Last of the butchering: steaks and breaded breakfast steaks

From how to butcher in the field to fine dinning, tips and techniques you use. Types of cuts of meat, knives and aides you use, what parts, long term freezing storage, etc.
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k-villa
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Last of the butchering: steaks and breaded breakfast steaks

Postby k-villa » Sun Feb 26, 2017 4:17 pm

Done for the year. Completed the last ham have a large doe. Follow the white S and the rear ham comes off in beautiful sections. Thick perfect grill steaks along with quick and easy to make seasoned and breaded breakfast steaks. In a large freezer bag I put 3-4 weekend breakfast steaks ready to go and just fold over to divide the sections during freezing and unfreezing. Easy and something different. Fennel seeds gives a little sausage like taste
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Russman
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Re: Last of the butchering: steaks and breaded breakfast steaks

Postby Russman » Sat Mar 04, 2017 4:00 am

Looking good, it's a good feeling knowing your done for the year.

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k-villa
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Location: New Jersey
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Re: Last of the butchering: steaks and breaded breakfast steaks

Postby k-villa » Sat Mar 11, 2017 3:06 pm

thinking i wish i could have taken one more ... have enough for the year, will be light in areas, a few new specialties and other trys. neck roll rollardins are frozen.
Concept Believer - faith in your archery equipment
Concept P50 - 9 for 11 on gray squirrels
Both bows are tack drivers!


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