Wow. Your deer meat to taste better than mine?
Hard to believe.
I shoot the majority of my deer in the neck and have them hanging in a walk in in less than 1-2 hours.
So the time your spending gutting the deer is spent better than mine getting it hung and skinned?
What exactly is it about removing the guts that causes the muscles to release blood in them?
I'm not understanding the mechanics.
Since a muscle needs a working heart to pump blood into it, I'd think that your concept is flawed.
Animals are not jugs of milk. Your not going to drain blood by opening the abdominal cavilty from any muscle.
Gamey, as I definitely it in taste, is from 2 things.... adrenaline in the blood from deer that was hit and pushed before death and handling meat after touching hide.
Deer have oild in the hair and handling meat after touching certain areas of the hide can transfer those oils to the meat.
