A little Sunday processing.

[CHRIS WILSON]

Ain't they just purty? Backstrap butterfly chops from the buck I shot last Monday. Been aging six days, so time to get them cut and in the freezer. Now I just need to decide what recipe to use with them.

 

[dsa5455]

Sure does look good.

 

[Southpaw]

Looks awesome! Nothing like doing it yourself and knowing what you are getting!

 

[Wolverine72]

^^^ yup

 

[Gravey]

Good eats right there.

 

[Lt.Dan]

Ain't they just purty? Backstrap butterfly chops from the buck I shot last Monday. Been aging six days, so time to get them cut and in the freezer. Now I just need to decide what recipe to use with them.View attachment 202836

Medium rare, salt, pepper. Needs no more!

 

[JJ3]

next time cut them about 2" thick and grill them to medium rare like a steak. I coat them with olive oil and put a steak rub I make from salt, pepper, chili powder, and garlic powder.

 

[campbell24]

next time cut them about 2" thick and grill them to medium rare like a steak. I coat them with olive oil and put a steak rub I make from salt, pepper, chili powder, and garlic powder.

same way i do mine--let it age 7-10 days then cut them 2 inches thick--i use a sous vide and then give them a quick sear--make you forget all about a high dollar store bought steak!

 

[cbhunter]

same way i do mine--let it age 7-10 days then cut them 2 inches thick--i use a sous vide and then give them a quick sear--make you forget all about a high dollar store bought steak!

Amen to the sous vide method! I finish mine on the grill

 

[M T Pockets 000]

Yep, ain't nuffin better than processing yourself.