Released on = March 29, 2007, 1:58 am

Press Release Author = Marty Prokop/Free Deer Hunting Tips.com

Industry = Food & Beverage

Press Release Summary = In his deer hunting and deer processing classes, deer
hunting expert Marty Prokop explains to attendees why they should skip using the
venison rib meat.

Press Release Body = "There are reasons not to eat the rib meat of deer field
dressed in the wild - versus those deer farm raised and dressed and sanitized in
inspected meat plants," Marty Prokop teaches.

First, consider the purpose of ribs, Marty Prokop says.

"The meat of the rib cage holds the intestines in place," Marty Prokop says. "It is
in contact with the intestines of the deer. Many bacteria are found in the
intestines."

In the case of a wild deer, after the innards are removed, the deer usually hangs in
a tree to cool. Deer are rarely skinned immediately after hanging. Wild deer are
also not sterilized before deer processing. Running hot water through a hose onto
the ribs is not considered sanitizing. In fact, it could actually spread bacteria
into more deer meat.

Next, Marty Prokop asks you to think about taste.

Venison rib meat, in general, is very fatty. Deer fat tastes terrible to most
people. Deer fat will also leave a film in your mouth if you eat it.

You may think throwing away the venison rib meat is wasteful, but Marty Prokop says
you actually won't be wasting that much venison meat.

"Even on the largest deer, the venison meat from the ribs rarely exceeds twelve
ounces. Usually it's more like four to six ounces," Marty Prokop says. "That's not
much venison meat compared to the harm venison rib meat could do."

Marty Prokop says some people try to save venison rib meat and mask its taste by
mixing it into sausage.

"Though the taste may be masked, once ground, and even with spices added, the
venison rib meat will still be there," Marty Prokop says. "Not to mention all the
bacteria from the venison rib meat. This can spoil your venison sausage or ground
venison meat."

"If you choose to make and smoke sausage, and you mix in the rib meat, keep this in
mind. When you start to smoke your venison sausage, you will be cooking it at a very
low temperature. Bacteria will not be killed until an internal temperature of 144
degrees Fahrenheit is reached," advises Marty Prokop.

"With the additional bacteria the venison rib meat might have," Marty Prokop
continues, "the low temperatures leading up to 144 degrees could cause your whole
batch of venison sausage to spoil before it is fully cooked."

So, choose for yourself. The next time you process your deer or take it in for deer
processing look at the venison rib meat. Does it really look that appetizing?

Good luck and great hunting!

For More Information http://www.marty-prokop.com

Web Site = http://www.free-deer-hunting-tips.com

Contact Details = 331 South Main Street, Suite E111
Rice Lake, WI 54868
715-868-1109
marty@free-deer-hunting-tips.com