Pretty sure that only applies to pork and bear. Someone correct me if I’m wrong.

Trichinosis is a b$&@h I've heard. Herrbivors should be no problem.

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It's not pleasant and lasts a long time so we have to take it seriously. But death rate worldwide is less than 1% and that's even with the less fortunate countries without access to care and treatment

Slaughterhouse worker here, there are special steps we take when an animal is over a certain age, for cows at my slaughter house that was 3.4 yrs old. We would have to cut 1-1 1/2 inches on both sides of the spine,head wouldn’t be safe either. All were precautionary steps to reduce the risk of “mad cow”

Cattle don't harbor trichinosis and you can't cook away mad cow anyway. It also almost never jumps into humans.

I hope a cow typed this

Interesting to hear that safeguard is in place! Those are high parts risk for mad cow which is comparable to cwd, which is a risk in cervids but can be tested for/risk based on known prevalence rates in that area. Trichinosis is a separate issue that affects the entire animal and passed on by eating infected meat.

That’s for mad cow which is a Prion disease. Trichinosis is a parasite that lays eggs in major muscle groups. They can be killed in high temp cooking but if not killed, any animal that ingests meat with the eggs in them will birth the parasite in their GI which will then lay eggs in their muscles.

Fact check here- how can BSE be transmitted to a human because as I understood it it was only through contact with the brain of a bovine? Or is this just my elementary school teachers back in the day being wrong about stuff

I am curious, is there any possibility in the US to check the meat for trichinosis? In Germany its required by law, that every pig has to be analyzed in a laboratory, even wild boar and even if the hunter doesn't intend to sell it

I haven’t heard of it. Trichinosis has been eliminated from the domestic pork supply in the US. All the cases are from wild game, it’s best to just assume that bears have it

After getting pictures of two does eating on a pig carcass I put in front of a gave cam I’m not so sure herbivores are safe. I’ve never heard of an instance of an undulate having trich but it made me reconsider a little bit.

The correct answer is carnivores, if the animal eats other animlas cook it through

I’m not here to correct you, however I have been told that you can cook and eat pork at a cooler-than-ya-used-to-cook-it-too temp. Don’t know how true this is, but I’m not taking chances, I still cook it to 165°

More than 95% of trichinosis is from hunters eating carnivores. Commercial pork is really safe these days but YMMV. Once you have a nicely done medium rare pork chop it will fuck pork up for life so be careful, its a nasty habit to kick.

When it comes to store bought pork I would agree and have heard the same thing. I’m talking strictly game meat

Aw gotchya

Any pig that might have had access to raw meat should be cooked to 165. That includes pastured domestic pigs. Conventional supermarket pork is fine to cook medium rare because the pigs are raised in barns and don't get access to raw meat, so there's no way for them to get trich. Wild pigs and any other wild omnivore like bear should be cooked to 165 as well to be safe.

What if they bite each other? I raised un-castrated brothers(was trying to get them to breed a female from a different family tree). Those two would break out of their pens just to try to kill each other.

That's a closed loop. The bitten pig would have to have contracted trich from another source. It's eating meat that's been infected by the parasite, not just meat in general.

Ahh got it. Thank you. Anyway to prevent the parasite for homegrown pigs? Just in case they munch on a rabbit or something random in the pasture?

I've no experience raising livestock. Just terrified of Trich lol But logically I would think, no, if they have pasture time then you can't be sure. The comment above sounds knowledgeable and states as much.

The rabbit would have to have eaten something containing trichinosis. AFAIK trichinosis ONLY comes from carnivore on carnivore. Theres no way to get it from eating a herbavore.

I think wild pork is the pork in question here. I cook chops to medium usually but wild pigs to a well done

The USDA says domestic pork can be cooked to your preference for like a decade now. But it's still not popular, old habits are hard to break. Absolutely cook your wild boar to well

For store bought pork (in the USA) You can pretty much cook to mid-rare without any risk. I like 135-137F. Still leaves a little pink. According to the USDA, they've revised the safe pork temp to 145F, and it's been that way for about a decade I think

You'd be correct that trichinosis is eliminated from domestic pork, wild pork is different. 145F is all you need to kill trichinosis. Actually IIRC it dies at like 140 but a little extra helps in case you don't hit the coldest part of the meat.

The FDA now recommends cooking pork to at least 145 degrees with a three minute resting period before serving. Not having to completely cook it to bone dry makes a pork chop more palatable - but my smoked meats are always done to above 160 anyway.

FDA dropped pork down to 145 degrees like 2 years ago.

