Thread: Back steaks

This thread is absolute perfect timing, we're in the back blocks of Hari Hari, shot my first deer last evening.
The back steaks are in the meat safe and the back wheels are hanging in a tree in a shady spot.

Will likely take the legs to a butcher for processing to Salami or sausages I guess, the back steaks wifey & I want to enjoy and share.
Am I reading right to age them in the fridge for a week or so then cook them?.
I myself like meat black......well done, wifey prefers still going meh....or moo.

There are several cuts of the back legs that are well worth keeping as steak or snitzel the rump of the top is great steak and so is the large muscle down the side - your butcher can take them out but with a good animal dont turn all the hind quarter into sausages unless you really like them - you are missing out on some great steak - ask the butcher to put in a little fatty beef off cuts into your sausages really improves them - and yup age your steak -

Originally Posted by Twodiffs

This thread is absolute perfect timing, we're in the back blocks of Hari Hari, shot my first deer last evening.
The back steaks are in the meat safe and the back wheels are hanging in a tree in a shady spot.

Will likely take the legs to a butcher for processing to Salami or sausages I guess, the back steaks wifey & I want to enjoy and share.
Am I reading right to age them in the fridge for a week or so then cook them?.
I myself like meat black......well done, wifey prefers still going meh....or moo.

Love the Hari Hari pub they used to do a pretty mean feed there a couple years ago
Yeah chuck em in a zip lock bag in the fridge for 7-10 days

You are removing the silver skin aren't you?

Originally Posted by Marty Henry

You are removing the silver skin aren't you?

Yes, did that when we got home today, funnily the local butcher was open when we got back to Kaiapoi so he's now got the back legs and going to process them.