This year I tried something new with a cut

[mike bell]

Anybody know where I can find the cuts of beef and deer? Would like to know more about the names of cuts.

This year we tried something new with a new meat band saw.

I trimed the ribs off just under the back strap line on both sides. I then took the back strap and cut it across the back bone, so what I ended up with was what looks like a Tbone steak with backstraps on each sideand about 1" to 1 1/2" thick . And when I got to where the real tenderloin was it looked even better!

best deer steak Ive ever had, cooked like sirlion or Tbone on the grill.......
Better then Beef!!

Whats that cut called???

[j3k2c1]

Don't know what it is called but I can tell you in my opinion, an elk round steak tastes better than a beef filet mignon. JMO...

[Tree climber]

what you cut is T-bone and porterhouse.that is what it is called on beef.

[jerseyhunter]

http://www.gourmetsleuth.com/beefcuts.htm

http://www.riverratt.com/huntingbutcher.html

http://www.porkpeople.com/lccuts_wholehog.html

http://www.indianasportsmen.com/foru...=&threadid=201



I believe the way you explained it, you had a piece of rib steak on each side of the back bone , assuming you did not cut the deer in half right down the center of the back bone. In other words splitting the deer in two, the left side and right side. If you did, and you left the tenderloins on the inside of the deer cavity , then steaked it ,you did end up with the T-bone and Porterhouse as Tree climber stated. If you removed the tenderloin or (fillet mignon) when you gutted the deer what you are left with are backstraps(venison, chops (pork), or rib eyes(beef). People always interchange the names, and is accepted.

[Charley]

The power meat saw was invented so that a butcher could sell bone and improve his gross margin. The theory is/was, by cutting the bone and including a small amount in each cut, he could still charge a good price for the individual cut. By making the bone piece small, the buyer would not object to any great extent. I prefer the traditional methods, basicly disecting the animal muscle group by muscle group.Of course, that is for personal use. If I were still in the food business I would cut meat the fastest, most profitable way.