About 20 years ago, I shot a 6x6 bull in New Mexico and a spike bull in Arizona just one week apart. The spike was gamey and tough, the old bull was tender and good tasting. Go figure.
My favorite cuts are the tenderloins, butterflied as described above, and round steaks. We cut them about 1/4- to 3/8-inches thick and beat them with a tenderizing hammer before dipping in flour and frying.
Bill Quimby
