I am in the leave it in larger cuts for freezing and grind as you need to camp. Partially thawed meat grinds better. Fat doesn't store well. Try to use Elk/Deer only whenever it will work for the recipe. If I add fat I like to add sirloin fat trimmings if the butcher will save some and for grilling some bacon ends but mostly just olive oil works for most cooking methods. Unlike Lewis and Cark there is plenty of fat in my diet already. I prefer grass fed beef to the really marbled cuts.

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