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#3473256 - 11/27/13 04:15 PM Question for Poser
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1455
Loc: Cleveland & Bedford CO

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Figured others may want the info as well, so Id ask publicly.

I'm trying to identify the cut on a hind quarter of a deer. Its a large flat piece of clean muscle. I liken it to a flank steak, beef of course.

Is there a name for this?
Thanks
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#3473982 - 11/27/13 11:16 PM Re: Question for Poser [Re: TheRealSpurhunter]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13182
Loc: Tennessee

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I believe what you are referring to is the "Sirloin Strip" on a deer. The "sirloin tip" is what is commonly referred to as a "Football Roast". Both are excellent cuts.
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#3474374 - 11/28/13 10:54 AM Re: Question for Poser [Re: Poser]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1455
Loc: Cleveland & Bedford CO

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I had suspected it was the sirloin, but I have no butcher training so it was just a guess. I appreciate the help.
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The Real Spurhunter, don't be fooled by imposters.

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#3475510 - 11/29/13 09:53 AM Re: Question for Poser [Re: TheRealSpurhunter]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1455
Loc: Cleveland & Bedford CO

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Saw this diagram that I found interesting. Not a ton of detail, but educational. http://pubs.cas.psu.edu/FreePubs/PDFs/AGRS112.pdf
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#3480647 - 12/02/13 04:08 PM Re: Question for Poser [Re: TheRealSpurhunter]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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Cool link.
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#3482008 - 12/03/13 11:30 AM Re: Question for Poser [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13182
Loc: Tennessee

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I just cooked a piece of a sirloin strip in deer fat with a fried egg for lunch. Sprinkled a little sea salt, black pepper and ground juniper on it. -more chewy than a backstrap, but still good. If you tenderize it first, its a great piece to sear or pan fry.

_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3482082 - 12/03/13 12:31 PM Re: Question for Poser [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1222
Loc: Williamson County

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Seared in DEER FAT!

Blasphemy! Everyone knows deer fat tastes terrible. And that steak was chewy because you didn't fix it right. You should of wrapped it in a black plastic trash bag, put it in the fridge for ten days, and soaked it in salt water for another ten days. Then maybe if you marinated it in Italian dressing, you might have something worth eating.

At least that's what my mamma's third cousin Bubber always did! \:D
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#3482165 - 12/03/13 01:29 PM Re: Question for Poser [Re: WMAn]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1455
Loc: Cleveland & Bedford CO

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Dont forget, wrap it in bacon, the only way fit to eat ANY wild game. My neighbors, uncle's, sister's gay wife said so.

Edited by TheRealSpurhunter (12/03/13 01:30 PM)
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The Real Spurhunter, don't be fooled by imposters.

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#3482197 - 12/03/13 01:46 PM Re: Question for Poser [Re: TheRealSpurhunter]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13182
Loc: Tennessee

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\:D

I ain't saying a Sirloin strip is not chewy, because it is a bit tough. However, I also think that we hunters should have a much higher tolerance to tough meat and gaminess. Let the unwashed masses eat mushy meat with no flavor \:\)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3484421 - 12/04/13 04:35 PM Re: Question for Poser [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13182
Loc: Tennessee

Offline
I was wrong. I did some photos last night of breaking down a hindquarter and got to thinking about what I said above. The piece you were asking about is actually the "Eye of Round". I pounded one out and ate it for lunch today, actually.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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