Steaks and roasts

[El Jason]

Since we started keeping a list, we have drastically cut down on waste. That and every 3 months or so we go reorganize and recount.

I found a deer shoulder from 2019 this morning when I was reorganizing th freezer. We’ll see how it held up.

 

[Nick87]

I found a deer shoulder from 2019 this morning when I was reorganizing th freezer. We’ll see how it held up.

It's amazing how they can hide in there.

 

[brymoore]

I found a deer shoulder from 2019 this morning when I was reorganizing th freezer. We’ll see how it held up.

I organized our freezer a few years ago and found bone in shanks and necks from three years worth of animals. Wife didn’t want to bother with them. I’ve become smarter and present cuts my wife will use versus ignore.

My current problem is plucked game birds. She didn’t want to roast birds. I stopped plucking birds last year and gave her breast and thighs. She wants more chukars now. I told her I’m doing my best every time, honey.

 

[Potsie]

I found a deer shoulder from 2019 this morning when I was reorganizing th freezer. We’ll see how it held up.

There’s a thread on here about whole shoulders.

10/10.

 

[Jbotto]

We tried the freezer list before. Didn’t stay up on it. Will have to try it again! Thanks for the reminder!

 

[duckhunt]

We use a lot of burger, but none of us really care for actual venison burgers. Myself included, I know im in the minority there.

Agree

 

[WildWill]

I haven’t cut steaks while butchering for years. Backstraps and sirloins get wrapped in family sized pieces and cut after grilling to temp.

Front shoulders and shanks are cut for bone in roasts on deer and boneless roasts for elk.

Heart and tenderloins are usually refrigerated for a day or two and eaten soon after a kill.

Everything that is is left as trim is ground into burger. I stopped being so picky about silver skin in my grind pile and on bone in roasts years ago. It’s all collagen and will melt during a longer cooking process. In burger it’s broken down by the grinder and cooks with the rest of the meat.

I do trim roasts and backstraps that are grilled or fried more closely.

 

[cgasner1]

I found a deer shoulder from 2019 this morning when I was reorganizing th freezer. We’ll see how it held up.

I do a reshuffle- organize annually and when I do move all the old stuff up to the front and try and get it ate. Man have I found some stuff

 

[morley.tyler]

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

Everything else came from the cows and pigs we raised.

 

[WapitiBob]

I just cut bone in shanks from Wednesdays Elk, will be interesting to see how they turn out.

 

[Nick87]

I just cut bone in shanks from Wednesdays Elk, will be interesting to see how they turn out.

I think you'll be happy.

 

[TOGIE]

with two tiny kids and about 30 minutes to cook dinner on the weeknights night i basically grind everything there is that could be ground at this point.

that and hank shaw's meat loaf is 1000x better than any elk/deer/antelope steak i've ever eaten.

 

[npaden]

Growing up we always made the top round and bottom round into steaks when we were cutting them up.

Now I leave them whole and 90% of the time cook them as a roast at medium rare and then slice them thinly to serve. Since we have been cooking with the sous vide most of the time the way I cut them up is different. I usually don't end up with neck and shoulder roasts anymore because I haven't really figured out a good way to sous vide them. They go into the grind pile. We tend to end up using up the burger the fastest anyway.

 

[El Jason]

A neck roast is about the best cut there is for birria.

 

[jrabq]

Sorry about the Facebook link, but I thought this was a good video and couldn't find another version

214K views · 3.4K reactions | Which steak is your favorite? | MeatEater

Which steak is your favorite?.

www.facebook.com

https://www.facebook.com/share/r/14JefQz8RF8/

 

[Potsie]

A neck roast is about the best cut there is for birria.

And barbacoa.

 

[Sheltowee]

I haven’t cut steaks while butchering for years. Backstraps and sirloins get wrapped in family sized pieces and cut after grilling to temp.

Front shoulders and shanks are cut for bone in roasts on deer and boneless roasts for elk.

Heart and tenderloins are usually refrigerated for a day or two and eaten soon after a kill.

Everything that is is left as trim is ground into burger. I stopped being so picky about silver skin in my grind pile and on bone in roasts years ago. It’s all collagen and will melt during a longer cooking process. In burger it’s broken down by the grinder and cooks with the rest of the meat.

I do trim roasts and backstraps that are grilled or fried more closely.

I notice the only cut missing is the liver...

 

[El Jason]

I notice the only cut missing is the liver...

Bird food.

 

[brymoore]

I’ll be grinding the front shoulders and neck meat in the morning. Age the hinds and backstraps until the weekend. I’ll be cutting steaks!

 

[Irrelevant]

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