Tag Archives: Sirloin

Big Meat Down

Posted on December 25, 2014 by Go Carnivore

I spent some time yesterday breaking down this late season mature buck. Check out the size of that bottom round! These dry aged cuts all have prearranged marriages with the dutch oven for all kinds of dishes from Venison Bayou … Continue reading →

Posted in Cooking, Deer, Deer hunting, Health, Hunting, Paleo | Tagged #Deer Processing, #deer season, #health food, #wild game cooking, big, boning, buck, Butcher, Butchering, Carnivore, cooking, Corned, gamey, go, hindquarter, Hunting, Knife, mature, Neck, paleo, pastrami, primal, protein, quarter, round, rut, Shank, Sirloin, swollen, tennessee, Testosterone, Venison | Leave a comment

Venison Leg Takedown

Posted on December 5, 2013 by Go Carnivore

There are numerous ways to butcher a deer. As we are big proponents of cooking roasts and stews using whole muscle cuts, here is our suggested method for breaking down a venison hindquarter for such purposes. To the surprise of … Continue reading →

Posted in Barbeque, Butchering, Cooking, Deer, Deer hunting, Hunting, Meat 101, News, Paleo | Tagged bone, boning, bottom, braise, Butchering, calf, Crock Pot, cut, Deer, Fat, Go Carnivore, groups, guide, ham, havalon, hindquarter, how to, Hunting, jerky, Knife, leg, muscle, picture, process, quarter, roast, round, Shank, Sirloin, slow cook, stew, stock, tennessee, top, Venison, Whitetail, Wild Game | 9 Comments

Venison Neck

Posted on May 6, 2013 by Go Carnivore

The “tough cuts” of venison have a bad reputation. In fact, many hunters discard them all together. A short list of venison “tough cuts” include: Shank, Neck, Flank & Ribs The easiest way to use these cuts of meat is to … Continue reading →

Posted in Barbeque, Butchering, Cooking, Deer, Deer hunting, Meat 101, Recipes | Tagged barbecue, barbeque, BBQ, beer, bone, Butcher, Butchering, cooking, Deer, Ghost river, Go Carnivore, Hunting, mac n cheese, Neck, osso bucco, process, pulled, recipe, rub, sauce, Shank, Sirloin, skin, skinning, smoke, smoked meat, Venison | 2 Comments

St Patrick’s Day Wrap Up

Posted on March 18, 2013 by Go Carnivore

After 10 days of pickling and overnight cooking in multiple Dutch Ovens, our Corned Venison came out beautifully. We used Shanks, Sirloin, Shoulder and Sirloin Tip cuts. Texturally, the Shank meat was my favorite.

Posted in Cast Iron, Charcuterie, Meat 101, Recipes | Tagged brine, Butcher, Butchering, Corned, Deer, Deer Hunting, hash, irish, pickle, process, Shank, Shoulder, Sirloin, st patrick's day, traditional food, Venison | Leave a comment

Tag Archives: Sirloin

Big Meat Down

Venison Leg Takedown

Venison Neck

St Patrick’s Day Wrap Up

Go Carnivore Facebook

Go Carnivore Twitter

Blogroll

Archives

Archives