First off holstiens are milk cows and not the cattle of choice for steaks. Angus and limosines are steak cattle. I love my venison as much as anyone but I also love a tenderloin, ribeye, t-bone, and porterhouse when cooked correctly over charcoal. I can cook them both so they melt in your mouth. Beef steak has marbled fat that cooks along with the meat and keeps the meat moist and it is tasty along with the meat when trimmed and cooked correctly. Venison is a very dry meat with no marbling, its fat is called tallow and is not tasty. It stains the flavor of venison and should be trimmed off even if you must loose a 1/8 in of meat to do it. Venison should be cooked hot and fast or low and slow in order to keep as much moistness as you can. Venison tends to take better to marinades than beef does because the fat in beef tends to flush out the flavor when cooked where venison is more like a sponge. Which is better?? I feel a properly trimmed and cooked venison backstrap is superior to beef steak. My favorite way to prepare venison is to pound flour into a backstrap(both sides and both directions) with the edge of a saucer, this will make the backstrap double in diameter. Melt REAL!butter in a pan and sprinkle diced onions into the butter and place the backstrap on them. Now sprinkle diced garlic on the top of the backstrap. Cook on medium high for 4 minutes then flip and cook other side for 4 minutes making sure there is enough melted butter to coat the flour completly. Enjoy!

I'm surprised that "dumb hunter" stereotypical story didn't come from Disney.

How you process your meat makes a 100% difference in taste. For years I could only eat summer sausage, and jerky from processing plant's deer, w/ the occasional deer burger chili. For over 10 years I've done my own meat, and my family and I now eat tons of deer. Butchered 5 last fall, we're now down to a few packs of burger.

Loin steaks are heavenly, as is a fat old Ribeye. What makes the loin better for me is knowing where it came from, and knowing once it's gone, you can't go to the store and buy some more, you gotta' wait til' next season.

Grasshopper sees forked tongue of Mr.Sarcasm.
All of the sterotypical connections one can make, of deer killing type connoisseurs and aficionado's of the bon vivant may take a dis-like to the above forementioned preference of communication ... via the verb.

Scott- I loved the story, probably close to the truth in some instances.
I handle my deer with care from the field dress to the skinning and through the cutting and freezing. My family truly enjoys venison and we will reach for it before the beef. My wife and I were raised on venison and my son was raised on venison as well. I can't think of a better meal.

if your going to do this as a test use a better animal than a holstein they are dairy cows and are tough.
now don't get me wrong i love deer but good beef not from a holstein is better.

taste of the wild got a wild journey flavour to it... could probably make beef taste better if u chased it through a big forest then killed it by running it off a cliff with semi-wild dogs chasing it:P
seriously wild meat tastes much better, and if it doesnt then blame the cook not the hunter:P

hilarious! thanks for sharing.

I prefer venison.

yrs-
Evan!

Nice catch, Walt, and way to mention Limousin cattle. They are even tastier than Angus, they just don't have the name association Angus does. I think the Holstein thing might have been part of the joke though.

All kidding aside, I think you will find that the people that don't like venison or think that beef is better are people that were served by people that don't know what the hell they're doing. Venison done right beats beef bar-none.

If you go to some fancy Manhattan restaurant, you will pay very high dollar for venison, more than you'll pay for just about any steak. Of course, most of the folks that order it are very against hunting or killing any animals...

In my defense I didn't realize that was a steer, nor do I recall getting paid for the service.
It's a darned funny article, but it highlights one of the reasons I prefer to process my own deer. I never quite feel confident that I get my own meat back and you have no idea what the other guy did with his prize on the way to the processer.

I can't stand beef. Ever since I started butchering my own deer the meat taste much better. Hanging it at least 5 days is my secret.

I like meat,variety is good,give me deer tenderloin anytime anywhere!also remember taste depends on what the critter waz eatin..I have had deer that waz eten acorns and tasted almost bitter.To be honest with ya if that was my first taste ever,i would have been turned off.Now take a deer that has been finished off on apples and corn.....mmmmmm.

My first tastes of venison were much like Douglas' mom, from deer that were killed on dog drives, gut shot, hauled around in pickups then, to paraphrase Tom Kelly, haggled into unidentifiable hunks of bloody gristle by a succession of drunks with rusty saws and hatchets. You had to drown that stuff in some kind of sauce to choke it down and even then the tallow stuck stuck to your mouth so badly that you had to scrape it out with your fingernails. Since I learned to take care of my own venison and how to cook it, I think it is delicious and I kill four or five deer a year for the freezer. Still, if you have any USDA prime sirloin or prime rib that you're giving away, please keep me in mind. I need to keep my cholesterol level up where the doctor has something to scold me about.

Venison is Healthier, tastes better , I like Elk best, Whitetails that graze in the nearby cornfields, next than Bison and Caribou .

I rarely eat beef or pork because of cholesterol anymore and no longer like the taste and chemicals. JMNSVHO guys!

I will continue to say it... as long as deer is cooked properly and handled well before it even gets on the table... it will be a hands down win for venison.

I raise beef and know what they are eating. they eat exactly the same feed as wild deer do. the only difference is the deer are wild and eat it in the field and cows are fed in a feedlot. If you didn't already know that you are not very informed. you should realize the amount of work involved in getting fresh meat to your table that ranchers like me do everyday. I realize that some people lead you to beleive that cattle are grown in laboratories but if you ever opened your eyes you would see that they are grazing the same fields and pastures that deer do. If beef was not the best meat noone would eat it, and people would be raising somthing else. There are also strict regulations when it comes to slaughter houses and how they have to be cleaned. Your food supply from the USA is the safest food in the world. You shouldn't have to even wonder about it. I also know that you can't taste chemicals in the meat. You don't use vaccines or pour ons within a certain amount of days before slaughter. Get your facts straight.

When I was a kid I couldn't get enough venison. Over the years my taste has changed. My favorite wild game is Quail, Pheasant, Turkey in that order. I did have some speed goat that was mighty good. Enjoyed Caribou and Moose in AK but thats not an option anymore. Just kind of burned out on venison. So now days I give away the 5 or 6 deer bagged each fall. Still love to hunt them. That will never change.

Great story. I agree venison is tops.

The only beef I eat at home is when I purchase a box of ready made burgers for a pool party, etc. A perfectly med rare filet at the steakhouse is my out-to-eat choice. Other than that, everything from the hamburger helper to the "sirloin" veggie kebabs to the country fried steak at my house is venison. Two trips a year to western KY and Alabama's 3 buck/unlimited doe 70 day season keeps my extended family well stocked.

I eat BOTH types with reckless abandon!