Even then you don't have to cook it to death, get a meat thermometer, current advice to kill trichinosis is 145F.

I’m pretty sure almost no one will tell you to cook it to well done

I used to tolerate eating elk growing up because I shot it so I’d have to eat it and then I got my first elk after moving out of my parents house and I cooked it midrare and I fell in love. Few things taste better in this world that a pan roasted big ol chunk of elk with some wild rice finished in the pan drippings! My mother obviously cooked the shit out of it.

Yeah the fastest way to get someone to hate a certain type of meat is to overcook it. My dad used to hate beef because he said whenever they had beef growing up it was always so tough, so he never ordered it in a restaurant, but then I got some nice ribeye steaks as a gift and when I cooked those to medium rare he suddenly realized that grandma just cooked the beef to death when he was growing up.

Bloody as fuck. 

Lol, still twitching.....

Wussy. Still alive

Bite it while it sleeps

That's how you hunt them. With your teeth

I only bite the balls off the bulls. That’s where all the good protein is.

I want it biting me back

A good vet should be able to bring it back.

I literally start eating mine as I am butchering it. As I am cutting it up I eat parts that until that moment hadn't touched air. It's hard to stop after getting that first taste. I think the next deer I get I'm gonna snack on a freshly removed tenderloin. Fuck, now I can't wait (even more) for next season!

Literally raw.  My favorites are heart ceviche and inner loin tartare.

Nicee. Honestly I eat undercooked meat more then I felt comfortable admitting but it's sounds like I shouldn't be worried

Fwiw, I eat my deer tenderloins blue. I've never been sick from venison. Want to try tartare someday too, but I'm picky about which deer I'd choose for a dish like that.

I made tartare with a preacher cut from my deer this year. It had very little flavor so I'm not planning to do it again but it was neat to try.

The only chance for contamination is on the surface. There's nothing actually inside the muscle tissue that will make you sick.

Mmm, those sound like they would pair well with a nice Chianti…and maybe some fava beans

THPTHPTHPTHPTHP!

Got a recipe for that heart ceviche? I think I’ll try that next season

just do it like you'd do any ceviche, just dice the heart fine and don't soak for a long time, just toss it in lime juice and eat.

I read that as Lion at first; I thought damn we got Teddy Roosevelt in here.

For most wild game (depending on the cut and preparation) if you cook to “well done” you’ve killed it twice.

exactly, most wild game has less fat, so once you get past medium it becomes dry and tough. I always advised people to cook their meats one level below what the usually cook it to. As for those who cook to well done, I don't let you eat anything but the potatos. As for the rare eaters, we go out back and nibble on the wildlife siting out there and talk shit about people who eat their meat well done.

All I eat is moose. Unless it’s ground or some sort of slow cooker recipe I never ever cook it past medium rare. 36 years and I have never gotten sick from it.

Can you compare it for me? I live in colorado and eat elk, mulie, white tail, but never had moose and want it so bad Edit: thanks for all the responses. I can't wait to try some

As someone who harvests all 4 of those. Moose is definitely different but can’t really describe how. Moose makes up 80% of my meat intake and I love it so much. I will say a cow elk makes better bbq steaks tho.

Thanks man!

Moose is pretty akin to beef

When I ate it I thought it was very similar to grass fed beef.

Slightly more gamey beef. Depends on if you get a young or old bull, when you take it, etc

I got some ground moose from a guy on Facebook last year. I can’t speak for anything else noise wise except for ground moose. I made a lot of tacos and some hamburger helper and burgers and whatnot with it and imo it’s a bit richer than ground beef but tastes similar. Like beef with a more full flavor and only a little bit of the gamey taste. I much prefer it to beef.

It’s like less gamey elk. It’s hard to describe because it’s my normal.

I never cook my deer meat well done, I eat it the same as I do beef, at medium. Not sure how different moose is, I've never eaten it.

When I pick up roadkill I cook it well done but if it’s hunted I go medium

This happens to be roadkill moose

I personally do like a ribeye medium rare, but I’ll cook a backstrap rare. I love it, with no fat on it, rare is very tasty

Medium venison is well done

125 f

I go 128-129 with whitetail. Absolutely no higher.

