Once boned out, there is a giant pile of meat waiting to be unfolded. Begin separating the muscles by following the natural lines of the connective tissue. If you’re new to this, begin on the outside of the quarter as the muscles are easier to see. When it’s over you should have roughly six slabs of muscle. Some or all of these can be cut into steaks but others such as bottom round and eye round make good stews and pot roast. Top sirloin and top round are best for steaks and sautéing.
Latest Content
Lacrosse Footwear Elevates Your Early Season Hunts
With over 125 years of experience crafting premium boots for hunters and outdoorsmen, LaCrosse Footwear introduces the Ursa ES—a high-performance boot purpose-built to meet the [...]
What Could Missing Cost You
Author: Dominic Trimboli It all comes down to this moment. The scouting, early mornings and long hikes hauling gear day after day. Finally, a bull steps [...]
The Next Level of Ultralight Modularity
Hunt EMOD System The concept is simple: Modular Systems with functional and ultra-capable features. “Modular” isn’t just a word we throw around—it serves as the [...]