Butchering - Harvesting Nature

Standard butchering advice is often to trim every bit of fat and sinew away, but the reality is more nuanced. Read more about why it could be advantageous to leave some in.

Podcast

April 3, 2024 Harvesting Nature

Podcast Episode 180: Butchering and Cooking Wild Game Top and Bottom Round

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak making.

Answers from the Field Hunting

February 19, 2024 Heidi Chaya

Home Butchery: How to Deal with Silverskin, Fascia, Myoglobin, and more!

Processing game mammals can be quite messy, but there’s no better way to learn about the anatomy of the animals we hunt. Field Staff Writer Heidi Chaya offers a breakdown of some of the stuff you’ll encounter, what it is, and what to do with it.

Film Hunting

December 3, 2023 Harvesting Nature

Film: Never Ever Soak Wild Game Meat in Ice Water

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.

Film Hunting

November 19, 2023 Harvesting Nature

An Introduction to ‘Cooking by Cut’ and How to Butcher Wild Game

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.

Film Hunting

October 21, 2023 Harvesting Nature

Field Care Techniques for Big Game Hunting

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.

Podcast

October 11, 2023 Harvesting Nature

Podcast Episode 163: Butchering and Cooking the Neck and Denver Steak

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.

Podcast

July 27, 2023 Harvesting Nature

Podcast Episode 161: Butchering and Cooking the Flat Iron Steak and the Mock Tender

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.