In this BONUS “How To” episode we interview lifelong professional butcher Adrian VanZyl, who originally hails from South Africa, to discuss the process of processing deer meat. We point out he is from Africa to help explain he has had many insightful experiences with various wild game species that helped him understand the best way to butcher whitetails. He sheds light on how to protect the meat for maximum flavor, and he also explains how and why someone should break down and prepare their own deer. We also taste-test a backstrap that has been aged from 5 to 30 days. Listen, Learn and Enjoy! 

Show Notes:  

• Hunter’s Gold Custom Meats
• Mossy Oak Gamekeeper DIY processing equipment 
• Uncle Ray’s Boat Load of Chips Giveaway with SeaArk : ENTER HERE

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