Home Forums Hunting & Shooting Hunter's Campfire Campfire butchers, educate me

Cheesy;
Good afternoon to you sir, I hope the day's been a good one for you all down south thus far.

It's interesting and not a little ironic I think that up here across the medicine line, we've come up with the VERY SAME names for the football roast and false tenderloin!

Then for #2 and #4 - we'd label them "Roast +" because we considered them "company cuts" of meat.

Thanks to Super Cub for the answer, I'll no longer be able to say I don't know the real name, but honestly Cheesy, like you, we've been at it a long time and I'm not sure it's not a wee bit too late for me to change now....

All the best, congrats on the antelope and good luck on your remaining hunts.

Dwayne

PS;
The good wife picked up an Instapot a couple years back and it does the absolute best football roasts we've ever had.

Dressing and Cooking Wild Game by Teresa Marrone.

https://www.thriftbooks.com/w/dress...nter_teresa-marrone/288766/item/27580961

Lol

Good thread. If you dry age that stuff, and package it accordingly, it can make a difference. Of course, "football" will work.

Thanks for the link. I bought this book hoping I can learn from it

Thanks for the tutorial SuperCub! Always wondered what those cuts were called.

Some posters are suggesting cuts # 2, 3 and 4 make poor pan fry or grill meats without marinating, grinding into burger or into jerky. This is not my experience, except for one old bull elk taken after the rut which had no fat whatsoever.

Typically the cuts #2, 3 and 4 from our coues wt any (age or size), antelope and cow elk make great steaks. A friend gave me a tip that has helped keep these cuts from drying out and becoming tough. A griddle on the barbeque grill and some high flash point avocado oil will cook the meat without drying it out. Cooked to rare or even medium rare all these cuts are tender and very flavorful. I also use a frying pan with same oil and a small slice of butter. Seasoned to taste IMO the meat is exquisite table fare.

Maybe Az animals are more tender? <grin>

Channeling my inner stryder.

Sitting in deer camp waiting on sunrise...😁

I have sketchy internet with one bar on my phone or I'd post those 88 Ribeyes..🤣🤣🤣

Looks like Supercub pretty much nailed it.

Is the shank even worth messing with?

Sausage, stew or grinds is about all. Try to get as much tendon out as possible. I don't throw them out.

Yes! Slow cooked shank, (crockpot, cast iron covered pot in the oven, etc), can be excellent. I like it as taco meat, or with potatoes/carrots as a thick stew.

My buddy cooks them braised with garlic and onion and red wine.

I used to do like 'Cub, but not anymore.

Way easier/less work to do this;





Fanfrickentastic meals !!

Braised! That's the word I was searching for. Mine never look as tasty as Paul's though...

Clean up the shanks, remove the biggest tendon chunks, and can it...1tsp salt per quart jar. Awesome for a soup starter. Or heat it up and put it on a club cracker. We can the most sinewy and time-consuming stuff, rather than scalping away the tendon and silverskin completely. The tendon that remains is pretty well turned to broth and goo by the canning process.

For shanks here lately I’ve been putting a bbq rub on them, smoking a few hours. Then all day in the slow cooker covered in beef broth. The connective tissue 100% dissolves, leaving only the meat. I’ve been using that as the meat base for some various Mexican dishes.

One of these days I need to do some canning of my deer. Say that every year and haven’t yet.

This is the route I go most of the time now. Canning is easy and makes all the animal taste great, even the less desirable cuts. Braising the shanks is also an excellent way to do them. I like the sounds of the BBQ rub and slow cooker method and will have to give that a try.

I like your idea better than mine.