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
Arizonans Speak Up Against Radical Anti-Hunting Petition
Barely taller than the podium in front of the Arizona Game and Fish Commission, eight-year-old Ellie Grace reached up, pulled the microphone down to her [...]
Smelterville Flats, ID – onX Public Access Project
In an Inland Northwest community known for its mining history but now recognized for its robust outdoor recreational opportunities, the Rocky Mountain Elk Foundation helped [...]
Outdoor Edge Holiday Gift Guide
Shopping for the hunter or outdoorsman in your life doesn’t have to be a challenge! Our curated holiday gift guide features top-selling collections, making it [...]