What's for dinner tonight?

[Chef]

  On 1/21/2022 at 3:15 AM, johnplav said:

First pic backstraps, second pic tenderloin and in red circle = what I’m talking about.

Yup 100%


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[crappyice]

  On 1/21/2022 at 3:15 AM, johnplav said:

First pic backstraps, second pic tenderloin and in red circle = what I’m talking about.

Isn’t the red circle what I would call a “fake tenderloin” from the hind quarter. …eye of round I think it’s technically called …


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[johnplav]

  On 1/21/2022 at 3:37 AM, crappyice said:

Isn’t the red circle what I would call a “fake tenderloin” from the hind quarter. …eye of round I think it’s technically called …


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Nope.  I do cut those out and label them as eye of the round.  But red circle came from inside the chest cavity, along the spine toward the front of the deer.  The other larger cuts came from further back along the spine - the tenderloins. 

[johnplav]

Green and red circles… both cuts of meat.  Both called tenderloins?  And the one I cooked up came from the red area (of a different deer)

[Chef]

  On 1/21/2022 at 4:27 AM, johnplav said:

Green and red circles… both cuts of meat.  Both called tenderloins?  And the one I cooked up came from the red area (of a different deer)

I have never heard of or seen this front red circle… it looks like you are just cutting out the head of your back straps from the inside


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[johnplav]

  On 1/21/2022 at 4:29 AM, Chef said:

I have never heard of or seen this front red circle… it looks like you are just cutting out the head of your back straps from the inside


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I don’t know man… check it out next time.  Either way… that’s the cut of meat I was talking about.  Pretty good if you cut it out right away.  

[crappyice]

  On 1/21/2022 at 4:29 AM, Chef said:

I have never heard of or seen this front red circle… it looks like you are just cutting out the head of your back straps from the inside


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Interesting-is that accessible from the inside? I know when cleaning up a backstrap I always struggle with where it ends at the “tail” and end up with a “prime” grand pile but still don’t see how that is accessed from inside


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[Moho81]

  On 1/21/2022 at 4:29 AM, Chef said:

I have never heard of or seen this front red circle… it looks like you are just cutting out the head of your back straps from the inside


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  On 1/21/2022 at 4:32 AM, johnplav said:

I don’t know man… check it out next time.  Either way… that’s the cut of meat I was talking about.  Pretty good if you cut it out right away.  

Now I can’t wait to butcher a deer again as I also have never heard of or seen the front red circle. I hope I haven’t been missing out all these years.


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[johnplav]

  On 1/21/2022 at 4:49 PM, Moho81 said:

 

Now I can’t wait to butcher a deer again as I also have never heard of or seen the front red circle. I hope I haven’t been missing out all these years.


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Like anything else… the bigger the deer the bigger the cut of meat.  But as long as it’s not damaged or dried out… it’s edible. 

[Chef]

  On 1/21/2022 at 11:57 AM, crappyice said:

Interesting-is that accessible from the inside? I know when cleaning up a backstrap I always struggle with where it ends at the “tail” and end up with a “prime” grand pile but still don’t see how that is accessed from inside


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It is not no but look at his picture the rib cage is split along the spine on the inside… looks like he’s just cutting into backstrap




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[johnplav]

  On 1/21/2022 at 8:14 PM, Chef said:

It is not no but look at his picture the rib cage is split along the spine on the inside… looks like he’s just cutting into backstrap




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Rib cage isn't split...

That's not backstrap 

[Moho81]

  On 1/21/2022 at 8:21 PM, johnplav said:

Rib cage isn't split...

That's not backstrap 

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Time to go full Amish and get us a deer! 

[moog5050]

  On 1/21/2022 at 8:21 PM, johnplav said:

Rib cage isn't split...

That's not backstrap 

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That is interesting.   I don't think I have ever taken that piece of meat of the 40-50 deer I have butchered.   Learning something new!

[johnplav]

  On 1/21/2022 at 8:54 PM, moog5050 said:

That is interesting.   I don't think I have ever taken that piece of meat of the 40-50 deer I have butchered.   Learning something new!

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Just think... if you threw them all into a bag in the freezer you'd have a decent meal. 

[moog5050]

  On 1/21/2022 at 9:06 PM, johnplav said:

Just think... if you threw them all into a bag in the freezer you'd have a decent meal. 

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Yes -too bad.   Going hungry with this years hunting "efforts".   lol

[johnplav]

  On 1/21/2022 at 9:11 PM, moog5050 said:

Yes -too bad.   Going hungry with this years hunting "efforts".   lol

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Will the venison donation coalition even give you any meat when you roll up in a Raptor??

[farmer 52]

Rueben/corned venison and homemade potato salad


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[First-light]

Hey it was Meatloaf for tonight! C'mon folks you know what to do......I would do any thing for love!

[Paula]

Meatloaf, it tasted better than it looks

Edited January 21, 2022 by Paula

[NYBowhunter]

Curry chicken with basmati rice.

[Unit8R]

Maple Balsamic parchment baked salmon

[First-light]

Here we have a Meatloaf! RIP!

[johnplav]

  On 1/21/2022 at 11:12 PM, Unit8R said:

Maple Balsamic parchment baked salmon

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Classic plates!  I grew up with those and have them somewhere in the basement.  Still use the cereal bowls. 

[BizCT]

Picked up jalapeños cheddar hot dogs and jalapeño snack sticks using my buck from Smoke Haus in East Fishkill


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[Unit8R]

  On 1/22/2022 at 12:29 AM, johnplav said:

Classic plates!

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Family has used them (Corelle ware) as long as I can remember.. just turned down free Fiesta Ware a couple weeks past.