WapitiBob
Well-known member
You aren’t supposed to bring bone on meat across state lines.
says who?
Steaks and roasts
- Thread starter Nick87
- Start date
says who?
El Jason
Well-known member
It’s illegal in a lot of states now.
WapitiBob
Well-known member
Perfectly legal to transport bone in quarters across Oregon, Idaho, Utah, Wyoming, NM, and Nevada. AZ requires boned out meat.
Last edited:
Gellar
Well-known member
El Jason
Well-known member
I’m not sure what point you’re trying to make.
The one time I was able to shoot 3 elk in a season I was borderline nauseous thinking about having to choke down another elk steak, so I totally get grinding them up.
BuzzH
Well-known member
Totally agree. Only so many roasts and steaks a year.
Burger, brats, venison bacon, sausage, jerky, snack sticks, salami....just have to mix it up.
I like steaks more than roasts, so I cut most of the HQ into steaks. Even though the top and bottom round is supposed to be tougher, I've had mostly good luck marinating them and grilling rare to medium rate. Or using them in some sort of stir fry sliced thin. Some years I'll end up throwing some steaks in the grind pile when I'm making the last batch of burger
I get enough roasts from the shoulder and leftover HQ parts to satisfy me. I also usually cut up the one shoulder blade muscle into flat iron steaks, which are small, but great.
I get enough roasts from the shoulder and leftover HQ parts to satisfy me. I also usually cut up the one shoulder blade muscle into flat iron steaks, which are small, but great.
That's a nice picture but the tri-tip does not look correct.
I've cut steaks from every main muscle group off the HQ. The center section of the sirloin tip is surprisingly tender, even though it has one major strip of membrane running through it. I usually cut it about an inch thick. The rump section yields a few good and usually tender steaks but it's more challenging to cut. The top and bottom round are easier to cut and yield a lot of steaks.
Man, that just seems wrong. I've had to choke down a stinky mule deer, but never an elk.
Brittany Chukarman
Well-known member
I like steaks from the top round. The grain runs wrong on the bottom round to me.
Carl 9.3x62
Well-known member
One of my favorite steaks
Carl 9.3x62
Well-known member
You can pretty much make anything into a steak.
Nick87
Well-known member
I made pretty much everything into one and sort of wish I had only kept the better cuts for steaks. Probably di a few more roasts from here on out. Usually all my whitetail hinds go to jerky. Kids can't get enough jerky.
Not a quality issue, a quantity issue.
When I was learning to process, a guy told me you can make anything a steak, and if you screw that up you can always make burger.
Caseknife
Well-known member
Four of us cut processed two elk yesterday, large cow and a 6 pt bull. Ended up with approximately 130#'s of burger and the same of wrapped whole muscle meat. If it isn't tender loin, loin, shanks or roasts, it is all called round. The roasts are from the shoulder and the round is from pretty much any muscle group in the hinds. Try to cut between the whole muscles and each package is between 1-1.5#. I have found that the eye of round cuts harder with a sharp knife when processing and to me that means tougher, but it all eats good. Usually have a house cat or two around for trim scraps when making dinner, so don't necessarily trim off all the silver skin prior to freezing. I like the option of making any sort of meal from any chunk of round that is thawed.
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