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Free deer meat guide reveals 10 common deer processing mistakes to avoid to keep food banks, deer hunters, families and children safe from lead in venison.
Marty who has processed over 7,800 deer in his 26 years experience as a professional meat cutter, deer processor and deer hunter, whose videos are used in Advanced Hunter Education says, “This isn’t speculation anymore. Deer processors and deer hunters can’t guess and can’t use the same old deer butchering ways.”
“To keep your family and children safe, you must know what to do and look for in proper, safe deer processing — whether you process deer yourself or have a butcher process for you. The ‘Deer Meat Safety Guide for Deer Hunters’ offers the solution to the problem of lead in venison and it is free at
http://www.huntingheadlines.com”
Disturbing statistics and findings surfacing show:
• The U.S. Center for Disease Control and Prevention (CDC) study released in November 2008 found that higher levels of lead show up in blood of people who eat deer harvested with lead bullets than people who don’t — causing danger for families, especially pregnant women and children.
• The deer meat processed at meat shops and eaten by deer hunters, families and children is not inspected for safety or approved as being fit for human consumption like beef and pork. Due to a Department of Agriculture meat inspection loophole, venison harvested by deer hunters is uninspected meat.
• Department of Agriculture tests showed 87% of meat shops tested processed lead in venison, due in part to lack of inspection.
• Lead fragments were discovered in deer meat as far away as 18 inches from the initial bullet entry point, resulting in lead being overlooked, processed and fed to families.
• Department of Natural Resources tests revealed one out of five deer hunters don’t know how to correctly process deer resulting in dangerous lead in the deer meat they butchered.
Believing deer processing and deer meat are inspected for safety like beef and pork.
There is a severe lack of deer processing training for deer hunters and meat processors and no certification or inspection for safety of the deer meat.
How using saws and the wrong knives can lead to lead in venison and higher bacteria in venison.
Sharing a grinder with other deer hunters — one hunter’s dirty trim can contaminate hundreds of pounds of other hunters’ venison.
Having your deer processed after 6 pm
Not watching what cuts of meat go in the grinder. Trusting the meat in ground venison is not contaminated or dangerous — whether processed at a meat shop or by the deer hunter.
Lack of education on what is safe deer meat and what is not.
Deer hunters feeding deer rib meat and deer fat to their families.
Eating slightly discolored meat that looks safe, but it’s not.
Accepting stinky or bad tasting venison.
