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
RMEF Completes ‘National Priority’ Project in Idaho, Improves Public Access to 13,000 Acres
MISSOULA, Mont. — There is a new access point to more than 13,000 acres of previously difficult-to-reach and nearly land-locked public land in south-central Idaho. [...]
Restoring Elk Country – Yakima-Tieton Main Canal
It sparked to life in late July of 2024. The Retreat Fire burned its way across more than 45,000 acres of sagebrush, grass, mixed conifer [...]
The Kimber K6s DASA 4” Target is the pinnacle of carry and competition
The 4″ K6s (DASA) is the largest evolution of the Kimber revolver product line that takes the acclaimed K6s system and outfits it with a [...]