Podcast Episode 163: Butchering and Cooking the Neck and Denver Steak
Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Denver Steak and the Neck, touching base on techniques, nuances, and recipes for these two delicious cuts.
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Recipes:
Venison with Roquefort-Shrimp Sauce
Cajun Rice and Gravy with Venison Neck
Show Notes:
Home Butchering vs Processor
Denver Steak
It’s part of the under-blade portion of the chuck
clam shell looking cut
4th most tender cut on animal
Has marbling even on lean game animals
It will have a rich flavor
Recently created in the US, unveiled in 2009
Result of a research project by the University of Florida and Nebraska
Not a popular cut along the rocky mountain foothills
Japanese have been eating for a while from Waygu
How to remove the Denver Steak
Serratus ventralis muscle
High heat sear, grill, broil, stir fry
Join our Field to Fork Wild Pig Camp
Slice across the grain
Why is the steak so tender?
The Neck
Commonly left behind
A huge amount of meat is available
Tendons and bones can make it a tough cut
History of cut
Neck Bones in Soul Food
Lamb Roasts in the Middle East/North Africa
Grilled Pork Collar with dipping sauce
Korean Gamjatang
Chronic Wasting Disease Considerations
Braise
Stew
Grind
So flavorful
