Thread: Back steaks

I'm sure your method works, but I've never had to beat or tenderize a back steak.

Here's what I do, Age it for 10 days in the fridge then either vac seal and freeze or eat it.
I dry brine all my steaks, there's heaps of vids on YouTube on how to do it, but basically once thawed give them a generous salting with crushed rock salt then fridge for 8-12hrs, remove from fridge and allow to come back to room temp and then cook to your desired doneness (rare to medium rare or you've fucked it)
I usually just cut them in to 4" long sections, never had a tough one yet.
That's how I do em, don't be afraid to experiment

one time when some bashing has its place is when one is out in camp and its fresh venison back steak or ?? meatless meal but its more massage than bash even a beer bottle will do - just thump gently until steak is barely holding together then cook as one piece and cut can come out surprisingly edible considering its fresh but for me its age it whenever possible I only use the bash when desperate

you shouldnt have to beat your meat...but if its tough..well it works,sort of prechewing it LOL....

This thread is absolute perfect timing, we're in the back blocks of Hari Hari, shot my first deer last evening.
The back steaks are in the meat safe and the back wheels are hanging in a tree in a shady spot.

Will likely take the legs to a butcher for processing to Salami or sausages I guess, the back steaks wifey & I want to enjoy and share.
Am I reading right to age them in the fridge for a week or so then cook them?.
I myself like meat black......well done, wifey prefers still going meh....or moo.

either eat within 12 hrs of death or wait till after 36 is my go to rule...the time in between can be jandle rubber.

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 -

Originally Posted by Twodiffs

This thread is absolute perfect timing, we're in the back blocks of Hari Hari, shot my first deer last evening.
The back steaks are in the meat safe and the back wheels are hanging in a tree in a shady spot.

Will likely take the legs to a butcher for processing to Salami or sausages I guess, the back steaks wifey & I want to enjoy and share.
Am I reading right to age them in the fridge for a week or so then cook them?.
I myself like meat black......well done, wifey prefers still going meh....or moo.

Love the Hari Hari pub they used to do a pretty mean feed there a couple years ago
Yeah chuck em in a zip lock bag in the fridge for 7-10 days

You are removing the silver skin aren't you?

now for anyone reading this and thinking WTF is silverskin???
thats the bit under the skin that is silver/white in colour and is the outer casing of the muscle..
two ways to deal with it...either place it skin side down on cutting board and slice down to it then out in idividual steaks...or get knife,preferably flexi filleting type between it and the steak..with silverskin hard down on cutting board and holding knife down flat,do a push with knife and pull on skin at same time so knife slides between silverskin and steak..same way you take skin of fillet of fish..... if yo uleave it on..tough as an old boot...

So 90% of my meat animals are shot the same way.
whole animals come home hang in the chiller for 5 days, skinned of in to butcher and back steaks come home and some are cooked before they are frozen.
meat animal shot same as above back steaks are cut out of animal put in a meat bag get home in chiller for days or fridge
They are cooked by the same cook
the only difference is one steak is getting taken of animal straight away

All my meat is hung in the chiller for 7-14 days usually if fallow it's hung whole skin on if reds I carry out back wheels whole skin on to stop meat drying out.
The biggest way to improve B steaks is to cook it correctly, first remove sinew like filleting a fish I start in the middle cut in half down to the sinew then flatten out the blade and run it to one end then do the other half.
Let steak warm up to room temp and rub with oil and I like Masterfoods garlic pepper on one side.
Cook in a smoking hot pan on seasoned side then turn over first side has a nice crust, cook until how you like it then rest and cut and enjoy.
It's always tender even stags.

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An old trick with back steaks to tenderise them was sprinkle them with baking soda and leave overnight. Have done it with sambar. Works.

Agree with animal age and condition. You can’t make strawberry ice cream out of pig sh*t so no point trying to eat rubbish meat. When I was younger I’d take it all. Now I figure I only have so many good feeds left in me so no point trying to eat tough, rank, old, foul meat. Crap stuff also puts off other people you try to feed it to.

25/08 I do like that idea of starting filleting slice from the middle outwards....might give it a try..normally I cut a couple of 1cm thick slices off the fat end first,cutting down then out,leaving silverskin on main piece then hang on to that tag end and do rest in one go.

Originally Posted by Micky Duck

25/08 I do like that idea of starting filleting slice from the middle outwards....might give it a try..normally I cut a couple of 1cm thick slices off the fat end first,cutting down then out,leaving silverskin on main piece then hang on to that tag end and do rest in one go.

I do it with the silver skin up and start at the mid point going both ways. Insert your knife under the skin and angle it up. Keeps the whole piece intact.