Podcast

Podcast Episode 189: Wild Game Top Sirloin and Sirloin Tip Butchering and Cooking

In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, and elk sirloin, along with their associated recipes and cooking techniques. They emphasize the importance of effectively understanding and utilizing these cuts, providing insights into their versatility and culinary potential. Additionally, they touch on the significance of embracing organ meats and expanding the utilization of the entire animal for cooking purposes.

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Recipes:

Venison and Celtuce Stir Fry  

Grilled Mediterranean Antelope Steaks with Hummus and Israeli Salad

Middle Eastern Venison Wraps

Venison Reuben Sandwich and the Western Meat Slicer

How to Make Vietnamese Pho with Venison Sirloin

´╗┐Elk Braciole

Takeaways:

Understanding the butchering process for wild game cuts

Insights into the culinary history and nomenclature of top sirloin and sirloin tip

Cooking techniques and versatility of these cuts for various dishes and preparations

Updates on outdoor activities and plans for the upcoming fishing season Understanding the versatility and culinary potential of meat cuts like sirloin tip, top sirloin, and elk sirloin.

Embracing the utilization of organ meats and expanding the cooking potential of the entire animal.

The importance of effectively labeling and understanding meat cuts for cooking purposes.

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