Beaver is a fine textured red meat. Fat deposits are
found outside or between muscles, much like venison. While the meat
will not dry out while cooking as fast as venison it will dry out
faster than most lean cuts of beef. Unlike venison, the fat is not as
likely to become rancid. Removal is however recommended, especially
deposits inside both the front and rear legs which contain glands. The
castor glands are found in the lower abdominal cavity. As with other
internal organs, fluids escaping will give the meat an off or bitter
flavor. Castor glands should be frozen and sold or given to a trapper
who can in turn sell the glands to be used by the perfume industry.
Also unlike deer, beaver needs to be soaked overnight in salt water to
remove blood from the meat. Trapped beaver do not have a chance to
bleed out.
Cutting up a dressed beaver requires special attention to bone
structure or most meat will end up on soup bones. Meat tends to cut
easier when it contains some ice crystals. Most of the best meat on
the beaver will be found on the hams and along the back bone. The
larger muscles attest to the powerful back legs and tail. The tender
loin or back strap found along both sides of the top of the back is
wider at the shoulders and tapers to a point near the hams. The tender
loin is found inside the body cavity at about the middle of and to
either side of the back. Steaks are difficult to cut from the ham
area. Most meat will be chunks or strips. The flanks, between ribs and
the hams, are often strong tasting either by nature or contamination
by body fluids.
Many of your favorite venison recipes will probably work with beaver.