Episode 163: Butchering and Cooking the Neck and Denver Steak

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Denver Steak and the Neck, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Grilled Venison Steak Salad Venison with Roquefort-Shrimp Sauce Venison Steak Marsala Venison Red Beans and Rice Cajun Rice and Gravy with Venison Neck Venison Gamjatang Show Notes: Home Butchering vs Processor Denver Steak It's part of the under-blade portion of the chuck clam shell looking cut 4th most tender cut on animal Has marbling even on lean game animals It will have a rich flavor Recently created in the US, unveiled in 2009 Result of a research project by the University of Florida and Nebraska Not a popular cut along the rocky mountain foothills Japanese have been eating for a while from Waygu  How to remove the Denver Steak Serratus ventralis muscle High heat sear, grill, broil, stir fry Join our Field to Fork Wild Pig Camp Slice across the grain Why is the steak so tender?  The Neck Commonly left behind A huge amount of meat is available Tendons and bones can make it a tough cut History of cut Neck Bones in Soul Food Lamb Roasts in the Middle East/North Africa Grilled Pork Collar with dipping sauce Korean Gamjatang Chronic Wasting Disease Considerations Braise Stew Grind So flavorful Learn more about your ad choices. Visit megaphone.fm/adchoices