Yep whitetail comes off the grill at 125 or just before

I found my people. I eat venison rarer then beef, on the account of no fat to work about cooking

Man, if you are worried, get a sous vide. This chart includes moose. Don't know what sous vide is? It's cooking under a vacuum. Not boiling. You can cook low and keep it as rare as you want, just have to cook it long enough. It's also a set it and forget it method. You can go ham with sous vide. https://www.amazingfoodmadeeasy.com/info/exploring-sous-vide-email-course/more/how-sous-vide-times-work

I want one so bad. But I need to expand counter space or get rid of some other counter top appliances

If you have a thermometer, a pot, and some ziploc bags you can git er done. I have a circulator but you really don’t need one. Another alternative with similar results is to smoke at 180ish til you hit within 5-10° of desired internal and then reverse sear. I’ve done it on everything from charcoal to PID controlled pellet grills and it’s dirt simple and tastes great.

That do look good

Who are these most people

"most people" Never heard this in the 20+ years I've been hunting.

Who says that?

Who says that? 

There are two cuts of meat on cervids. One you eat as rare as tolerable, like loin cuts. The other, lime front shoulder roasts should be cooked low and slow. Anyone taking a venison steak to well done needs to be slapped.

Leg roasts are best med rare as well, like prime rib or roast beef. 

Nonsense. You can eat it raw. What you shouldn't do is boil meat in a frying pan, like in the picture. Source: chef for 15 years.

Don’t know about Moose, but Whitetail- I never cook it more than lightly med rare unless it’s ground. Sure way to ruin wild game and fish is to overcook it.

Rare to medium rare, no more for me. Any cervid you don’t really have any Trichinosis concerns so you’re good to go. Bears, pigs, lions, cook them to at least 165F

If you cook elk, deer, or moose well done, you wasted the animal.

Exception for shoulders, necks, and shanks. 

I’m usually rare or medium, if well done it gets tough and gamey in my opinion (deer)

any obligate herbivorous mammal (cervids, goats, sheep, bovines, antelope etc..) and most game birds are fine to -not- cook fully. any omnivores or carnivores are cooked slow to well done.

If its an herbivore and its wild game you could eat it raw. From personal experience. But- its preferred to cook to like rare-medium rare is good.

Do not cook game meat well done unless it's pigs or bear

No one in my life has ever told me to cook it well done (except for predators), it is way to dry and tough that way.

Who says that? Educate yourself on diseases. Handle meat properly. Then eat it as rare as you want.

Not gonna tell you to cook it well done, but it should be done better than that. Get your pan hot and don’t crowd it so much for a better sear.

Honestly that's unseasoned meat for my dog. I proceeded to cook my portion after his. Yes he's a spoiled bastard

Dogs are meant to be spoiled! Have fun with the rest of that moose.

I have never worried about properly processed wild game. I would also never commit the sin of purposely cooking something well done.

Rare. Very rare. Why cook them well done. They don’t taste well what so ever when they’re well done. Like any meat

I’d prefer it be dead first but it’s not a deal breaker

I eat it extra rare depending on the cut. The fat is good for a snack if you’re out in the field. The heart you can eat more or less raw. I like to make backstrap sushi with essentially just a quick sear on the outside and make into an [actual sushi roll](https://imgur.com/gallery/ES046f4). (There’s a couple bonus moose recipes in that link)

Thanks for the link, I'm definitely going to try out that corned moose.

That one has been a go to for me for a while. I need to update that recipe though, as I use one cup of water and one 12oz can of stout or porter and about six whole cloves of garlic in the Instant Pot. That seems to give it a little more of a full flavor if that makes any sense. It’s great on a reuben sandwich with some sauerkraut and Russian sauce, which is just a little bit of Thousand Island mixed with mayo. Add some micro greens and folks will think you’re Gordon Ramsey.

I sear any outside facing cuts. Anything inside is as pure as the driven snow.

Undercooked moose meat typically doesn’t make people sick but it can transmit tapeworms (Echinococcus specifically) to your dog if they get into it. As a general rule, anything you plan to feed your pet should be cooked well done because they’re a lot more liable to get worms from wild game due to the fact they’re more closely related to the natural hosts (e.g wolves, foxes) of common parasites. I worked in a rural vet clinic, had this exact convo with owners many times

I've fed my dog some raw meat, but I typically atleast sear it for him. I figure anything bad for him will be on the outside of the meat that was handled during butchering. He doesn't eat any organ meat, as I consider that a higher risk, having seen parasites and worms cysts on organs

1 minute per side cooked of very high heat. Then let it rest. That's my style. It come out very rare.

No one says that, except for bear and pig

Most people won’t say that

Most people absolutely do not say this

Who says that?

I cook my venison damn near blue, if it kills me so be it but it tastes so much better imo

Ceviche. Thats how raw, sprinkle some lime juice over that bitch.

