Ep. 88 | Meat Science 101 for Duck Hunters | Blake Robbins

What happens after the shot matters just as much as the hunt itself.In this episode of Delta Waterfowl’s Voice of the Duck Hunter,  Joel Brice sits down with Blake Robbins, a graduate student in meat science at Oklahoma State University, and Dr. Morgan Pfeiffer, professor of Animal & Food Sciences, to break down best practices for caring for waterfowl meat from field to table.Whether you’re a new hunter chasing sustainable, natural food or a seasoned waterfowler looking to improve meat quality, this conversation covers:          -Proper meat care after the hunt          -Common mistakes that ruin duck and goose meat          -Preservation techniques between cleaning and cooking          -How science meets tradition in wild game nutritionIf you care about honoring the bird, the hunt, and the meal that follows — this episode is for you.Website and Social Media Links:Delta Waterfowl: https://deltawaterfowl.orgFacebook: /DeltaFans/Instagram: https://www.instagram.com/deltawaterfowl/Twitter: https://twitter.com/DeltaWaterfowl/Delta Waterfowl:  https://deltawaterfowl.org Facebook: https://www.facebook.com/DeltaFans/  Instagram: https://www.instagram.com/deltawaterfowl/Twitter: https://twitter.com/DeltaWaterfowl/