Not really any bad cuts of meat at my house. About 90-95% of meat eaten here is wild game. We hang all out meat at least 7 days and most all of it comes out of the woods whole. We cut all our own meat and in the last several years have invested in a 1 hp grinder with a cuber attachment. When we cut an animal it is usually made into hamburger, cube steak, back strap, or roast.
One of my favorite ways my wife cooks elk steak is to fry it up with butter and a heaping pile of morel mushrooms. When the steak is done, she removes it and makes a gravy. Then we put the gravy over mashed taters or brown rice. Ok, I gotta go eat lunch now.
