Under rated Cuts

[ryanonthevedder]

I shot a little whitetail last season and am absolutely savoring every bite. One of my favorite cuts is a front shoulder roast. We polished the last one off tonight and its as good as the tenderloins and yet you don't hear guys talking about them. I ve always been surprised by that cut and I am wondering if anyone else has any secret cuts that produce surprising table fare.

[Gateholio]

Shoulder meat is almost always going to be tougher than loins or hindquarters, but how tough it is depends on the animal. A young animal (like a lamb) will still have very tender shoulder meat. Shanks are often underlooked, and while the shanks of a deer aren't usually that big, a moose has some big shanks, great for osso bucco. Not that you can't use the deer shanks though, i've eaten lots of them.

[Dannybuoy]

You won't go wrong cutting a deer just like beef , although the cuts will be smaller . I cringe when I hear people say they put the whole deer into sausage , But that's their choice so...

[Surrey Boy]

My wife took the belly meat from a couple of does we killed and made a kind of inside-out dumplings in the crock pot. They worked very well.

I like liver and tripe too, tripe in soup is great. Tongue makes a good rarebit topping.

I hate kidneys, my wife is an RN and won't let me touch brains for fear of infection because of something they treated at her hospital.

[Ryo]

The 2 flanks and 2 briskets- treat them like tiny beef flank. Marinate, grill, and slice against the grain.

Used to go in the grinder, but not any more.

[Viper]

Neck roast done in the crock pot. One can of tomatoes, chopped onion,one tetra pack of beef broth, season to taste, one sprig of fresh rosemary, 5 or 6 crushed juniper berries and 8 hrs later tender juicy neck meat and the broth becomes the soup of the week.

[two-feet]

When cooked correctly the toughest cuts (shoulder, neck, flank, shank etc) become the best. All of the connective tissue melts into a silky, tender texture. Every bit as good as back strap etc, just a much longer preperation.

[albravo2]

Anybody doing critter brisket on the smoker? Beef brisket smoked at 150 for 30 hours is tender and delicious but the beef brisket comes with a fair amount of fat cap that drips into the meat, helping tenderize.

[Viper]

I would think the meat is too lean for low and slow but you have made me hungry for brisket. I haven't done one in a long time due to the price and availability.

[ElectricDyck]

I love chicken backs..got some for a $1 a pound, they sell carcasses as soup bones, I cut off the breast bones and kneck and save it for crab bait. I brine the backs in salt water for a few hours, roll them in a rub recipe I found on the web..mostly paprika and cayenne, browned them for 5 minutes at 400f on the grill then turned down to 200f and with no direct flame for 2 hours painting on the bbq sauce, cut them into 2" pieces and grill a little longer painting on the sauce...

Kept a moose tongue this year as well as the femer bones..buddy says tongues the best and steve rinella loves marrow so gotta try it..