Cubing Deer Meat

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Usually, partially freezing the meat is suggested, but I find that it warms up before I've finished the task.

Large, sharp knife will definitely help.
 
I'll take cubed venison steak over your standard deer steak any day. I'm like addicted to them here lately. They just soak up so much more flavor; even with just olive oil and salt and pepper they are out of this world to me. Some people don't know what they're missing. What's your technique for working it up with a knife? I've never heard of it nor seen it done.

There is only 1 person I will allow to process my deer meat besides myself and it is a group of Mennonites in Hardeman/Wayne county. They call their cubed steaks "minute steaks" on the package. Many they rock!
 
Wait, I think we're talking about different things. I meant slice up a roast into uniformly-sized cubes. Do you mean slapping the crap out of it with a blade to tenderize it?
 
I'm not sure either I guess when he said "cubing machine" my brain went to the meat tenderizer machine my father in-law has that was passed down to him from his dad. So are we talking about slicing up uniformed cubes of meat or meat tenderizing here :) ?
 
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Funny you guys are talking about cubing vs. tenderizing...

I just had a big batch of tenderized steaks cooked in the oven with a zesty Italian rub on them for dinner last night, and lunch today.

Yeah, cubing can be done by hand fairly easily. I wouldn't recommend processing them that way ahead of time unless you're positive you want cubed steaks, because it's really messy to try to glue them back together if you want regular steaks or roast later on... :)
 
htnseymour said:
Tenderizing them, sorry
Click to expand...

You can get a metal or wooden hand tenderizer from store. Its like a hammer with a square on the end with teath on it. Just make sure you cover the meat with plastic wrap before you hit it.
 

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