Unread postby Kraftd » Fri Dec 20, 2019 10:00 am
Here is what I do. To each their own, and nothing wrong with ground, but if you're an all ground person there is a world of other great options out there that in my opinion are worth a go.
Mine pretty much get broken down as follows:
-Tenderloins, at least one eaten fresh, the other frozen if I have will power. Almost always grilled or seared med-rare in cast iron
-Heart eaten fresh or frozen if I shoot deer close together. I usually butterfly open and grill to med-rare as one piece, slice thin and eat or make tacos.
-Backstraps cut into thirds with silverskin on and frozen (occasionally will do crown roast with one side). Usually aged 7-14 days when pulled from freezer and grilled or seared whole to med-rare. I also do carpacio or tartar quite a bit with the straps or rounds.
-Foreshanks cut from shoulders and frozen individually for various braised preparations
-One shoulder frozen whole with shank removed for smoking or to be pulled and broken down for homemade sausage at a later date
-One shoulder sawed in half for a blade and joint roast.
-I hate breaking shoulders down but if I get a couple of deer a year will break one or two down for sausage meat, saving flat-irons separately for searing in cast iron.
-Brisket saved and frozen whole. Don't think of it as beef brisket, think of it more as skirt steak. I usually make fajitas after a marinade and grill to rare/med-rare and cut thin across the grain. I will save flank section from larger deer for the same, otherwise flanks go in the trim pile.
-Ribs sawz-all at the line where I take the straps out then up the sternum and cut in half and in half again and freeze as half racks. Deer ribs are AMAZING. I crock pot until they are close but not fall apart tender then finish over charcoal. If you try this, you will never throw them out or turn them into sausage again I promise.
-Hams I break into sirloin (football roast) which gets frozen whole for roasts/jerky/pastrami/corned etc., eye of round which gets cast iron sear in butter whole or dried for braseola, top round cut in half and frozen for steaks or jerky, bottom round same, tri-tip frozen whole or broken down for stew.
-As I cut any trim free of sinew that is +-1.5" cube or better gets saved for stew/kabob meat.
-Rest of the trimmings get saved in gallon or two gallon ziplocs for various sausage or ground.
-Neck I fillet off the twin steak looking muscle under the trachea and freeze whole or in half for steaks. Cut out the trach then work my way around the spine to get the whole neck off. Usually cut in half and in half again for four neck roasts. These will be pot roast, barbacoa, chili, etc. Some type of braise.
-For other organs I save all tounges for tacos, will save the nuts for the novelty (they're actually pretty darn good), liver for a buddy (I don't love them), and caul fat if I can keep it pretty free of hair.
I mostly grind on demand instead of pounds up front. We may meat burgers once a month and I;ll grind with a little bacon. Otherwise we don't really eat much grind. I'll usually even use stew meat braised down to shredded for chili.
Anything that will be eaten as steak gets pulled and dry-aged in my garage fridge for a minimum of 5 days. Pretty much always have a chunk aging. The kids love to cook up their own venison for dinner so like to pretty much always have a piece or two ready to go. From about now through summer I'll make some kind of roast or braised preparation for dinner one weekend day. Then leftovers get frozen in ziplocs for lunch portions. This could be pot roast, stew, chili, curry, shanks any number of ways, smoked, barbacoa, etc. When you pull things like the barbacoa it can also go in tacos, sandos, nachos, fried rice, omelettes sky is the limit. Much better to have these around than crappy frozen dinner. Always a nice rotating supply in the freezer.