Let's discuss "Safe" deer meat for new viewers.

I have seen some new hunters on the site this year and maybe we should discuss good vs bad deer meat. I am not an expert but I do check my deer closely before processing. Maybe we could teach some new hunters about this. I for one check the tongue and make sure that it is good and pink like with no blueing or blackening. I also check the lungs for any spots. I heard that you should look for white spots on the lungs??????

When I pull the meat out of the freezer and thaw, then I smell it and you know you acquire that good deer meat smell and know from experience what it should smell like.

If you guys could add anything that might be helpful please add.

just be careful when your gutting\processing your deer even with a pass through shot ...never know how many times that deer has dodged death ...i killed a doe 2 years ago with a muzzy type broadhead broke off in its shoulder meat......