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Episode 161: Butchering and Cooking the Flat Iron Steak and the Mock Tender

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Manage episode 372347965 series 2825010
Content provided by Harvesting Nature. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Harvesting Nature or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.

-

Leave a Review of the Podcast

-

Buy our Small Batch Wild Fish and Game Seasonings

-

Join our Field to Fork Wild Pig Camp

Recipes:

Justin’s Chimichurri recipe

Venison Saag Gosht

Gochujang Steak and Broccoli

Grilled Venison Steak and Peach Salad

Venison Ragu sub mock tender for the shank

Show Notes:

Spicy Fried Whole Trout

Foraging

Jams and Jellies

Syrups

The Flat Iron Steak

The origins of the flat iron

It is a newer cut

Applebees popularized

One of the most tender cuts in the shoulder

Mock Tender is not tender

How to remove each cut

A boning knife can do everything

Leave the blade roast intact

The front shoulders have better-flavored cuts

Keep steak cool before cooking so as not to overcook

Mock tender for braise of sous vide

Velveting technique

Meat grains

Letting rest longer

Braising

Justin’s chimichurri recipe

Venison Saag Gosht

Gochujang Steak and Broccoli

Grilled Venison Steak and Peach Salad

Venison Ragu sub mock tender for the shank

Tacos!!

Deer Taco Shirt

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

192 episodes

Artwork
iconShare
 
Manage episode 372347965 series 2825010
Content provided by Harvesting Nature. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Harvesting Nature or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.

-

Leave a Review of the Podcast

-

Buy our Small Batch Wild Fish and Game Seasonings

-

Join our Field to Fork Wild Pig Camp

Recipes:

Justin’s Chimichurri recipe

Venison Saag Gosht

Gochujang Steak and Broccoli

Grilled Venison Steak and Peach Salad

Venison Ragu sub mock tender for the shank

Show Notes:

Spicy Fried Whole Trout

Foraging

Jams and Jellies

Syrups

The Flat Iron Steak

The origins of the flat iron

It is a newer cut

Applebees popularized

One of the most tender cuts in the shoulder

Mock Tender is not tender

How to remove each cut

A boning knife can do everything

Leave the blade roast intact

The front shoulders have better-flavored cuts

Keep steak cool before cooking so as not to overcook

Mock tender for braise of sous vide

Velveting technique

Meat grains

Letting rest longer

Braising

Justin’s chimichurri recipe

Venison Saag Gosht

Gochujang Steak and Broccoli

Grilled Venison Steak and Peach Salad

Venison Ragu sub mock tender for the shank

Tacos!!

Deer Taco Shirt

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

192 episodes

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