Trim what?
This ain't the Kruel J steak preference thread, goofball.
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Trim what?
Tenderize backstrap?
Tenderize backstrap?
Do you know what backstrap is?
P
This ain't the Kruel J steak preference thread, goofball.
by the way @pharmseller - what was the estimated weight when it was all said and done?
Sure do! I tenderize any meat that I chicken
Fry. I like it to be able to be cut with a fork.
Little known secret for you yanks up here...
if the menu says country fried, in my experience, it isn't worth eating.
Chicken fried venison is insanely good - never had elk done that way but some breading and lard will make cheap meat great so I don't see a down side.
by the way @pharmseller - what was the estimated weight when it was all said and done?
Little known secret for you yanks up here...
if the menu says country fried, in my experience, it isn't worth eating.
I went on a cow hunt with my brother a couple of weeks ago, private land meat hunt. Shot a nice cow. We process all our own meat and I just finished the last package of burger. Here's how it all turned out, in terms of Foodsaver packages, boneless portions big enough for two plus a late night snack:
44 packages of round steak (big muscles behind the rear leg)
7 packages of rump
17 packages of backstrap
3 packages of sirloin (big muscles in front of the rear leg)
2 packages of shoulder steak
8 packages of blade roast
7 packages of tenderloin
69 packages of burger (trim from round, sirloin, rib, neck)
View attachment 625433
That's elk for dinner three times a week for a year.
View attachment 625432
I'm pretty pleased.
P
I went on a cow hunt with my brother a couple of weeks ago, private land meat hunt. Shot a nice cow. We process all our own meat and I just finished the last package of burger. Here's how it all turned out, in terms of Foodsaver packages, boneless portions big enough for two plus a late night snack:
44 packages of round steak (big muscles behind the rear leg)
7 packages of rump
17 packages of backstrap
3 packages of sirloin (big muscles in front of the rear leg)
2 packages of shoulder steak
8 packages of blade roast
7 packages of tenderloin
69 packages of burger (trim from round, sirloin, rib, neck)
View attachment 625433
That's elk for dinner three times a week for a year.
View attachment 625432
I'm pretty pleased.
P
Did a tikka help harvest this cow!?!?!
What is the difference between blackstrap and tenderloin?I went on a cow hunt with my brother a couple of weeks ago, private land meat hunt. Shot a nice cow. We process all our own meat and I just finished the last package of burger. Here's how it all turned out, in terms of Foodsaver packages, boneless portions big enough for two plus a late night snack:
44 packages of round steak (big muscles behind the rear leg)
7 packages of rump
17 packages of backstrap
3 packages of sirloin (big muscles in front of the rear leg)
2 packages of shoulder steak
8 packages of blade roast
7 packages of tenderloin
69 packages of burger (trim from round, sirloin, rib, neck)
View attachment 625433
That's elk for dinner three times a week for a year.
View attachment 625432
I'm pretty pleased.
P
What is the difference between blackstrap and tenderloin?
TIA
Best,
Gary
Backstrap is a pair of long muscles running along the spine, one on each side of the spinous process, from the pelvis to the neck.
View attachment 627491
Tenderloin is also a pair of muscles, much shorter and smaller, than run underneath the spine from the rear of the pelvis forward to about the second rib.
P
So, the back strap is like a New York strip on a steer?
Thank you.
Best,
Gary