Once boned out, there is a giant pile of meat waiting to be unfolded. Begin separating the muscles by following the natural lines of the connective tissue. If you’re new to this, begin on the outside of the quarter as the muscles are easier to see. When it’s over you should have roughly six slabs of muscle. Some or all of these can be cut into steaks but others such as bottom round and eye round make good stews and pot roast. Top sirloin and top round are best for steaks and sautéing.
Latest Content
National Conservation Leaders Support Forest Management Measure
The Rocky Mountain Elk Foundation joined the Boone and Crockett Club, Congressional Sportsmen’s Foundation and National Wild Turkey Federation to thank four senators for introducing [...]
Urge Congressional Lawmakers: Don’t Sell Federal Public Land
The Rocky Mountain Elk Foundation strongly opposes a measure placed in the budget reconciliation bill that calls for the sale of two to three million [...]
RMEF Urges Senate to Keep Federal Public Land Sales Out of Budget Reconciliation Bill
The Rocky Mountain Elk Foundation joined 43 other hunting, fishing and wildlife conservation organizations in a letter to Senate Majority Leader John Thune and Senate [...]