I have been fortunate to take a good number of bulls (and one cow) over the years and they, without exception, have been the best tasting animal in our freezer. Murphy’s Law or whatever you want to call it finally caught up to me. This year’s bull was a good sized post-rut bull recovering from all the excitement and chaos associated with the rut.
I’ve killed both bigger and smaller bulls, usually post-rut like this guy. They’ve all been excellent at the table. Not this guy. Tough as nails and not really good in the flavor department either. I wish we had the weather where I could have dry aged him but that was not a possibility down here in the SW GA tropics.
I’ll be sure age my meat at least a week in the fridge before cooking this time and use plenty of pineapple juice in the marinade to break down the tissue.
Any other suggestions from the chef’s out there?
Man that was a fun hunt though!!
