BULL-PACS - Enjoy Your Meat - Meat Cutting Instructions

Enjoy Your Meat
MEAT CUTTING INSTRUCTIONS FOR THE BEST FLAVOR

Congratulations! You’ve filled your tag, cleaned and cooled your meat and hung it for a while. Now that hind quarter is laying on a clean solid table. You’ve got sharp knives and a sharpening stone, water available and cloths to wipe the table and the meat. But you have some work to do before you are ready to actually cut into those muscles.

Remove every single imperfection you can find on that hunk of meat. Clean off any remaining hair, dirt, blood shot areas, pine needles or crud that you might have missed when you put it in your meat sack. Then begin to separate the individual muscles. (Be sure to turn your meat sacks inside out and wash them well to prepare for your next hunt.)

Each muscle should be cut across the grain in ½ inch steaks to fry or thicker pieces for BBQ steaks or roasts. Once cut, remove any sinew, fat, or dried crust around the edges. This goes into the garbage or your dog’s dish. (Be kind to your dog, give him small portions to let his system adjust to the wild meat.) DO NOT USE this in your recipes for ground meat. This stuff does not taste good and will ruin the flavor!!!

Seal your steaks in zip-lock bags, wrap in meat wrapping paper, label, date, and freeze. Larger cuts also need to be double wrapped, just use larger zip-lock bags. See the recipes for tender and tasty roasts.

The trim meat to be used for burger, sausage, etc will be the front shoulders, neck, flanks, ribs, and lower parts of the legs. Be aware that even this meat should be trimmed and cleaned the same as your steaks and roasts, discarding the crusted layer, fat and sinew. This will spoil the taste of your trim meat as well!

To make great burger, mix your ground meat with 10% beef suet. Others prefer equal parts of regular ground beef. This combination makes regular ground beef leaner and mellows the flavor of ground wild meat. Try our recipes the rest of the meat for some ideas in addition to burger or let your meat processor suggest his when you take your trim meat in to be ground.

For good Italian Sausage, mix equal parts with ground pork and add pre-packaged Italian seasoning mix.