Once boned out, there is a giant pile of meat waiting to be unfolded. Begin separating the muscles by following the natural lines of the connective tissue. If you’re new to this, begin on the outside of the quarter as the muscles are easier to see. When it’s over you should have roughly six slabs of muscle. Some or all of these can be cut into steaks but others such as bottom round and eye round make good stews and pot roast. Top sirloin and top round are best for steaks and sautéing.
Latest Content
Oregon’s Minam River Wildlife Area Expands to 16,646 Acres
MISSOULA, Mont. — The Rocky Mountain Elk Foundation and Oregon Department of Fish and Wildlife (ODFW) capped several years of collaborative efforts to successfully conserve, [...]
Lacrosse Footwear Outfits You to Outlast Tough Late Season Conditions
LaCrosse Footwear leverages their 125 year legacy of crafting boots for hunting and the outdoors to create the Ursa LS, a tenacious new boot designed [...]
Why Wisconsin’s 2024 Elk Hunting Season is Historic
Below is a news release from the Wisconsin Department of Natural Resources. The Rocky Mountain Elk Foundation supplied funding and volunteer support to help successfully [...]