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.
Purpose and Generosity
(Photo credit: Gretchen Yost Photography) Lasting Legacies by Caroline Weiss A Wyoming couple’s dedication preserves access to more than 47,000 acres of public land. Around [...]
One Man’s ‘Blessed’ Night at an RMEF Banquet
It was Matt Mifflin’s version of the movie “Groundhog Day,” but with a very different outcome. A long-time member and supporter of the Rocky Mountain [...]
Colorado Conservation Bill Gets RMEF Support
Elk, mule deer and other Colorado wildlife chalked up a minor win after a bill promoting the conservation of private lands got the green light. [...]