Justin takes two cuts of meat and places one into an ice water bath and takes the other and places it into a dry cooler. He lets them both soak for 24 hours. We can see the side by side and hear about the reasons why you should not soak meat in ice water.
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Justin walks us through the concept of cooking by cut with the idea that each quarter can be used for a delicious meal. Planning your cuts is not just for home butchers but for those taking their animals to the processors as well.
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Quick and effective field care is the best way to prevent meat spoilage after the animal is down. Justin walks us through three primary field care methods that will help keep you safe while you get it home to process.
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In this episode, Justin and Adam 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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in this episode, Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.
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Buck Ham Breakdown In this video, I wanted to show how to feel with your hand to locate and remove
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Homestead Burgers Just as essential as stalking, shooting, and tracking, is the ability to make sausage and burger. This preparation
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Spring Gobbler season is knocking on our door and it is time to put the final changes on your turkey
Read MoreArticle contributed by Field Staff Writer G. Ford. Utilizing every part of the animal should be every hunter’s goal. I
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