Can't say about muleys, but since I've started cutting up all my deer myself, I've never had a stinky one, even bucks that were really smelly from the rut. Commercial cutters use power saws that smear marrow and tallow over everything and often aren't too picky about what goes in the grinder. I butcher with knives, trim away as much sinew and fat as I can, and vaccuum pack. Burger meat is chunked, frozen, and then thawed and ground as needed. Except for what gets braised or put in chili, or stir-fried, I cook it quick in a little butter and oil with salt and pepper until the pink starts to seep out. Good stuff.
Last edited by Pappy348; 02/04/16.
