I didn’t read all the posts but noticed a few guys cutting their back straps into steaks before presumably vacuum sealing them. A few years ago I started cutting them into about thirds and trimming nothing off before vacuum sealing. I trim all the fat and blue off after I thaw them. I just feel it keeps them a bit fresher and makes better eating. I just had back straps for dinner tonight!
Depending on what I’m running low on I cut out the loins and back straps, get a roast or two from the hams and burger the rest. I usually soak all my burger meat a few days in a 5 gal bucket with water. Changing it twice. Then add a little beef fat and grind.
