What cut is this? (pic)

[dburt]

We usually process our own deer, and I know what I do with each part of the back quarters, but I don't know what they're actually called. For instance, I refer to one we always use as a roast as the heart shaped roast. I should probably learn all the technical names.

Recently, due to time, I took one to the processor. I assume this is a bandsaw cut through the back ham? But I don't know what to do with this thin steak. Would welcome any ideas!!!!

 

[dhpro]

I dropped a deer of in KY and got several packs like that ??I just figured it was ham steaks but not positive

 

[TX300mag]

You're right, dburt. It's a round steak.


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[dburt]

You're right, dburt. It's a round steak.

K, thanks. Is grilling the best way to prepare a round steak? As thin as it is, it won't take long on either side to achieve med-rare.

 

[WTM]

yep a round steak. with the bone in the middle like that the processor bandsawed the whole ham.(top round, bottom round, eye of round and sirloin tip). grilled to medium rare while basting with butter or a quick hot pan sear to medium rare with a sauce are two good ways to cook it. fyi, the eye of round section is probably the toughest cut on a deer.

 

[TAFKAP]

That's called "the worst thing a processor has ever come up with"

Looks like two cross-cut steaks in the same package. Those are (4) slow-cook muscles, joined together with un-chewable silverskin, that'l never tenderize enough to be worth chewing.

 

[TX300mag]

Since TAFKAP was bold enough to sum it up pretty well, I'll agree with him. Honestly, I've never seen a quality processor cut round steaks. It's not uncommon to cube steaks and tenderize them for frying, but IMO this is a shortcut that sacrifices a lot of quality.

 

[TAFKAP]

But even a "cube steak" isn't a cross-cut of the rear leg.

This is an abomination to the deer that died, and probably a significant reason why so many people say they don't like deer meat.

 

[TX300mag]

I don't see anything wrong with a cube steak from the sirloin, eye, etc from a hind quarter. If someone wants deer for frying (which I don't anymore) I can tenderize and marinate it rather than using a backstrap or tenderloin.

What I meant was the round steak/cross-cut is a shortcut, not the cube steak.

 

[gtk]

I process all my own deer, except for the grinding.

The next elk I kill we be the same way, I will process the "good stuff" they way I want, and take it to a processor to grind the rest.