I like a big steaks, and I am the only real meat eater in the house, so for my first hunting season I have used 3 of the 4 hind legs to make steaks, 1 inch thick, about 5 steaks per legs with whats left as stew meat. Marinated up and cooked on the grill they are really good.
I also like this because it is an easy way butcher up the hind quarters.
Yeah I also cut up 2 hinds into steaks this year. Not as thick but I wanted to do something different to save on the expensive processing. I grilled the first ones without marinating and quite juicy and delicous. I cut steaks before and it was hit or miss cause I didn't know and left the bone in. Didn't make that mistake this time.
I bought a band saw this year for that reason. I take the hinds and freeze them for a while then run them through the saw, I cut mine about 3/4" thick. wrap them up and freeze them. If I want meat for any other reason I just cut the staeks up into cubes for other purposes like carne guisada or stir fry or what ever. I do the front quarters as well, sliced shoulder steaks. I can use them later if I want to do something else, I can grind them or what ever but If I want a steaks there ready for that too. I do my hogs the same way.
Making deer steaks..anyone else do it?
