by Ray A. Field1 and Warrie J. Means2
Hunters seldom agree as to the length of time a big game carcass should be aged.
What is the aging process? When is it beneficial to age big game meat? Under what conditions is it
inadvisable to age game? What should be done from the time the carcass is eviscerated until it is
cut into steaks and roasts? This pamphlet is concerned with answers to these questions.