image.jpg 246k .jpg file
image.jpg 229k .jpg file
Have you been aging it, and at what temp? Meat starts out dark red, then 'blooms' to a bright red, then grey's out. The best condition of your meat is not what your eyes tell you, but what your nose tells you. If it smells bad, then it is.
hey man, I eat lots of game meat, and I have to say that Pops is right, smell is the best for whether its good or not. However, in my experience, the darker colour the meat, the better the results have been for me. The one thing that I have noticed with Deer is that the meat tends to be quite lean (actually game meat in general), which may be what gives it that darker colour. Less marbling (fat) than we are used to seeing in grain feed beef cows.
The pictures you attached are obvious signs that the meat was sitting in water. Id guess that the melting ice was not drained often enough.I don't know for sure as I keep my unbutchered meats in the fridge while ageing. Keeps temp consistent and no need for water. I'm guessing that the water further drawls out blood from the meat, making it change colour.
just my 2 cents.