Episode 159: Butchering and Cooking Big Game Front Shoulders

Justin and Adam dive deep into their first official cooking-by-cuts episode to discuss the whole front shoulder. They chat about shot placement to save meat, the anatomy of the front shoulder, butchering techniques, culinary nuances, melting collagen, braising, smoking, roasts, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: The Front Shoulder Commonly destroyed Shot placement and damaged meat Resources for shot placement Onx has a good article about shot placement.  Organ location Texas heart shot and headshots The versatility of the front shoulder The butchering walkthrough The Scapula, Humerous, (elbow), Radius, and Ulna Removing the hide Adipose tissue  Being careful around specific cuts Removing the front quarter from the carcass  Hooves, feet, and trotters The foreshank “Shanks and Praises” The arm roast, clod roast, arm chuck steak, swiss steaks Blade roast Flat iron Mock tender Thinking about ways to use the cuts Description of collagen to gelatin process Grinding the whole shoulders The lean muscle can be overcooked easily Braising, slow cooking, and smoking Pork-based cuts vs Beef-based cuts Justin’s Whole Roasted Pork Shoulder Using other fats to help moisten  Mop sauce Larding and Barding Braising  Fitting the meat in the pot Fond Cooking until shreddable Reducing the braising liquid into a sauce Big bold flavors Cool liquids Sous vide and reverse sear or shred Slow Cooker or Crock Pot Jerked Deer Shoulder Recipe You don’t always need fancy equipment for cooking One shoulder break down and one shoulder kept whole Deboned, rolled, tied, and braised roast Learn more about your ad choices. Visit megaphone.fm/adchoices