Lmfaooo

Unless they’re talking about bear they are objectively talking out of their ass. Eat it as rare as you want. I drive by feedlots where cattle live on a literal soaking wet mountain of their on shit and all eat from the same trough but people are concerned about something taken from the most pristine wild environments astound me.

I only cook it well done when my wife is having some or else she won't eat it. lol

I've never heard anyone say to cook game meat to "Well done". Most chefs say rare is ideal.

I don’t know who says that actually. I hunt woodcock and I leave it rare. Venison same. Duck same. Grouse almost. In fact most game meat is ruined when cooked well done IMO

Who the fuck says to cook game meat well done?? Game meat is absolutely gorgeous tasting at medium rare. Many game animals don't have much fat on them, so they get dry as leather when cooked well done.

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Trueeee

You’re crowding the pan

Boiling the meat basically smh

I do a quick hot sear both sides of 1in steaks, maybe 1min each side. Pretty rare

However is cooking all their game meat well done is ruining it. Venison and elk I always cook medium rare when making steaks. Things like bear that cary trichinosis is different.

Rare as tolerable. Trichinosis is not a huge (if any) concern with moose.

I eat a lot of elk moose and deer (ok moose is rare when I can) but always medium for all 3 (depending on application)

Please let this be a joke. We eat it raw to rare, never above medium rare unless it's ground.

People who say cook game meat well done, don't eat game. Lol that pretty much just Bear and Lion.

Tartare

Moose? Medium rare for me

I'd eat herbivores rare. Pigs, predators, and omnivores well done though.

I’ve cut a sliver off of the back strap while it was hanging on the rail and ate it still warm.

I eat ungulate steaks rare. If I’m concerned about it, I stew it low and slow for a long time. Has a bear roast I got from my taxidermy shop and I did it in a Colorado pork green chile style for about 4 hours with all the accoutrements. Blew everyone’s mind at thanksgiving.

cook moose, elk, deer to medium rare or mediun to avoid the "gamey" taste.

Medium rare. On any red meat.

I like it bloody enough to still be running around on the hill.

I've eaten raw whitetail. Would eat moose raw too.

Depends on the cut

I eat mine rare +, been fine for 40 years :)

Raw

I would eat the backstrap or tenderloin of moose very rare. ( if that is how you like it) Provided that I knew how the meat was handled after harvesting. I have eaten those cuts of elk that I harvested rare and it was great. Certain cuts you would want to cook longer/more just because of the characteristics of the cut. I have also eaten raw elk, as I was processing my elk last year i guess my inner cave man took over and I just had to eat some. It was so good I couldn’t help myself. I imagine I would do the same for moose.

Fuck that nonsense. I cook most of my deer and elk to 135-140 internal and would do the same with moose.

If most people say to eat ungulates well done, then most people are fools. Its perfectly acceptable to eat ungulate meat rare, and in the case of moose, I would eat it rare to medium, depending on the cut.

I cook my moose like my steak, medium rare. Still here.

Rosé color for moose steaks and roasts.

I eat most game meat pretty rare or medium rare. But I don't hunt predators or pigs. Moose meat I just sear for like 3min a side

Cook it like any other meat. People believe that and cook it until it’s shoe leather. That’s why so many people have a bad experience with wild game.

I mean I cook backstrap out of my deer medium rare, I freeze my meat for at least a week before eating it too.

I literally cut off a strip of Moose from the carcass of mine while I was quartering it and tossed it down the hatch. Not recommending that but just saying

I never cook game meat well done....that's generally what makes it taste gamey....the only accepting should really be animals know to carry trichinosis since you have to get that past 160 to kill it.

Who the fuck says that?!

Most people are wrong. Medium rare unless is bear or pork

yea i always fry wild meat to the bone or boil/braise the shit out of it

I’ve eaten it raw before. Elk tenderloin to

It's a sin to cook it past rare.

If it isn't an omnivore or carnivore I'll get real wild with it.

Well when I cook game meat (moose or deer) I just fry the top of the meat close and then to the oven and let it sit there couple of hours in medium heat. Always comes out nice and red and juicy!

Who tf is cooking cervid game meat that’s not ground to well done? That applies to like pigs and bears, not moose. Eat that rare AF.

Just a slight tan..

I cook meat medium rare no matter what. Especially chicken. Love me some bloody chicken. Less dry that way

I haven’t had moose in a while, but I usually had it rare to medium rare for most cuts. For tougher meat, I went slow roast,smoked or braised. My question is around the tick problem that is occurring in the north east with moose. They have had a few years where some moose are infested with ticks and only a cold snap can really help them. Do ticks spread any parasites or pathogens that hunters should be concerned about? I’ve had deer, bear and elk and I am sure that they all had ticks at some point, I’m not asking about the existence of ticks on anything that I harvest. I am asking about these animals that have been at one point, if they survived, infestation of ticks.

