat venison meat to the Anne Arundel County Food Bank to distribute to families in need. One of the challenges the Anne Arundel County Food Bank has come across during this COVID-19 pandemic is the high cost of meat due to the shortage of available protein. Venison introduces a new protein source and a properly processed deer can feed dozens of people. “Local farmers report that crop damage from deer is their greatest obstacle when attempting to grow the local produce that has been so important to our residents during this pandemic,” said County Executive Pittman. “Past efforts to reduce the deer population through managed hunts and crop damage permits have not been effective because no incentives were offered to hunters. This first-in- the-state program will have the dual benefit of getting quality meat to our food bank for residents who need it, and reducing the population of deer that would otherwise destroy next year’s crops. It’s smart and it’s cost-effective.” Hunters with the necessary licenses and permits received $50 for each legally harvested deer and had to bring their harvested deer to one of the three participating processors by December 30th, 2020.