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How To Cut Deer Steaks. Over medium-high heat add butter to skillet and let melt and brown. Are deer steaks tough. These will be your back straps. How thick should you cut deer steak.
Venison Venison Deer Meat Deer Recipes From pinterest.com
Deer Flat Iron Steaks. If you look at the shoulder from the bottom you can see how the blade runs all the way through. Cut deer steaks. We cut off strips between the rib bones and save it for grinding or filler meat for stew and chili. Something smaller has always been a lot more handy for me on the 60 deer that Ive cut up but he seems to be used to it. These will be your back straps.
Coat deer steaks with salt and pepper.
How thick should you cut deer steak. Like most things in life theres a passable way and a proper way to cut venison steaks. They will dry out quickly. How to cut the best deer steaks - YouTube. Reduce the heat and part cook them. The best steak cuts from a deer come out of the hindquarters.
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Deer Flat Iron Steaks. Rest the steak to let it relax and finish off cooking. To begin with this guy is using a huge knife for this job. Make sure to store and hang the meat in a cool and dry environment thats below 50 degrees Fahrenheit. You can remove them by either finding the hip joint and placing your knife in the joint to get it to release.
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The last part of the deer that will be left is the roasts. Freshly butchered venison especially when it is in rigor mortis will be super tough Cihelka said. The shoulder should be pulled away from the torso of the deer to expose the pass through cut zone. These will be your back straps. Begin working from the deers top down to its head.
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Ive always just taken out the backstrap whole but this video shows how to cut it into bone-in steaks or chops instead. If having a difficult time finding where to cut pull the front leg away from the torso and aim you knife strokes for the hinge area. Many times deer steaks are prepared by being boiled in coffee grounds for an entire day. With the rest of the shoulder we are going to describe a different way to cut these up to get some really amazing steaks. They will dry out quickly.
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Once the meat is aged lay out the carcass on a flat surface and cut through the backbone where it meets the ribs with a saw. Many times deer steaks are prepared by being boiled in coffee grounds for an entire day. The process can get a little dirty so having a safe place to do it without risking a seriously messed up kitchen is key. If you look at the shoulder from the bottom you can see how the blade runs all the way through. Depending on the size of the deer you may not get more than a few scraps of meat here.
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Like most things in life theres a passable way and a proper way to cut venison steaks. Then youll use your knife like a spoon and start spooning the meat off of the spine of the deer. Work from the animals rear approaching its. Cutting Sections Into Butterfly Steaks After you are satisfied with the cleaning process you will then need to butterfly the cuts. Cut the inner thigh skin from your deers crotch to its shin area.
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Freshly butchered venison especially when it is in rigor mortis will be super tough Cihelka said. Work from the animals rear approaching its. JTO 162. The shoulder should be pulled away from the torso of the deer to expose the pass through cut zone. You should reach the cutting board with these two clean slices.
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Are deer steaks tough. This is a follow up video that shows you how to cut steaks and make the grind About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How. Slow cook the ribs first. If you shoot a larger deer the ribs could be worth sawing off and braising. Begin working from the deers top down to its head.
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Cook steaks for 3-4 minutes on each side. I always preach the deliberate approach and attention to detail when butchering and that is especially valuable when making steaks. I always preach the deliberate approach and attention to detail when butchering and that is especially valuable when making steaks. Cutting with your knifes blade parallel to the rib cage you will pass through the shoulder joint. Deer Flat Iron Steaks.
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Deer steaks are often cut from the lower half of the animal making the deer steaks less tender than most meats but enjoyed by many. Dont keep pushing the steak about otherwise you may throw off the water stopping them browning. I always preach the deliberate approach and attention to detail when butchering and that is especially valuable when making steaks. How to cut the best deer steaks - YouTube. To butcher deer start by skinning the deer and removing the hooves and organs with a knife.
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Over medium-high heat add butter to skillet and let melt and brown. These will be your back straps. Add a butter and oil mix and wait until butter is brown then add steak. You can remove them by either finding the hip joint and placing your knife in the joint to get it to release. I always preach the deliberate approach and attention to detail when butchering and that is especially valuable when making steaks.
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If you already know how to butcher a deer leg proceed to cut all around your deers leg and exercise caution to avoid slicing the Achilles tendon. Work from the animals rear approaching its. Next wash the meat in cold water before hanging the deer from a meat hook in a garage or outbuilding to age for a week. The flat iron steak will be the wider portion. To butcher deer start by skinning the deer and removing the hooves and organs with a knife.
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Cook steaks for 3-4 minutes on each side. Many times deer steaks are prepared by being boiled in coffee grounds for an entire day. With skin free from your animals leg separate it from the meat. Clean-cut uniform chunks of meat will simply freeze better cook more evenly and taste better. With the cut on its side slice the meat vertically and directly down the center but not completely in half.
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Cutting Sections Into Butterfly Steaks After you are satisfied with the cleaning process you will then need to butterfly the cuts. With skin free from your animals leg separate it from the meat. Clean-cut uniform chunks of meat will simply freeze better cook more evenly and taste better. If you already know how to butcher a deer leg proceed to cut all around your deers leg and exercise caution to avoid slicing the Achilles tendon. This step is optional however you will end up with smaller steaks.
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By undercooking the steak and. When rigor mortis sets. Then youll use your knife like a spoon and start spooning the meat off of the spine of the deer. Slow cook the ribs first. With the rest of the shoulder we are going to describe a different way to cut these up to get some really amazing steaks.
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JTO 162. To begin with this guy is using a huge knife for this job. Many times deer steaks are prepared by being boiled in coffee grounds for an entire day. Make sure to store and hang the meat in a cool and dry environment thats below 50 degrees Fahrenheit. Slow cook the ribs first.
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