Discussion Topic: Less Lead in Whole-Cut Meat

There's a new test on lead in venison just about every time I sit down to write this blog. And although I'll admit it's getting monotonous as a headline, it's exactly what we hunters want. So here's the latest, from The Pioneer Press:

_When it comes to keeping lead-bullet fragments out of venison, some Minnesota deer processors are doing a better job than others, according to a Minnesota Department of Agriculture study. . . .

The agency X-rayed more than 1,200 venison samples from 39 meat processors around the state. . . . [A] handful of processors had no packages test positive for lead fragments.

Others, though, had 50 percent or more. . . . Kunnari Country Meats in Eveleth had the highest percentage — 77 percent — of ground venison test positive for lead fragments. . . .

[The] tests [also] showed marked differences between whole-cut venison and ground venison. Twenty-six percent of the ground venison samples tested positive for fragments, while only 2 percent of the whole cuts tested positive._

Does this make you any more likely to butcher your own deer—or to ask your processor for less burger and more whole cuts?