Favorite Cut?

[CUElk]

1. Heart
2. Top round
3. Brisket
4. Neck roll

 

[ZMT588]

Flat irons all the way. It really makes me cringe when I see people grind it up. I've only ever pulled them out of deer, I'd love to pull one out of an elk.

 

[Highcountry Hunter]

I'll pile on about the flat iron cut but on elk-size game, I also love pulling the tri-tip out as a separate cut from the hind quarter. Roasted and sliced thin makes amazing sandwiches or French dips with home made horse radish.

 

[Redman]

The two strips on the neck that cover the wind pipe. They are like miniature back straps.

 

[JohnCushman]

Tongue is a close second to liver. Nothing like some smoked tongue tacos.

 

[ZMT588]

Tongue is a close second to liver. Nothing like some smoked tongue tacos.

I've yet to pull a tongue out. If its anything like beef tongue I wouldn't be surprised if its the best cut. How do you smoke it? You peel the skin off right??

 

[MinnesotaHunter]

Flat Iron or Shoulder Tender cuts off the front shoulder are great and often get disregarded I think. Next best things to tender loin in my book....

 

[Pucky Freak]

I've yet to pull a tongue out. If its anything like beef tongue I wouldn't be surprised if its the best cut. How do you smoke it? You peel the skin off right??

I’ve filleted the skin off

 

[JohnCushman]

I've yet to pull a tongue out. If its anything like beef tongue I wouldn't be surprised if its the best cut. How do you smoke it? You peel the skin off right??

Boil it, peel it, then smoke a couple of hours on low heat

 

[Khunter]

The two strips on the neck that cover the wind pipe. They are like miniature back straps.

I pulled one off my elk this year. Looks great. I called it an 'esophagus roast' for lack of knowledge what to call it when packaging.

 

[ZMT588]

Boil it, peel it, then smoke a couple of hours on low heat

I'll give it a shot next year. Thanks!

 

[EYJONAS!]

I'll give it a shot next year. Thanks!

Tell your grandma to make some more of them tacos.

Unreal.

 

[NEWHunter]

Does the front leg of an antelope count? I like it because there is no cutting - just trim it up and go. Too afraid of CWD not to bone out a deer shoulder so antelope is a treat that way. Six or so hours and it’s good to go. Pot roast, tacos, sandwiches, soup/stew, pretty much anything that requires tasty meat.

 

[Sask hunter]

I love grind. So versatile and delicious

 

[CowboyLeroy]

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Whichever one this is, it's the one I cook in a skillet with hog lard on the treager. Cook it whole and slice the steaks off

 

[Ashleytannette]

Besides backstrap and tenderloin, whats your favorite cut on big game animals? I know some like braised shank, some heart, etc. Just curious if there's any consensus. For me, I think bottom round is pretty great because of all the things it can be used for. Makes a good roast, grain is perfect for country style steak, grinds well, really clean jerky strips. Neck roast is a pretty close second for me, it's just so good braised.

I am going to have to try the neck roast

 

[Carl 9.3x62]

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Is this the top round? I am trying to get better at the actual names of the cuts. For years everything has either been steak, roast, or burger.

 

[JShane]

Is this the top round? I am trying to get better at the actual names of the cuts. For years everything has either been steak, roast, or burger.

yep that is the top round

 

[Jbotto]

I got this somewhere off the internet, been using it for awhile to mark meat packages.

 

[Carl 9.3x62]

I'd say the sirloin tip is my favorite, cut crosswise into steaks.