Steaks and roasts

[Khunter]

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.

same. I see no need to precut into steaks. feel like I get less waste by freezing larger pieces of meat and then when it’s time to thaw and decide what to cook whether it’s stew meat or steaks or burger make it into final form once thawed

 

[Potsie]

I have a simple rule, it’s easier to turn a roast into a steak than vice versa. If I can make a 2 - 3 pound roast I leave it that way. Everything else goes in the grind pile.

We eat way more burger than roasts and steaks anyways. 2nd elk this year (fingers crossed) will be the fun stuff - sausage, jerky, pepperoni sticks etc.

 

[Jbotto]

If I’m lucky enough to be cutting an elk up this year, I’m going to cut some of the big roasts in half. They were just a bit too big for my little family with last year’s cow. It was nice that I had a bunch of leftovers for work lunches, but we went through meat faster than we needed!

 

[Gerald Martin]

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.

 

[brymoore]

I guess I cut traditionally or non traditional now…

I cut steaks where I can. Easier for my family to grab a piece of meat to defrost at work to have it ready to use for dinner. Roasts where possible and then grind. We grab roasts and cut them down for other dishes besides roasts (elk and broccoli is a favorite right now).

It’s also an animal number issue too. Second elk/deer start to turn into more grind. Still cut steaks where I can but some roasts become grind (never tenderloins!!!). We made pepperoni sticks and other sausages last year. We ate 50 pounds of premade elk/pork fat burgers last year.

Family ate 2 deer and 2 elk last year. Freezer is bare now. I have both sons rotated at home for at least six months. Spikes and forkies should be scared right now. We need to pack the freezers with meat.

 

[thomas89]

Backstraps and sirloins get wrapped in family sized pieces and cut after grilling to temp.

+1 on the family sized chunks. Was a game changer when I finally learned that trick. So much more forgiving on the grill.

 

[Nick87]

cut steaks where I can. Easier for my family to grab a piece of meat to defrost at work to have it ready to use for dinner.

That's a big one for us too, my schedule changes wildly from week to week and im usually the one who cooks all the game meat in the house. So I dont always have as much time to thaw huge chunks of meat out.

 

[Nick87]

It’s also an animal number issue too. Second elk/deer start to turn into more grind.

Also same here. I've started to just freeze muscle groups as large as I can the once season is over I take inventory and decide how much will go towards the jerky/sausage portion.

 

[buckbull]

The only cuts I keep are backstrap and tenderloins. Some whole muscles I make into jerky. I prefer burger so that's what I make the most.

 

[Caseknife]

That's a big one for us too, my schedule changes wildly from week to week and im usually the one who cooks all the game meat in the house. So I dont always have as much time to thaw huge chunks of meat out.

I always ask my wife what she wants for dinner in the morning and then get out the proper cut of meat to thaw.

 

[Caseknife]

+1 on the family sized chunks. Was a game changer when I finally learned that trick. So much more forgiving on the grill.

Also can be cut to order while making dinner if want to make Swiss steak or Elk Marinara. Less chance of freezer burn with larger cuts of meat.

 

[brymoore]

I always ask my wife what she wants for dinner in the morning and then get out the proper cut of meat to thaw.

My wife says “I don’t Know”. I have to say let’s have X or we’d eat cereal every night.

 

[Caseknife]

My wife says “I don’t Know”. I have to say let’s have X or we’d eat cereal every night.

I usually ask my wife as we are finishing dinner what she wants tomorrow My buddy and his wife when they were both working(retired now), would make a menu for the whole week. Best I can do is plan in the morning when in the shower for that night. Helps a lot when living out of a freezer for meat and veggies.

 

[Nick87]

I always ask my wife what she wants for dinner in the morning and then get out the proper cut of meat to thaw.

Yours must thaw a little quicker than mine.

 

[Nick87]

The only cuts I keep are backstrap and tenderloins. Some whole muscles I make into jerky. I prefer burger so that's what I make the most.

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.

 

[Nick87]

My wife says “I don’t Know”. I have to say let’s have X or we’d eat cereal every night.

Dude, mine would prefer it that way. Kills me.

 

[Nick87]

While we're on the subject of what to take out. We started making lists on the side of the freezer with tallies then cross off what we take out. (We just updated and redid it last night thats why nothings crossed off). Kinda like picking from a menu and it helps to use up some stuff if you have a lot more of that than something else. We keep a "use first" list as well of the stuff thats the oldest. Nothing else gets used until that shelf is empty. I hate waste.

 

[Caseknife]

My Aunt had a system of nails on a board with washers on the nails for each category. Use something out of the freezer, remove a washer for that category. Pretty simple, but any type of list definitely helps to alleviate waste and freezer relics.

 

[Caseknife]

Yours must thaw a little quicker than mine.

1-2# packages don't take too long. I just leave them on the counter until thawed and then put back in the refrigerator until ready to cook.

 

[Nick87]

My Aunt had a system of nails on a board with washers on the nails for each category. Use something out of the freezer, remove a washer for that category. Pretty simple, but any type of list definitely helps to alleviate waste and freezer relics.

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.