How to Properly Cut a Steak From A Hindquarter | MeatEater Butchering Ep. 7

Like most things in life, there’s a passable way and a proper way to cut venison steaks. Clean-cut, uniform chunks of meat will simply freeze nicer, cook more evenly, and taste better. The best steak cuts from a deer come out of the hindquarters, also known as hams. Watch MeatEater's Ryan Callaghan's new video and learn how to do steaks right.
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[blanchemarston]

more of this for us beginners pls! great content

[Lixmathing]

Hey Ryan, just a quick tip that might help you out. Chill the meat in the freezer for about 15-20 min and you will find it firms up and is easier to cut uniformly. Cheers buddy. great seeing you on meat eater again !!

[tylerrilkoff]

Sirloin tip (1st one) Top Round (2nd one). Big Meateater fan here. However, I would clean a little more of that silver skin off. Steaks don't get that long, slow cook time to dissolve it and could leave the steak a little chewier than necessary....
Eye of round is an underrated wild game cut for steak as well. Just throwing this out there.

[hunt_trap_fish]

It’s so interesting to me that you take your steaks from the sirloin. I LOVE to get my steaks from the outside and inside rounds and then leave sirloins whole for corned venison / hams / holiday roasts.

[paulsinger]

First muscle is a knuxkle or sirloin tip, the second is a inside round or aka top round.

[IsaacDozier]

Got my first deer today and getting ready to finish processing. This video really comes in handy! Thanks!

[aaronnelsonmusic]

Thanks Cal. I made the choice to cut my whitetail into cuts last year and freewheeled it. Not that it wasn't good, the cuts were just oblong. This is the guide I needed

[Joel_Unbound]

Interesting - I go a bit opposite. I love the Sirloin for a roast. I use all three rounds for steaks as they are very uniform and have good grain and texture. The eye of round is almost like poor man's backstrap to me. The Sirloin has a bit of connective tissue that I prefer in a roast plus it's rather football-shaped to start. Great vid as always!

[BMG]

keep them coming boys. love these videos

[hilowtrucks]

Finally a steak specific video. Thanks Cal

[alberttresslevic]

Nice looking meat and good preparation advice.
On a small animal like that I like to freeze whole muscles where possible and cut the steaks after defrosting, less surface area exposure, but regardless the knife technique in this vid is good for both scenarios.

[mr.sandman]

Quick note to the uploaders of the video. When you upload a bunch of video at the same time they dont ALL make it to peoples sub page. Only a few of the make it on the people sub page which, for me it was only 2. So in case ya'll do this again just do one or two a day. Great video, loved it.

[tcwrench]

I would just like to say thank you for making all these videos, I feel the hunting community can really benefit from content like this, myself included! I would love to see more like this! From field to stock pot and grill! Please keep this up! PS, as an MN'er I love the ice fishing content and Das Boat kicks ass!

[borz]

Awesome vid thanks for helping us beginners

[paparomesoutdoors]

Really great advice and tips well done

[Danger]

Never thought of the round for steak, I cube it for slow cook stew, ground or for jerky
I use the eye of round on the BBQ grill for steak, can cook it to medium rare to well done and it’s still juicy and tender

[MatttheButcher]

Sheesh look how deep dark red that meat is! Beautiful!! 🥩❤️

[kaevekplays]

I'll probably never end up actually harvesting a deer, just because I'm a noob at hunting. But I watched this anyways cause MeatEater and Cal are amazing

[jakemitchell]

That's how my dad always did it, but it's not my preferred method. The first piece he cut into steaks I prefer to leave whole for a roast. IMO the best cuts for steaks are the top and bottom rounds. He showed the top, but not the bottom. It's all down to what each person prefers.

[JP]

I really like how he thinks about his cut.