Hawg Father of Seoul
is Blowin Smoke!
- Joined
- Sep 14, 2010
- Location
- Rogers, AR
I am going to buck (yes I did) the trend. Cut the hams in to round steaks. I grill them and chicken fry them.
I'm not sure what everyone else thinks, but unless you plan to process (read butcher, package, grind, cure, stuff, etc...) you are not saving a dime. Even then you need to already have the equipment (foodsaver, grinder, stuffer, casings, etc... I paid between $150-$200 for processing (fresh cuts & processed) plus another $150 or so for a simple antler mount (gotta keep a 10 point rack)
If you have the option to pick up a cut here or there your probably better off unless you love hunting and love venison, then get out there...it's a blast!!
Hind quarter. Cheese steaks, burger, dried venison, jerkey, roast, steak.
Surprised nobody has mentioned yet (that I've noticed), but since the thread title asks what cut is the BEST, the answer is the small inside tenderloins that we remove when we gut the deer (so they don't dry out and also to make sure I get to eat them!). Kinda like small hangar steaks. Highly unlikely your butcher can get you those; whoever breaks down the whole carcass is probably keeping them! After that, definitely the backstrap in my opinion.
Surprised nobody has mentioned yet (that I've noticed), but since the thread title asks what cut is the BEST, the answer is the small inside tenderloins that we remove when we gut the deer (so they don't dry out and also to make sure I get to eat them!). Kinda like small hangar steaks. Highly unlikely your butcher can get you those; whoever breaks down the whole carcass is probably keeping them! After that, definitely the backstrap in my opinion.
Yeah, those 2 pieces are not for the general public, they belong to the hunter!! You want those....go get your own deer.