Once boned out, there is a giant pile of meat waiting to be unfolded. Begin separating the muscles by following the natural lines of the connective tissue. If you’re new to this, begin on the outside of the quarter as the muscles are easier to see. When it’s over you should have roughly six slabs of muscle. Some or all of these can be cut into steaks but others such as bottom round and eye round make good stews and pot roast. Top sirloin and top round are best for steaks and sautéing.
Latest Content
RMEF Thanks Outgoing Board Members, Welcomes Two New Ones
MISSOULA, Mont. — As 2025 begins, the Rocky Mountain Elk Foundation salutes two dedicated members of its board of directors and welcomes two new members [...]
Mathews® Launches 2025 Hunting Bows and Accessories
The 2025 Mathews LIFT™ X brings never before seen levels of tuning and customization to every bowhunter. Featuring Mathews’ patented Limb Shift™ Technology (LST™), the [...]
Wisconsin Celebrates Successful and Historic 2024 Elk Hunting Season
Below is a news release from the Wisconsin Department of Natural Resources. The Rocky Mountain Elk Foundation helped successfully restore wild elk to their historic [...]