That's because the meat got contaminated. It's easy to contaminate the meat if you're not real careful. I use one knife to skin the beaver, and I do it from the back I cut up the back and go around the sides with the beaver laying on it's belly. Then I change gloves and change knives and begin removing the meat. There's no way the castor can get to the meat this way, unless when working the hind quarters you puncture a castor sac. I'm real careful not to do that. The meat then tastes like beef with not a hint of castor taste.

Paul is right you should use a different knife or knifes for getting the meat off the carcase. i use different knifes for skinnin ,and another for takeing castor and oil glands separate from the meat knifes. Dad always said you skin the beaver then skin thebeaver for his meat.

take care

I do it with 3 knives. A filler knife for the opening cut, then peel back the skin just enough to cut out the butthole, castors,and oil glands in one big glob with a second knife. Then a 3rd knife to skin with. When I flip it over from the back to the tummy, I flip it on to a clean surface, and make sure not to drag ito to the spot where it was just laying, the filth from the fur will contaminate the meat if you do.

Paul

If there is no difference in the taste between either beaver meat have you been tested for Covid 19.......LOL

Good one Snap! LOL