Khunter
Well-known member
Sous Vide photo. moose steak medium rare for tonight's dinner. medium rare from edge to edge with a 30 second sear on each side at the end.
Elk steaks, what did I do wrong?
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Sous Vide photo. moose steak medium rare for tonight's dinner. medium rare from edge to edge with a 30 second sear on each side at the end.
02bfishn
Member
Getcha one of these bad boys;
(Big Fin good guy link) Jaccard Tenderizer
Had tough AZ cow 3 years ago - helped a bunch. Experimented with brining over night and that also helped on toughness.
(Big Fin good guy link) Jaccard Tenderizer
Had tough AZ cow 3 years ago - helped a bunch. Experimented with brining over night and that also helped on toughness.
LopeHunter
Well-known member
220C is around 425F
Southwind
New member
https://en.wikipedia.org/wiki/Sous-vide
So you other grey hairs don't have to look it up and/or if you don't hang out at Bed, Bath & Beyond or Williams Sonoma.
Sounds like a tough old bull to me, tenderize it and cook minute steaks, cube it for stew or a whole lot of grind.
By the way khunter that moose looks delicious!
So you other grey hairs don't have to look it up and/or if you don't hang out at Bed, Bath & Beyond or Williams Sonoma.
Sounds like a tough old bull to me, tenderize it and cook minute steaks, cube it for stew or a whole lot of grind.
By the way khunter that moose looks delicious!
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bigdonniebrasco
Active member
My money says, it was out of your control.
You did everything right. It could be the animal, the processing COULD have contributed.... any number of conditions or events that you cant control. With REALLY tough meat you can either:
Bury it in your freezer for a year and cross your fingers.
Very slow and low braise.
Grind it
You did everything right. It could be the animal, the processing COULD have contributed.... any number of conditions or events that you cant control. With REALLY tough meat you can either:
Bury it in your freezer for a year and cross your fingers.
Very slow and low braise.
Grind it
Northwoods
Well-known member
Sometimes it's just the animal IMHO. In 2000 I was living in AK and shot a moose. It was the the first time I had butchered an animal without the help of dear old dad and I had no idea what I was doing. When I finally got the beast back home I called my dad to ask him what the heak I do with moose quarters. Bottom line, it was a great eating animal even though I was clueless. 6 years later I shot a B&C bull moose in MN (a hunt no longer available) and he was very chewy even though I knew a few things about curing and butchering game. One solution is to pressure cook the meat. I do a lot of game like this now. It keeps in the masson jars for a long time and is very tender this way.
idnative1948
Well-known member
This grey hair throws the steaks into a bag with cheapo Italian dressing for about two/two half hours before grilling, sears each side just until the blood runs, flip them same thing other side, done. But JMHO from a grey/no hair. Thinner cuts, dredge in flour/salt/pepper throw in a cast iron with a couple table spoons of bacon grease, but then again this is just from a grey/no hair.
plains2pines
New member
this s my fav way! I never ever age my game meat. it doesn't make a big enough difference. meat is usually boned out for pack out anyway, or at least quartered and broke down for the coolers for drive home. I have noticed no difference between aging an not aging with wild game. pops always did though. beat with a tenderizer and use this recipe above, you will be impressed. I shot a nice 6x this year, granted he lived his life in a hay field but he was all nice and tender
idnative1948
Well-known member
this s my fav way! I never ever age my game meat. it doesn't make a big enough difference. meat is usually boned out for pack out anyway, or at least quartered and broke down for the coolers for drive home. I have noticed no difference between aging an not aging with wild game. pops always did though. beat with a tenderizer and use this recipe above, you will be impressed. I shot a nice 6x this year, granted he lived his life in a hay field but he was all nice and tender
Hay fed is the bomb!
plains2pines
New member
and the cast iron is the only way to go.
A cow two years ago was around 10 yrs old,huge gal. Tender all the way thru even tho she froze the 1st night in the hanging quarter bags and I brought it in for butchering a quarter at a time to thaw.
The bull Corey Jacobsen gave me after his hunt with Randy was less than 5 yrs(likely 3) and the 1st night backstrap steak was a bit tough. I aged it in the bags outside, with the rest of the straps in the fridge for a few days. Every piece since has been more tender.
As others have said ,sometimes meat is just more tender or tough. Sometimes a crockpot & 8 hrs of slow cooking is the cure.
Then again, I have never had a piece of Longhorn cattle that was tender and chewed worth a damn.....lol
The bull Corey Jacobsen gave me after his hunt with Randy was less than 5 yrs(likely 3) and the 1st night backstrap steak was a bit tough. I aged it in the bags outside, with the rest of the straps in the fridge for a few days. Every piece since has been more tender.
As others have said ,sometimes meat is just more tender or tough. Sometimes a crockpot & 8 hrs of slow cooking is the cure.
Then again, I have never had a piece of Longhorn cattle that was tender and chewed worth a damn.....lol
