Have butchered a lot of deer and still do several every year. My question is if there has been a testing done on deer fat. The wife and I think that deer that have mostly eaten acorns have a better flavor than deer eating grains. The only real difference I see when I cut them up is the coloring of fat white vs. yellow. Now I debone and clean of any fat and as much silver skin as I can and all of them taste great just prefer acorn. Just wondering.