Magicman
Member
I shot a rank old bull last Wednesday the 24th. We dressed him "gutless" and laid the quarters and loins across limb to keep them off of the ground. They were packed out the next day, which BTW woke up at 21 degrees. We then iced the meat down and it has remained iced until today.
Today I boned and processed the meat. The quarters were sectioned out, sliced and cubed (tenderized) before vacuuming. The loins were just sliced and vacuumed.
My wife "pan grilled" a couple of cube steaks for our evening meal, served with fried rice and a nice salad. There was absolutely no gamey or bad taste or smell with the preparation, cooking, or eating.
The quarters were sliced and cubed.
32 similar packages of cubed steak.
And the eating.
Today I boned and processed the meat. The quarters were sectioned out, sliced and cubed (tenderized) before vacuuming. The loins were just sliced and vacuumed.
My wife "pan grilled" a couple of cube steaks for our evening meal, served with fried rice and a nice salad. There was absolutely no gamey or bad taste or smell with the preparation, cooking, or eating.
The quarters were sliced and cubed.
32 similar packages of cubed steak.
And the eating.
