Steaks and roasts

[Nick87]

Huh I guess I'm in the minority. I get so sick of grind that I would rather do about anything else. I steak literally everything I can, roast the neck and the shanks, and only get about 4-5 gallon ziplocks of grind off an elk.

Way easier to share steaks with friends. No one wants grind

I dont mind the grind in tacos, spaghetti etc. When I want a burger its beef.

 

[El Jason]

There’s a thread on here about whole shoulders.

10/10.

No freezer burn.

 

[Redman]

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.

This! You can always turn a roast into steaks. Saves a lot of time and supplies.

 

[mevertsen]

I dont mind the grind in tacos, spaghetti etc. When I want a burger its beef.

We do a lot of spaghetti, tacos, taco pasta, goulash, lots of burger dishes.

1 meal a week probably with steak, a couple with burger, 2 or so chicken, 1 pork, and something like pizza or leftovers, depends on the day.

We also don't eat a ton of meat at one sitting, so I try to make all wraps with just one meals' worth in it to minimize leftovers.

 

[Nick87]

We do a lot of spaghetti, tacos, taco pasta, goulash, lots of burger dishes.

1 meal a week probably with steak, a couple with burger, 2 or so chicken, 1 pork, and something like pizza or leftovers, depends on the day.

Bout identical to what we do here. Our own chicken and pork. I dont rasie cattle anymore but ours comes from a friend. We really dont buy any meat.

 

[mevertsen]

Bout identical to what we do here. Our own chicken and pork. I dont rasie cattle anymore but ours comes from a friend. We really dont buy any meat.

Don't raise beef.

We have gone on and off with meat chickens. We do have them for the eggs, and ducks for eggs as well.

We do raise pigs. Going to start getting busy here soon.

2 I'm raising for a friend, will slaughter beginning of November, then 1 for my in laws, 2 for us, and 1 for another friend, or sell if they back out.

We raise homestead hogs (American Guinea Hogs), so about 150 to 180 lbs live weight. Lots of breakfast sausage, pork chops and boneless ham roasts I smoke. Plus lard.

Sorry for the derail.

 

[Nick87]

Don't raise beef.

We have gone on and off with meat chickens. We do have them for the eggs, and ducks for eggs as well.

We do raise pigs. Going to start getting busy here soon.

2 I'm raising for a friend, will slaughter beginning of November, then 1 for my in laws, 2 for us, and 1 for another friend, or sell if they back out.

We raise homestead hogs (American Guinea Hogs), so about 150 to 180 lbs live weight. Lots of breakfast sausage, pork chops and boneless ham roasts I smoke. Plus lard.

Sorry for the derail.

Raising beef takes up a whole lot more room and money. I miss it, but not as much as I would miss hunting and fishing with the kids.

 

[Moserkr]

Hind legs:
Sirloin tip - roast or steak
Top round - jerky
Shanks - cut into 4" lengths for dutch oven
Front Legs, all ground except shanks.
Backstrap and loins - steaks
Neck - half ground/half neck roll this year
Everything else, ground. Half of the ground meat becomes sausage.

We do a lot more dutch oven roasts than steaks, but any roast can become a steak. But I put shanks right next to backstraps now for my favorite. Ive found that not over-processing roasts into steaks is the most efficient use of time. I spend the most time trimming the loins, straps, and shanks.

 

[Jbotto]

Huh I guess I'm in the minority. I get so sick of grind that I would rather do about anything else. I steak literally everything I can, roast the neck and the shanks, and only get about 4-5 gallon ziplocks of grind off an elk.

Way easier to share steaks with friends. No one wants grind

Yep! Last year when I cut up my elk, I got less than a gallon bag of trim off each quarter. Any of the really clean trim pieces or pieces cleaning up my roasts I cut in bite size pieces and package them as stir fry, ready to eat and portioned out per meal. Saves more from the grind pile and we use those stir fry packages up long before the grind. Makes good stroganoff, and fajitas too. In a pinch, even can be browned frozen, but loses some flavor from thawing first.

 

[WoodMoose]

I steak literally everything I can,

nothing wrong with that

up until a few years ago, I never ground any venison whether deer, elk or moose

I called a lot of what I cut "minute steaks" as they were just a bite or two, but a pound of them was a fitting meal and I could cook them FAST. But that was back when we mainly ate chicken and rabbits that we raised, and when I killed something, I would basically eat it every meal until gone

 

[Brittany Chukarman]

nothing wrong with that

up until a few years ago, I never ground any venison whether deer, elk or moose

I called a lot of what I cut "minute steaks" as they were just a bite or two, but a pound of them was a fitting meal and I could cook them FAST. But that was back when we mainly ate chicken and rabbits that we raised, and when I killed something, I would basically eat it every meal until gone

I call those breakfast steaks. They just look too good to grind.

 

[brockel]

There were/are 4 cuts of meat on a game animal in my house.
1)Backstraps
2)Tenders
3)Stew Meat
4)Burger

Same for us. Don’t really like wild game roasts. I could make a hamburger steak everyday and not get sick of them so we grind a lot.

 

[R.K.]

Cuts to freeze whole:
Tenderloins
Blade steaks
Bottom round (steaks/jerky later)
Eye of round (stroganoff medallions)
Neck (pot roast/birria)

Cut into 1-2# portions:
Sirloin tip

Cut into steaks/portions:
Backstrap/chops
Top round
Shanks (osso buko)

Vacuum sealing increasing the freezer life, and therefore convenience becomes the primary directive.

Only difference with deer over elk is I don’t cross cut shanks or cut down the sirloin tip, and I’ll put backstraps into 1# sections rather than chops.