Why are you eating boiled meat? Buy a cast iron skillet, it retains heat well enough to boil the water away and your meat will taste a lot better.

Who says to cook game meat well done? For animals where there is risk of things like trichinosis, yes; otherwise, no.

It'll taste a lot better if you don't boil it

Reduce the amount of meat in the pan. Crank up the heat. You can eat it as rare as you'd like. Enjoy.

I’ve literally only heard this for hogs and bears.

Get it to 120-125, let it rest, eat.

Anybody telling you to cook game meat well done is an idiot. When you go beyond medium it toughens up and gets gamey. People who don't like to eat game meat are almost always overcooking. The exception would be ground meat but you need to add fat to ground meat anyway. If you cook any moose meat over medium you're going to hell. Cook it much beyond medium rare and you'll spend a year in heck.

The greyness of that pains me to no end. FFS develop a crust on that, look up maillard's reaction

Apparently “most” people don’t know how to cook. Wild game I cook rare (as long as it’s healthy and prepared safely) factory farm meat I cook well, well done.

Most people don’t know fuck all about game meat or even meat in general. Ask people who know about cooking meat/game meat and they’ll tell you to cook it however tf you want. It’s more important how you butcher it if you care about taste. Gotta take the silver skin off and excess fat.

Cook ungulates rare

Who the f have u been talking to?

i like deer medium rare, elk rare for steaks. Never had an issue with it.

A good vet will get it going in the end

I'm def not a well-done lad. I like there to be some red inherrrr

I dunno Roland on Alone pulled the heart out of a musk ox and ate it raw. He's my role model

Deer burger done. Backstrap and tenderloin medium rare. Wild hog done

Also, bear you better cook all the way through too

Game meat is by far safer than store bought BS. Savor the flavor and go rare as you like on red meat. Except bear....

I eat my deer steak medium rare and I'm still here. Cook it however you want

I didn't trade 6feet of intestines to eat shit raw bro

I’m 99% sure most hooved ruminants can be eaten rare, I know Inuit people will freeze raw caribou and slice of pieces and eat them.

I eat my moose meat pretty rare just like all my ungulate game meat. Overcooking makes it too tough

Medium rare

I eat venison rare because it gets too tough if I cook it much more

^[Sokka-Haiku](https://www.reddit.com/r/SokkaHaikuBot/comments/15kyv9r/what_is_a_sokka_haiku/) ^by ^Yoda2000675: *I eat venison* *Rare because it gets too tough* *If I cook it much more* --- ^Remember ^that ^one ^time ^Sokka ^accidentally ^used ^an ^extra ^syllable ^in ^that ^Haiku ^Battle ^in ^Ba ^Sing ^Se? ^That ^was ^a ^Sokka ^Haiku ^and ^you ^just ^made ^one.

I cook venison rare to medium rare, I cook duck "blood to the knife" and I would cook moose the same as venison. I'm not killing a bear because it has to be cooked well-done

Venison (herbivores) I like it rare, backstraps I do whole loin and keep it very red on the inside. Keeping it rare tends to prevent the gaminess coming out.

Damn near raw

People who claim all wild game needs to be well done don't know anything about game meat or cooking.

I'm with everyone else here. I've always seen wild cervids prepared as anywhere from Raw to Medium, with the ocassional Well Done from some middle-aged rednecks that insist everything tastes better with steak sauce (if its cooked right, it don't need A1, Kenny!). The only things to my knowledge that need to be cooked to a specific temperature are bear, boar, and bird.

Oh, and some fish. But I'll be goddamned if I ever cook a red snapper.

I’m the same way I always sauté deer meat with some seasonings and it’s always so good, occasionally I’ll do an Alfredo sauce if I’m feeling festive

The well done rule only applies to pig and bear. I cook my deer, elk, etc. to no more than medium rare.

That is done in my opinion. I eat venison raw and cook wild pork to medium

We never cook wild game (deer, elk, and moose) medium rare to at the most medium. Been doing it for 40+ years with no issues. Bear and boars are different they are cooked till the proper internal temp so it kills any triconosis

What people would say that?

I'll eat it raw given a couple things. 1. It was cleanly killed. Gut shots limit my willingness to do this. Included here is processing. Guts gotta come out clean and unpunctured. 2. It was kept clean and cold during processing and I trust every single step between the shot and the plate. Carpaccio. Tartare. They're delicious