Venison Field-to-Table Timeline Calculator

Venison Field-to-Table Timeline Calculator

Venison Field-to-Table Timeline Calculator

Plug in your harvest details and we’ll tell you when it’s ready to cut, cook, and enjoy

Harvest Details

When you harvested the animal
From harvest to field dressing complete
Affects cooling rate and aging timeline

Environment

Current air temperature at harvest location
Pack-out time to powered cooling (1-3 hr optimal, 3-6 hr realistic)
Target fridge/cooler temperature (34-40°F optimal)

Aging Preference

3-7 days (tender) • 7-14 days (good flavor) • 14-21+ (intense flavor)
Dry aging: 3-7 days optimal • Wet aging: up to 21 days
⊕ Advanced Options

Advanced Options

Optimal: 70-80% (prevents case hardening). Low humidity (<50%) = faster drying
Active circulation prevents bacterial growth and improves results
During pack-out - affects evaporative cooling rate
Key Principle: Enzymatic activity breaks down muscle fiber and collagen, making meat tender. Most profound in first 24 hours. Tenderness depends on balancing enzyme action with bacterial growth control via temperature.
📺 Learning and Resources The Bearded Butchers - Complete Dry Aging Guide The Bearded Butchers - Advanced Aging Techniques DIY Dry Aging Supplies

👈 Fill in your harvest details and click "Calculate Timeline"