Steaks and roasts

[Nick87]

Curious on elk mainly, which cuts you guys cut into steaks and which ones you leave whole for roast. With deer I usually do all roasts or jerky from the hind. But woukd like to start cutting more steakz from elk hind. TIA

 

[Jbotto]

Honestly I cut everything into whole muscle group roasts except backstraps. I cut each side into about four roasts and freeze that way. I grill any of the roasts whole or cut into steaks once thawed. Helps prevent freezer burn and cuts down on processing time.

 

[WapitiBob]

Backstraps into chunks then steaks after cooking. Neck into roasts, burger most everything else. I'll probably cut a muscle or two into stew chunks this year.

 

[Nick87]

Honestly I cut everything into whole muscle group roasts except backstraps. I cut each side into about four roasts and freeze that way. I grill any of the roasts whole or cut into steaks once thawed. Helps prevent freezer burn and cuts down on processing time.

Which roasts are you cutting into steaks? I guess that was more my question.

 

[El Jason]

I do steaks from the mock tender,
Tri tip, and the bottom and top rounds. I leave the sirloin and sirloin tips as roasts.

The round steaks are usually what I use for fajitas, tacos, stir fry, etc. The mock tenders are one of my favorites to grill.

 

[Sask hunter]

I always turn the hind quarter into roasts. Save back straps and top sirloin for steak and cut out the flat iron for steaks. Rest is trim for burger and sausage.

 

[Nick87]

I do steaks from the mock tender,
Tri tip, and the bottom and top rounds. I leave the sirloin and sirloin tips as roasts.

The round steaks are usually what I use for fajitas, tacos, stir fry, etc. The mock tenders are one of my favorites to grill.

What is the mock tender? Im guessing we just call it by a different name around here.

 

[El Jason]

It’s the lighter colored muscle on the back of the ham. It has a distinctly lighter colored and is about the size of the tenderloin.

 

[Jbotto]

Which roasts are you cutting into steaks? I guess that was more my question.

I do steaks from the mock tender,
Tri tip, and the bottom and top rounds. I leave the sirloin and sirloin tips as roasts.

The round steaks are usually what I use for fajitas, tacos, stir fry, etc. The mock tenders are one of my favorites to grill.

I do almost exactly this. I’ve cut the sirloin into steaks before too, but they aren’t nearly as good.

That cut is called the eye of round I think El Jason. At least the pictures I go off label it that way.

 

[El Jason]

That cut is called the eye of round I think El Jason.

I believe you are correct.

 

[WapitiBob]

What is the mock tender? Im guessing we just call it by a different name around here.

 

[Nick87]

Good stuff. This last year I was in a hurry and a few of the roasts I cut out I wasn't sure what they were. Ended up cutting some pretty tough steaks from a few.

 

[Jbotto]

For myself, I know how to get the roasts out of the hindquarters but I forget which is what when I’m wrapping and packaging. Stole this off the internet to tape up and help me keep things straight.

 

[Nick87]

For myself, I know how to get the roasts out of the hindquarters but I forget which is what when I’m wrapping and packaging.

Same.

 

[Gellar]

I break down into muscle groups. You aren’t supposed to bring bone on meat across state lines . That leaves all options on the table.

 

[MarvB]

I’m pretty much along the same lines as @El Jason though I don’t break anything down into steaks in advance for better freeze protection. Plus it’s easier to cut later partially frozen

 

[BuzzH]

I've been known to grind a whole elk into burger, backstraps, tenderloins, and all.

 

[Nick87]

I've been known to grind a whole elk into burger, backstraps, tenderloins, and all.

Im guessing thats usually the 2nd elk of the year or 3rd maybe.

 

[MarvB]

I echo @BuzzH, depends what’s already living in my freezer…..though I’ve only got the luxury of a two-elk season once unfortunately

 

[cgasner1]

Wife won’t do elk roasts so I steak what seems to be good steaks and grind the rest I like a thicker steak to cut into piece if needed. Straps I leave into more roast types but still cut them into steaks after the treager