How To Cut A Deer Hind Quarter Into Steaks

how to cut a deer hind quarter into steaks

Diana's Venison Smothered Steaks Just A Pinch Recipes
How to cut deer steaks PT. 1 . Visit. How to cut deer steaks PT. 1 Lessons From My Butcher: Breaking Down a Hind Quarter of Beef (Part 1) And Here We AreAnd Here We Are. Carolyn Hartzler. Food. See more What others are saying "Lessons From My Butcher: Breaking Down a Hind Quarter of Beef (Part 1" Meat Butcher Deer Processing Wild Hogs Pork Recipes Cooking Recipes Pig Farming …... Cut meat into serving-size pieces, and pound each piece to 1/4-inch to 1/2-inch thickness. Combine 1 cup flour, 1/4 teaspoon salt, 1/8 teaspoon pepper, and seasoned salt; dredge the venison in flour mixture.

how to cut a deer hind quarter into steaks

JTO #162 How to cut the best deer steaks - YouTube

How to Butcher a Deer Hind Quarter . Visit. How to Butcher a Deer Hind Quarter "Deer meat, or venison, can be butchered into many of the same cuts that shoppers commonly find in pork and beef at the market, including boneless or bone-in. Before the meat is processed into a final ." "Parts of Deer Meat - Understanding each cut and what it's used for." "Switch up your grilling with these...
Cut deer into small steaks about 3/4 inch or less thick. If it is an older deer you will want to tenderize it with a meat mallet. Younger deer are more tender. If it is an older deer you will want to tenderize it with a meat …

how to cut a deer hind quarter into steaks

JTO #162 How to cut the best deer steaks Deer/Venison
How to cut deer steaks PT. 1 . Visit. How to cut deer steaks PT. 1 Lessons From My Butcher: Breaking Down a Hind Quarter of Beef (Part 1) And Here We AreAnd Here We Are. Carolyn Hartzler. Food. See more What others are saying "Lessons From My Butcher: Breaking Down a Hind Quarter of Beef (Part 1" Meat Butcher Deer Processing Wild Hogs Pork Recipes Cooking Recipes Pig Farming … how to add protein to my cream cheese bagle This is a recipe I learned when I came to visit and she put me to work carving a deer hind quarter into steaks. This is a recipe I learned when I came to visit and she put me to work carving a deer hind quarter into steaks / Recipes / Main Dishes / Other Main Dishes. Diana's Venison Smothered Steaks. 2 photos of Diana's Venison Smothered Steaks …. How to store fresh cut herbs

How To Cut A Deer Hind Quarter Into Steaks

JTO #162 How to cut the best deer steaks Deer/Venison

  • How to Butcher a Deer Step by Step [Illustrated] Deer
  • How to Butcher a Deer Step by Step [Illustrated] Deer
  • JTO #162 How to cut the best deer steaks - YouTube
  • How to Butcher a Deer Step by Step [Illustrated] Deer

How To Cut A Deer Hind Quarter Into Steaks

Once you have removed the meat from the rest of the deer you will be left with the hanging hind quarters where the spine meets the pelvis. You can use a saw to remove the spine or you can work a knife in between the vertebrae to remove it near the pelvis.

  • The rib can be processed into large, tender rib roasts or cut up for rib or ribeye steaks, whichever you prefer. The long, flat loin muscles, or "backstraps," are the equivalent of the New York strip on a steer. Cut these into grilling steaks, as you would with beef, or leave a large piece intact as a premium roast for special occasions. The tenderloin, or fillet, can be found on the underside
  • The great thing about this cut is that when braised, the mass amounts of connective tissue and muscle fiber melts into collagen that thickens into a luscious silky gravy and creates tender flavorful meat. You can braise the hindquarter (sometimes called the roast) of the venison and get superior results as well.
  • This video shows how to “break down” a deer ham (or hind leg/quarter) into the separate muscle groups, or roasts — including sirloin tip, rump roast, bottom round, shank, and top round. He begins by cleaning up the outside of the meat by removing fat, sinew, hair, and the like.
  • This video shows how to “break down” a deer ham (or hind leg/quarter) into the separate muscle groups, or roasts — including sirloin tip, rump roast, bottom round, shank, and top round. He begins by cleaning up the outside of the meat by removing fat, sinew, hair, and the like.

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