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Thread: Back steaks

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bigbear Back steaks 31-03-2024, 01:46 PM
ANTSMAN Ive had slow death kills-... 31-03-2024, 02:11 PM
Sharki Can be because when hanging... 31-03-2024, 02:12 PM
Sharki As for cooling - probably not... 31-03-2024, 02:15 PM
Makros Age for longer, my minimum is... 31-03-2024, 02:24 PM
MB Hanging individual cuts dries... 31-03-2024, 02:33 PM
Barry the hunter yeah that should help - you... 31-03-2024, 02:45 PM
Bos Definitely works - no... 05-04-2024, 12:12 PM
CanuckHunterAB Exactly what I do. It seems... 06-04-2024, 07:10 AM
Yesmate is it a roaring stag back... 31-03-2024, 02:35 PM
Ross Nolan It helps of the carcass can... 31-03-2024, 02:52 PM
stagstalker Most of mine get nothing... 31-03-2024, 03:10 PM
7mm Rem Mag All my deer get shot, taken... 31-03-2024, 03:34 PM
Fee Knicks how are you cooking the... 31-03-2024, 03:53 PM
Ginga Put in fridge for a few days... 31-03-2024, 03:59 PM
Barry the hunter best advice so far the age... 31-03-2024, 04:05 PM
Micky Duck back steaks........ if cook... 31-03-2024, 06:32 PM
dannyb I'm sure your method works,... 31-03-2024, 06:49 PM
Barry the hunter one time when some bashing... 31-03-2024, 06:55 PM
Micky Duck you shouldnt have to beat... 31-03-2024, 06:56 PM
Twodiffs This thread is absolute... 31-03-2024, 07:24 PM
Barry the hunter There are several cuts of the... 31-03-2024, 07:35 PM
dannyb Love the Hari Hari pub :cool:... 31-03-2024, 08:00 PM
Marty Henry You are removing the silver... 31-03-2024, 08:18 PM
Twodiffs Yes, did that when we got... 01-04-2024, 08:32 PM
Micky Duck either eat within 12 hrs of... 31-03-2024, 07:30 PM
Micky Duck now for anyone reading this... 31-03-2024, 08:34 PM
bigbear So 90% of my meat animals are... 31-03-2024, 09:55 PM
25/08 IMP All my meat is hung in the... 01-04-2024, 08:09 AM
Tahr An old trick with back steaks... 01-04-2024, 08:44 AM
Ginga Agree with animal age and... 01-04-2024, 10:00 AM
Micky Duck 25/08 I do like that idea of... 01-04-2024, 10:28 AM
Tahr I do it with the silver skin... 01-04-2024, 10:41 AM
Micky Duck interesting....having been a... 01-04-2024, 04:09 PM
whanahuia If you have some tough steak,... 01-04-2024, 04:42 PM
whanahuia Also Too much steak is turned... 01-04-2024, 05:40 PM
charliehorse I always do the knuckles into... 01-04-2024, 06:34 PM
Moutere Lots of people seem to fail... 01-04-2024, 11:33 PM
HarryMax Unsure if this was covered... 05-04-2024, 10:45 AM
  1. 31-03-2024, 07:35 PM #22
    Barry the hunter is online now
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    There are several cuts of the back legs that are well worth keeping as steak or snitzel the rump of the top is great steak and so is the large muscle down the side - your butcher can take them out but with a good animal dont turn all the hind quarter into sausages unless you really like them - you are missing out on some great steak - ask the butcher to put in a little fatty beef off cuts into your sausages really improves them - and yup age your steak -
    Marty Henry and Twodiffs like this.
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