Front shoulders?

[zeus1gdsm]

What should I do with them. My understanding is they are predominantly for grind.

 

Seems like alotta work for a bit of meat.

 

I alrdy have 15lbs I need to grind in the freezer.

 

Guess I got a big grind day ahead of me

 

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[TACC]

They are, but if you get it down to a system, raking the meet off of the blade aren't to time consuming, and I don't use anything below the knee caps

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[Trial153]

Yes you can grind them. You can also bone them out and make stew. Alternatively you can cross cut it with a saw and make bone in blade roasts which will make an excellent pot roast.

[Pygmy]

Separate the shoulder blade from the leg bone, trim the fat, and roast it whole as a pot roast....Excellent in the crock pot, or in a dutch oven with saurkraut'. The rest of the meat either grind or use as stew meat.

[vizslas]

my buddy uses them for jerky and everything below the knee goes to the dogs

 

 

[growalot]

I usually shoot mine so not much left...but I cut for stew/ grind...sometimes filet for rolled stuffed steak.

[OtiscoPaul]

Always follow bone or connective tissue and you can't go wrong.  I also always try to get as much rib meat (cover, not in between that's fur the mutts) w/the shoulder as I can and peel and fillet that as well.

Personally I like the two pieces filleted above and below the scapula ridge as steaks and I always try to peel out and fillet as much as I can including below the knees and the dogs still get plenty of good trim.

any filleted chunk from the shoulder, rib cover or around the neck makes for excellent seared and slowcooked goulash.

Edited October 21, 2017 by OtiscoPaul

[Hock3y24]

Below the knee I use the “shanks” in a crock pot with veggies, they fall off the bone.

[cg2737]

Blade roast above the knee. Cross cut below the knee.
https://www.google.com/amp/www.themeateater.com/2013/venison-osso-bucco-recipe/amp/


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[chrisw]

Freeze whole front shoulder muscles (separated) for jerky, when you're ready for jerky take one out let it defrost for a bit and slice it while it's still partly frozen, it's much easier to get proper thickness.

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[zeus1gdsm]

Lots of good options. Mine are still on ice while I decide what to do with them.

Is there some trick to getting the slimy bloody "bubbly" membrane off some of these major muscles?

I don't mean the silver.

I try scraping it with blade spine and with blade itself but it doesn't work too well. Picking it up and off to cut it an inch at a time is finger numbing.

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[BowmanMike]

When i have a layer of stuff to get off i usually flip the chunk upside down and cut super close to the board while holding the meat with a flat hand,like skinning fish fillets.

[Robhuntandfish]

Most of front shoulder I do for grind. A little bit of stew meat.  If a decent sized pieces near the blades I cube those with a heavy knife. 

[Five Seasons]

My family eats a lot of ground. I used to save a steak but now I just grind them up. Steaks outta the back, chops and everything else goes in the grinder


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